Research literature on stevioside and its food system shows that stevioside is very stable under normal application conditions.
For example, it can be applied to different processing and storage conditions, interactions with water-soluble vitamins, food-related organic acids, other common low-calorie sweeteners, and different food matrices.However, at higher temperatures and lower pH conditions, the sweetener chemically decomposes.Moreover, specific aspects of possible interactions with other food ingredients should be taken into account, especially in the application of different food categories.
to sum up
The solid sweetener is very stable by incubating for 1 hour at a high temperature of 120℃. However, when the temperature exceeds 140℃, it will decompose.（Kroyer2010）
The temperature is at 80℃. Under the conditions of PH2-10, stevioside was very stable in a solution of 0.5 g/L concentration.But when the pH is lower than 1, it will decompose.（Kroyer2010）
At 4 hours at 80 ℃, stevioside and water-soluble vitamin B were very stable (Kroyer 2010).When Vitamin C at 80℃, the concentration decreases with time, but stevioside can protect vitamin C and anthocyanin, delaying its decomposition rate.
The solution does not interact with other sweeteners at room temperature for 4 months.（Kroyer2010）
Caffeine and stevioside remain stable in coffee and tea drinks（Kroyer2010）
At 30℃for 30 days, stevioside is very stable in water, soy sauce, and hydrolyzed protein, but decomposes when heated to 80 ℃ in vinegar (shirakawa and onishi, 1979)
At 4 ℃ room temperature and 3 months, chang and cook (1983) found that stevioside and rebaudioside A did not change significantly in phosphate drinks and citrated beverages.
RebA was stored at 4℃ for 4 months which means under room temperature for 3 months, at 37℃ for 1 month in citric acid or carbonated beverages, there was no significant change. Storage at 37℃for 4 months in citric acid and phosphoric acid environments degraded by 13% and 25%, respectively.
When stored at 60℃ for 137 hours, stevioside and RebA did not undergo any decomposition in the carbonic acid and phosphoric acid environments.
The concentration of stevioside did not decrease in carbonated beverages, which decreased by only 4% in phosphate drinks, and RebA decreased by 3% and 6% in carbonated and phosphoric acidified beverages, respectively.
However, heating to 100℃ in a carbonic acid environment resulted in decomposition of stevioside and RebA to 68% and 76%, respectively, after 13 hours, and 87% decomposition after 13 hours of heating in the phosphoric acid solution. The decomposition in the phosphoric acid conditions is more pronounced.
Clos et al. (2008) found that stevioside and RebA were very stable under sunlight, and there was no difference in light fastness between the two.
The simulated RebA is stored and simulated for stability under correlated and extreme storage conditions (pH 2.8-4.2). Simulated beverages include Coca-Cola beverages (PH2.8 and PH3.2), lemon beverages (PH3.8),and beer (PH4.2).500mg/l RebA solution was stored at different temperatures (5, 20, 30 and 40 ℃) for 26 weeks under different pH conditions. The experimental results showed that the decomposition rate increased at low pH and high temperature, and decomposition occurred after prolonged storage time. Although the degree and rate of decomposition depend on pH, temperature and time, the decomposition of RebA is similar under each test condition. Overall, under mild conditions, the content of RebA is high and the sweetness is not Lower, but stored at 40 ℃ pH 2.8 for 26 weeks, RebA will decompose 60%.
Jooken, et al (2012) analyzed the stability of stevioside in semi-skimmed milk, legumes, fermented milk drinks, ice cream, whole fat and skim yogurt, compressed biscuits and jams. The results were shown to be 96%-103%. between. Stevioside does not decompose in these samples.
Wozniak results show that stevioside enhances the stability of vitamin C in acidic aqueous solutions, which is more stable than the same amount of sucrose.
The addition of stevioside can enhance the protective effect of sucrose on anthocyanins, which is very important, indicating that zero-calorie sweeteners have more benefits in fruit-flavored beverages. (Wozniak, 2014)
If you want to know more about us:website:www.andybiotech.com