Food additives data book - wordpres

Sweeteners 982
NAME: Stevioside
CATEGORY: Sweetener/ Flavour enhancer/ Flavour modifier
FOOD USE: Fruit, vegetable and nut products (fruit juices, fruit beverages)/ Beverages (fruit beverages, carbonated
beverages)/ Sugars, sugar preserves and confectionery (cube sugar, table-top sweeteners)/ Others
(sugarless chewing gum)
SYNONYMS: Steviosin: (4a)-13-[(2-O-b-D-glucopyranosyl-a-D-glucopyranosyl) oxy] kaur-16-en-18-oic acid-b-Dglucopyranosyl
ester/ Stevia
Steviol: (4a)-13-Hydroxykaur-16-en-18-oic acid/ Hydroxydehydrostevic acid
FORMULA: C38H60O18
MOLECULAR MASS: 804.88
PROPERTIES AND APPEARANCE: White hygroscopic powder (in pure form). Commercially available form ranges from cream to tan
colour, depending upon purity. Licorice-like taste; slow taste onset; thin mouthfeel body. Sweet taste
(300 times that of sucrose); lingering bitter-licorice aftertaste
MELTING RANGE IN °C: Steviosin: 196–198. Steviol: 215
PURITY %: 90
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Pure form has a solubility in water of 1.2 g/l
Commercial forms are more soluble, in the range of 300 to 800 g/l
in ethanol solution: @ 100% Insoluble
FUNCTION IN FOODS: Sweetening agent (300 times sweetness of sucrose); flavour modifier (used to suppress pungent
flavours); flavour enhancer in fruit drinks