Stevia, also known as stevioside, is an extract from the leaves of stevia. It contains no sugar and calories and is known as “the third sugar source in the world.” Stevia is white to slightly yellow in color and has a suitable taste and no peculiar smell. It is a sweetener that has been discovered in the world and approved by the Ministry of Health of my country. Its natural low calorific value is very close to the taste of sucrose. Stevia is the third natural sweetener with development value and health respect after sugar cane and beet sugar, and it is a new sugar source with broad development prospects.

Feature

Easily soluble in water and ethanol, when mixed with sucrose, fructose, glucose, maltose, etc., not only the sweetness of steviol glycosides is more pure, but also the sweetness can have a synergistic effect. Steviol glycosides are heat-resistant and light-resistant, very stable in the pH range of 3-10, and are easy to store.

The stability of the solution is good, and it is still very stable under the heat treatment in the pH range of general beverages and foods. Steviol glycosides do not change much when stored in organic acid solutions containing sucrose for half a year; they do not decompose in acid-base media to prevent fermentation, discoloration and precipitation.

Steviol glycosides have pure sweetness, cool and long, taste similar to white sugar, and the sweetness is about 150 to 300 times that of sucrose. Among them, the purified rebaudioside A sugar is about 450 times sweeter than sucrose and has a better taste.

The dissolution temperature of steviol glycosides has a great relationship with the sweetness and taste. Generally, the sweetness is high when dissolved at low temperature; the taste is good after being dissolved at high temperature but the sweetness is low. When it is used with citric acid, malic acid, tartaric acid, lactic acid, amino acids, etc., it has a killing effect on the aftertaste of steviol glycosides. Therefore, mixed use with the above substances can have a corrective effect and improve the sweetness quality of steviol glycosides.

Advantage

As a plant non-calorie sugar substitute, steviol glycosides are perfect for consumers who are looking for a natural non-calorie sweetener alternative for their healthy lifestyle balance and weight management plan. Opportunity.

  1. High security. Residents in the place of origin of steviol glycosides (Paraguay, Massi, South America, etc.) have been eating them for hundreds of years, and no poison has been found so far.
  2. Low calorific value. It is used to make low-calorie foods and beverages, which is very suitable for patients with diabetes, obesity and arteriosclerosis.
  3. Steviol glycosides are easily soluble in water and alcohol, and taste better when mixed with sucrose, fructose, isomerized sugar, etc.
  4. Steviol glycosides are non-fermentable substances with stable properties, not easy to mold, and will not change in the production of food and beverages, and are easy to store and transport. Long-term consumption will not cause tooth decay.
  5. Steviol glycosides taste like sucrose, but also have unique cool and sweet characteristics. It can be used to make flavored food, candy, etc. It can also be used as a flavoring agent. Inhibit the peculiar smell and smell of certain foods and medicines, and replace sucrose in pharmaceuticals, production of syrups, granules, and pills. It can also be used in seasonings, pickles, toothpaste, cosmetics and cigarettes.
  6. Stability. Under normal food and beverage processing conditions, the properties of steviol glycosides are quite stable, which is beneficial to reduce viscosity, inhibit bacterial growth, and extend product shelf life.
  • Stability to acid, alkali and heat.

Under the condition of PH3 (room temperature), there is basically no decomposition loss or precipitation after 180 days.

Heat to 100℃ in the range of PH3-9, no change in 1 hour

  •  Light stability. Whether it is powder or solution, it is very stable to sunlight.
  • Non-fermentable. Long-term storage will not become moldy, and the finished product will be heat-treated without the browning of sucrose.

Application

It is a natural low-calorie sweetener. The calorific value of stevia is only 1/300 of that of sucrose, and it is not absorbed by the human body and does not produce calories. It is a sweetener suitable for patients with diabetes and obesity.

When stevia is mixed with cane sugar or isomerized sugar, it can increase its sweetness and improve its taste.

It can be used in candies, cakes, beverages, solid beverages, fried snacks, seasonings, and preserves. Use appropriate amount according to production needs.

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