Stevia leaf is raw material of stevia sweetener,also the leaf and leaf powder are known for the sweet flavor that they add to teas and herbal preparations.Stevia tea is a natural sweetener made from the stevia rebaudiana plant, which originated in Paraguay and other subtropical areas of South America. The leaves of this herb contain an immense...

A sweetener is a generic term for a substance that imparts sweetness to food. In general, sweeteners can be divided into nutritive sweeteners and non-nutritive sweeteners. The former with the sweetness of sucrose the same weight, produce calories than sucrose produce 2% of calories, it mainly includes a variety of sugars and sugar alcohols, such...

In this paper, the composition, physical and chemical properties, and application of stevioside, safety, extraction and separation, improvement of taste, stability in food and beverage, and stability of stevioside in stevia leaves were summarized. Its stevioside in the current production and application of existing technical problems and prospects...

Stevia is a perennial herbaceous plant, native to South America Brazil, Paraguay. Stevioside is a new natural sweetener extracted from stevia leaves. Sweetness of sucrose 200-350 times, while the heat is only 1/300 of sucrose, pure taste, and sucrose similar to the taste of sweet, safe to eat. Widely used in candy, beverage, food, medicine and...

The FAD / WHD Joint Expert Committee on Food Additives and Contaminants (JECFA), 1998, discussed the safety of stevioside at the 51st meeting when the Committee considered that the information provided was inadequate and that in some experiments, Poor quality, there is no clear product impurities or contaminants, and no stevioside and its...

Stevioside (glycoside) is a new natural sweetener refined from the herbaceous Stevia rebaudiana. It has a high sweetness, low heat characteristics, its sweetness is 200-300 times the sucrose, calorie value is only 1/300 of sucrose. After a large number of drug experiments show that stevioside (glycosides) non-toxic side effects, no carcinogens,...

White to light yellow powder or granules, with cool sweet taste. Sweetness is about 250 times that of sucrose. High bitter when the concentration is high. Sweetness in the mouth is not easy to disappear. Melting point 196 ℃ -198 ℃, high temperature, in acidic and alkaline solution more stable (PH5-7), soluble in ethanol. Non-fermented class,...

As the stevioside has a bitter taste and unpleasant after taste, affecting the taste of stevioside. Therefore, a great deal of research has been made to improve the sweetness characteristics of stevioside. With the continuous development of enzyme technology and bioengineering technology, the modified steviol glycoside came into being. The...

With stevia glycosides instead of 30% to 50% of the processing of seafood seafood, Mi products, kelp products, the effect is better. Because stevia glycosides do not have fermentation, and has a mediation wetting, which can prevent the products produced by protein deterioration or rancid reaction caused by the browning, mold phenomenon. The...

According to the traditional process formula, candied fruit, preserved fruit, fruit cake, fruit and other products contain about 70% sugar content, with the modern population obesity, high incidence of diabetes, some people do not want to accept too high sugar content of food. Reduce the sugar content of these products, so as to achieve low...