Stevia sugar extract

Stevia glycoside (Stevia), also known as Stevia sugar (Stevia sugar), Stevia leaf extract, sugar and calories; White to light yellow color, texture is appropriate, no peculiar smell, is a development prospect of the new source of sugar. Stevia sugar is now the world has been found and use of sweeteners approved by China's ministry of health, its natural low calorific value and very close to sucrose taste. It is the third kind of sugar cane, sugar beet sugar outside of development value and health promoting natural sweetener, was praised as "the third source of sugar" in the world.

Stevia sugar glucoside (commonly known as stevia sugar, stevia glycoside) is a kind of herb compositae from stevia (or called stevia) in the essence of the new natural sweeteners, and South America to use stevia as herbs and splenda has a history of hundreds of years. , according to international sweetener stevia sugar glucoside in Asia, North America, South America and the eu has widely used in food, beverage, seasoning production. China is the world's most main stevia sugar glucoside producer.

2 extraction process

The editor

The extraction of stevia sugar glucoside is through the stevia dry leaves soaking in the water, filtering the liquid separated from leaf, stem, further use for purification, such as water or food grade alcohol completely traditional plant extraction method. To get a daily consumption but will not affect blood glucose levels of natural and sweet sweet agent rights of stevioside.

The traditional stevia sugar glucoside extraction process is as follows:

Traditional stevia sugar production process

Traditional production method of stevia sugar [1]

The biggest drawback: this kind of process

1, the production time is long, the production by adding large amounts of toxic preservatives (or material will be degenerative, stevia sugar can fail).

2, adding flocculants, flocculation and suspended impurities and decolorizing activated carbon absorb part of the product, stevia sugar yield decrease;

3, the plate and frame filter to remove suspended impurities, such as flocculant production environment is very poor, production environment is hard to meet the requirements of food additive production;

4, the production of ion exchange and use of macroporous resin, consume large amounts of water and chemical raw materials resources, at the same time a large number of resin elution toxic wastewater biochemical treatment, it is difficult to use to bring heavy economic burden and pressure of environmental protection.

These organizations include: JECFA (JECFA), France the AN - SES (national food, environment and labor department of health), Australia, New Zealand food and standard administration (FSANZ), the us food and drug administration (FDA) and the recent European food safety authority (EFSA).

Preclinical and clinical studies have shown that the use of stevia extract, for including diabetes patients, children and pregnant women, and the side effects or allergic for unknown reasons, in the general population, are safe.

Three features

The editor

sexuality

Purity more than 80% of the stevia glycoside for white to pale yellow, crystalline powder, hygroscopic.

Density: 1.53 g/cm3 [1]

Melting point: 198 ° C

Boiling point: 963.3 ° C

Soluble in water, ethanol, mixed with sucrose, fructose, glucose, maltose, etc when used, not only sweet chrysanthemum indican sweetness is more pure, and can have synergistic effect and sweetness. Stevia glycoside heat light, within the scope of pH 3 ~ 10 is very stable, easy to store. Solution stability is good, in general beverage food pH range, heat treatment is still very stable. Stevia glycoside in organic acid containing sucrose solution for half a year haven't changed much; Don't break down in acid and alkali medium can prevent fermentation, discoloration and precipitation, etc.

Stevia sugar sweet taste pure, cool and refreshing and flavor of the approximate sugar, about 150 ~ 300 times of sucrose sweetness. Lai BaoDi glucoside is A sugar for the purification of the sweetness is about 450 times of sucrose, sense of smell is better. Stevia sugar melting temperature and the sweetness of the relationship between the sense of smell is very large. Generally low temperature dissolving high sweetness; Good sense of taste but after high temperature dissolving sweetness is low. It with citric acid, malic acid, tartaric acid, lactic acid, amino acid etc, when using the after taste of sweet chrysanthemum indican sanitizers, reason and the material mixing can taste masking effect, improve the quality of stevia sugar sweet taste.

advantages

As a kind of plant has no heat generation of sugar to taste, sweet chrysanthemum indican for those who are balanced lifestyle for their health and weight management plan to find a kind of pure natural without heat raised sweet agent substitutes for consumers, is a perfect, the unprecedented opportunity.

