Check out main properties of Steviol glycosides and its potential in food industry! | Nutrizo Advancis Healthcare - Manufacturer and Supplier | Herbal & Nutraceuticals Extracts | Fruit Extracts | Natural Sugar Free Extracts

Today, high-intensity synthetic chemicals such as acesulfame-K, aspartame, neo-tame, saccharin, and sucralose are utilized to simulate low-calorie meals. Many of these sweeteners have been demonstrated to be malignant and linked to a variety of diseases, in addition to being indigestible. 

As a result, the food industry has spent tremendous effort in recent years. They have developed alternative sweetening agents derived from natural sources with similar qualities. 

Thaumatin, glycyrrhizin, xylitol, phyllodulcin, mogroside, and stevioside are a few low-calorie natural substances. They’re now used in a variety of commercial products. 

The molecules derived from Stevioside drew the most attention because of their high solubility in water, intense sweetness, and synergistic actions with other sweeteners.

We discuss the most recent breakthroughs in terms of steviol glycoside characteristics, extraction procedures, and analysis. We next go into how it can be used to create fruit-based foods.

Uses & application of Stevia Rebaudiana in the food industry 

By increasing odors and fragrances, steviol glycosides can improve the palatability and enjoyment of food.  

The growing number of Stevia-based items on the global market, including drinks, tabletop sweeteners, candies, and other processed meals. Personal hygiene products and different Japanese delicacies also support this statement.

Dry Stevia leaves have been utilized in several countries to sweeten low-calorie soft beverages, soy sauce, dried seafood, confectionery, ice cream, chewing gum, and yogurt.

What does research have to say about this?

They have carried out several studies to assess the potential of Stevia rebaudiana as a sweetener in particular products.

The authors determined that 6g of Stevia is similar to 1000 g of sucrose depending on the outcomes of the sensory panel’s judges. The yogurt sweetened with 4.5 g100 g–1 of equal portions sucrose and Stevia received the highest sensory acceptance scores during taste tests.

Moreover, the level of sweetness of all the varying concentrations was maintained the same after seven days of cold storage as fresh samples (produced the day before) of sucrose-based goods.

Research on Yoghurt 

Stevia and mixtures of dry Stevia leaves and other sweeteners were used to replace 8 percent sugar yogurt. Like the other two commercial sweeteners, Stevia exhibited no adverse impact on the yogurt-making process or pH. 

It also did not affect the duration of fermentation or the development of the casein network. On the other hand, the Stevia yogurt had a disagreeable taste and could not be suggested.

The authors came to the conclusion that low-calorie yogurts may be made utilizing commercial sweeteners like Stevia without having to change typical technological techniques. 

Research on Cake 

A comparative study on the cake looked at the rheological, microstructural, and ultimate quality of cakes produced with stevioside instead of sugar.

According to the results, this cake recipe can be used to exchange sugar with stevioside while keeping the rheological qualities of the finished product.

Research on cocoa powder 

Another study looked at the physical qualities of cocoa powder drinks with various fat concentrations and sweeteners like Stevia rebaudiana. 

According to the findings, the sweetener did not affect the polyphenolic contents of the cocoa combinations. The sensory research demonstrated a preference for aspartame and Stevia extract as sweeteners for chocolate drinks.

How much is Stevia need to get sugar-like sweetness?

Morgan and Dashora calculated how much Stevia extract we can make by boiling dry Stevia leaves powder in water. And we needed other commercial sweeteners to get a sugar-like sweetness. 

 According to the findings, 1.5 mL of Stevia extract in 100 mL of liquid equaled 5g of sugar.

As per studies, stevia-based dishes are more acceptable than those made with conventional sweeteners. It received the highest sensory approval scores from the panel and took first place across all sugar substitutes.

All of the points mentioned above to Stevia’s enormous potential as a viable sugar substitute in the products studied. Not only may it be used to sweeten foods instead of sugar, but it also has health benefits for customers.

Wrapping up! 

According to studies, due to their great attraction and commercial potential, the use of steviol glycosides as sweeteners requires considerably further research.

Not only to create and optimize steviol glycoside extraction but also to enhance the flavor of products.

In order to fulfill the needs of today’s consumers and assure their acceptance, continual evaluation of these components, strength, sweet taste, and lack of other residual flavors is required.

They found the disagreeable aftertaste in all the stevia-sweetened juices that were tested so far.

As a result, we must investigate the most effective therapy for preventing its existence. Particularly in the case of citrus fruit juices that require a higher proportion of sugar. They should compare it to other fruits naturally containing antioxidants that prevent oxidation and generate an aftertaste. you can also read about: How to extract steviol glycosides from dried rebuandinana.