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Health function of stevia glycoside and its application in food

January 05,2024

Stevia glycoside, also known as stevia, stevia and stevioside, is a sweet agent with high sweetness and low heat energy extracted from the leaves and stems of stevia. It is a natural product that has no side effects on the human body, and has a certain auxiliary therapeutic effect on obesity, diabetes, hypertension, heart disease and dental caries.

Stevia glycoside sweetness is 150 to 300 times that of sucrose, while its calorific value is about 1 / 250 times that of sucrose. Stevia glycoside is the most common natural low-calorific value sweetener close to sucrose taste that has been found in the world and approved by the Ministry of Health and the Ministry of Light Industry.

Stevia glycoside is the third kind of natural sucrose substitute with development value and health praise after sugarcane and sugar beet, and is known as "the third source of sugar in the world". With the increasing attention to health, stevia is widely used in the food industry as a functional sugar, and it has a very broad application prospect.

Characteristics of the stevia glycoside

1.1.Moisture absorption

Stevia glycoside with more than 80% purity is white crystal or powder, with little hygroscopic properties.

1.2.Solubility

It is easily soluble in water and ethanol, and when mixed with sucrose, fructose, glucose, maltose, not only the stevia glycoside taste is more pure, and the sweetness can be multiplied. The sugar has poor heat resistance, is not easy to light, is very stable in the range of pH 3-10 and easy to store.

1.3, stability

The solution stability is good, within the pH range of general beverage food. Stevia glycoside is stored in organic acid solution containing sucrose with little change for half a year; do not decompose in acid-alkali medium, can prevent fermentation, discoloration and precipitation; reduce viscosity, inhibit bacterial growth and extend the shelf life of products.

1.4.Sweet ignorance

Stevia glycoside sweet taste is pure, cool and long, the taste similar to white sugar, but the sweetness is 150- -300 times that of sucrose. The extracted pure lepodi A sugar is 450 times sweeter than sucrose, giving it A better taste. The dissolution temperature of stevia has a great relationship with the sweetness and taste. Generally, low temperature dissolution of high sweetness, high temperature after the dissolution of good taste but low sweetness. When it is mixed with citric acid, malic acid, tartaric acid, lactic acid and amino acid, it has a sterilizing effect on the aftertaste of steviside glycoside, so mixing with the above substances can play a melodramatic taste role and improve the sweet quality of stevia glycoside.

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Health care function of stevia glycoside

Stevia glycoside does not participate in physiological and biochemical reactions in human body, has some degree of inhibiting bacteria and preservative effect, and has good safety. A large number of drug experiments have proved that stevia glycoside has no toxic side effects, no carcinogenic properties, and is safe to eat. Regular consumption can prevent hypertension, diabetes, obesity, heart disease, dental caries, etc., and it is an ideal sweetener to replace sucrose.

2.1.Prevent diabetes mellitus

Stevia glycoside cannot be broken down and digested by enzymes in the human digestive tract. The stevia glycoside enters the colon through the stomach and small intestine and is fermented and used by intestinal microorganisms to produce short-chain fatty acids. The calorific value of stevia glycoside is generated indirectly from short chain fatty acids, approximately 6.3 kJ / g. The indigestibility of stevia glycoside makes it will not cause the increase of blood glucose concentration, and will not promote the increase of insulin concentration in the blood, which is suitable for diabetic patients.

2.2.Prevent hypertension

Stevia glycoside has some antihypertensive effect, and it is proved that this effect of stevia glycoside may be related to its inhibitory effect on calcium ion influx.

2.3.Prevent tumors

The mixture of stevia glycoside was able to inhibit the skin cancer formation in mice caused by dimethylbenzanthracene, indicating that it prevented tumorigenesis. The indigestibility and non-fermentability of stevia glycoside can promote the maintenance of the normal intestinal ecology, increase the fecal volume, reduce the fecal pH value, and have good preventive effects for constipation, anal and rectal diseases. In addition, as the volume of feces increases, toxic substances in the intestine can be diluted to prevent the occurrence of cancer disease.

2.4. Adjust blood fat

It is reported that stevia glycoside can reduce the amount of cholesterol and triglycerides in the blood, reduce the concentration of low density lipoprotein (LDL) in the body, do not affect the concentration of high density lipoprotein (HDL), and increase the HDL / LDL ratio. It is speculated that the decrease of cholesterol in the blood increases the exclusion of bile acid and the inhibition of 3-hydroxy-3-methylglutaryl-coenzyme A activity, and reduces the biosynthesis of cholesterol in the liver; the decrease of triglycerides is related to the decrease of lipid absorption and fatty acid synthesis.

2.5, inhibit pathogens

Numerous studies have shown that stevia glycoside can promote the proliferation of bifidobacterium and lactobacilli in humans and inhibit the growth of pathogenic bacteria such as Escherichia coli. The mechanism of action may be that the acetic acid and lactic acid produced by stevia glycoside fermentation reduce the intestinal pH value and prevent the proliferation of pathogens and spoilage bacteria in the intestine. Alternatively, short-chain fatty acids produced by fermentation also inhibited bacterial toxin production ¨.

2.6. Promote mineral absorption

Many researchers have found that stevia glycosides can promote the absorption of minerals, especially calcium, because the fermentability of stevivia glycosides reduces the pH value in the intestine, making calcium, magnesium and other soluble, and easy to be absorbed by the body through epithelial cells.

Application of stevia glycoside in food products

3.1.Application of stevia glycoside in beverages

Stevia glycoside has a high sweetness, which is used to replace 15% -35% sucrose in cool drinks and cold drinks, which not only meets the national standards, but also will not reduce the quality of the product. At the same time, it can improve the taste of drinks with a cool and refreshing sweetness, which can change the strong sweetness of granulated sugar; realize the low saccharification of drinks; produce the same variety of fruit soda stevia than sucrose can reduce the cost of 20% - -30%. This low-sugar drink is suitable for obesity and diabetic patients, and is in line with the direction of beverage development.

