Stevia sugar characteristics

Stevia glycosides with a purity of over 80% are white to light yellow crystals or powders with low hygroscopicity.

Density: 1.53g/cm3[1]

Melting point: 198 ° C

Boiling point: 963.3 ° C

Easy to dissolve in water and ethanol, when mixed with sucrose, fructose, glucose, maltose, etc., not only does the sweetness of steviol glycosides become purer, but the sweetness can also have a synergistic effect. Stevia glycosides are heat-resistant and light resistant, highly stable within the pH range of 3-10, and easy to store. The solution has good stability and remains stable even when heated within the pH range of general beverages and foods. Stevioside showed little change after being stored in an organic acid solution containing sucrose for six months; Not decomposing in acidic or alkaline media can prevent fermentation, discoloration, and precipitation.

Stevioside has a pure and refreshing sweetness, with a taste similar to that of white sugar and a sweetness level about 150-300 times that of sucrose. The sweetness of purified rebaudin A sugar is about 450 times that of sucrose, and its taste is even better. The dissolution temperature of steviol glycosides is closely related to their sweetness and taste. Generally, low temperature dissolution has 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 disinfection and sterilization effect on the aftertaste of steviol glycoside. Therefore, when mixed with the above substances, it can play a taste correcting role and improve the sweet quality of steviol glycoside.

Advantages of Stevia Sugar

As a plant-based, calorie free sweetener, stevia glycosides offer a perfect and unprecedented opportunity for consumers seeking a pure natural, calorie free sweetener alternative for their healthy lifestyle balance and weight management plans.

1. High security. Stevioside has been consumed by residents in the original regions of Paraguay, Masi, and other parts of South America for hundreds of years, and no toxicity has been found to date.

2. Low calorific value. It is used to make low calorie food and drink, and is very suitable for patients with diabetes, obesity and arteriosclerosis.

Stevioside is easily soluble in water and alcohol, and it tastes better when mixed with sucrose, fructose, isomers, and other sugars.

Stevioside is a non fermentable substance with stable properties and is not easily moldy. It does not change during the production of food, beverages, and is also easy to store and transport. Long term consumption will not cause dental caries.

Stevia glycosides have a taste similar to sucrose, but also have unique cooling and sweet characteristics. Can be used to make flavored foods, candies, etc. It can also be used as a flavoring agent. Inhibit the odor and strange taste of certain foods and drugs, and replace sucrose in the production of pharmaceuticals, syrups, granules, and pills. It can also be used for condiments, Pickled vegetables products, toothpaste, cosmetics and cigarettes.

6. Stability: Under typical food and beverage processing conditions, the properties of steviol glycosides are quite stable, which helps to reduce viscosity, inhibit bacterial growth, and extend product shelf life.

⑴ Stability to acid, alkali, and heat.

Under PH3 (room temperature) conditions, there is basically no decomposition loss or precipitation for 180 days.

Heat to 100 ℃ within the pH range of 3-9 for 1 hour without any change

⑵ Light stability. Whether in powder or solution, it is very stable to sunlight.

⑶ Non fermentable. Long term storage will not mold or deteriorate, and the finished product will not experience browning due to sucrose after heat treatment.

Stevia Sugar Granulation (One Step Granulator)Principle:

The material powder particles are in a circular fluidized state in the raw material container (fluidized bed), preheated and mixed by purified heated air, and the adhesive solution is atomized and sprayed in, causing several particles to aggregate into clusters containing adhesive. Due to the continuous drying of the material by the hot air, the moisture in the clusters evaporates, and the adhesive solidifies. This process is repeated continuously

Stevia Sugar Granulation (One Step Granulator)Technical parameters: