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What are the applications of steviol glycosides in the food industry


As a pure natural, low-calorie, high-sweet, high-safety substance known as the "third-generation healthy sugar source for humans", stevia can effectively replace traditional sweeteners as healthy Sweeteners are used in the food industry. At present, steviol glycosides have been used in baking, beverages, dairy products, candy and other products.

1. Application of steviol glycosides in bakery products

Bakery products mainly refer to cakes, bread, snacks and other products. Sugar is an indispensable ingredient in the manufacture of bakery products. One of the most common is the application of sucrose in bakery products, its participation can improve the texture and taste of products.

However, the long-term consumption of large amounts of sucrose will significantly increase the risk of obesity, dental caries, and cardiovascular disease. As a new type of natural sweetener, stevioside has the characteristics of low calorie and high sweetness, which can effectively improve this situation.

In addition, steviol glycosides are also highly thermally stable. It can maintain its stability during the entire baking process and can be heated to 200 °C. Neither fermentation nor browning occurs during the cooking process. It maintains the flavor of the product and reduces the heat, making it possible to extend the shelf life of the product and broaden the application field of baking. For example, in the experiment of Karp et al., after replacing 20% ​​of sucrose in chocolate muffins with steviol glycosides, the cocoa flavor and sweetness of the muffins were improved.


2. Application of steviol glycosides in beverages

Beverage products such as fruit juice drinks and carbonated drinks contain a large amount of sugar, and long-term drinking will lead to a continuous increase in obesity. Considering the existence of these adverse effects, many beverage companies have begun to add steviol glycosides as sweeteners in the beverage production process, which has a low-calorie effect.

At present, stevioside and rebaudioside A are the most widely used in the beverage market. Their addition can not only achieve the effect of low calorie, but also maintain the effect of sweetening. The most important thing is to effectively reduce the adverse effects of obesity and other adverse phenomena. probability of occurrence. For example, peach juice, prepared by mixing stevia (160 mg/L) and sucrose (56 g/L), can reduce calories without affecting the sensory quality of the product compared to a control sample containing 9% sucrose 25%.


3. Application of steviol glycosides in dairy products

Dairy products mainly include liquid milk, ice cream, cheese and other dairy products. Since steviol glycosides can maintain their stability after heat treatment, they are suitable choices for dairy products.

Among dairy products, ice cream is one of the most popular frozen dairy products. During the production process of ice cream, its texture, viscosity and taste will be affected by sweeteners, which are the most commonly used sweeteners in ice cream production. It is sucrose, but because of the health effects of sucrose, people started using steviol glycosides in ice cream production.

Studies have shown that ice cream produced with a mixture of steviol glycosides and sucrose has better sensory scores than ice cream produced with only steviol glycosides; in addition, it has also been found in some yogurt products that the combination of steviol glycosides and sucrose has better taste.

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