Industries always look for better option to better serve their customers and current situation of obesity has led them to find alternative to calorie intensive sugar. The Answer to the question “Can we get sweetness without biting calories?” has been found. Stevia is the solution for adding sweeteness in your products. This is a wonmderful many fold sweetness option for industries concerned with people health.

With its steviol glycoside extracts having up to 300 times the sweetness of sugar, Stevia has garnered attention because of the rise in demand for low-carbohydrate, low-calorie, low-sugar food alternatives. Stevia does not raise blood glucose—meaning that the steviol glycosides responsible for Stevia’s sweet taste do not induce a glycaemic response when consumed—which makes it an appealing sweetener for individuals diagnosed with metabolic syndrome who have been advised to strictly adhere to a strict, carbohydrate-controlled diet. Fermentation-derived steviol glycosides are individually produced and highly pure forms of the Stevia sweetener produced through fermentation rather than by refining of extracts from cultivated Stevia leaves.

stevia extract

Sources of Stevia

Stevia is a naturally occurring sweetener from plants in the sunflower family. Leaves of stevia plant are used to extract its sweetening effect. It has a slower onset and longer duration of taste than sugar. It is 250-300 times sweeter than sugar and has been used for several years in a number of countries as sweeteners for a range of food products.

  • Applications:

1. Mixed with other sweeteners Enhances the taste and pleasantness when used with other sweeteners such as sucrose, glucose or fructose. It is suitable in replacing 40-60% of sucrose used in food products thereby reducing the production cost.

2. Biscuits and CookiesStevia can preserve the crispiness and crunchiness of cookies and biscuits when use in place of sugar.

3. Preserved Food It’s large molecular weight makes it less likely to be absorbed into preserved or canned food. This helps to retain the original taste and freshness of the food. It also prevents the stickiness and fermentation normally caused by sucrose.

4. Chewing Gum Provides a long and lingering sweetness, great for the production of sugarless gums.

5. Sauce products Harmonises very well with salt to give it a deeper variety of taste. It can maintain a pleasant colour even when cooked in high heat.

6. Pharmaceutical Acts as a suppressing agent for removing unwanted flavours in medication.

7. Feedstuff Known to improve the palatability of animal feeds, thereby reducing feeding times and improving the appetite of livestocks.

8. Alcoholic Beverages Readily dissolves in alcohol without reaction to its taste and properties.

Benefits of Stevia

  • 1. Natural
  • 2. No calories
  • 3. Similar taste profile to sugar
  • 4. Ideal for zero or low calorie products
  • 5. Reduced bitterness in most formulations
  • 6. More rounded sweetness peak
  • 7. Low glycemic load, safe for diabetics
  • 8. High solubility, ideal for diverse food applications
  • 9. Heat stable, suitable for cooking
  • 10. Toothfriendly
  • 11. pH stable
  • 12. Non-fermenting
  • 13. Excellent shelf life
  • 14. Photo stable
  • 15. JECFA compliant
  • 16. Simple labeling

Industry for Stevia:

1. Bakery : In Cereal, Energy Bars Crackers and Crispbreads. It is also used to preserve the crispiness and crunchiness of cookies and biscuits .

2. Beverages: In Carbonated Beverages, Meal Replacements, Tea & Ready-to-Drink beverages.

3. Confectionary: It Provides a long and lingering sweetness, great for the production of sugarless gums & Candies.

4. Processed food: This helps to retain the original taste and freshness of the food.

5. Savoury:In Jams to make them calorie free.

Technical Specifications:

1. C.A.S. numbers: Following are CAS numbers of main steviol glycosides

  • Stevioside: 57817-89-7
  • Rebaudioside A: 58543-16-1
  • Rebaudioside C: 63550-99-2
  • Dulcoside A: 64432-06-0

2. Chemical Formula:

  • Stevioside: C38H60O18
  • Rebaudioside A: C44H70O23
  • Rebaudioside C: C44H70O22
  • Dulcoside A: C38H60O17

3. Solubility: Freely Soluble in water and ethanol.

4. Formula weight:

  • Stevioside: 804.88
  • Rebaudioside C: 951.03
  • Rebaudioside A: 967.03
  • Dulcoside A: 788.88