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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
  • The sweet-tasting leaves were discovered long ago by the inhabitants of Paraguay and Brazil.
Synthesis
  • 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
  • liquorice aftertaste
  • 100-150-times
Physiological characteristics
  • is converted in the body like a glycoside
  • toothfriendly and suitable for diabetics
Technical characteristics
  • at high temperatures, its stability depends on the pH-value; it is more unstable in an acid medium
  • storage-stable
Situation of approval
  • Steviol glycosides are approved in the EU, in Asia and in Latin America.
ADI-value
  • not established
Fields of application
  • refreshing drinks
  • table-top sweeteners
  • sweets
  • Asian foodstuffs such as sauces and pickles
Stevia

Further information on sweeteners you can also find on the website of the Suessstoff-Verband.

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