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Product Overview
Steviol glycoside, also known as stevioside, with the chemical formula C(38)H(60)O(18), is a glycoside extracted from the leaves of the Stevia plant. Native to Paraguay and Brazil, Stevia is known for its high sweetness and low calorie content, with a sweetness 200-300 times that of sucrose and only 1/300 of the calories.
Steviol glycoside is a new type of natural sweetener refined from the Stevia plant. The use of Stevia as a herbal remedy and sugar substitute has a history of several hundred years in South America. According to international sweetener industry sources, steviol glycosides are widely used in food, beverage, and seasoning production across Asia, North America, South America, and the European Union. China is the world's leading producer of steviol glycosides.
Physical and Chemical Indicators
Appearance: Loose powder, no clumping, no visible impurities
Color: Off-white or slightly yellow powder
Odor: Odorless
Sweetness: 200 times that of sucrose
Solubility: Easily soluble in water, ethanol, and methanol; insoluble in benzene, ether, chloroform, and other organic solvents
Moisture: ≤6%
Total Plate Count: <1000
Salmonella: None
E. coli: None
Staphylococcus and others: None
Production Process
The extraction of steviol glycosides involves soaking dried Stevia leaves in water, filtering to separate the liquid from the leaves and stems, and further purifying using water or food-grade alcohol—this is a traditional plant extraction method. The result is a pure, natural, and highly sweet sweetener—steviol glycoside—that is safe for daily consumption and does not affect blood sugar levels.
Traditional extraction process:
Drawbacks of this method:
- Long production time, with large amounts of toxic preservatives added (otherwise, the material will spoil, and some steviol glycoside will be lost).
- Use of flocculants, which causes suspended impurities and active carbon to absorb part of the product, reducing yield.
- Use of plate-and-frame filtration to remove flocculants and other suspended impurities results in poor production conditions that do not meet food additive production standards.
- Extensive use of ion exchange and macroporous resins consumes large amounts of water and chemical raw materials, and the wastewater from resin washing is difficult to treat biologically, resulting in significant economic and environmental burdens for the company.
Benefits and Effects
Sweetener
Food Applications: Dietary supplements, food
With a sweetness 250-450 times that of sucrose, it has a slight astringency. Steviol A glycoside has a noticeable bitterness and some astringency and menthol flavor, making it less favorable in taste compared to Steviol B glycoside. However, it is one of the closest natural sweeteners to granulated sugar, with minimal aftertaste. High concentrations may have an off-flavor.
Steviol glycoside is stable in acidic and saline solutions and remains relatively stable at room temperature. It is easily soluble in water and rapidly absorbs moisture from the air, with solubility exceeding 40% at room temperature. It has a good taste when combined with citric acid or glycine, and blends well with other sweeteners like sucrose and fructose. It is not absorbed after consumption and does not contribute calories, making it a good natural sweetener for individuals with diabetes and obesity.
Packaging and Storage
[Storage Conditions]: Store in a sealed, light-blocking, cool, dry, and well-ventilated place
[Packaging]: 25kg/fiber drum for bulk, 1kg/aluminum foil bag for samples; custom packaging available upon request
[Shipping]: Courier or logistics, domestic courier delivery within three days, logistics within five days. Prices generally include domestic shipping
[Shelf Life]: Two years
