The dosage of steviol glycoside in beverages should be controlled between 20-50 mg per kilogram of beverage. When using steviol glycoside, the ratio with other high-sweetener sweeteners should be carefully considered.
I. Overview of Steviol Glycosides
Steviol glycosides are natural high-sweetener sweeteners extracted from the leaves of the stevia (Stevia rebaudiana) plant. They are non-nutritive sweeteners that contain no calories and do not break down into glucose, making them suitable for diabetics and those on calorie control. Due to their natural, non-toxic, and environmentally friendly properties, steviol glycosides are increasingly used as a promising sweetener in the food industry.
2.Dosage of Steviol Glycosides in Beverages
The dosage of steviol glycosides in beverages should be carefully controlled. Generally, the dosage should be controlled between 20-50 mg per kilogram of beverage. Excessive use can lead to unpleasant sensory experiences such as excessive sweetness, bitterness, and off-flavors, and may also have adverse effects on human health. Therefore, beverage manufacturers need to carefully manage the dosage of steviol glycosides to provide healthy and delicious beverages.
3. Steviol Glycoside Mixing Issues
When used in beverages, steviol glycosides must be mixed with other high-sweetener sweeteners to achieve a better taste. Generally, steviol glycosides can be used in combination with other high-sweetener sweeteners such as aspartame, sucrose, and glucose. However, different ratios of high-sweetener sweeteners can affect properties such as taste and solubility. Therefore, when using steviol glycosides, it is important to pay attention to the sweetness and compatibility with other ingredients.
4. Precautions for Steviol Glycosides
Although steviol glycosides are highly safe as natural high-sweetener sweeteners, there are some important considerations when using them. First, steviol glycosides cannot completely replace the functions of sugar because they lack the moisturizing and sweetness-sustaining properties of sugar in beverages. Second, steviol glycosides easily decompose at high temperatures, so strict temperature control is required during processing. Finally, when using steviol glycosides, attention should be paid to their compatibility with other food additives to avoid adverse reactions.
