The efficacy and function of stevioside

Stevioside, also known as stevioside, is a glycoside extracted from the leaves of the Asteraceae plant. Stevia is native to Paraguay and Mexico, and is now also grown in China, Malaysia, Singapore and other countries. Stevioside can be obtained, reacted and crystallized from dry leaves. Three types are obtained in the specific production, namely crude extract and products with purity of 50% and 90%. So what are the functions and effects of stevioside?

Stevioside can be used as a flavor modifier for the following products: stevioside and steviol bioside A can be used in ice cream and tea drinks; stevioside is used to increase the sweetness of isopropyl titanate treacle, aspartame and cyclamate; steviol glycosides and acid salts can be used for ripening fruits and vegetables; stevioside is added to food, beverages or medicines as a flavor modifier; it is used for salt-free storage of food.

Stevia is used together with whey protein, maltose syrup, glucose, sorbitol, maltitol and lactulose to produce hard candy. Stevioside can be used to produce bubble gum and chewing gum, and can also be used to produce candies with various flavors, such as bonbons with papaya, jackfruit, guava, apple, orange, red grape or strawberry flavors. Stevia can also be mixed with sorbitol, glycine, alanine, etc. to produce cake flour. Because stevioside is stable to heat, it is very suitable for these main uses.

It is a pure natural low-fat sweetener. The calorie content of stevia is only 1/300 of that of granulated sugar. It is not digested and absorbed by the body after being ingested, and does not generate calories. It is a sweetener that can be used by patients with diabetes and obesity. When stevia is used together with soft white sugar, glucose or isomerized sugar, its sugar content can be increased and its taste can be improved. It can be used as candy, snacks, drinks, prebiotics, fried snacks, condiments, and preserved fruits. Apply appropriately according to production needs.