57817-89-7 Usage
Uses
Used in Food Industry:
Stevioside is used as a natural, calorie-free sweetener for its refreshing sweet taste, which is about 200-300 times sweeter than sucrose. It is particularly useful for individuals with diabetes or those looking to reduce their sugar intake. Stevioside can be used in liquid and solid drinks, candy, and pastries according to normal production needs.
Used in Pharmaceutical Industry:
Stevioside is used in the treatment of diseases like diabetes and high blood pressure due to its negligible effect on blood glucose levels. It offers a potential alternative for patients who need to control their sugar intake.
Used in Dietary Supplements:
Stevioside is also utilized in dietary supplements for its sweetening properties and potential health benefits, making it a popular choice for those seeking a natural and low-calorie alternative to sugar.
Chemical Properties:
Stevioside is a white to light yellow crystalline powder with a melting point of 198℃. It is highly soluble in water, with 1g of the material being able to dissolve in 800ml of water, and slightly soluble in ethanol. The optical rotation [α] 20/D is -39.3° (C = 5.7, H2O). Stevioside is relatively stable in high temperature, acidic, and alkaline solutions.
Occurrence:
Stevioside is a naturally occurring sweetener extracted from the South American plant, Stevia rebaudiana Bertoni. The dried leaves, water extracts of leaves, and refined chemical ingredients, such as Rebaudioside A, can all be used as sweetening agents. The plant was discovered in Paraguay and Brazil and was later transported to Japan for cultivation, where the commercialization of stevia leaves extract as a natural sweetener became successful. Today, the Stevia plant is primarily cultivated in China.
Stevia Extract
Stevioside ,as the sweet components of stevia, is distributed in Stevia leaf stem roots and other parts , but has the highest content in the leaves, and its content changes with the growth process ,and is highest in the squaring stage , non-toxic and safe , low-calorie, stevia is favored for these characteristics, is known as the world's third source of sugar, biological activity and product development studies on stevia arouse the interest of many scholars at home and abroad.
Stevia is a mixture of eight kinds of ligands which is constituted by the same diterpene glycoside . Free of sugar and calories; white to yellowish color and suitable taste, no smell, is the new source of sugar of promising development . Stevioside is a sweetener which has been found in the world and approved by the Chinese Ministry of Health to use, low calorific value and very close to the natural sucrose taste. It Is the third natural sweetener in addition to sugar cane, sugar beet ,having development value and health respected,and has been hailed as the international community, "the world's third source of sugar." Stevia as a food sweetener, is preservative widely used in food industry,to produce high-intensity, low-calorie, low-salt, anti-caries food.
Above information is edited by lookchem Lu Yue .
Stevia
Stevia, Asteraceae,Stevia genus , Stevia species, perennial herb. Its origin is Amambay Mountains at the junction of South America Paraguay and Brazil, it is a valuable sugar crop.It has been the introduced and cultivated in China. Whole contain sugar, highest sweetness in blade. Containing stevioside 14%,glycoside in the branches is equivalent to half of it in the blade. Leaves are dried and crushed to be used as sugar, or by alcohol treatment, ether precipitation,from 20 to 26% egg yellow crude extract can be obtained , the sweetness degree is 100 to 150 times of white sugar, refined products are white , the sweetness degree is 250 to 300 times of white sugar , and the heat is only 1/300 of white sugar. Stevioside has six monomeric species, and has been extracted as white powder diterpene glycosides chrysanthemum glycosides (stevioside), 300 times as sweet as sucrose; diterpene glycosides (steviolbioside); rebaudioside A, up to 450 times the sweetness of sucrose;rebaudiosideB; glycyrrhizin a (dulcoside a) and glycyrrhizin B (dulcosideB), etc., can be used as the sweetener supplement.
Stevia likes humidity, and its soil requirements are not strict. In the moist soil enough fertilizer, at a temperature of above 15 ℃ ,it grows well, less oxygen root system, resistance to humidity, not drought, growth is suppressed when it is short of water in early stage . Early growth stage needs less absorption of nutrients,while exuberant stage absorbs the most nutrients, of NPK, absorbing the most potassium, less phosphorus , moderate nitrogen, compost and lime can increase production. The squaring stage is the appropriate harvest period, when the glucoside and single glucosyl stevioside are the most abundant.
