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The sweetness and function of stevia
Sep 28, 2021

Stevia (Stevioside; CNS: 19.008; INS: 960) is also known as stevioside. It is a glycoside extracted from the leaves of the Compositae plant Stevia Rebaudia (the plant is called stevia in my country). Stevia is originally produced in Paraguay and Brazil, and is now grown in China, Singapore, Malaysia and other countries. Its sweetness ingredients are composed of stevioside and stevioside A, B, C, D and E. Steviol glycosides can be extracted, clarified and crystallized from dried leaves with water. Three types have been obtained in actual production, namely crude extracts and products with purity of 50% and 90%.


The sweetness is 250-450 times that of sucrose, with a slight astringency. Steviol A glycosides have obvious bitterness and a certain degree of astringency and menthol taste. The taste characteristics are worse than steviol diglycoside A. It is moderately delicious and pure. It has less aftertaste and is the closest natural sweetener to sugar. But when the concentration is high, there will be a peculiar smell.


Steviol glycosides are stable in acid and salt solutions, and their properties are relatively stable at room temperature. Easily soluble in water, it will quickly absorb moisture in the air, and its solubility at room temperature exceeds 40%. Stevioside is used in combination with citric acid or glycine to have a good taste; when it is combined with other sweeteners such as sucrose and fructose, it has a good taste. After eating, it is not absorbed and does not produce heat energy, so it is a good natural sweetener for patients with diabetes and obesity

3.The main Function

It is a natural low-calorie sweetener. The calorific value of stevia is only 1/300 of that of sucrose. It is not absorbed and does not produce calories after ingested into the human body. It is a sweetener suitable for patients with diabetes and obesity. When stevioside is mixed with cane sugar or isomerized sugar, it can increase its sweetness and improve its taste. It can be used in candies, cakes, beverages, solid beverages, fried snacks, seasonings, and preserves. Use appropriate amount according to production needs.

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