Stevia - more than a sweetener?

Stevia is white to yellowish in color, with a suitable taste and no odor. It is a sweetener that has been discovered in the world and approved for use by the Ministry of Health in China.

Stevia is the third natural sweetener with development value and health promotion after sugar cane and beet sugar, and is a new sugar source with broad development prospect. OnessPoint is an excellent supplier of stevia.

Characteristics

It is easily soluble in water and ethanol. When mixed with sucrose, fructose, glucose, maltose, etc., not only is the sweetness of steviol glycosides more pure, but also the sweetness can play a synergistic effect. Stevioside is heat and light resistant, very stable in the pH range of 3 to 10, and easy to store.

The solution stability is good, and it is still very stable in the pH range of general beverage foods with heating treatment. Stevioside does not change much when stored in organic acid solution containing sucrose for half a year; it does not decompose in acid and alkaline media to prevent fermentation, discoloration and precipitation, etc.

The sweetness of stevioside is pure, cool and long, and the taste is similar to that of white sugar, and the sweetness is about 150-300 times that of sucrose. Among them, the sweetness of purified lebaudioside A sugar is about 450 times that of sucrose, and the taste is better.

The dissolution temperature of steviol glycosides has a great relationship with the sweetness and taste. Generally, the sweetness is high when dissolved at low temperature; the taste is good but the sweetness is low when dissolved at high temperature. When it is used with citric acid, malic acid, tartaric acid, lactic acid, amino acid, etc., it has the effect of killing the aftertaste of steviol glycosides, so it can play a corrective effect when mixed with the above substances and improve the quality of steviol glycosides sweetness.

Benefits

As a plant-based calorie-free sugar substitute, stevioside is a perfect, unprecedented opportunity for consumers who are looking for an all-natural, calorie-free sweetener alternative for their healthy lifestyle balance and weight management programs.

1. High safety. Stevioside has been consumed for hundreds of years by the people of its origin (Paraguay, Marcy, etc. in South America) and no toxic effects have been found so far.

2. Peal low caloric value. It is used to make low-calorie foods and beverages, and is very suitable for consumption by patients with diabetes, obesity and arteriosclerosis.

3. Stevioside is easily soluble in water and alcohol, and tastes better when mixed with sucrose, fructose and isomerized sugar.

4. Singing stevioside is a non-fermentable substance that is stable and resistant to mold and mildew, and it is easy to store and transport. Long-term consumption does not cause dental caries.

5. Be careful with stevioside as it tastes like sucrose and has a unique cool and sweet taste. It can be used to make flavored foods and candies. It can also be used as an orthodontic agent. It is used to suppress the off-flavor and strange taste of certain foods and drugs, and is used in place of sucrose in pharmaceuticals, syrups, punches and pills. It can also be used in seasonings, sauces and vegetable products, toothpaste, cosmetics and cigarettes, etc.

6. Stability, under the usual food and beverage processing conditions, the nature of steviol glycosides is quite stable, which is conducive to reducing viscosity, inhibiting bacterial growth and prolonging product shelf life.

(1) Stability to acid, alkali and heat.

Under the condition of PH3 (room temperature), there is basically no decomposition loss and no precipitation for 180 days.

In the PH3-9 range heated to 100 ℃, 1 hour without any change

(2) Light stability. Whether in powder or solution, it is very stable to sunlight.

(3) Non-fermentability. Long-term storage will not be moldy and spoiled, and the finished product will not have browning of sucrose by heat treatment.

Application

It is a natural low-calorie sweetener. The caloric value of stevia is only 1/300 of that of sucrose, and it is not absorbed into the body and does not produce heat.

When stevia is mixed with sucrose, fructose or isomerized sugar, it can increase its sweetness and improve the taste.

It can be used in candy, pastry, beverage, solid beverage, fried snack, seasoning, and preserves. Use in appropriate amount according to production needs.

As a quality supplier of stevia, OnenessPoint has a stable supply chain, competitive prices and satisfactory service.