Stevia leaf powder has been evaluated by food safety agencies in several countries and is considered a safe food additive. Stevioside is not absorbed in the body. Therefore it does not provide calories or cause an increase in blood sugar. This makes Stevioside an ideal low-calorie sweetener. Let's look at stevia leaf extract features.
High safety
● Natural source
Stevia leaf powder comes from the stevia (Stevia rebaudiana) plant. It is a natural sweetener. It is considered safer and healthier than synthetic sweeteners among consumers.
● Extensive Toxicological Studies
Several toxicological and long-term animal studies have shown that stevia has no significant toxicity. Experimental results show that stevia does not cause acute, subchronic, or chronic toxicity, even at high doses. These studies provide a strong scientific basis for its safe use in food.
● Metabolic pathway
The metabolic process of pure stevia powder in the human body also contributes to its safety. It has been found that stevia is broken down by bacteria in the intestines into steviol, which is then excreted in the urine. This metabolic process is natural and safe and does not accumulate or produce harmful by-products in the body.
● Does not affect blood sugar levels
The metabolism of stevia does not cause fluctuations in blood sugar levels, which is especially important for people with diabetes. Unlike common sugars, Stevia does not require insulin to metabolise, so there is no increased insulin load or risk of hyperglycaemia or hypoglycaemia.
● International Recognition
Several international food safety organisations have endorsed the safety of stevia leaf powder. These include the Joint Expert Committee on Food Additives (JECFA) of the Food and Agriculture Organisation of the United Nations (FAO) and the World Health Organisation (WHO), the U.S. Food and Drug Administration (FDA), and the European Food Safety Authority (EFSA). These organisations have determined, after rigorous evaluation, that stevia is safe within the established daily intake (ADI) range.
Low calorific value
Ideal for use in low-calorie foods and beverages to help control weight and calorie intake.
● Chemical structure
Stevia is a group of compounds called 'steroidal glycosides'. It consists mainly of Stevioside and Rebaudioside A. These compounds are structurally complex. These compounds are structurally complex. This significantly differs from common sugars (e.g. sucrose, glucose, fructose). Their structure prevents them from being fully metabolised for energy in the body, resulting in very low calorie production.
● Digestion and absorption characteristics
Stevia leaf extract cannot be completely broken down by enzymes in the digestive tract. It cannot be absorbed into the bloodstream by the small intestine like regular sugars. Instead, stevia passes through the digestive tract with most of its components intact. Only a small portion is partially metabolised by microorganisms in the large intestine.
● Metabolic Pathway
During digestion, stevioside and rebaudioside A, the main components of stevia, are broken down by microorganisms in the large intestine into steviol glycosides (Steviol). However, this process does not generate a lot of heat. A portion of the decomposed steviol glycosides is absorbed into the bloodstream. It is then converted by the liver into steviol glucuronide, which is eventually excreted in the urine. This metabolic pathway does not provide significant energy, resulting in stevioside having a very low calorific value.
● Calorie content
Stevia leaf extract has a very low calorific value because its metabolic processes limit its energy release. Per gram, stevia has only a fraction of the calories of regular cane sugar, which is why it is widely used in low-calorie and sugar-free foods.
● Human utilisation
Stevia's chemical structure and metabolic pathway make it extremely unavailable in the human body. Most stevia is not broken down into energy-supporting monosaccharides when it enters the body, so it does not provide the body with calories.
Unique taste
Stevia's sweetness is similar to that of sucrose, along with its unique cool, sweet characteristics that make foods and beverages more delicious.
High stability
Because stevia is a non-fermentable substance, it is not easy to mould, easy to store and transport.
● Stable chemical structure
The main components of stevia are stevioside and rebaudioside A. They are diterpenoids with a complex and stable chemical structure. This structure makes it stable under various environmental conditions, and not easy to decompose or deteriorate.
● Heat Resistance
Stevia leaf extract can remain stable under high temperature conditions. Studies have shown that stevia does not break down or lose its sweetness in the temperature range below 200°C. This makes it ideal for use in baked goods. This is ideal for use in baked goods and other foods processed at high temperatures. During cooking and processing, stevia does not break down as some artificial sweeteners do, thus ensuring the quality and taste of the food.
● Acid and Alkali Resistance
Stevia is stable in different pH ranges. Whether under acidic or alkaline conditions, the sweet taste and chemical properties of stevia will not change significantly. Therefore, it can be widely used in a variety of foods and beverages, such as carbonated beverages, fruit juices and dairy products.
● Antioxidant
Stevia has certain antioxidant properties, which makes it stable even in an oxidising environment. The antioxidant property not only helps to extend the shelf life of stevia, but also protects other ingredients in food from oxidative damage to a certain extent.
● Microbiological Stability
Stevia is not easily broken down by microorganisms. It can provide long-lasting sweetness in foods without the fear of microbial action causing the sweetener to fail. This property is particularly useful for foods and beverages that require long periods of storage.
● Storage Stability
Stevia is stable over long periods under normal storage conditions (protected from light, dry, and at room temperature) without significant degradation or failure. As a result, stevia products have a good shelf life during storage and transport, which is important for commercial applications.
● Low hygroscopicity
Wholesale stevia leaf powder's low hygroscopicity means that it is less likely to absorb moisture and deteriorate in humid environments. Low hygroscopicity makes it less prone to caking in food processing and storage, thus maintaining good usability and appearance.
Economy
The cost of using stevia is only 30-40% of sucrose, which is highly economical for both stevia leaf extract powder manufacturers and consumers.
Solubility
● Molecular Structure
The main components of stevia leaf extract powders are stevioside and rebaudioside, which are glycosides. Glycosides contain several hydroxyl groups (-OH) and sugar groups (e.g. glucosyl) in their structure. These hydrophilic groups can form hydrogen bonds with water molecules, thus increasing their water solubility.
● Hydrophilic Groups
The stevia molecule contains a large number of hydrophilic groups, such as hydroxyl (-OH) and carboxyl (-COOH) groups. These groups are able to form hydrogen bonds with water molecules, increasing their solubility in water. The presence of hydroxyl and carboxyl groups allows stevia to be easily surrounded and dissolved by water molecules.
● Smaller molecular weight
Although stevia is a large molecule, the molecular weights of its main components (such as steviol glycosides and rebaudiosides) are relatively small, usually between a few hundred and a thousand. This smaller molecular weight allows stevia extract powder to diffuse more easily into water, thereby increasing its solubility.
● Crystal Structure
The crystal structure of stevia also affects its solubility. Looser crystal structure is easier to contact with water molecules, and thus easier to dissolve. Micronisation during processing can also increase its specific surface area. This makes it easier to dissolve in water.
● Thermodynamic properties
From a thermodynamic point of view, the dissolution process of stevia leaf powder in water is exothermic. The dissolution process is spontaneous. This spontaneity contributes to the rapid dissolution of stevia in water.
Guanjie Biotech is a stevia leaf extract powder factory. As one of the stevia extract powder manufacturers, we have focused on high-quality stevia leaf powder. Welcome to enquiry us: info@gybiotech.com.
