What is the difference between steviol and stevioside?
Steviol is the main sweetening substance of stevia leaves, and the extract is crystalline. It is also known as steviol glycosides used in food sweeteners. Stevia is a sweetener that most people are familiar with. It is also a common perennial herb at the border between Paraguay and Brazil in South America. The leaves of stevia contain a sweetening substance called "steviolin". The refined stevia is a colorless and tasteless crystal. It has a sweetness of about 300 times that of sugar. Because of low calorie, easily soluble in water or alcohol, and also heat-resistant, it can be described as a non-calorie sugar substitute product and is a commonly used sweetener for diabetic patients' diet or weight-loss food. Stevia is called "Kahei" (Gulani language, meaning "sweet grass") in Paraguay, and it is used to add sweetness to yerba mate.
Steviol glycosides, also known as stevioside. Molecular formula: C38H60O18. Properties: White or slightly yellow powder, easily soluble in water, ethanol and methanol, insoluble in organic solvents such as benzene, ether, chloroform, etc. It tastes extremely sweet, resembling sucrose, with a slight astringent taste, and its sweetness is about 200 times that of sucrose. Under general food processing conditions, it is stable to heat, acid, alkali, and salt. When the pH is greater than 9 or less than 3, heating for a long time (100°C) will decompose it, reduce the sweetness, and have non-fermentation, with only a few Several enzymes can hydrolyze it. Uses: sweetener.