1. High safety. Stevia glycoside (South America Paraguay and Marcy) of origin residents consumption for hundreds of years of history, has not yet found any poison.

2. Low calorific value. Used to produce low calorie food, drinks, very suitable for patients with diabetes, obesity, arteriosclerosis.

3. Stevia glycoside soluble in water and alcohol, and sucrose, fructose and isomerized sugar mixture taste better.

_____ the stevia glycoside non fermentation material, the nature is stable, not easy to mildew to change, will not change in food, beverages and other production, also easy to storage and transportation. Long-term edible won't cause cavities.

⒌ stevia sugar taste like sugar, and the unique characteristics of cool and refreshing, sweet. Can be used in the production of flavor food, candy, etc. Also can be used as taste masking agent. Inhibition of some peculiar smell and taste of food, drugs, take the place of sugar used in production of pharmaceuticals, syrup, granule, pill. Can also be used for seasoning, pickles products, toothpaste, cosmetics and cigarettes, etc.

6. The stability under the condition of the usual food and beverage processing, the nature of stevia sugar is quite stable, reducing viscosity, inhibit the growth of bacteria, extend the shelf life of products.

(1), the stability of acid, alkali, heat.

In PH3 (room temperature) conditions, basic not decompose loss for 180 days, also can't afford to sink in.

Within the scope of the PH3-9 heated to 100 ℃, 1 hour without any change

2, light stability. Either in the powder or the solution, the sunlight is very stable.

(3), the fermentation. Long-term storage will not gone mouldy, finished products after heat treatment without sucrose Browning phenomenon.

4 application

The editor

Stevia sugar and sugar

Sucrose is the fructose and glucose as the main component of disaccharides, both nutrition and heat energy supplier. Origin of residents' consumption of hundreds of years, has not yet found any mischief. Physical and chemical stability, without fermentation, so than sugar products can prolong shelf life. Stevia sugar high sweetness, and long duration, no Browning, very conducive to maintain the essence of beverage and food.

Use stevia glycoside replace part of sugar processed foods, drinks, etc., not only can reduce cost, but also conform to the food and beverage gradually to the demands of the development of low glycosylated.

5 product development

The editor

Stevia sugar as a new type of sweeteners, can be widely used in all kinds of food, beverage, medicine, daily chemical industry. Can say all with sugar products almost can use stevia in place of all or part of sucrose alternatives to the chemical synthetic sweeteners such as saccharin. Will now be developed thousands of products, inductive listed below:

tea

Use stevia leaf tea directly or with other raw materials made from tea tea, fall blood sugar in patients with diabetes, for lack of promoting digestion, sober and eliminate fatigue, to obesity, high blood pressure, and dental caries disease prevention role. JiangTangCha such as corning (tea) on the domestic market, NingGong tea, oolong play pearl jujube tea, red tea, etc., all stevia ingredients, some of which have been sold to foreign markets.

drinks

Soda, orange juice, all kinds of fruit juice, ice cream, etc.

Dim sum

Stevia merchant, stevia moon cakes, biscuits and so on, become the nutrition, health care, and children, the elderly need special food.

canned

Canned fruit such as sugar adina, orange, hawthorn, longan, etc; Aquatic products and canned meats such as seasoning function contains sweet chrysanthemum indican both plays also play a role of anti-corrosion prolong shelf life.

Flooded products

Use stevia salted pickled vegetables such as carrots and pickle, freshness, long qing pickled flavor the United States, not rot. Aquatic products: join the stevia sugar can prevent the protein deterioration of aquatic products, in improving the flavor of aquatic products and reduce cost. Such as all kinds of canned fish, seaweed, etc.

Dried fruit fruit cake

Such as: plum fruit, after the application of stevia sugar is not only sweet taste crisp and delicious.

alcohol

Use stevia glycoside to join such as prickly pear, hippophae rhamnoides, grape wine and liquor, wine can reduce the hot feeling, improve the flavor. Also can increase the beer foam, white, persistent.

meat

Use stevia glycoside add sausage, sausage, bacon and other foods, can improve the flavor, prolong shelf life.

