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Steviol glycosides (commonly known as stevioside, stevioside) are a new type of natural sweetener extracted from the Asteraceae herb Stevia (or stevia leaf), and South America uses stevia as a medicinal herb and sugar substitute. Hundreds of years of history. According to data from the international sweetener industry, steviol glycosides have 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 most important steviol glycoside producer.
Alias: stevioside, stevioside
Molecular formula: C38H60O18
Relative molecular mass: 804.86
Chemical structure: It is a mixture of 8 kinds of glycosides composed of the same diterpene ligand. The structural formula of the main ingredient (Stevioside) is:
White or slightly yellow crystalline powder with cool and sweet taste, and the sweetness is about 200-300 times that of sucrose. Melting point 196 ℃～198 ℃, high temperature resistance, stable in acidic and alkaline solutions. Will quickly absorb moisture in the air. It is non-fermentable, so it is suitable for foods that are difficult to pasteurize and will not cause Maillard browning reaction. It is the closest natural sweetener to sucrose. The disadvantage is that the relative molecular mass is large and the permeability is poor.
Sweetness and sweetness characteristics
The sweetness is 250 to 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 steviol diglycoside A, 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 a odor.
Acute toxicity test, stevioside crystal mice oral LD50>16g/kg. GB2760-2011 stipulates the scope of its application, but the maximum use amount is appropriate use according to production needs.
Steviol glycosides can be used as flavor enhancers for the following products: steviol glycosides steviol glycosides and steviol diglycoside A can be used in ice cream and soft drinks; steviol glycosides are used to enhance the sweetness of chlorinated sucrose, aspartame and cyclamate; Alcohol glycosides and their salts can be used for ripening fruits and vegetables; stevioside is added to foods, beverages or medicines as aromatic flavor enhancers; used for salt-free storage of foods. Stevia is used together with lactose, maltose syrup, fructose, sorbitol, maltitol and lactulose to make hard candies. Steviol glycosides can be used to produce chewing gum and bubble gum, and can also be used to produce candy with various flavors, such as papaya, pineapple, guava, apple, orange, grape or strawberry flavored jelly. Steviol glycosides can also be mixed with sorbitol, glycine, alanine, etc. to produce cake flour. Because stevioside is stable to heat, it is particularly suitable for this application.
Various soft drinks, such as low-energy cola drinks, can also be sweetened with a combination of stevioside and high fructose syrup. Steviol glycosides can also be used in solid beverages, health drinks, liqueurs and coffee.
Non-nutritive sweeteners. It has the effects of lowering blood pressure, promoting metabolism, and curing hyperacidity; it is often used as a sweetener for glycyrrhizin or sucrose. Use with citric acid to improve sweetness. Confectionery, cakes, beverages, solid beverages, fried snacks, seasonings, candied fruit, melon seeds, use appropriate amount according to production needs.
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