stevia sugar
Stevioside, also known as stevioside, is a diterpene glycoside, which belongs to the tetracyclic diterpene and originates from Stevia rebaudiana, a perennial herb of Compositae. Lepidoside A group, Lepidoside B group, and steviol glycosides all belong to steviol sugars, with over 30 known types of steviol sugars. Some of the components of stevia sugar include post bitterness and post astringency, but the main sweet components of rebaudioside A and stevia glycoside have relatively less post bitterness and post astringency. At present, methods such as increasing the purity of sweeteners, removing bitterness impurities, and using a combination to mask bitterness can be used to improve the bitter taste of stevia. Stevia sugar has high sweetness, stable properties, storage resistance, low calorie content, and physiological functions such as anti blood pressure, anti blood sugar, and inhibition of liver function damage. Stevia sugar has a taste similar to sucrose, but its sweetness is 200-300 times that of sucrose, and its calories are only 1/300 of sucrose. It is widely used in candy, beverages, food, and pharmaceutical industries in China and many countries and regions. Currently, stevia sugar has been widely recognized as a food additive, and existing studies have shown that stevia sugar has no toxic or side effects on the human body.
Specification
| Type |
Product Code |
Description |
Total Content |
Reb-A |
STV |
Reb-C & DA |
Sweetness |
| Stevia Rebaudioside-A |
SG99RA99 |
99% Rebaudioside-A |
99%-99.2% |
99%-99.2% |
0 |
0 |
>500 |
| SG98RA98 |
98% Rebaudioside-A |
98%-98.6% |
98%-98.2% |
0.1%-0.6% |
0 |
>480 |
| SG98RA97 |
97% Rebaudioside-A |
97%-98.1% |
97%-97.2% |
0.1%-0.6% |
0 |
>480 |
| SG97RA95 |
95% Rebaudioside-A |
97%-98% |
95%-96% |
2%-3% |
0.1%-0.3% |
>450 |
| SG95RA90 |
90% Rebaudioside-A |
95%-96% |
90%-91% |
5% |
1% |
>380 |
| SG95RA80 |
80% Rebaudioside-A |
95%-96% |
80%-82% |
10% |
5% |
>360 |
| SG95RA60 |
60% Rebaudioside-A |
95% |
60%-61% |
30% |
4%-5% |
>320 |
| SG90RA60 |
60% Rebaudioside-A |
90% |
60%-61% |
25% |
5%-6% |
>320 |
| SG90RA50 |
50% Rebaudioside-A |
90% |
50%-52% |
33% |
6%-7% |
>300 |
| SG90RA40 |
40% Rebaudioside-A |
90%-92% |
40%-41% |
43%-45% |
7%-8% |
>280 |
| Stevia Rebaudioside-C |
SG90RC90 |
90% Rebaudioside -C |
90%-91% |
0-1% |
0-1% |
90%-91% |
>350 |
| SG90RC30 |
30% Rebaudioside - C |
90%-91% |
15%-20% |
40%-42% |
30%-31% |
>280 |
| Stevia Rebaudioside-B |
SG90RB30 |
30%Rebaudioside - B |
90%-91% |
60% |
0 |
Reb-B30% |
>450 |
| Stevia Rebaudioside-D |
RD5%-95% |
| Stevia Rebaudioside-M |
RM5%-95% |
| Steviol Glycosides |
SG98 |
Steviol Glycosides 98% |
97%-98% |
35%-40% |
55%-58% |
5%-7% |
>320 |
| SG95 |
Steviol Glycosides 95% |
95%-96% |
30%-35% |
57%-59% |
7%-8% |
>300 |
| SG90 |
Steviol Glycosides 90% |
90%-92% |
25%-30% |
55%-59% |
7%-8% |
>250 |
| SG80 |
Steviol Glycosides 80% |
80%-82% |
15%-18% |
57%-60% |
9%-10% |
>200 |
| Glucosul Stevioside |
80% |
Sweetness: >200 |
| 95% |
| Steviosides |
SG96ST95 |
Stevioside 95% |
96% |
0.5%-1.0% |
95% |
1%-2% |
>320 |
| SG95ST90 |
Stevioside 90% |
95% |
6% |
90% |
1%-2% |
>300 |
| SG95LDAC |
Steviol Glycosides without bitter after taste |
95%-96% |
15%-16% |
80%-83% |
7%-8% |
>270 |
Application of stevia in food industry
Stevia is a natural sweetener with high sweetness, low calories, low cost and no side effects on the human body. It has been widely used in baked pastries, beverages, preserved fruits, dairy products and some functional foods.
