Stevia, also known as stevia glycoside, is stevia leaf extract, without sugar and calories, known as the “world’s third sugar source”. Stevia is white to slightly yellow in color, has a suitable taste and no peculiar smell. It is a sweetener 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:

Easily soluble in water and ethanol, when mixed with sucrose, fructose, glucose, maltose, etc., not only the sweetness of stevia glycoside is more pure, but also the sweetness can play a synergistic effect. Stevia is heat resistant and light resistant, stable in pH range of 3 ~ 10, and easy to store.

The solution stability is good, in the pH range of general beverages and food, heating treatment is still very stable. Stevia glycosides have little change after being stored in the organic acid solution containing sucrose for half a year. Do not decompose in acid-base media to prevent fermentation, discoloration and precipitation.

The sweetness of stevia glycoside is pure, cool and long. The taste is similar to white sugar, and the sweetness is about 150 ~ 300 times that of sucrose. The purified reb A sugar is about 450 times sweeter than sucrose and tastes better.

The dissolution temperature of stevia glycosides is closely related to the sweetness and taste sensation. Generally low temperature dissolution sweet degree is high; When dissolved at high temperature, the taste is good but the sweetness is low. When it is used with citric acid, malic acid, tartaric acid, lactic acid and amino acid, it has a sterilizing effect on the aftertaste of stevia glycoside, so it can play a role in correcting the taste and improving the sweetness quality of stevia glycoside when mixed with the above substances.

Advantages:

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

High security. Residents of the origin of stevia (Paraguay, Marci and other places in South America) have been eating stevia for hundreds of years, and no poison has been found so far.

⒉ Low calorific value. It is used to make low-calorie food and beverage, which is very suitable for patients with diabetes, obesity and atherosclerosis.

C. Stevia glycoside is soluble in water and alcohol, and tastes better when mixed with sucrose, fructose and isomerized sugar.

  1. Stevia glycosides are non-fermenting substances, which are stable and not susceptible to mildew. It does not change during the production of food and beverages, and is easy to store and transport. Long-term consumption will not cause dental caries.
  2. Steviol glycoside tastes like sucrose, and has a unique cool, sweet characteristics. Can be used to make flavor food, candy, etc. It can also be used as a flavoring agent. To inhibit the peculiar smell of some foods and medicines, and to replace sucrose in pharmaceutical production, syrup, granule, pill. It can also be used for spices, pickles, toothpaste, cosmetics and cigarettes.
  3. Stability. Under normal food and beverage processing conditions, the properties of stevia glycoside are quite stable, which is conducive to reducing viscosity, inhibiting bacterial growth and extending product shelf life.

The stability of acid, alkali and heat.

Under the condition of PH3 (room temperature), decomposition loss and precipitation did not occur for 180 days.

In the range of PH3-9 heating to 100℃, 1 hour without any change

⑵ Optical stability. It is very stable to sunlight, whether in powder or in solution.

(3) Nonfermentability. Long-term storage will not be mildew metamorphism, finished products after heat treatment without sucrose Browning phenomenon.

Categories: blog