Stevioside is the most important sweet component in compositae plants. The content of stevioside A is second only to stevioside, and it is also a very important sweet component. In addition, there are stevia B glycosides and C, D and E glycosides.
Stevioside is sweeter than sucrose 180-200 times, slightly bitter with menthol, and has a certain astringency. The sweetness of stevioside A is 250-450 times that of sucrose, and its sweetness characteristics are closer to sucrose than stevia. At present, the biggest problems of Stevia rebaudiana extract are improper sweetness, obvious bitterness, slow sweetness stimulation and prolonged taste. Industrialized products are usually only 90%-95% pure. Because of the uncertainty of its composition, it is difficult to produce on a large scale.
Therefore, although stevioside is known as a "natural sweetener", it has not been recognized by European and American countries. At present, only eight countries in the world, such as China, Japan, South Korea, Brazil, Paraguay, Thailand and Malaysia, have approved the use of stevioside, and its ADI value is 5.5mg/kg.
Stevioside is a stevioside with white color, suitable taste and no peculiar smell, and it is a new sugar source with broad development prospects.
Stevioside is a new natural sweetener extracted from Stevia rebaudiana (or Stevia rebaudiana), a herb in Compositae. Stevia rebaudiana has been used as a substitute for grass and sugar in South America for hundreds of years. According to the data of international sweetener industry, stevioside has been widely used in the production of food, beverage and condiment in Asia, North America, South America and European Union countries. China is the world's leading producer of stevia sugar.
Stevioside is a new natural sweetener extracted from stevia rebaudiana. It has the characteristics of high sweetness and low heat energy, the sweetness is 200-300 times that of sucrose, and the calorific value is only 1/300 of sucrose. A large number of experiments have proved that stevioside has no toxic side effects and carcinogens, and is safe to eat. Regular consumption can prevent hypertension, diabetes, obesity, heart disease, dental caries and other diseases, and it is an ideal sweetener to replace sucrose. Stevioside can be widely used in food, beverage, condiment, brewing, medicine, daily chemical, brewing and other industries.
Stevioside is a natural low-calorie sweetener that has been discovered in the world and approved by the Ministry of Health and the Ministry of Light Industry in China, and it is closest to the taste of sucrose. It is the third natural sucrose substitute with development value and health care function after sugarcane and beet sugar, and is known as "the third sugar source in the world" internationally.