Stevia CAS 57817-89-7

Cas:57817-89-7
Molecular formula:C38H60O18
Molecular weight：804.88
EINECS：260-975-5
Synonyms: Stevioside hydrate; Stevia 95% (froM Stevia rebaudiana); Stevioside (30 mg)

CAS: 57817-89-7

Purity: 68%min

What is Stevia？

Stevia, also known as stevioside, stevioside, and stevioside extract, is a strong sweet ingredient contained in stevia (stevia rebaudinanbertoni). It is extracted from the leaves and refined. Stevioside is a colorless crystal with a sweetness 200 to 300 times that of sucrose, with a slight menthol flavor and a small amount of astringency. It has strong thermal stability and is not easy to decompose. A large number of tests have proved that stevioside has no toxic side effects, is non-carcinogenic, is safe to use, has refreshing and sweet properties, and is the third sucrose substitute with development value and healthy and natural after sugarcane and beet sugar. It is known as the “world’s third sugar source.” GB2760-1996 stipulates that stevioside can be used in candies, cakes, beverages, solid beverages, fried snacks, candied fruits, preserved fruits, seasonings, soft ice cream, and pharmaceutical excipients, etc. The amount used should be appropriate according to production needs.

Specification

ITEM		STANDARD	RESULT
Sensory Requirements	Color	White to Light Yellow	White
Sensory Requirements	State	Powder or Crystal	Powder
Physical and chemical Indexes	Total Glycosides %	≥95.0	95.32
	PH	4.5-7.0	5.48
	Ash %	≤1	0.13
	Moisture %	≤6	3.96
	Lead(Pb)(mg/kg)	≤1	<1
	Arsenic(mg/kg)	≤1	<1
	Methanol(mg/kg)	≤200	112
	Ethanol(mg/kg)	≤5000	206
Health Indicators	Total Plate Count	<1000 cfu/g	<1000 cfu/g
	Total Yeast&Mold	<100 cfu/g	<100 cfu/g
	Coli	≤10 cfu /g	<10 cfu /g

Application

1.Stevia has a refreshing sweet taste, and its sweetness is about 200-300 times that of sucrose. It has a slightly bitter taste at high concentrations, and the sweetness is not easy to disappear in the mouth. This product is the closest to sucrose among natural sweeteners. As a sweetener for caloric foods, it also has a hypotensive effect. It is often used in combination with sodium citrate to change the sweetness. As a sucrose substitute, the maximum amount of substitute should not exceed 1/3 to avoid aftertaste. According to GB2760-86, it can be used in liquid and solid beverages, and the amount of candy and cakes is based on normal production needs.

2.Stevia is a non-caloric natural sweetener that is 300 times sweeter than sucrose. It interferes with the transepithelial transport of p-aminohippuric acid (PAH) by interfering with the organic anion transport system. At 0.5-1 mm, it does not interact with any organic anion transporter (OAT). By studying human breast cancer cells, it was found that stevioside induces ROS-mediated apoptosis.

3.Stevia is a natural, non-caloric sweetener that is 300 times sweeter than sucrose. It inhibits the transepithelial transport of para-aminohippurate (PAH) by interfering with the organic anion transport system. At 0.5-1mM, it has no interaction with any organic anion transporter (OAT).

4.Stevia is used as a food sweetener, especially for hypertension, diabetes, obesity, heart disease, dental caries, etc.