Stevia is known as the "third generation of human healthy sugar source", is a pure natural, low calorie, high sweetness, high safety substance, was found to effectively replace the traditional sweeteners, as a healthy sweetener used in the food industry. At present, stevia glycoside has been used in baking, beverage, dairy products, candy and other products.
1.Application of stevia glycoside in baking products
As a new natural sweetener, stevia glycoside has the characteristics of low calories and high sweetness, which can effectively improve this situation. In addition, stevia glycoside thermal stability is also very high, it can maintain its stability in the baking process, and can be heated to 200℃, in the process of cooking neither fermentation nor brown reaction, can keep product flavor, reduce heat, make it possible to extend the shelf life of the product, broaden the application field of baking.
2.Application of stevia glycoside in beverages
Fruit juice drinks, carbonated drinks and other beverage products contain a large amount of sugar, long-term drinking will cause the continuous increase of obesity phenomenon. Considering the existence of these adverse effects, many beverage companies began to add stevia side in the process of beverage production as A sweetener, currently used in the beverage market most for stevia glycoside and side side A, they add can achieve the effect of low quantity of heat, and can have the effect of sweet, the most important is to effectively reduce the incidence of adverse phenomena such as obesity.
3.Application of stevia glycoside in dairy products
Dairy products mainly include liquid milk, ice cream, cheese and other dairy products, because stevia glycoside can maintain its stability after heat treatment, so it becomes a suitable choice for dairy products. In dairy products, ice cream is one of the most popular frozen dairy products, in the production process of ice cream, its texture, viscosity, taste will be affected by sweeteners, ice cream production is most commonly used sweeteners is sucrose, but due to the influence of sucrose on health, people began to stevia applied in ice cream production. Studies have shown that ice cream produced with a mixture of stevia glycoside and sucrose has a better sensory score than ice cream produced with stevia glycoside, and a better taste in some yogurt products.
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