The function of stevioside
Apr 17, 2021
White to yellowish crystalline powder or granule is the best sweet component in Stevia. Its sweetness is 300-400 times of sucrose, its calorific value is only 1 / 300 of sucrose, and its taste is very close to sucrose. It is a substitute product of stevioside, and keeps the other advantages of the original stevioside, so the sweetness is not easy to disappear in the mouth. The melting point is 196-198 ℃, and it is stable in acidic and alkaline solution (ph3-9), which can better improve the taste and quality of food and improve the quality and grade of products.
Uses: it can completely replace sucrose with lower cost and better taste. It is widely used in food, beverage, pickled products, daily chemical industry, medicine and health care products High security. Stevioside has been used for hundreds of years by residents of its original producing areas (South America, Paraguay, Masi, etc.).
2. Low calorific value. It is used to make low calorie food and drink, and is very suitable for patients with diabetes, obesity and arteriosclerosis.
3. Stevioside is easily soluble in water and alcohol, and mixed with sucrose, fructose, isomerized sugar, etc. it has better taste.
4. Stevioside is a kind of non fermentative substance, which is stable and not easy to mildew. It will not change in the production of food and beverage, and is easy to store and transport. Long term consumption will not cause dental caries.
5. Stevioside tastes like sucrose, and has unique cool and sweet characteristics. It can be used to make flavor food, candy, etc. It can also be used as a taste corrector. It can restrain the peculiar smell of some food and medicine, and can be used in pharmacy, syrup, granule and pill instead of sucrose. It can also be used for seasoning, pickle products, toothpaste, cosmetics and cigarettes.
6. The cost of stevioside is only 30-40% of sucrose.
7. Stability. Under normal food and beverage processing conditions, stevioside is quite stable, which is conducive to reducing the viscosity, inhibiting the growth of bacteria and prolonging the shelf life of products.