3.2.Application of stevia glycoside in fruit wine

Stevia has stable physical and chemical properties and is not easy to become a source of microbial nutrition, extending the shelf life of products. Stevia glycoside like acid, used in fruit wine can improve the flavor of fruit wine, sweet and sour delicious, change the viscosity of fruit wine. Used in roxburgh rose, sea buckthorn, grape and other fruit wine, instead of 30% sucrose, its taste is better. Adding an appropriate amount to the liquor can eliminate the spicy flavor and improve the product quality. Used in beer, one can improve the flavor of the product, the other plays the role of increasing foam, make the beer foam rich, white lasting.

3.3, the application of stevia glycoside in preserves, preserved fruit, canned food

Candied fruit, preserved fruit, dried fruit cake, cold fruit and other products contain about 70% of sugar. With the high incidence of obesity and diabetes in modern people, some people are reluctant to accept food with high sugar content. Reducing the sugar content of the above products to achieve low sugar and low calorific value is of great significance to expand the market and meet people's needs.

Because stevia glycoside has high sweetness and low calorific value, it is feasible to replace 20% to 30% sucrose. The experiment also proved that the use of stevia glycoside to replace 25% sucrose processing preserved fruit, cold fruit, not only the product quality did not decline, the flavor was not affected, but also favored by more consumers.

Stevia glycoside replaces 20% to 30% sucrose for canned fruit. In addition to maintaining the original flavor, the sugar water is clear and the taste is cool and pure, which reduces the sweet and greasy feeling brought by high sugar, and is used for canned meat and fish, and significantly extends the shelf life.

3.4. Application of stevia glycoside in pastry

Stevia glycoside sweetness is high, so the amount is small, added to cakes, biscuits, bread food can be developed nutrition, health care and other food suitable for children and the elderly, especially patients with diabetes and hypertension is very promising. The reason why this kind of food is suitable for children is that it can protect children's teeth from dental caries.

3.5. Application of stevia glycoside in product regulation

Stevia glycoside instead of sucrose in soy sauce and vinegar and other condiments, can extend the shelf life of the product, improve the flavor of the product. Can be used for pickle pickles, its taste is pure and delicious, can cause appetite, shorten the curing, improve the qualified rate of products, prevent dehydration, and stevia glycoside instead of sucrose can make up for some defects of the use of sucrose alone, prevent browning reaction, will not cause fermentative rancidity. Stevia glycoside can also suppress its salty taste when used to process higher salted products. Used in sausage, ham, hanging meat and other foods, also have the same effect, replace the proportion of general 40% -50%.

3.6, the application of stevia glycoside in dairy products

Bifidobacterium in the human gut has various physiological functions such as maintaining intestinal microecology, enhancing the immunity of the host, synthesvitamins, inhibiting the growth of tumor cells, and reducing the production and accumulation of harmful substances in the gut. We have shown that stevia glycoside can promote the appreciation of bifidobacteria and Lactobacillus in humans and inhibit the growth of pathogens such as Escherichia coli and Salmonella. Therefore, suitable stevioside can be added to dairy products to produce functional dairy products.

The development prospect of stevia glycoside

As a natural sweetener, stevia glycoside has pure taste and high sweetness. It is widely used in drinks, fruit wine, preserves, preserved fruit, canned food, pastries, condiments, dairy products and aquatic products, and has the function of health care for human body. However, the pharmacological health care mechanism of stevioside in human body is not very clear, and more thorough research is needed, and the metabolic pathway may be different for different people.

Research on safety should also be much deeper, and there should be more medical evidence on the effect of stevia glycoside on the health status of the human body. Stevia glycoside is allowed to be used in China, South Korea, Taiwan and other Asian countries and regions, and in Brazil and Paraguay in South America. Some Europe and the US have different views. Western countries believe that synthetic sweeteners produced under artificially controlled conditions are much safer than those extracted from natural plants that contain many mixtures of unclear efficacy.

Therefore, some western countries have not recognized the inclusion of stevia side in the list of allowed food additives, and there are certain regulatory bottlenecks in the entry of stevia side into the western market. However, with the development of science and technology in China, the research on stevia glycoside will be more in-depth, and will gradually be recognized by the national market. With the deepening of stevia research, the application prospect of stevia will be more and more broad.

Lianyuan Kang Biotech Co., Ltd. was established in 2011, located in Loudi High-tech Zone, Hunan Province, covering an area of 50 acres of production housing. Now has tens of thousands of acres of bitter orange planting base, is a committed to the deep processing of citrus fruit, citrus functional components comprehensive development and utilization of high-tech enterprises, the company has 29 invention patents, is a set of planting, research and development, production and sales in one of the high-tech enterprises.

Since its establishment, the company has focused on the development of citrus functional ingredients, and has developed five series of products: Sweet flavor series ( Neohesperidin Dihydrochalcone, NHDC, naringenin dihydrochalcone, compound sweetener), grapefruit extract and derivative series (apigenin, naringin, naringenin, phloretin, grapefruit flavone), Citrus extract and its derivative series (neohesperidin, hesperidin, hesperetin, polymethoxy flavone PMFS,  Synephrine , Selaginella extract (Amentoflavone), citrus pectin series (citrus pectin, citrus fiber) and citrus essential oil series (neroli oil, Petitgrain oil, neroli hydrosol). It has applied for 29 invention patents and is committed to providing nutrition and sweet solutions for the food industry.

Kang Biotech focuses on innovation, constantly creates value for customers, and is willing to develop together with customers.


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