IntroductionStevia is a new natural sweetener extracted from the Asteraceae herb Stevia (or Stevia leaf), which has been used in South America as a medicinal herb and sugar substitute for hundreds of years. Data from the international sweetener industry shows that stevioside has been widely used in the production of food, beverages and seasonings in Asia, North America, South America and the European Union. China is the world's leading producer of stevioside.
Extraction processSteviol glycosides are extracted by soaking dried stevia leaves in water, filtering to separate the liquid from the leaves and stems, and further purifying with water or food-grade alcohol—a completely traditional plant extraction method. Thereby, a natural and extremely sweet sweetener that can be eaten daily without affecting blood sugar levels - stevioside is obtained.
ApplicationThe sweetness is 250~450 times that of sucrose, with a slight astringency. Steviol A glycosides have obvious bitterness and a certain degree of astringency and menthol taste. The taste characteristics are worse than that of Steviol disoside A. It is moderately delicious and pure. It has less aftertaste and is the closest natural sweetener to sugar. But when the concentration is high, there will be an odor.
Stevioside is stable in acid and salt solutions and is relatively stable at room temperature. Soluble in water, in air
It absorbs moisture rapidly and has a solubility of over 40% at room temperature. When used together with citric acid or glycine, stevioside has good taste; when combined with other sweeteners such as sucrose and fructose, it has better taste. After eating, it is not absorbed and does not generate heat, so it is a good natural sweetener for patients with diabetes and obesity.