Application of stevioside in food

Stevioside is a kind of diterpene glycoside mixture containing 8 components extracted from the leaves of Stevia rebaudiana, a Compositae herb. It is a new natural sweetener with low calorific value. Its sweetness is 200 ~ 250 times that of sucrose. It has the characteristics of high sweetness, low calorie, natural and high safety. It is the third natural sugar substitute with development value and health promotion after sugarcane and beet sugar, and is internationally known as “the third sugar source in the world”. Today, let’s learn about the application of stevioside in food.

Application of stevioside in food
1. Application of stevioside in beverages
Stevioside has high sweetness. It can be used in cool drinks and cold drinks to replace 15% – 35% sucrose, which meets the requirements of national standards and will not reduce the quality of products. At the same time, it can improve the taste of the drink, make it cool and refreshing sweet, and change the thick sweet and greasy feeling of granulated sugar; Realize the low saccharification of beverages; The cost of Stevia for the production of the same kind of fruit flavored soda can be reduced by 20% – 30% compared with that of sucrose. This low sugar drink is suitable for patients with obesity and diabetes, and is in line with the development direction of beverages.
2. Application of stevioside in candied fruits, preserved fruits and cans
Candied fruits, preserved fruits, fruit cakes, cold fruits and other products contain about 70% sugar. With the high incidence of obesity and diabetes among modern people, some people are unwilling to accept foods with high sugar content. Reducing the sugar content of the above products to achieve low sugar and low calorific value is of great significance to expand the market and meet people’s needs. Because stevioside has the characteristics of high sweetness and low calorific value, it is feasible to use stevioside instead of 20-30% sucrose to process preserves, preserved fruits and other products. The experiment also proved that using stevioside instead of 25% sucrose to process preserved fruits and cold fruits, not only the product quality did not decline, the flavor was not affected, but also favored by more consumers.
3. Application of stevioside in pastry
Stevioside has high sweetness, so its dosage is small. Adding it to cakes, biscuits and bread can develop nutrition, health care and other foods suitable for children and the elderly, especially patients with diabetes and hypertension, which are promising. The reason why this kind of food is suitable for children is that it can protect children’s teeth, that is, the effect of preventing dental caries.
4. Application of stevioside in condiments
Stevia glycosides can extend the shelf life of products and improve the flavor of products by adding them to condiments instead of sucrose. Moreover, stevioside instead of sucrose can make up for some defects of sucrose alone, prevent browning reaction, and will not cause fermentative rancidity. Stevioside can also inhibit its saltiness when it is used to process salted products with high salt content.
5. Application of stevioside in dairy products
Bifidobacteria in human intestines have many physiological functions, such as maintaining intestinal microecology, enhancing host immunity, synthesizing vitamins, inhibiting the growth of tumor cells, and reducing the production and accumulation of harmful substances in the intestines. Studies have shown that stevioside can promote the value-added of bifidobacteria and Lactobacillus in human body and inhibit the growth of pathogenic bacteria such as Escherichia coli and Salmonella. Therefore, suitable stevioside can be added to dairy products to produce functional dairy products.
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