Application in beverages
The sweetness of stevia is hundreds of times that of sucrose, and its taste is close to that of sucrose. It can replace part of sucrose. It has the characteristics of low cost, low calories, high sweetness and stable quality, which can be stored for a long time and is not easy to spoil. At the same time, stevia added to the beverage can improve the taste of the beverage, reduce the sugar content of the beverage, suitable for more people to drink. It is found that the sucrose cost can be reduced by 20% ~ 30% by using stevia to match the beverage. In carbonated drinks, fruit juice drinks and solid drinks, stevia can be used to replace 20% to 100% sucrose, which can improve the taste of food, reduce calories and extend the shelf life. Other complex beverages, such as low-energy colas and sugar-free sparkling drinks, can be sweetened by combining stevia with other jams. Stevia can also be used in solid drinks, health drinks, cordial, tea and coffee. Green tea drink with 35% stevia instead of sucrose has mellow flavor and low bitterness.
Application in preserved fruit and preserved fruit
Economic development has led to technological advances, and while food is becoming more plentiful, there are some health risks lurking. With the increase of sugar intake, more and more obese people suffer from high blood sugar and high blood pressure. Candied fruit, preserved fruit and other products are high in sugar content. Using stevia to replace part of sucrose can effectively reduce the sugar content without affecting the taste quality and meet the needs of people's healthy diet. found that when stevia side is combined with other sweeteners, the flavored ginger silk produced has better taste. Stevia is used in the production of preserved fruits and preserves to replace part of sucrose, which can not only reduce the sugar content and cost, but also achieve good taste, which is suitable for more people. There are many studies on preserved fruit and preserves. According to the nutritional needs of modern people, improving the production process and formula can make these products revitalized.
Application in pastry and other baked goods
Sugar is an essential ingredient in baked goods. The choice and use of sugar is directly related to the health of different people. Since it is not suitable for the elderly or infants to eat pastries containing too much sugar, it is good to use stevia instead of sugar in the making process. In addition, stevia has high stability, high temperature resistance, not easy to decompose, not easy to brown and other characteristics, can better maintain the flavor of the product. found that the optimal formula of low-sugar Gabor fruit peach cake was 100% gluten flour, 1% baking powder, 1% baking soda, 20% whole egg liquid, 5% 100% Gabor fruit residue powder, 50% butter, 9% sugar powder and 0.1% stevia. Stevia has the characteristics of high sweetness and low calories, so less use can achieve better results, will not cause tooth decay, high blood sugar and other diseases. When added to pastry baked goods, nutrition and health food can be developed, which is suitable for special groups and has popularization value.
Application in dairy products
There are a wide variety of dairy products, including yogurt, milk powder, milk beverage, light cream, cheese and condensed milk, etc., rich in protein and a variety of nutrients needed by human body, with high nutritional value. In the actual production process, stevia is added to dairy products, which can reduce costs, reduce calories, and promote the growth of beneficial bacteria in the gut. Replacing 30% ~ 50% sucrose with stevia into yogurt can reduce dairy calories, improve taste, and promote the proliferation of bifidobacterium and lactobacillus in human body, which is applicable to a wide range of people. Beneficial bacteria in the human intestine can maintain the normal ecological balance of the intestine, enhance human immunity, promote the absorption of intestinal nutrients, improve constipation, diarrhea and indigestion and other symptoms, reduce the production and accumulation of harmful substances in the intestine and other physiological functions. showed that with milk and soy milk as the main raw materials and stevia replacing sucrose, fermented products had better taste and nutritional value. Adding suitable stevia to dairy products has good promotion value.
Shelf Life: 2 years under well storage situation.
Storage:
1) Be set to cool, dry and ventilated place, away from Fire source.
2) Sealed, avoid light, Prevent from rain and strong acis or alkali.
3) Lightly transport and protect from package damage.
Packing: 1kg/bag or 25kg/bag
Lead time: 7-14days after order confirmation.
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