Cosmetic products

Use stevia glycoside in chewing gum, toothpaste, sweet taste, can promote products and can decrease the harmful bacteria proliferation, reduce tooth decay. Many kinds of toothpaste, chewing gum, and has been used in the cosmetics stevia glycoside.

medicine

In 1992, the ministry of health approval for stevia sugar can be applied in medicine. Has developed many products, such as JieWei VC, diabetes, lozenges, and pediatric compound new Ming, cough syrup, zinc gluconate oral liquid, etc.

other

Such as many kinds of seeds, fool seeds, stevia, cigarettes, stevia powder, etc.

6 examples of application

The editor

Large beverage factory

On the domestic application of stevia glycoside investigation, at present the largest number of usage, large beverage factory. Now just drink several problems that should be paid attention to the use of stevia sugar in the introduction as follows:

Beverage production is usually cold water, no heating process, so be sure to select good taste, easy to dissolve the stevia glycoside, each manufacturer production process is different, stevia glycoside sweetness is different, but still basically see each manufacturer for stevia glycoside after the processing of taste, smell after small sweet chrysanthemum indican quality higher and higher, the more suitable for application in production.

Selecting the appropriate water temperature stevia sugar dissolved. Solubility is a bit poor sweet chrysanthemum indican soaking temperature 60 ℃ - 7 o are available, and make it to dissolve, but no matter what kind of dissolving method, don't immediately after mixing of water, in case the clouds paste, after waiting for most of the dissolved, then stir.

Soak time: room temperature 20-30 minutes, 60-70 ℃ warm water for 10 to 20 minutes. That is to say, in order not to influence ingredients, should be before the start of the ingredients, first the stevia glycoside melted.

Note stevia glycoside in beverage ingredients in order in the beverage ingredients, stevia glycoside join order should join advisable, before, during, and after adding citric acid can achieve sweet multiplication, but also plays a role of taste masking.

Alcohol companies

Market low-alcohol liquor, wine, fruit wine, rice wine ingredients such as more and more get the welcome of consumer, and as a new natural sweetener stevia sugar and flavoring agent, are gradually being paid attention to by the various liquor production enterprise, in the south Korean shochu, Japanese sake and abroad application in low-alcohol wine, fruit wine has reached more than 20 years of history.

In the application of wine: replace the chemical synthetic sweeteners such as saccharin: the ministry of health, saccharin is used to make wine most usage must not exceed 0.15 / kg, other chemical synthetic sweeteners used must be limited by the regulation, and stevia sugar is not one of the limited use of sweeteners, according to actual needs to add in the processing production. At the same time, there is a bitter issue chemical synthetic sweeteners. So, can use natural sweetener stevia glycoside replace saccharin used for various liquor flavoring, to improve the using saccharin with bitter taste.

Reduce the solids content. In liquor blending process, generally use sugar, honey on wine flavor, which makes higher solids content in liquor. Due to their high stevia sugar sweetness ratio, little dosage, can greatly reduce the solids content in wine, that its solid content is lower than the standard (less than 0.40 g/l)

Improve liquor: champagne, fruit wine, preparation of sugary wine, rice wine, preparation of drinks wine, can replace part of sugar with sweet chrysanthemum indican can eliminate caused by excess sugar thick sweet greasy feeling, can make its products cool and refreshing, especially high sweetness of wine is more apparent. Stevia glycoside compound liquor, cool and refreshing, sweet lasting, the use of stevia glycoside can suppress the rough spicy low-alcohol wine.

In addition, stevia sugar can not only make wine fluid viscosity decreased, more conducive to filter, and the use of easy to operate, save manpower, time, energy, easy to dilute blending, dispensing wine without peculiar smell, the impurities to precipitate, convenient for calculation, etc.

Reference dosage and application: due to alcohol than strict physical and chemical indicators, through several liquor production enterprise confirmed and foreign reports, the trial showed that suitable amount of 0.01 0.05 g/kg, stevia glycoside to replace sucrose in the best replacement rate is 10% - 40%, which can make alcohol alcohol, spicy, improve the flavor, reduce viscosity, fresh-tasting role even more significant. At the same time, if add sweet chrysanthemum glucoside in accordance with the requirements in beer, can make the foam of beer more rich, white and durable.

7 points for attention

The editor

Stevia sugar as a new natural sweetener has been the favour of people, and was applied. But as a result of stevia glycoside is a new kind of sweeteners, using method of it haven't entirely, use rise also can't do. In order to speed up the stevia sugar promotion, make people know more about stevia glycoside, understanding stevia glycoside, to use stevia glycoside, will now be applied several realizations of stevia sugar is introduced to the user, for use as a reference.

