Applications of Steviosides in Beverages
Steviosides have a high sweetness and can be used to replace 15%-35% of sucrose in refreshing and cold beverages, meeting national standards without compromising product quality. They also improve the taste of beverages, imparting a refreshing sweetness that changes the overpowering sweetness of sugar. This reduces sugar levels in beverages, and can reduce costs by 20%-30% when producing the same fruit-flavored soda using stevia compared to using only sucrose. This low-sugar beverage is suitable for patients with obesity and diabetes, and aligns with the future of beverage development.
Park Mi-ja et al. used stevia extract as the main ingredient, along with citric acid, honey, and salt, to create a stevia beverage with a rich aroma, bright color, and a sweet and sour taste. The extraction process for the stevia extract is as follows: a material-to-water ratio of 1:150, an extraction time of 3 hours, and an extraction temperature of 60°C. The formulation of a stevia beverage is as follows: 14% stevia extract, 0.002% citric acid, 0.4% honey, and 0.05% salt.
Application of Steviosides in Preserved Fruits, Dried Fruits, and Canned Foods
Preserved fruits, dried fruit, fruit cakes, and preserved fruit contain approximately 70% sugar. With the increasing prevalence of obesity and diabetes in the modern population, some people are reluctant to consume foods high in sugar. Reducing the sugar content of these products, achieving low sugar and low calorie values, is crucial for expanding the market and meeting consumer demand. Due to the high sweetness and low calorie value of steviosides, it is feasible to replace 20% to 30% of sucrose in the production of preserved fruits and dried fruit. Experiments have also shown that using steviosides to replace 25% of sucrose in the production of preserved fruits and dried fruit does not compromise product quality or flavor, but rather increases consumer preference.
Cui Tianyou and others have developed a candy containing steviol glycosides, primarily replacing traditional sucrose. Because steviosides are low in energy and sweet without sugar, they offer a pleasant sweetness while maintaining a low energy content. Canned fruit produced by replacing 20% to 30% of sucrose with steviosides retains its original flavor, resulting in a clear, refreshing, and pure syrup, reducing the cloying sweetness associated with high sugar content. This significantly extends the shelf life of canned meat and fish.
Applications of Steviosides in Pastries
Steviosides are highly sweet, requiring minimal dosage. Adding them to pastries, biscuits, and breads holds great promise for developing nutritious and health-promoting products suitable for children, the elderly, and especially those with diabetes and hypertension. These products are particularly suitable for children because they protect their teeth, preventing tooth decay. Zhao Yonghuan and others used a specific percentage of sucrose in bread dough for baking experiments. The results showed that the addition of steviosides to bread reduced the sucrose content and improved its quality.
Applications of Steviosides in Condiments
Adding steviosides to condiments instead of sucrose can extend the shelf life and enhance the flavor. Furthermore, steviosides can mitigate some of the drawbacks of using sucrose alone, preventing browning and fermentative rancidity. When used in the processing of salty preserved foods, steviosides can also reduce the saltiness of the product.
