Everything You Need to Know About Steviol Glycoside

• How sweetness is stevioside?

The sweetness of steviol glycosides is 200-300 times that of sucrose, with a bitter aftertaste and grassy flavor.

• How much is the calorie content of stevia glycosides?

The calorific value is only 1/300 of sucrose.

• What is the safety of stevia glycosides?

Stevioside does not participate in metabolism, does not accumulate, has non-toxic effects, and is not teratogenic, mutagenic, or carcinogenic.

• Advantages of stevia glycosides

1. Pure Natural: Derived from the pure natural plant Stevia.
2. High sweetness: Its sweetness is 250-450 times that of sucrose
3. Low calorie: The calorie content is only 1/300 of that of white sugar.
4. High cost-effectiveness: The cost of using stevia is only one-third of that of sucrose.
5. Good stability: heat-resistant, acid resistant, alkali resistant, and not prone to decomposition.
6. Good solubility: easily soluble in organic solvents such as water and ethanol.
7. High safety: It has been proven by international authoritative organizations and pharmacological tests to have no toxic side effects.
8. Long shelf life: stable performance, antibacterial effect, easy storage.

• Stevia glycosides Main uses

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

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

• Rebaudiosides

The Rebaudiosides are the yardstick of clean taste in Stevia, and the true measure of premium quality. Though most labels show the Stevioglycosides (described below), only the highest-quality stevia products state their Rebaudioside percentages.

The Rebaudioside levels, divided into categories A, B or C, reflect the amount of bitter aftertaste you'll experience. Category A is the least bitter, and the higher the Reb-A percentage, the less bitter it will be. The highest Reb-A standardization achievable by any process is 98%.

At the other end of the scale, at the most bitter, is Reb-C. Processes that use enzymes can only produce Reb-B or Reb-C, and stevia products made through the enzyme process will always have a bitter aftertaste.

Not every stevia leaf can produce high Reb-A stevia, so we start by being choosy about the variety we use, then we sort and source only the best of those leaves.

For the cleanest taste, choose a stevia powder with Reb-A standardization between 80% and 98% (most on the market are below 65%). Stevia powders with a high Reb-A percentage will be low in the lower-quality categories of Reb-B and/or Reb-C. Conversely, a product standardized to only 65%, will have a high Reb-B/Reb-C percentage of 35%, with a distinct and significant aftertaste.