| Name | STEVIA |
| Synonyms | STEVIA stevla STEVIA EXTRACT STEVIA REBAUDIANA STEVIA LEAVES EXTRACT STEVIA REBAUDIANA EXTRACT STEVIA REBAUDIANA BERTONI LEAVES |
| EINECS | 1592732-453-0 |
| Molecular Formula | C38H60O18 |
| Storage Condition | Room Temprature |
| Physical and Chemical Properties | Chemical properties colorless crystal or white crystalline powder, odorless, strong sweet taste, pure sweet taste, slightly bitter taste when the concentration is high, and the sweetness is about 300 times that of sucrose. Melting point] 98~202 ℃, specific rotation αD2020-39.3 (5.7% aqueous solution). It is easy to absorb moisture in the air and is soluble in water and ethanol, but the higher the refining degree, the slower the dissolution rate in water, which is about 40% at room temperature. It has good heat resistance, acid and alkali resistance, and has no change in heating for 24 hours in a solution with a pH value of 4~10. The oral LD50 of mice is> 15g/kg. |
| Use | Use as a non-calorie food sweetener, both to lower blood pressure, promote metabolism, treatment of gastric acid and other effects; Often as liquiritin or sucrose sweeteners. And often used in combination with sodium citrate to improve the sweetness. Mainly used for bitter drinks, carbonated drinks, pickled products and so on. |
| Raw Materials | Calcium hydroxide AMBERLITE(R) IRC-50 Aluminium potassium sulfate dodecahydrate CHAMAZULEN |
| Reference Show more | 1. [IF=5.279] Yaping Mao et al."Whole-Cell Biocatalyst for Rubusoside Production in Saccharomyces cerevisiae."J Agr Food Chem. 2021;XXXX(XXX):XXX-XXX |
introduction
Stevia glycoside (English: Stevioside, Stevia), also known as stevioside, stevia extract, a glycoside, was extracted from the Asteraceae herb stevia (or stevia leaf) by French scientists in 1931. It can be used as a sweetener, and stevia has been used as a herb and sugar substitute in South America for hundreds of years. It has the characteristics of high sweetness and low heat energy. Its sweetness is 200-300 times that of sucrose, and its calorific value is only 1/300 of sucrose.
source of extraction
GB 8270-2014: stevioside is obtained from stevia dried leaves after extraction and refinement.
traits
Stevioside is a white crystalline powder; it is slightly gas, sweet and slightly bitter.
application
stevioside has been widely used as sweetener, additive and flavoring agent in food industry and pharmaceutical industry, while sweetener in toothpaste is used in cosmetics industry. Stevia extract has a promoting effect on the growth of rat hair, and its promotion rate is similar to that of the current hair-growing product long-pressing minoxidil, and the promotion rate of long-pressing under the same conditions is 143, indicating that stevia extract It can replace long-pressing for hair growth products; the inhibition of the activity of melanocytes by stevia extract shows that it is a more effective cosmetic whitening additive than kojic acid; stevia extract can inhibit Legionella pneumophila. Legionella pneumophila can cause skin infections in an air-conditioned environment, so Stevia extract can play a role in preventing dermatitis or eczema.
use
is a natural low-calorie sweetener, which is not absorbed and does not generate heat after ingestion. It is a sweetener suitable for patients with diabetes and obesity. It has a certain bitter taste when used alone, and glycyrrhizin can improve the taste of each other, and it has a synergistic effect when mixed with sodium cyclamate, aspartate or Acesulfame. In addition, this product also has the effects of lowering blood pressure, preventing hyperacidity, promoting metabolism, etc., and does not cause caries. China's regulations can be used for pastries, beverages, candy, according to the production needs of appropriate use.
production method
1. the leaves of stevia rebaudiana Bertoni, a small shrub plant of the Compositae family produced in northeastern Paraguay, south America, are dried and extracted with ethanol. ether is added to the extract to precipitate sweet substance, and then recrystallized with methanol. The yield is about 6% (in terms of dry leaves). China's Jiangsu, Fujian, Xinjiang and other places have been cultivated in large areas.
2, ethanol extraction
100 parts of stevia leaves cooked in water and 4-6 parts of hydrated lime were extracted in 200 parts of 95% ethanol at 60 ℃ for 20min. The leaching solution is filtered out with double-layer gauze, and the filter residue is extracted several times by the above method, so that the leaching solution has no sweet taste. Concentrate the filtrate until there is no alcohol, add 30-40 parts of water to dilute, add saturated aluminum potassium sulfate (until there is precipitation) and a small amount of saturated polyacrylamide flocculant, stir evenly and let it stand for a period of time. The supernatant and the filtrate of the turbid liquid are successively passed through the anion and cation exchange resins to obtain a colorless or yellowish liquid, which is concentrated in a slurry, dried in a vacuum (60°C), and crushed to obtain a white powder product.
water extraction method
first, cook the dried stevia leaves in water for 40min to reduce the green taste. 100 parts of leaves and 4-6 parts of hydrated lime were extracted in 200 parts of water at 60 ℃ for 20min. The leaching solution is filtered out with double-layer gauze, and the filter residue is extracted several times by the above method, so that the leaching solution has no sweet taste. The filtrate is concentrated to a slurry, 400 parts of 95% ethanol are added, 2mL of saturated polyacrylamide flocculant is added after stirring and dissolving, and then standing for 3 hours after stirring evenly. Take the filtrate of supernatant and turbid liquid, concentrate to recover ethanol, and add 3000 parts of water to the remaining slurry to dilute. Successively after anion and cation exchange resin to obtain colorless or yellowish liquid, concentrated slurry, vacuum (60 ℃) drying, crushing white powder products.
| WGK Germany | 3 |
Stevia, also known as steviol glycosides, is a natural sweetener commonly used as a sugar substitute. Stevia can be extracted from the leaves of the Stevia plant and is a very potent sweetener, with a sweetness level approximately 200-400 times that of sucrose. Due to its low calorie content, lack of impact on blood sugar levels, and other characteristics, Stevia has found widespread application in food processing, beverage production, and other industries.
Properties:
Stevia, or steviol glycosides, is a white to slightly yellow crystalline powder with a strong sweetness, approximately 200-400 times sweeter than sucrose. Stevia does not cause tooth decay and has minimal impact on blood sugar and insulin levels, making it suitable for individuals with diabetes and those looking to control calorie intake.
Uses:
Stevia is used in the food and beverage industry as a natural high-intensity sweetener. It can replace sucrose and other artificial sweeteners to provide sweetness with lower calories. Common applications include beverages, dairy products, baked goods, condiments, ice cream, and more.
Production:
Stevia is typically extracted from the leaves of the stevia plant. The extraction process involves steps such as water extraction, ion exchange resin adsorption, solvent extraction, and refinement. The extracted steviol glycosides are purified and crystallized to produce a pure sweetener.
Safety:
Numerous studies have shown that stevia is safe for consumption. The World Health Organization (WHO) and the Food and Drug Administration (FDA) in the United States consider stevia to be a safe food additive. However, some individuals may be allergic to stevia or experience other adverse reactions, so it is advisable to conduct an allergy test before consumption. Additionally, long-term consumption in large quantities may lead to some side effects such as gastrointestinal discomfort. Therefore, it is recommended to use stevia in moderation as a relatively safe sweetener option.