The main uses of steviosides include the following:
Mixing with Other Sugars:
When stevioside is mixed with sucrose, fructose, or isomerized sugar, it effectively increases sweetness and improves flavor. It is recommended to replace 30% of the sucrose with stevioside for optimal results.
Dosage in Beverages:
In orange juice, the optimal dosage of stevioside is 0.75g/L.
In fruit juice, the optimal dosage of stevioside is 0.1g/L.
Use in Ice Cream:
In ice cream, the optimal dosage of stevioside is 0.5g/L.
Application in Baked Goods:
When making egg bread, 20g of stevioside can replace 3.2kg of sucrose. The resulting product has an excellent appearance, color, softness, and taste.
When making preserved plums, replacing 0.75kg of saccharin sodium with 14.88kg of stevia not only creates a delicious flavor with a refreshing aftertaste, but also provides a higher-quality product.
Applications in Specialty Foods:
Stevia has a low caloric value and is not metabolized in the human body, making it suitable for use in health foods for patients with diabetes, obesity, and cardiovascular disease.
Using stevia in candies can also help prevent tooth decay.
Combining with Other Ingredients:
Stevia can also be used as a sweetener for glycyrrhizin and is often combined with sodium citrate to enhance flavor quality.
