Stevioside #CAS57817-89-7

Stevioside #CAS57817-89-7

White to light yellow crystalline powder. Melting point 198 ℃. 1g the materials can be dissolved in 800ml water, slightly soluble in ethanol. This optical rotation [α] 20/D is-39.3 ° (C = 5.7, H2O). It quickly drains wet in the air. High temperature, acidic and alkaline solution is relatively stable.Stevia (stevioside), also known as stevioside, steviosin, stevia extracts, as a potent sweet component of sweet chrysanthemum (stevia rebaudinan bertoni) which is contained  after extraction from the leaves through refined. Stevioside as colorless crystals, 200 to 300 times  sweetness of sucrose, with a slight scent of menthol and a small amount of astringency, heat stability, not easily broken.It has low hygroscopicity and is highly soluble in water, methanol and ethanol. Its most notable feature is its extremely excellent chemical and biological stability: the molecular structure is extremely stable within a wide pH range of 3.0 to 10.0, and it is not prone to acid-catalyzed hydrolysis or alkaline degradation. It will not lose sweetness even when stored in acidic beverages for a long time. At the same time, it has extremely strong heat resistance, capable of withstanding high-temperature baking at 100°C to 200°C or continuous pasteurization, ultra-high temperature instantaneous sterilization (UHT) and other processing, and will not undergo caramelization reactions. Due to the absence of free aldehyde or ketone groups in its molecular structure, when heated with proteins or amino acids, it will not trigger the Maillard browning reaction that causes food discoloration. In addition, it has high biological inertness and non-fermentability, and cannot be degraded, utilized or fermented by molds, yeast, or oral mutans streptococci and other microorganisms. It can effectively prevent food from deteriorating due to microbial growth, has excellent anti-caries properties, and has excellent compatibility when combined with sucrose, citric acid or erythritol, etc.

Application Of Stevioside

The product has a refreshing sweet taste, sweetness is about 200-300 times that of sucrose. Slightly bitter taste at high concentrations, sweet taste in the mouth is not easy to disappear. The product is one of the natural sweeteners closest to sucrose. As low alorie food sweetener, it can low pressure. As a sucrose substitute agent, the maximum amount should not exceed 1/3, in case of after taste. According to GB2760-86 regulations,it can be used for liquid and solid drinks, candy and pastries according to normal production needs. The disadvantage of this product is its high molecular weight and  poor permeability. Mice and rats oral toxicity is LD50> 8.2g/kg.Stevioside is a glycoside from the stevia plant. Stevioside is a natural sweetening agent with sweetness about 250 times that of sugar with negligible effect on blood glucose. Stevioside, much like other steviol glycoside is known for its application in treatment of many diseases like diabetes and high blood pressure. It is also used as a food additive.Stevia sugar is a non-caloric natural sweetener that is 300 times sweeter than sucrose. It interferes with the transport system of organic anions, hindering the transepithelial transport of p-aminomuconic acid (PAH). At 0.5-1 mm, it does not interact with any organic anion transporter (OAT). Through studies on human breast cancer cells, it was found that stevioside induces ROS-mediated cell apoptosis. It is a calorie-free natural sweetener with a sweetness 300 times higher than sucrose. It inhibits the transepithelial transport of p-aminomuconic acid (PAH) by interfering with the organic anion transport system. At 0.5-1 mM, it has no interaction with any organic anion transporter (OAT).

Fact Factory and Equipment Show