Stevia rebaudiana leaf extract is a glycoside extracted from the leaves of Compositae Plants (this plant is called Stevia in China). Stevia rebaudiana is native to Paraguay and Brazil. Now it is also planted in China, Singapore, Malaysia and other countries. Its sweet components are Stevia glycoside and stevia a glycoside, B glycoside, C glycoside, D glycoside and e glycoside. Stevioside can be extracted, clarified and crystallized from dry leaves with water.
Stevia rebaudiana leaf extract is a new natural sweetener, and stevia has been used as a herb and sugar substitute in South America for hundreds of years. According to the data of the international sweetener industry, stevioside has been widely used in the production of food, beverage and seasoning in Asia, North America, South America and EU countries. China is the world's leading producer and exporter of Stevia rebaudiana and stevioside. Its sweetness is 250 ~ 450 times that of sucrose, with slight astringency. Stevia a glycoside has obvious bitterness and a certain degree of astringency and menthol taste. Its taste characteristics are worse than Stevia diglycoside A. It is moderately delicious and has less aftertaste. It is the natural sweetener closest to granulated sugar. But when the concentration is high, there will be a sense of peculiar smell.
Stevioside is stable in acid and salt solution, and its properties are relatively stable at room temperature. It is easily soluble in water and will absorb moisture rapidly in air. The solubility at room temperature exceeds 40%. Stevioside is used with citric acid or glycine and tastes good. With sucrose, fructose and other sweeteners, the taste quality is good. After eating, it is not absorbed and does not generate heat. Therefore, it is a good natural sweetener for diabetics and obese patients.
