Stevia sugar sweet taste pure, cool and refreshing and flavor of the approximate sugar, about 150 ~ 300 times of sucrose sweetness. Lai BaoDi glucoside is A sugar for the purification of the sweetness is about 450 times of sucrose, sense lutein eye complex of smell is better. Stevia sugar melting temperature and the sweetness of the relationship between the sense of smell is very large. Generally low temperature dissolving high sweetness; Good sense of taste but after high temperature dissolving sweetness is low. It with citric acid, malic acid, tartaric acid, lactic acid, amino acid etc, when using the after taste of sweet chrysanthemum indican sanitizers, reason and the material mixing can taste masking effect, improve the quality of stevia sugar sweet taste.
Used to produce low calorie food, drinks, very suitable for patients with diabetes, obesity, arteriosclerosis. Stevia glycoside soluble in water and alcohol, and sucrose, fructose and isomerized sugar mixture taste better. Stevia glycoside non fermentation material, the nature is stable, not easy to mildew to change, will not change in food, beverages and other production, also easy to saw palmetto extract storage and transportation. Long-term edible won't cause cavities. Stevia sugar taste like sugar, and the unique characteristics of cool and refreshing, sweet. Can be used in the production of flavor food, candy, etc. Also can be used as taste masking agent. Inhibition of some peculiar smell and taste of food, drugs, take the place of sugar used in production of pharmaceuticals, syrup, granule, pill.
Can also be used for seasoning, pickles products, toothpaste, cosmetics and cigarettes, etc. Stability, under the condition of the usual food and beverage processing, the nature of stevia sugar is quite stable, reducing best green coffee bean extract viscosity, inhibit the growth of bacteria, extend the shelf life of products. The stability of acid, alkali, heat. In PH3 (room temperature) conditions, basic not decompose loss for 180 days, also can't afford to sink in. Within the scope of the PH3-9 heated to 100 ℃, 1 hour and light stability without any change. Either in the powder or the solution, the sunlight is very stable. Non fermentation. Long-term storage will not gone mouldy, finished products after heat treatment without sucrose Browning phenomenon.
Stevia method is as follows: take 3-4 stevia, into into a 400 ml glass; With 100 degrees of boiling water, is about 7 or 8 points, the lid on the box bubble 3-5 minutes to drink; Had less than a third of the time add boiling water, such tea fenugreek saponins liquor concentration is uniform; If you like sweet can add sugar or honey, can also add their favorite tea brewing together, such as roses, Chinese wolfberry, etc. Brewing snow stevia, must use just to boil water to brew, pollen to bubble out, the effect of water temperature is enough to rush out.