Stevia Extract

Stevia Extract

Product Name: Stevia Extract

Active Ingredient: Stevioside

Shelf Life: 2 years

Extract Method: HPLC,UV

Appearance: White Fine Powder

Part Used: Leaf

Specification: 10%-99%

Density: 1.53g/cm3

Known as: The third sugar source in the world

Boiling point: 963.3°C

Chemical formula: C38H60O18

Stevia extract is a novel flavoring agent that has gained immense popularity across various industries, including food, medicine, and personal care. With its unique properties, stevia extract has proved to be an efficient sugar replacement agent in many sugar products. Its usage is quite extensive in the beverage industry, but it also finds applications in frozen foods, canned foods, wine, chewing gum, and toothpaste. Depending upon the product, the quantity of stevioside added may vary. Manufacturers spend considerable time researching and experimenting with the essence of stevia to ensure that the product quality, taste, and feel are not compromised.

Function:

According to numerous studies, stevia has the potential to improve our health in many ways. For example, it can help regulate blood sugar levels by increasing insulin resistance and improving pancreatic health. Additionally, it may aid in insulin production and prevent our bodies from absorbing excess glucose, which can lead to candidiasis, a type of fungal infection associated with high sugar consumption. Therefore, incorporating stevia into our diets may act as a natural way to promote overall well-being and reduce the risk of certain health issues.
2. Hypotension.
One benefit of stevia extract is its low calorie content, which can be helpful for weight control.
4. Helps prevent tooth decay.

   Application:

  1. Natural sweetness
  2. Food Processing and Processed Foods
  3. beverage
  4. Medicinal substances and intermediates
  5. Cosmetics.

Introduction of sugar sources：

Stevioside is a new natural sweetener derived from stevia (or stevia leaf), an herb in the composite family that has been used as an herb and sugar substitute in South America for hundreds of years. International sweetener industry data show that stevioside has been widely used in Asia, North America, South America and eu countries in the production of food, beverage, seasoning. China is the world's leading producer of stevia.

Sugar source characteristics:

Steviol glycosides with a purity of more than 80% are white to light yellow crystals or powders with little hygroscopicity.

Density: 1.53g/cm3

Melting point: 198°C

Boiling point: 963.3°C

Easily soluble in water and ethanol, when mixed with sucrose, fructose, glucose, maltose, etc., not only the sweetness of steviol glycosides is more pure, but also the sweetness can play a synergistic effect. Steviol glycosides are heat-resistant and light-resistant, very stable in the pH range of 3 to 10, and easy to store. The solution has good stability, and it is still very stable under heat treatment in the pH range of general beverages and foods. Steviol glycosides will not change much when stored in an organic acid solution containing sucrose for half a year; if it is not decomposed in an acid-base medium, it can prevent fermentation, discoloration and precipitation.

Steviol glycosides have pure sweetness, cool and lingering, taste similar to white sugar, and about 150 to 300 times sweeter than sucrose. Among them, the sweetness of the purified rebaudioside A sugar is about 450 times that of sucrose, and the taste is better. The dissolution temperature of steviol glycosides has a great relationship with the sweetness and taste. Generally, the low temperature dissolves with high sweetness; after high temperature dissolution, the taste is good but the sweetness is low. When it is used with citric acid, malic acid, tartaric acid, lactic acid, amino acid, etc., it has a disinfecting effect on the aftertaste of steviol glycosides, so it can be used in combination with the above substances to correct the taste and improve the sweetness quality of steviol glycosides.

Extraction process：

Steviol glycosides are extracted by soaking dried stevia leaves in water, filtering to separate the liquid from the leaves and stems, and further purifying with water or food-grade alcohol—a completely traditional plant extraction method. The result is a natural and extremely sweet sweetener that can be eaten daily without affecting blood sugar levels

Main ingredients and properties:

Its sweet ingredients are mainly stevioside, steviol disoside, rebaudioside A (R-A), rebaudioside B (R-B), rebaudioside C (R-C), rebaudioside D (R-D), Rebaudioside E (R-E), Dulcoside A (Dul-A). Stevioside: white to pale yellow crystalline powder. It has a cool sweetness, about 300 times sweeter than sucrose. High concentrations have a slightly bitter taste. The relative molecular mass is 804.87. Melting point 196～198 ℃. Specific optical rotation -39.3° (c=5.7, H2O). Chemically stable and high temperature resistant. Its sweetness lingers in the mouth for a long time. It is hygroscopic in the air, slightly soluble in ethanol, soluble in water, and does not change color when heated in food. High molecular weight and poor permeability. Nontoxic. This information was edited by Jiang Shi of Chemicalbook.

1. Extract Steviol A glycosides from Stevia leaves

In the past 20 years, people have tried to extract and refine steviol A glycosides from stevia leaves, and hope to achieve industrial production. The known extraction process is highly polar water because stevioside is only slightly soluble in water whereas A-glycoside is very soluble in water. A glycoside product can be preferentially separated by concentration and dehydration, and then extracted with methanol, but it also contains part of stevioside. After removing methanol, chromatographic separation was carried out with the aid of silica gel column using propanol-water-acetate solution as mobile phase, and then recrystallized in amyl alcohol aqueous solution to obtain pure stevioside A. By this method, about 0.25% of crystalline A glycosides can be extracted from the leaves. Without chromatographic separation, 6.5% stevioside can be extracted from dried leaves. Obviously, the extraction method is not economical, so many people are devoted to the research of chemical conversion of stevioside into stevioside A.

2. Conversion of stevioside to stevioside A

In 1977, Chemicalbook of Tanaka from Japan successfully converted stevioside into another natural diterpene glycoside Rebusoside (the leaves of the Rosaceae plant Rubussuavissimus in South my country in South China contain this glycoside) by enzymatic hydrolysis, and then through three steps It can be converted into stevioside A with a yield of 75%. The key to this process is the selective hydrolysis of the β-sophorosyl and terminal glycosyl ether cross-linking moieties of the stevioside molecule by enzymes extracted from the microorganism Aspergillusoryzae.

3. Interconversion between various steviol glycosides through hydrolysis

Saponification of stevioside and stevioside E by adding alkali can generate the same steviol glycoside. This process uses an aqueous solution containing 10% NaOH or KOH, and can be completed after 1h of reflux reaction. The yield of steviol glycosides can be improved if a methanol-water solution containing KOH is used. Others convert stevioside D to B glycoside by saponification method, while A glycoside can be converted to B glycoside by hydrolase conversion.

Hot Tags: stevia extract, China stevia extract manufacturers, suppliers, factory