1, green. Stevioside is a pure natural green sweetener extracted from the stevia herb of the Compositae family, and is recognized as “green food†by the China Green Food Development Certification Center.
2. Security. Residents of stevioside origin (South America, Paraguay, Brazil, etc.) have been eating for hundreds of years and have not found any poison. Stevioside does not participate in metabolism, does not accumulate, has no toxic effects, and its safety has been recognized by international organizations such as FAO and WHO. The Japanese food additive group has long established that stevioside is a sweetener that does not require special limited use. Since 1985 and 1990, the Ministry of Health of China has approved stevioside as an unlimited amount of natural sweeteners and pharmaceutical sweeteners.
3. Low calorific value. The sweetness is 200-300 times that of sucrose, and the calorie is only 1/300 of that of sucrose. It is used to make low-calorie foods and beverages, and is very suitable for patients with diabetes, obesity and arteriosclerosis.
4. Stability. Under the usual food and beverage processing conditions, the properties of stevioside are quite stable, which is beneficial to reduce the viscosity, inhibit the growth of bacteria and prolong the shelf life of the product.
1. Stability to acid, alkali and heat. Under the conditions of pH 3 (room temperature), no decomposition loss occurred in 180 days, and no precipitation occurred. Heated to 120 ° C in the range of pH 2-10 without any change for 1 h. However, under strong acidic conditions (pH = 1), it is easily decomposed.
2. Light stability. Whether it is powder or solution, it is very stable to sunlight.
3. Non-fermentable. Long-term storage will not be mildewed and deteriorated, and the finished product will be browned by heat treatment without sucrose.
5. Economical. The cost of using stevia is only 30-40% of sucrose.
6, sweetness and sweetness. The sweetness and sweetness exhibited by stevioside are the result of a combination of many sweet ingredients. Among the six sweet ingredients currently identified, Stevioside is the main ingredient with a sweetness of 270-300 times that of sucrose. Followed by Rebaudioside A, the sweetness is 350-450 times that of sucrose, and the taste is closest to sucrose, and the other components are less.
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