Overview Of Steviosides

Steviosides, derived from the dried leaves of the stevia plant, are carefully extracted and processed to become an important food additive. They are diterpenoid glycosides and are typical representatives of the tetracyclic diterpenoid class of compounds. Steviosides consist of multiple chemical monomers, such as stevioside, rebaudioside A, and rebaudioside B, each of which contributes unique properties to the sweetener. National standard GB8270-2014 stipulates that the total content of each component must reach at least 85% to ensure the purity of steviol glycosides. Steviosides with a purity exceeding 80% appear as white crystals or powder and are readily soluble in both water and ethanol. When combined with sucrose, fructose, and other sugars, steviol glycosides impart a purer sweetness and significantly enhance sweetness. Furthermore, they exhibit excellent heat resistance and stability, remaining stable within a pH range of 3 to 10, making them suitable for long-term storage.