Use stevia glycoside several matters needing attention:

1. The provisions in the GB8270-1999 drying requirements of stevia sugar, in order to ensure that the factory after the stevia sugar water content does not increase, which is to prevent the stevia glycoside absorption of moisture, stevia sugar should be stored in a cool and dry place; In order to prevent the stevia sugar from pollution, ensure the safety, with toxic side effects and chemical items for sequestration; The inner packing, current is now open to burn should be sealed storage, to avoid moisture absorption.

2. In the use of stevia glycoside, according to the different products, determine the different methods of dissolving, mixing pretreatment methods, such as form, not the same.

3. Most of the stevia sugar taste is close to sucrose, but some liquorice products more or less, when in use, should be to eliminate a liquorice, and to maintain its sweetness characteristics, make its use at the best possible conditions.

4. According to the relevant provisions of the GB2760 stevia glycoside usage for "according to production need to use". Stevia glycoside though not set limit to use a sweetener, but in use should be according to the standard of different products, control the suitable dosage.

5. The use of stevia sugar if it is to increase the sweetness, improve taste, reduce the cost, the product precision is still within the relevant regulations, can be used directly; If the stevia glycoside, make the product sugar content is lower than the standard, should be to set standards, reported to the relevant departments wholesale, just can use.

6. In GB8270 - l999 standard stipulated in the stevia sugar glucoside content multiples and sweetness, when in actual use, must know the stevia glycoside sweetness ratio (stevia sugar and sucrose sweetness multiples ratio), which requires the user to learn how to measure stevia glycoside sweetness ratio method, to introduce a simple measuring method:

7. Stevia sugar and citric acid, malic acid, tartaric acid, lactic acid, organic acids, amino acids such as share, for stevia glycoside after taste has obvious xiaosha effect, improve the quality of sweet; In combination with other sweeteners can be obtained by sweet multiplication effect.

8 on the safety of stevia glycoside

The editor

Countries around the world in the use of stevia glycoside has been controversial. Singapore, Hong Kong, Macao subsequently discontinued doubt contain possibly carcinogenic additives stevia glycoside food, make this kind of dispute intensification again. China's ministry of health legal system and supervision, he says, is the ministry of health of stevia glycoside attaches great importance to the safety of the problem. Pointed out at the same time, the world health organization and the United Nations food and agriculture organization (fao) joint expert committee on food additives in 1998 to safety evaluation of stevia sugar glucoside, did not make the stevia sugar glucoside is harmful to human body health evaluation conclusion.

Will sweet chrysanthemum glucoside used as sweetener mainly include China, Japan, Korea and other Asian countries and regions as well as the country of origin Brazil. In Singapore, Hong Kong, macau forbids the use of stevia glycoside, has been more than the United States, the European Union and other countries will exclude stevia glycoside in food additives. The FDA has 3 times in the past 10 years refused to ratify the sweet chrysanthemum glucoside as food additive application, think it security has not been fully confirmed.

Ministry of health in China on June 5, 1985 (85) who the word no. 37, approval for stevia glycoside for new varieties of food additives, using Japanese health ministry life on May 23, 1996 Japan released no. 56 "existing additive variety catalogue" in the four different types of food with sweet chrysanthemum glucoside, sweet chrysanthemum glucoside in security, from the variation of the original test to the chronic toxicity test, cancerous original test test has passed.

European food science committee in 1999 about a sweet chrysanthemum glucoside safety evaluation report, stevia glycoside itself of poison, the toxicity, chronic toxicity and carcinogenicity is not strong, but may affect male fertility, main metabolites stevio showed mutagenic activity at the same time, the toxic in high concentration, and suspected carcinogen, but the related research is not sufficient. Report to do the following conclusions: due to chronic toxicity and carcinogenicity studies scientific suspicious, and sweet chrysanthemum glucoside may affect male fertility, especially its metabolite stevio toxicity. So without further data before the listing is not permitted.

Joint FAO/WHO expert in 1998 examines the stevia glycoside, think under the condition of the existing data cannot be acceptable stevia glycoside daily intake