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Stevia is the safest and healthiest zero calorie sweetener.

It is the natural product-extracted from a Non-GMO plant.

It is 200-300 times sweeter than Sugar.

Apart from being a Sweetener, it also has several additional health benefits.

It is approved to be safe by all important regulatory agencies.

The most important sweetener option for health friendly, organic and natural foods and beverages is none other than Stevia. 

Stevia Sweetener

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Stevia Powder Based Product

STEVIOL GLYCOSIDES CHALLENEGE

  • Steviol Glycosides are unparalleled high intensity sweeteners - which are natural and, so far, most health friendly. Consumer awareness about Stevia is  very high and its demand is growing at an extraordinary high rate.

  • But, deep reduction of sugar and its replacement by Steviol glycosides presents some technical challenges.

SUGAR FUNCTION IN FOOD

  • Bulking Agent - Help to Increase the Total volume of the Food.
  • Preservative - Prevent or slow the Growth of Bacteria, moulds and yeast. Prolong the shelf life of many foods.
  • Humectant - Maintain and stabilize the water content in foods.
  • Flavor and Color - Produce the color and desirable flavor that characterizes many cooked foods.
  • Viscosity - Provide body in drinks and semi-liquid foods.
  • Freezing Point - Reduce the freezing point of water in food.    
Sugar
Sugar,one of the major ingredient needs to apply on every food to make it palatable. Sweet taste is the main reason to use sugar in food, but it has some other character in food technology.
High sweetness intensity and enormous additional health benefits of Stevia make it the most acceptable sugar replacement option in different foods. Unfortunately, some of its specific physico-chemical properties impose technical challenges for deep replacement of sugar by stevia alone without adversely affecting the original qualities.

STEVIA APPLICATION CHALLENGES

Long Lasting Aftertaste
Presence of specific compounds provides long lasting aftertaste.
Blunt Sweetness
Poor in clean sweet taste.
Low Viscosity
The physico-chemical properties makes it less viscous.
Slow Appearance of Sweetness
Slow onset of sweetness.
Short shelf-life in liquid sweetener
Doesn't have the preservative quality.
Volume Loss
High Sweetness Intensity restrain the usage quantity.

TOOLS FOR OVERCOMING THE CHALLENGES

To address the application issue, steviol glycoside is mixed with some other natural and low calorie elements to develop food and beverages specific sweetener pre-mix. The feature of this pre-mixes are to provide all the functions of sugar in food.
The pre mixes are:
  • Making of the volume without contributing a large amount of calories
  • Simulation of the exact taste and mouth-feel of sugar
  • Maintenance of the original texture and stability
  • Freedom from after-taste
  • Improvement of the keeping quality
  • Low glycemic index
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Filler
Low GI and Low calorie Carbohydrate for dilution and after-taste modification
Taste Modifier
Indigestible dietary fiber to suppress the blunt and slow appearance of sweetness
Solubility Enhancer
To maximize the percentage of steviol glycoside in liquid sweetener
Anticaking Agent
To prevent the formation of lumps and make it free flowing
Preservative
Prevent contamination specifically in liquid formation
Stabilizer
To increase the shelf life

PRE-MIX INGREDIENTS  CHARACTERISTICS 

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