When used in combination with other sweeteners, the ratio of stevia is not fixed and may vary depending on the application scenario, product characteristics, and target audience preferences. Here are several common combinations and ratios:
Stevia, as a natural sweetener, is often used in combination with other sweeteners. When combined with erythritol, the ratio is usually between 1:50-1:100, which can be used for sugar free candies, baked goods, etc., providing sweetness while reducing calories. Combined with aspartame, the ratio is approximately between 1:2-1:5, suitable for beverages, chewing gum and other products, which can balance good flavor and low calorie requirements.
Stevioside and erythritol
- Application scenario:
commonly used in sugar free candies, baked goods, and beverages, aiming to simulate the taste of sucrose while giving the product lower calories.
- Recommended ratio:
The ratio of stevia to erythritol is usually between 1:50-1:100. For example, in the production of a sugar free hard candy, if 1 gram of stevia is used, the amount of erythritol used is approximately 50-100 grams. This ratio ensures that the product is close to traditional cane sugar candies in terms of sweetness, while utilizing the properties of erythritol to improve the texture of the candy and make its taste better.
- Application scenarios:
Commonly found in various beverages, chewing gum, and dairy products. Aspartame has a high sweetness and good flavor, while stevia has the advantage of being natural and low calorie. The combination of the two can produce products with unique flavor, low calorie content, and meet the health needs of consumers.
- Recommended ratio:
The ratio of stevia to aspartame is roughly between 1:2-1:5. For example, in the development of a low sugar flavored beverage, if 1 gram of stevia is added, the amount of aspartame used will be controlled at 2-5 grams. Through such proportional blending, not only can the sweetness advantage of aspartame be fully utilized, but also the natural characteristics of stevia can be leveraged to achieve a balance in taste and flavor of the beverage, meeting consumers' dual pursuit of health and deliciousness.
Stevia and Sucrose
- Application scenarios:
Widely used in various traditional foods and beverages, such as bread, pastries, carbonated drinks, etc. The use of a mixture of stevia and sucrose in these products not only partially preserves the rich taste and flavor brought by sucrose, but also leverages the high sweetness and low calorie characteristics of stevia to meet consumers' demand for sweetness while reducing the overall calorie content of the product, in order to adapt to modern consumers' pursuit of a healthy diet.
- Recommended ratio:
The mixing ratio of stevia and sucrose is generally between 1:10-1:20. For example, when making a traditional flavored cake, if 100 grams of sucrose were originally required in the recipe, in order to maintain the cake flavor while reducing calories, the amount of sucrose can be reduced to 80-90 grams, and then 4-9 grams of stevia can be added. This proportion adjustment can keep the sweetness of the cake basically unchanged, while utilizing the characteristics of stevia to reduce the overall calorie content of the cake, meeting consumers' demand for a balance between health and deliciousness.
In practical applications, food and beverage manufacturers need to conduct extensive experiments to flexibly adjust the ratio of stevia to other sweeteners based on factors such as the expected taste, sweetness, cost budget, and taste preferences of the target consumer group, in order to achieve the best product effect.
The application of stevia in food
Coca-Cola Life
Coca Cola Company has successfully achieved the effect of reducing calories by using stevia as a sweetener in its "Coca Cola Life". Stevia can last for 12 months in cola type carbonated drinks, which is much longer than the shelf life of low-energy carbonated drinks on the market, and has a balanced and clear taste.
Sanpellegrino
Nestle has added stevia to its fruit drink "Sanpellegrino" to replace some white sugar, which can enhance flavor, prevent clumping, sedimentation, clear color, extend shelf life, and achieve low calorie quantification. The usual dosage is 0.078-0.278g/kg of raw material.
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