Stevioside has a cool, sweet taste and is about 200-300 times sweeter than sucrose. When the concentration is high, it has a bitter taste, and the sweet taste is not easy to disappear in the mouth. This product is one of the natural sweeteners closest to sucrose. As a calorie-reducing food sweetener, it has a combined pressure reduction effect. It is often used in combination with sodium citrate to change the sweetness. As the sugar replacer of sucrose, Stevioside should not exceed 1/3 of the maximum dosage to avoid aftertaste. According to GB2760-86, it can be used for liquid and solid beverages, and the amount of confectionery and cakes is required for normal production. The disadvantage of Stevioside is its high molecular weight and poor permeability. The oral toxicity of mice and rats was LD50>8.2g/kg.
Stevioside is a non-calorie natural sweetener that is 300 times sweeter than sucrose. It interferes with the transepithelial transport of p-amino hippuric acid (PAH) by interfering with the organic anion transport system. At 0.5-1 mm, this does not interact with any organic anion transporters (OAT). By studying human breast cancer cells, it was found that stevioside induced ROS-mediated apoptosis.
What are the uses of Stevioside
