Reasons for the generation of post bitter taste
The main component of stevia extract is steviol glycosides, including various components such as steviol glycosides and rebaudioside A . Among them, some minor glycoside components such as stevia glycosides and rebaudioside A may be the main cause of post bitter taste. These components bind to receptors on the taste buds differently from the main sweet components, and after perceiving sweetness, they can trigger a bitter sensation.
From a chemical structure perspective, the chemical structure of stevia glycosides is relatively complex, and certain functional groups in their molecular structure may undergo changes in specific oral environments (such as enzymes in saliva, oral microbiota, and other factors), leading to the production of post bitter taste. For example, during hydrolysis or enzymatic hydrolysis, some glycosides may produce degradation products with a bitter taste.
Impact on food taste
In food, post bitter taste can seriously affect consumers' acceptance of the product. For some foods that require high taste, such as high-end candies, high-quality dairy products, etc., even a slight aftertaste may greatly reduce the quality of the product. For example, in chocolate milk, if untreated stevia extract is used, the aftertaste may mask the rich flavor of the chocolate itself and the sweetness of the milk, making consumers feel an unpleasant taste.
In beverages, post bitterness may alter the refreshing taste of the product. For example, in lemon flavored soft drinks, the post bitter taste will mix with the sour taste of lemon, creating a strange flavor combination instead of the sweet and sour refreshing taste that consumers expect.
How to get rid of bitter taste of stevia?
- Compound with sugar alcohol sweeteners
Erythritol It is a four carbon sugar alcohol with high sweetness and zero calories. The sweet taste of erythritol is pure and there is no aftertaste. When combined with stevia extract, it can effectively mask the post bitter taste of stevia extract. For example, when making sugar free chewing gum, stevia extract and erythritol can be mixed in a certain proportion. The refreshing sweetness of erythritol can neutralize the bitter taste of stevia extract, allowing the gum to maintain a long-lasting sweetness during chewing. The general compounding ratio can be adjusted according to the sweetness requirements of the product. For example, in some low sugar beverages, the ratio of stevia extract to erythritol may be around 1:4.
Xylitol: It is also a commonly used sugar alcohol sweetener, with a sweetness equivalent to sucrose. Xylitol can work synergistically with stevia extract to reduce aftertaste. In baked goods, such as sugar free cookies, mixing stevia extract and xylitol in appropriate proportions can not only reduce the aftertaste, but also give the cookies a good crispy texture. The ratio of its compound can be determined according to the recipe and sweetness requirements of the biscuit, usually the ratio of stevia extract to xylitol may be between 1:3-1:5.
- Compound with other natural sweeteners
Mogrosides is a natural sweetener extracted from Siraitia grosvenorii with high sweetness, and its sweetness characteristics are complementary to those of stevia rebaudiana extract. After mixing the two, the sweet release curve can be adjusted to make the sweetness more natural and reduce the perception of bitterness afterwards. For example, when making herbal tea drinks, the mixture of stevia extract and mogroside in a ratio of 1:1 to 1:2 can effectively cover the bitter aftertaste of stevia extract and highlight the natural flavor of herbal tea while ensuring the sweetness of the drink.
Glycyrrhizin: Glycyrrhizin is a sweet ingredient extracted from licorice, which has a unique sweetness and flavor. When combined with stevia extract, glycyrrhizin can use its own sweetness and flavor to mask the bitterness afterwards. In the production of some traditional Chinese medicine candies, the combination of stevia extract and glycyrrhizin can not only leverage the high sweetness advantage of stevia extract, but also mask the bitter taste with the flavor of glycyrrhizin, while also reflecting the characteristics of Chinese medicine candies.
2. Extraction process optimization
The main sweet components in stevia extract are rebaudin A. By optimizing the extraction process, the extraction rate of the main sweet components can be increased while reducing the extraction of bitter components. For example, using supercritical fluid extraction technology with carbon dioxide as the extractant, under appropriate temperature and pressure conditions (generally 40-60 ℃, 10-30MPa), major sweet components such as rebaudin A can be selectively extracted, reducing the extraction amount of bitter components such as stevia glycosides.
- Remove bitter impurities
Membrane separation technology can be used to remove bitter impurities. For example, using nanofiltration membranes or ultrafiltration membranes, the bitter components in stevia extract can be separated from the main sweet components based on their molecular size and charge characteristics. This method can effectively remove impurities that cause aftertaste without damaging the main sweet components, thereby improving the quality of stevia extract.
3.Add flavor compounds
- Using natural spices
Vanilla extract: Adding a small amount of vanilla extract, such as vanilla extract, to food or beverages. The components such as vanillin in vanilla extract can mask the bitterness through their own aroma and taste. For example, in ice cream using stevia extract as a sweetener, adding 0.1% -0.3% vanilla extract can not only improve the aftertaste, but also enhance the aroma of the ice cream, making the product more attractive.
Citrus essential oils: Citrus essential oils such as lemon essential oil and orange essential oil have a fresh fruity aroma. Adding a small amount of citrus essential oil to beverages containing stevia extract can mask the bitterness behind its fruity aroma. Adding 0.05% -0.1% lemon essential oil to some low sugar lemon water beverages can make the taste fresher and reduce the impact of bitter taste after stevia extract.
- Using the flavor masking of food ingredients
In baked goods, rich flavored ingredients such as chocolate and caramel can be used to mask the aftertaste. For example, when making chocolate cakes using stevia extract as a sweetener, increasing the amount of chocolate or using high-purity cocoa powder can use the rich and mellow flavor of chocolate to mask the post bitter taste of stevia extract, while also improving the flavor and quality of the cake.
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