Application of stevioside in food
Food Business Network News In the late 1960s, after the worldwide ban on the use of chemical sweeteners such as saccharin, there was a tendency to use natural sweeteners, in which case stevia came into being. It is rich in resources, good sweetness, high sweetness, low calorie, safe and non-toxic, which has attracted the attention of the world. All countries are actively conducting research and development, especially Japan and South Korea. Extensive and in-depth experimental research on the cultivation, chemical composition, extraction process, toxicology and consumption of stevia. In Japan, stevioside has been widely used in foods and beverages such as beverages, candy, cakes, cans, tobacco and alcohol, pickles, and cocoa. In 1977, stevia seeds were introduced from Japan and widely used in food and beverage. First, the characteristics of stevioside determine its application value Stevia is a natural sweetener, superior to synthetic sweeteners, and will eventually replace synthetic sweeteners is unobjectionable, but also an inevitable trend. The main characteristics of stevioside are as follows: Two-Piece Baseplate,2 Piece Colostomy Bags Chassis,Ostomy Bags Chassis,Hypoallergenic Ostomy Chassis Wenzhou Celecare Medical Instruments Co.,Ltd , https://www.celecaremed.com
1. Shape: Stevia containing 80% or more of strontium is generally white powder or white crystal.
2. Hygroscopicity: Stevia in general, the hygroscopicity is not large, and it is not necessary to consider its hygroscopicity when using it;
3. Solubility: Soluble in water and ethanol. Mixed with sucrose, fructose, glucose, maltose, etc., not only the sweetness is more pure, but the sweetness is multiplied;
4. Strong heat resistance, not easy to light. It is very stable in the range of PH3-10 and easy to store;
5. Solution stability: for the general beverage, food PH range, under heat treatment
It is stable.
Second, the sweetness quality of stevia shows the application prospect of stevioside. Stevia as a non-sugar natural sweetener, its sweetness is most similar to sucrose, beet sugar, and it is logical to be known as the third sugar source. Its sweet taste characteristics are as follows:
1. Sweetness quality: sweet, pure, cool, long-lasting, stevia with more than 90% strontium is similar to sucrose;
2. Sweetness: the sweetness of stevioside containing 90±5% of strontium is equivalent to 200-250 times of the sweetness of sucrose;
3. Relationship between temperature and sweetness: Stevia has a sweetness at low temperature compared to high temperature, so it is especially suitable as a sweetener for beverages and ice products;
4. Combined with citric acid, malic acid, lactic acid, wine acid, amino acid, etc., it has a killing effect on the aftertaste of stevia, which can improve the quality of sweetness.
Third, the price of stevioside brings obvious economic benefits to the application enterprises. According to the spirit of the “Notice on Strictly Controlling the Production and Use of High-Sweet Sweeteners Such as Saccharin†by the State Economic and Trade Bureau and the National Light Industry Bureau, manufacturers should use natural sweeteners in large quantities. - Stevia. It is imperative to replace sucrose and other high-intensity sweeteners with stevioside; it is in line with China's national conditions to replace some sucrose with stevia; it is beneficial to people's health and can reduce the cost of application manufacturers. It is a good thing for the benefit of the country and the benefit of the enterprise. Comparative analysis of stevia and sucrose prices: The company can reduce the cost by 225 yuan per 1kg of stevia instead of sucrose. Thus, it is not difficult to see that the prospect of applying stevioside is very broad.