Research on the Application and Characteristics of Stevioside ln Food
Stevioside is a high-sweetness and low-calorie sweetener extracted from the leaves and stems of the herbaceous plant Stevia rebaudiana of the Asteraceae family. Stevia is native to the Amambay Mountains at the border between Paraguay and Brazil in South America. Its roots, stems, and leaves all contain steviol, but the leaf contains the highest amount. In 1931, French scientists were the first to extract sweetness from Stevia rebaudiana, initiating the research and application process of steviol glycosides.
2.Physicochemical properties of Stevosiide
01.High sweetness, low calories: The sweetness of steviol glycosides is 150-300 times that of sucrose, and some data even show a maximum of up to 450 times. Its calories are only about 1/300 of those of sucrose, almost negligible, which can be regarded as zero calories. This means that people can enjoy the sweetness while not worrying about excessive calorie intake. It is very friendly for those who are controlling their weight and maintaining their figure.
02.Excellent stability: Steviol glycosides have stable properties and are soluble in water and alcohol. When used in combination with sucrose, fructose, isomaltose, etc., the taste is better. Moreover, they do not decompose in acidic or alkaline media and can prevent fermentation, discoloration and precipitation. Under normal food and beverage processing conditions, such as high temperatures and acidic or alkaline environments, they can still maintain stability, which is beneficial for food processing and storage.
03.Low hygroscopicity: The sweetener glycosides with a purity of over 80% are white crystals or powders. They have low hygroscopicity and are not prone to moisture absorption and agglomeration during production and application, making them easy to store and use.
04.Flavor characteristics: Steviol glycosides have a taste similar to sucrose, with unique characteristics of coolness and sweetness. However, there is a slight aftertaste of bitterness and grassiness. Nevertheless, by combining them with other sweeteners or additives, the flavor can be significantly improved, making the taste closer to sucrose.
3.The extensive application of Stevioside in the food industry
01.Beverage category: Steviol glycosides can be applied in various beverage products such as carbonated drinks, fruit juices, tea beverages, and dairy beverages. In carbonated drinks, it can provide sweetness, reduce sugar content and calories, meet consumers' demand for low-sugar or sugar-free beverages, while not affecting the taste and stability of the beverages; in fruit juices, it can partially replace sucrose, which can not only reduce calories but also highlight the natural flavor of the fruit; in tea beverages, it can work synergistically with tea polyphenols and other components to enhance the taste and quality of the tea beverages; in dairy beverages, it can improve the sweetness characteristics and flavor of the products, and extend the shelf life of the products.
02.Baked food category: In baked foods such as bread, cookies, and cakes, the stability of steviol glycosides enables them to withstand the high-temperature baking process without easily caramelizing like sucrose. This helps maintain the color and texture of the products, and also reduces the sugar content of the products. It is suitable for consumers who have control requirements on sugar intake, such as diabetics and obese individuals.
03.Candy category: It can be used to manufacture various types of soft candies, hard candies, fruit candies, etc. It provides candies with high sweetness without generating excessive calories. Moreover, it has good solubility and stability, which can make the taste of candies more delicate and uniform, extend the shelf life of candies, and the non-fermentation characteristic of steviol glycosides also prevents candies from deteriorating during storage.
04.Dairy products: It has excellent application effects in flavored fermented milk, yogurt, ice cream and other dairy products. It can replace part of sucrose, reduce the calorie content of the products, and at the same time enhance the sweetness and flavor of the products, making the product taste richer and more mellow. Moreover, steviol glycosides can maintain stable sweetness under low-temperature conditions and will not form crystals or precipitates due to temperature changes, ensuring the quality and taste of dairy products.
05.Flavor category: By adding steviol glycosides to sauces, dressings, and other flavoring products, the sweetness of the products can be regulated, the balance of other flavors such as saltiness and sourness can be achieved, and the overall flavor of the flavoring products can be enhanced. Moreover, due to its low-calorie characteristic, for people who need to control their calorie intake, using flavoring products containing steviol glycosides is a healthier choice.
06.Other foods: They can also be applied in food categories such as preserved fruits and dried fruits, nuts and roasted seeds, cocoa products, seasonings, jellies, and puffed foods, providing sweetness for these foods while reducing their sugar and calorie content, thus meeting consumers' demands for healthy and delicious food.
4.Comparison of Stevioside with Other Sweeteners
A.Compared with artificial sweeteners such as aspartame, acesulfame potassium, and sucralose, steviol glycosides are naturally extracted and better meet consumers' demands and preferences for natural and healthy foods. Moreover, they do not pose potential safety risks like artificial sweeteners do. For instance, aspartame can decompose harmful substances at high temperatures, while steviol glycosides remain stable under normal food processing conditions such as high temperatures and have higher safety levels.
B.Compared with other natural sweeteners: such as roohafanin, erythritol, xylitol, etc., steviol glycosides have a higher sweetness level. While reducing calories, they can more effectively meet people's demand for sweetness. Moreover, their price is relatively economical, which gives them certain cost advantages in the food industry. Additionally, the stability and solubility of steviol glycosides also make them perform well in food processing and storage.
In the future, with the continuous advancement and innovation of production technologies, the quality and output of steviol glycosides will be further enhanced, and their application scope in food will also expand. They are expected to play a significant role in more food categories, providing consumers with more healthy and delicious food options.
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