Products
Our sales portfolio includes the following intense sweeteners. You will will learn everything worth knowing about the fundamental properties of the most important sweeteners.
Steviol glycosides ('Stevia')
- History
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- The sweet-tasting leaves were discovered long ago by the inhabitants of Paraguay and Brazil.
- Synthesis
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- Steviol glycosides are glycosides occurring in the leaves of the Stevia Rebaudiana, a plant native to Latin America. Stevioside, which makes up 7% of the content of the dried leaves, is isolated through water or a mixture of water and alcohol and then purified.
- Sensoric features / sweetening power
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- liquorice aftertaste
- 100-150-times
- Physiological characteristics
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- is converted in the body like a glycoside
- toothfriendly and suitable for diabetics
- Technical characteristics
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- at high temperatures, its stability depends on the pH-value; it is more unstable in an acid medium
- storage-stable
- Situation of approval
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- Steviol glycosides are approved in the EU, in Asia and in Latin America.
- ADI-value
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- not established
- Fields of application
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- refreshing drinks
- table-top sweeteners
- sweets
- Asian foodstuffs such as sauces and pickles
Further information on sweeteners you can also find on the website of the Suessstoff-Verband.
