Organic steviol glycosides is easily soluble in water and ethanol, when mixed with sucrose, fructose, glucose, maltose, etc., not only the sweetness of stevioside is more pure, but also the sweetness can have a synergistic effect. Stevioside and rebaudioside are heat-resistant and light-resistant, very stable in the pH range of 3-10, and are easy to store.
The stability of the solution is good, and it is still very stable under heat treatment in the pH range of general beverages and foods. Sweetener steviol glycosides do not change much when stored in organic acid solutions containing sucrose for half a year; they do not decompose in acid-base media to prevent fermentation, discoloration and precipitation, etc.
Organic steviol glycosides have pure sweetness, cool and long, taste similar to white sugar, and the sweetness is about 150 to 300 times that of sucrose. Among them, the purified rebaudioside A sugar is about 450 times sweeter than sucrose and has a better taste.
The dissolution temperature of steviol glycosides vegan has a great relationship with the sweetness and taste. Generally, the sweetness is high when dissolved at low temperature; the taste is good after being dissolved at high temperature, but the sweetness is low. When it is used with citric acid, malic acid, tartaric acid, lactic acid, amino acid, etc., it has a killing effect on the aftertaste of high purity steviol glycosides. Therefore, mixed use with the above substances can have a corrective effect and improve the sweetness quality of stevioside.
As a plant non-calorie sugar substitute, stevioside provide a natural non-calorie sweetener substitute for those seeking a healthy lifestyle and balanced weight management.
It is used to make low-calorie foods and beverages, which is very suitable for patients with diabetes, obesity and arteriosclerosis.
Steviol glycosides healthy are non-fermentable substances with stable properties, not easy to mold, and will not change in the production of food and beverages, and are easy to store and transport. Long-term consumption will not cause tooth decay.
Steviol glycosides taste like sucrose and have unique cool and sweet characteristics. It can be used to make flavored food, candy, etc. It can also be used as a flavoring agent. Inhibit the peculiar smell and smell of certain foods and medicines, and replace sucrose in pharmaceuticals, production of syrups, granules, and pills. It can also be used in seasonings, pickles, toothpaste, cosmetics and cigarettes.
Under normal food and beverage processing conditions, the properties of steviol glycosides sweetener are quite stable, which is beneficial to reduce viscosity, inhibit bacterial growth, and extend product shelf life.
It is a natural low-calorie sweetener. The calorific value of stevioside is only 1/300 of that of sucrose, and it is not absorbed by the human body and does not produce heat. It is a sweetener suitable for patients with diabetes and obesity.
When stevia is mixed with cane sugar or isomerized sugar, it can increase its sweetness and improve taste.
It can be used in candies, cakes, beverages, solid beverages, fried snacks, seasonings, and preserves. Use appropriate amount according to production needs.
