Stevioside Raw Materials Stevioside Powder

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Stevioside Usage and Synthesis.

Stevia is an all-natural sweetener extracted from the leaves of Stevia rebaudiana, a natural herb of the Asteraceae family, with high sweetness, zero calories and zero calorific value, making it a healthy food additive.

Stevia can be used as a flavour enhancer in ice cream and soft drinks, as well as to enhance the sweetness of chlorinated sucrose, aspartame and sweeteners. In addition, stevia can be used for ripening fruits and vegetables and for salt-free storage of foods.

Stevia is used in conjunction with lactose, maltose syrup, fructose, sorbitol, maltitol and lactulose in the manufacture of hard candies, as well as in the production of chewing gum and bubble gum, and candies with a variety of flavours, such as soft candies flavoured with papaya, pineapple, guava, apple, orange, grape or strawberry.

Stevia can also be mixed with sorbitol, glycine and alanine to produce cake flour. Stevia is thermally stable, making it particularly suitable for foods processed at high temperatures. The main components of stevia are stevioside and stevia diglycoside A, of which stevioside has anticancer activity.

Uses of Stevioside.

Stevia is a non-calorie natural sweetener that is 300 times sweeter than sucrose. It interferes with the organic anion transport system by interfering with the transepithelial transport of p-aminohippuric acid (PAH). At 0.5-1 mm, this does not interact with any organic anion transporter (OAT). By studying human breast cancer cells, stevioside was found to induce ROS-mediated apoptosis.

The product has a cool sweet flavour and is about 200-300 times sweeter than sucrose. It has a slightly bitter taste when the concentration is high, and the sweet taste is not easy to disappear in the mouth.

It is the closest to sucrose among natural sweeteners. It is used as a sweetener for calorie-reducing foods, and also has the effect of lowering blood pressure. It is often used in conjunction with sodium citrate to change the sweetness.

As a sugar substitute for sucrose, the maximum dosage should not exceed 1/3 to avoid aftertaste. According to GB2760-86, it can be used in liquid and solid beverages, and the dosage of confectionery and pastry is according to normal production needs. The disadvantages of this product are high molecular weight and poor permeability. Mouse and rat oral toxicity LD50>8.2g/kg.

Specificities of Stevioside.

Stevia is heat-resistant and stable, not fermentable sugar, consumption is not only harmless to the human body, but also conducive to the regulation of blood glucose, cardiovascular disease and other ancillary therapeutic effects.

Stevia's stability is very good, added to the food is not easy to denaturation and deterioration, and there is no requirement for the acidity of the added food, the preservation time is very long. Stevia does not participate in the metabolism of the human body after entering the body, and will not cause accumulation.

Stevia is now used by many manufacturers in food, beverage, medicine and other industries, is a healthy, non-polluting, natural sugar source.

Product Method of Bulk Stevioside Powder.

The leaves of SteviarebaudianaBertoni, a small shrub of the Asteraceae family produced in northeastern Lagua, South America, are dried and extracted with ethanol, and ether is added to the extract to precipitate the sweet substance, which is then recrystallised with methanol and obtained. To dry leaves, the rate of about 6%. China's Jiangsu, Fujian, Xinjiang and other places have been large-scale cultivation of stevia.

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