Stevia extract is a natural sweetener, mainly composed of steviol glycosides. It is widely used in beverages.
In terms of application, it can replace traditional sugars such as sucrose and fructose to increase sweetness. Due to its extremely low calorie content, it is suitable to be added to low sugar or sugar free beverages to meet consumers' demand for sweetness while reducing calorie intake. Moreover, it has the characteristic of high sweetness, usually 200-300 times sweeter than sucrose, so only a small amount of addition is needed to achieve the desired sweetness. In terms of stability, stevia extract is relatively stable under different temperature and pH environments, which allows it to maintain its sweetness under various beverage processing and storage conditions.
1.Pure fruit juice beverage
Orange juice
For pure orange juice beverages, due to its natural sugar content, stevia extract is mainly used to enhance sweetness appropriately. Generally, adding 0.04-0.08 grams per 100 milliliters is more appropriate. This addition amount can maintain the original flavor of orange juice while making the taste more mellow and sweet. Because excessive addition may mask the fruity aroma and natural flavor of orange juice itself, making the taste unnatural.
Apple Juice
Apple juice itself has a relatively high sweetness, and the amount of stevia extract added can be controlled at 0.03-0.06 grams per 100 milliliters. This can enhance sweetness while avoiding excessive sweetness and maintaining the fresh taste of apple juice. Moreover, some acidic components and other flavor compounds in apple juice will not be greatly affected by this addition amount, which can maintain the overall flavor balance of apple juice.
Grape juice
The sweetness of grape juice varies due to factors such as grape variety. For general grape juice drinks, adding 0.05-0.09 grams of stevia extract per 100 milliliters is more appropriate. This range can enhance the sweetness of grape juice, make the taste more intense, and coordinate with the fruit aroma, acidity, etc. in grape juice to enhance the overall flavor experience.
2.Compound fruit juice beverage
Strawberry blueberry compound juice
This compound juice contains the sweet and sour taste of strawberries and the rich fruity aroma of blueberries. The amount of stevia extract added can be between 0.06-0.1 grams per 100 milliliters. Due to the presence of various organic acids and flavor components in compound fruit juice, this addition amount can balance the sour and sweet taste of the juice, while reducing the high calorie problem caused by the addition of a large amount of sucrose, allowing consumers to enjoy rich fruit aroma while also feeling the appropriate sweetness.
Tropical fruit compound juice (such as mango, pineapple, passion fruit)
This type of compound juice has a strong taste and high acidity and sweetness. Adding 0.07-0.11 grams of stevia extract per 100 milliliters is more suitable. It is possible to adjust the sweetness to a level that consumers prefer while ensuring the full display of the complex flavor of tropical fruits, especially for those who feel that tropical fruits have higher natural acidity and hope to increase sweetness. This addition amount can meet their needs well.
3.Vegetable fruit juice composite beverage (such as carrot apple juice)
This beverage contains both the nutrients of vegetables and the sweetness of fruits. Adding 0.04-0.07 grams of stevia extract per 100 milliliters is more appropriate. Because the taste of vegetables may have a certain impact on the overall taste, appropriate sweetness is needed to balance it. This addition amount can give the beverage a certain palatability without masking the vegetable flavor, making it easier for consumers to accept this nutrient rich but relatively complex flavored beverage.
It should be noted that the optimal addition amount may vary depending on factors such as the quality of juice ingredients from different brands, processing techniques, and consumer taste preferences. In practical applications, appropriate adjustments need to be made.
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