Baisfu food-grade stevia glycosides natural stevia plant extract

Glucosylstevioside is a novel natural sweetener obtained by enzymatic modification technology, which involves attaching glucose groups to the molecular structure of steviol glycosides (natural stevia extract). It retains the low-calorie advantage of steviol glycosides while improving taste defects, making it widely used in food, beverages, and daily chemical industries. It is a high-quality sweetener that aligns with the trend of healthy sugar control.

Chemical Composition: A mixture of glycosides formed by attaching 1-3 glucose units at the C13 or C19 position of steviol glycosides (mainly steviol glycosides and rebaudioside A) as the parent compound, catalyzed by glucosyltransferase. Commercial products typically have a purity ≥95%, with the main active ingredients being monoglucosylstevioside and disaccharosylstevioside.

Physical Properties: A white or off-white powder at room temperature, odorless, sweet, approximately 100-200 times sweeter than sucrose; highly soluble in water, ethanol, and other solvents; aqueous solutions are clear, transparent, and neutral; excellent heat resistance, maintaining sweetness stable in processing environments below 120℃; freeze-thaw resistant and does not easily precipitate.

Chemical properties: It is more stable than natural steviol glycosides and can exist stably in the pH range of 2-11. It is resistant to acids and alkalis, baking, and sterilization (applicable to pasteurization and high temperature sterilization). It has no reducing properties, does not participate in the Maillard reaction, and does not affect the color stability of the product. It has good compatibility with food and daily chemical raw materials and is not prone to chemical reactions.

• Food Industry

  Baked Goods: Used in cakes, cookies, bread, pastries, mooncakes, etc., replacing some or all of the sucrose, reducing product calories while maintaining a sucrose-like sweet taste, without affecting the color, fluffiness, or shelf life after baking.

  Confectionery and Dairy Products: Used in hard candies, soft candies, chocolates, yogurt, ice cream, cheese, dairy beverages, etc., imparting a pure sweetness without any bitter residue. It complements the milky aroma of dairy products well, making it suitable for low-calorie or sugar-free food positioning.

  Snack Foods: Used in candied fruits, dried fruits, jellies, puddings, potato chips, etc., replacing sucrose or high-fructose corn syrup, improving product sweetness and taste, reducing calorie intake, and meeting the demand for healthy snacks.

• Beverage Industry

  Sugar-Free Beverages: Widely used in carbonated beverages, fruit juices, tea beverages, coffee beverages, plant-based protein beverages, functional drinks, etc., as a core sweetener to create "0 sugar, 0 calories" products. The taste is close to that of sugary drinks, resulting in high consumer acceptance.

  Alcoholic Beverages: Used in fruit wines, cocktails, low-alcohol beverages, beer, etc., to adjust sweetness, improve the spiciness and bitterness of alcohol, reduce product calories, and cater to the demand of young consumers for healthy alcoholic beverages.

• Daily Chemicals and Other Fields

  Daily Chemical Products: Used in toothpaste, mouthwash, chewing gum, oral sprays, etc., providing a sweet taste, improving the product user experience, and preventing tooth decay, suitable for oral care products; can mask the odor of chemical raw materials or drugs.

  Health Supplements and Pharmaceuticals: Used in oral liquids of health supplements, nutritional supplements, and flavoring agents for pharmaceuticals, providing sweetness for special groups who need to control blood sugar (such as diabetic patients), improving product palatability, and without increasing metabolic burden.

  Pet Food: Used in pet snacks, pet drinks, etc., providing sweetness, improving the taste of pet food, safe for pets with no calorie burden, and meeting the healthy dietary needs of pets.

1. Tastes close to sucrose with no unpleasant flavors: The enzymatically linked glucose groups completely mask the bitterness and grassy taste of natural steviol glycosides, resulting in a pure, sweet taste. The release rate and duration of sweetness are highly compatible with sucrose, solving the taste drawbacks of traditional steviol glycosides and making it one of the most sucrose-like natural sweeteners currently available.

2. Outstanding health attributes, suitable for diverse needs: Almost calorie-free (the body cannot metabolize and absorb the extra-linked glucose groups), it does not affect blood sugar fluctuations, does not cause tooth decay, and is suitable for diabetics, obese individuals, and those controlling their blood sugar. Naturally derived from the stevia plant, the enzymatic modification does not introduce any chemically synthesized components, aligning with the "natural and healthy" consumer trend.

3. Extremely stable and adaptable: Superior temperature, acid and alkali resistance, and processing performance compared to natural steviol glycosides, making it suitable for complex processes such as food baking, beverage sterilization, and candy boiling. Excellent water solubility allows for uniform dispersion in various product systems without affecting the original texture, taste, or shelf life of the product.

4. It has excellent compounding performance and controllable cost: it can be compounded with sweeteners such as sucrose, fructose, maltitol, and erythritol to synergistically enhance sweetness and optimize taste, while reducing the overall amount of sweetener used; the enzymatic production process is mature, the yield is stable, and the cost-effectiveness is higher than that of high-purity rebaudioside A products, making it suitable for large-scale industrial applications.