Bulk Stevia Extract Powder

What Is Bulk Stevia Extract Powder?

Bulk stevia extract powder is a high-sweet, low-calorie sweetener extracted from the leaves and stems of stevia, an herb of the Asteraceae family. The sweetness of steviol glycosides is 150-300 times that of sucrose, while its calorific value is about 1/250 of sucrose. Stevioside is a natural low-calorific sweetener that is the closest to the taste of sucrose that has been found in the world and approved to be used by the Ministry of Health and the Ministry of Light Industry of China.

Properties

• Hygroscopicity
The steviol glycosides with purity above 80% are white crystals or powders with little hygroscopicity.

• Solubility
Stevia bulk powders are soluble in water as ethanol. When mixed with sucrose, fructose, glucose, maltose,it not only the steviol glycoside flavor is more pure, but also the sweetness can be multiplied. The sugar has poor heat resistance and is not easy to catch. It is very stable in the pH range of 3–10 and is easy to store.

•Stability
Solution stability is good; in the general beverage food pH range, heating treatment is still very stable. Bulk stevia extract powder in an organic acid-containing sucrose solution was stored for half a year with little change. It does not decompose in acid and alkali media, which can prevent fermentation, discoloration, and precipitation. It can reduce viscosity, inhibit bacterial growth, and extend product shelf life.

• Sweetness
Stevioside sweetness is pure, cool, and long; the taste is similar to white sugar, but the sweetness is 150–300 times that of sucrose. The sweetness of the extracted pure Lebodi A sugar is 450 times that of sucrose. The taste is better. The dissolution temperature of stevia has a great relationship with its sweetness and taste. Generally, the sweetness is high when dissolved at a low temperature. And the taste is good. But the sweetness is low when dissolved at a high temperature. Mixing with citric acid, malic acid, tartaric acid, lactic acid, amino acid, and other substances can eliminate the aftertaste of steviol glycosides. Therefore, mixing with the above substances can have a corrective effect and improve the sweetness of bulk stevia extract powder .

 

Application In Food Field

• Application of steviol glycosides in beverages
Bulk stevia extract powder has high sweetness and is used to replace 15–35% of sucrose in refreshing drinks and cold beverages. It meets the requirements of national standards without lowering the quality of products. At the same time, it can improve the taste of the beverage, make it have a cool and refreshing sweetness, and change the thick sweetness of granulated sugar. This realizes the low saccharification of beverages. The production of the same variety of fruit-flavored soft drinks with stevia can reduce the cost by 20%–30% compared with the full use of sucrose. This kind of low-sugar beverage is suitable for obesity and diabetes patients to drink, in line with the direction of beverage development.

 

• Application of Stevioside in Fruit Wine
Stevioside is stable in physical and chemical properties; it is not easy to become a source of microbial nutrition, extending the shelf life of the product. Steviol glycosides like acid, used in fruit wine, can improve the flavor of sweet and sour fruit wine and change the viscosity of fruit wine. It can be used in prickly pear, sea buckthorn, grape, and other fruit wines to replace 30% sucrose, and its taste is better. It can be used in white wine to eliminate the spicy flavor and improve the product quality. Used in beer, it can improve the flavor of the product and increase the foam. So that the beer foam is rich, white, and long-lasting.

 

• Application of steviol glycosides in preserves, preserved fruit, and canned food
Candied fruit, dried fruit, fruit cake, cold fruit, and other products containing about 70% sugar. With the high incidence of obesity and diabetes in the modern population, some people are unwilling to accept foods with high sugar content. Reducing the sugar content of the above products to achieve low sugar and low calorific value is of great significance in expanding the market and meeting people's needs.
Since steviol glycosides have the characteristics of high sweetness and low calorific value, it is feasible to use bulk stevia extract powder to replace 20% to 30% of sucrose in processing candied fruit and preserved fruit. Tests have also proven the use of steviol glycosides to replace 25% of sucrose in the processing of preserved fruits, cold fruits, and so on. Not only did the product quality not decline, but the flavor was also not affected and was also favored by more consumers.
Stevioside replaces 20% to 30% of sucrose in the production of canned fruits. In addition to maintaining the original flavor, the sugar water is clear, and the taste is cool and pure, reducing the sweetness brought by high sugar. This is used in canned meat and fish, which obviously extends the shelf life.

 

• The application of steviol glycosides in pastry
Raw stevia powder is sweetness, so the dosage is small. In addition to pastries, biscuits, and bread, foods can be developed in nutrition, health care, and other areas suitable for children, adults, and the elderly. Especially the food for patients suffering from diabetes and hypertension is very promising. This type of food is suitable for children because it can protect children's teeth, which is the role of anti-caries.

 

• The application of steviol glycosides in seasoning products
Stevioside, instead of sucrose, added to soy sauce, vinegar, and other condiments can extend the shelf life of the product and improve its flavor. Natural stevia powder can be used in pickles, the taste of which is pure and delicious, can trigger the appetite, shorten the pickling time, improve the qualification rate of the product, and prevent dehydration. Moreover, bulk stevia extract powder instead of sucrose can make up for some defects of using sucrose alone, prevent browning reactions, and not cause fermentation rancidity. Stevioside can also inhibit the salty taste when used in the processing of cured products with high salt content. It has the same effect when used in sausage, ham, hanging meat, and other foods. The substitution ratio is generally 40%–50%.

 

• The application of stevioside in dairy products
Bifidobacterium bifidum in the human intestinal tract has many physiological functions, such as maintaining intestinal micro-ecology, enhancing host immunity, synthesizing vitamins, inhibiting the growth of tumor cells, and reducing the production and accumulation of harmful substances in the intestinal tract. Research has shown that steviol glycosides can promote the value-added of bifidobacteria and lactobacilli in the human body and inhibit the growth of pathogenic bacteria such as Escherichia coli and Salmonella. Therefore, it is possible to add suitable steviol glycosides to dairy products to produce functional dairy products.

 

• Application of steviol glycosides in aquatic products
Use 100 pure stevia extract to replace 30%–50% of sucrose to process seafood, surimi products, kelp products, and so on. The effect is better. Steviol glycosides do not have fermentation but have the mediation of wettability. Therefore, it can prevent protein deterioration in aquatic products or the rancidity reaction caused by browning or moldy phenomena.
Compound use of steviol glycosides and sorbic acid can produce better results. This can not only improve the flavor of aquatic products but also reduce product costs. The use of bulk stevia extract powder in seaweed products can not only solve the phenomenon of viscous preparation of seaweed but also avoid the use of too much sugar to make the seaweed meat hard and easy to damage the teeth when eating. The use of steviol glycosides to replace part of the sucrose is conducive to avoiding the phenomenon of scorching and loosening of surimi products caused by the use of too much sugar.

 

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