Stevia extract powder is a sugar substitute made from the leaves of the Stevia rebaudiana plant of South America. The leaves contain chemicals called steviol glycosides that have a highly concentrated sweet flavor.
Stevia extract powder is about 200 to 400 times sweeter than table sugar and is a non-nutritive sweetener, which means it has no carbohydrates, calories, or artificial ingredients.
Characteristics of Stevioside
Manufacturers and suppliers of natural sweeteners!
Moisture absorption
Stevia glycosides with a purity of over 80% are white crystals or powders with low hygroscopicity.
Solubility
Easy to dissolve in water and ethanol, when mixed with sucrose, fructose, glucose, maltose, etc., not only does the steviol glycoside taste purer, but the sweetness can also be multiplied. This sugar has poor heat resistance and is not easily exposed to light. It is very stable in the pH range of 3-10 and easy to store.
Stability
The solution has good stability and remains stable even when heated within the pH range of general beverages and foods. Stevioside showed little change after being stored in an organic acid solution containing sucrose for six months; It does not decompose in acidic or alkaline media, which can prevent fermentation, discoloration, and precipitation; It can reduce viscosity, inhibit bacterial growth, and extend product shelf life.
Sweetness
Stevioside has a pure and refreshing sweetness, with a taste similar to that of white sugar, but its sweetness is 150-300 times that of sucrose. The sweetness of the extracted pure Lepidi A sugar is 450 times that of sucrose, and the taste is even better. The dissolution temperature of stevia is closely related to its sweetness and taste. Generally, low-temperature dissolution has a high sweetness, while high-temperature dissolution results in a good taste but low sweetness. When it is mixed with citric acid, malic acid, tartaric acid, lactic acid, amino acid, etc., it has a disinfection and sterilization effect on the aftertaste of stevioside. Therefore, when it is mixed with the above substances, it can play a taste correcting role and improve the sweet quality of stevioside.
The wide application of stevia extract
Manufacturers and suppliers of natural sweeteners!
Application of Stevioside in Beverages
Stevioside has a high sweetness and is used to replace 15% -35% of sucrose in refreshing beverages and cold drinks. It meets national standards without compromising product quality. At the same time, it can improve the taste of the beverage, giving it a refreshing and sweet taste, and can change the strong sweetness of sugar; Achieved low saccharification of beverages; Producing the same variety of fruit flavored soda with stevia can reduce costs by 20% to 30% compared to using only sucrose. The low sugar beverage is suitable for the patients with obesity and diabetes, which is in line with the development direction of beverage.
Application of Stevioside in Preserved Fruits, Dried Fruits, and Canned Foods
The sugar content of candied fruits, preserved fruits, fruit cakes, preserved fruits and other products is about 70%. With the high incidence of obesity and diabetes among modern people, some people are unwilling to accept foods with high sugar content. Reducing the sugar content of the above products to achieve low sugar and low calorific value is of great significance for expanding the market and meeting people's needs. Due to the high sweetness and low calorific value of steviol glycosides, it is feasible to replace 20% to 30% of sucrose with steviol glycosides in the processing of candied fruits, dried fruits, and other products. The experiment also proved that using stevia glycosides instead of 25% sucrose to process dried fruits, preserved fruits, etc. not only did the product quality not decrease and the flavor was not affected, but it was also favored by more consumers.
Application of Stevioside in Pastry
Stevioside is high in sweetness, so its dosage is low. It can be added to cakes, biscuits, bread products to develop nutrition, health care and other foods suitable for children and the elderly, especially those with diabetes and hypertension. The reason why this type of food is suitable for children is that it can protect their teeth and prevent dental caries.
Application of Stevioside in condiment
Stevioside can be used as a substitute for sucrose in seasoning to extend the shelf life of products and enhance their flavor. Moreover, replacing sucrose with steviol glycosides can compensate for some of the shortcomings of using sucrose alone, prevent browning reactions, and not cause fermentative rancidity. Stevioside can also inhibit excessive saltiness when used in the processing of high salt pickled products.
Application of Stevioside in Dairy Products
Bifidobacterium in the human gut has multiple physiological functions, including maintaining gut microbiota, enhancing host immunity, synthesizing vitamins, inhibiting tumor cell growth, and reducing the production and accumulation of harmful substances in the gut. Research has shown that stevia glycosides can promote the proliferation of bifidobacteria and lactobacilli in the human body while inhibiting the growth of pathogenic bacteria such as Escherichia coli and Salmonella. Therefore, suitable steviol glycosides can be added to dairy products to produce functional dairy products.
Compared to traditional sucrose, steviol glycosides have significant advantages:
- Low calorie
Stevioside contains almost no calories, making it very suitable for consumers who need to control their weight and blood sugar levels.
- Natural source
As a plant extract, steviol glycosides are considered a natural and safe sweetener, in line with modern consumers' preference for natural food ingredients.
- Hypoglycemia index
stevioside will not cause fluctuations in blood glucose levels, and is particularly friendly to diabetes patients.
- Good taste
Stevia glycosides have a taste similar to sucrose, but also have unique cool and sweet characteristics.
- Good stability
Under normal food and beverage processing conditions, steviol glycosides have stable properties and are also easy to store and transport.
It can be widely used in dairy products, various beverages, candies, baking, chocolate, ice cream, seasonings, jelly, puffed foods, blended wine, tea products and other fields. In addition, it can also be applied to the development of functional foods, health foods, and low GI foods.