Stevia, also known as stevia glycoside, is the leaf extract of stevia. It contains no sugar and calories, and is known as the “third sugar source in the world”. Stevia is a kind of sweetener which has been discovered in the world and approved by the Ministry of Health of China. Its natural low calorific value is very close to the taste of sucrose.

Features:

It is easily soluble in water and ethanol. When mixed with sucrose, fructose, glucose, maltose, etc., stevia glycoside not only has more pure sweetness, but also plays a synergistic effect in sweetness. Stevia glycoside is stable in the pH range of 3 ~ 10 and can be stored easily.

The solution stability is good, in the general beverage food pH range, heating treatment is still very stable. Stevia glycoside had little change in organic acid solution containing sucrose for half a year. Not decomposing in acid and base media can prevent fermentation, discoloration and precipitation.

Stevia glycoside is pure sweet, cool and long, with a taste similar to white sugar and a sweetness about 150 ~ 300 times that of sucrose. The purified Reb-glucoside A is about 450 times sweeter than sucrose and has A better taste.

The dissolution temperature of stevia glycoside has a great relationship with sweetness and taste. General low temperature dissolution of high sweetness; High temperature after dissolution taste good but low sweetness. When it is used with citric acid, malic acid, tartaric acid, lactic acid, amino acid, etc., it can eliminate the aftertaste of stevia glycoside. Therefore, it can correct the taste and improve the sweet quality of stevia glycoside when it is mixed with the above substances.

Advantages:

As a plant-based calorie-free sugar substitute, stevia glycoside is the perfect, unprecedented opportunity for consumers who are looking for an all-natural, calorie-free sweetener alternative to their healthy lifestyle balance and weight management program.

  1. High safety. Stevia glycoside has been used for hundreds of years by residents of its native places (Paraguay, Marcy, etc.), and has not been found to have any toxic effects.

⒉ Low calorific value. Used for making low-calorie food and drink, it is very suitable for diabetes, obesity, arteriosclerosis patients to eat.

  1. Stevia glycosides are soluble in water and alcohol and taste better when mixed with sucrose, fructose and isomerated sugars.

Stevia glycoside is a non-fermented substance. It is stable in nature and not easy to be molded. It will not change in the production of food and drinks, and it is also easy to be stored and transported. Long-term consumption will not cause dental caries.

Villagers stevia glycosides taste like sucrose and have the unique characteristics of cool and sweet. Can be used to make flavor food, candy and so on. It can also be used as a flavoring agent. Inhibits the peculiar smell and odour of some food and medicine. It is used instead of sucrose in the manufacture of syrup, granules and pills. It can also be used in condiments, pickles, toothpaste, cosmetics and cigarettes.

  1. Stability. Under normal food and beverage processing conditions, stevia glycoside is quite stable, which is conducive to reducing viscosity, inhibiting bacterial growth and prolonging product shelf life.

The stability of acid, alkali and heat.

Under the condition of pH3 (room temperature), there is no decomposition loss or precipitation in 180 days.

Heated to 100℃ in the range of pH3-9 for 1 hour without any change

⑵ Optical stability. Whether in powder or solution, it is very stable to sunlight.

⑶ Non-fermentability. Long-term storage will not be moldy deterioration, the finished product after heat treatment without the phenomenon of Browning sucrose.

Main uses:

It’s a natural low calorie sweetener. The calorific value of stevia is only 1/300 of sucrose, and it will not be absorbed and generate heat after ingestion. Therefore, stevia is a suitable sweetener for diabetes and obesity patients.

When stevia is mixed with sucrose fructose or isomerized sugar, its sweetness and taste can be improved.

Can be used in candies, cakes, beverages, solid drinks, fried snacks, seasonings, preserves. Appropriate use according to production needs.

Categories: blog