Stevia is not only originally wild, but also cross-pollinated plant, after years of introduction and domestication, their offspring widely are separated, the variation range is very large, its mixed strains include large leaves, small leaves, thick leaves, thin leaves, late maturity, early maturity, disease resistance, no disease resistance, drought resistance, no drought resistance and other types , applications on the production is mainly the big-leaf flower later type.
The above information is edited by the lookchem of Tian Ye.
Stevioside features
Because stevia has a high sweetness, low calorie,and it is not metabolized in the human body, non-toxic, safe and reliable, long aftertaste, etc., it is actively used in place of sucrose around the world . China's "food additives health standards" (GB2760-86)provides its maximum is used according to "normal production needs." It has been widely used in the food industry.
Stevioside endures high temperature and has good stability, not fermentable sugar,not only harmless, but also helping regulate blood sugar , assisting in treating cardiovascular disease after eating it . Stevia has good stability,? not easy to degeneration and deterioration when added to food, and pH is not required for the added food , and it can be saved for a long time. Stevia taken into the human body does not participate in the body's metabolism, but also does not cause accumulation. Stevia is now being applied to many manufacturers of food, beverage, pharmaceutical and other industries , it is a healthy, non-polluting, natural source of sugar.
Stevioside security is evaluated through Joint Expert Committee on Food Additives (JECFA), France AN-SES (State Food and Environmental Hygiene Department of Labor), and Standards Australia New Zealand Food Authority (FSANZ), the US Food and Drug Administration (FDA) and the European food safety Authority (EFSA) ,the use of stevia extract for the general population, including diabetics, children and pregnant women, as well as side effects or unexplained allergic people, are safe. According to the current research, it has not been found stevioside has an adverse impact on human health.
Stevioside
Stevia (stevioside), also known as stevioside, steviosin, stevia extracts, as a potent sweet component of sweet chrysanthemum (stevia rebaudinan bertoni) which is contained? after extraction from the leaves through refined. Stevioside as colorless crystals, 200 to 300 times? sweetness of sucrose, with a slight scent of menthol and a small amount of astringency, heat stability, not easily broken.
The large number of tests have proved that stevioside has no toxic side effects, non-carcinogenic, safe to use, with a cool and sweet features.
GB2760-1996 of China regulation provides that: stevioside can be used in candy, cakes, drinks, solid drinks, fried snack foods, preserves, preserved fruits, sauces, soft ice cream and pharmaceutical materials, etc,use appropriately according to production needs
Application in Food Industry
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Product catagory
Instead of sucrose%
application results
drinks
Carbonated drinks
20~100
On the palate balanced catchy, clear and bright, low-calorie, does not cause tooth decay
fruit juice
30~50
Enhance the flavor, no floc, no precipitation, color clear, extend shelf life,low-calorie
Milk drinks
20~50
Good taste ,,low-calorie
Solid drinks
20~100
Clear cool taste,Convenient measurement,does not cause tooth decay
Cold drinks
icecream
60~100
low-calorie,Enhance the flavor,clear and bright, high sweetness
candy
chewing gum
50~100
?does not cause tooth decay,Clear cool taste,long sweet time
Bread,cakes
80~100
Soft,good taste ,extend shelf life
preserves, preserved fruits
80~100
extend shelf life,taste good,decrase cost
cans
20~50
Pure,good taste,extend shelf life
sauces
20~30
No browning, does not cause coloration fermentation phenomenon, shorten the curing time, increase the sweetness,does not occur shrinkage, improve the flavor
Roasted food
50~100
?does not cause coloration , increase the sweetness, improve the flavor
Water products
30~50
No browning
White wine
10~100
Improve alcohol taste, reduce spicy flavor
wine
Grape wine
?
Increase transparency, reduce viscosity, refreshing taste
Champagne
10~100
Toxicology
1. LD50 Mouse oral 34.77g/kg (bw).
2. NOEL oral rat 550mg/kg (bw) (Japan).
China, Japan stevioside toxicity tests (including acute, subacute and chronic toxicity test) results show thatit has no teratogenic, mutagenic and carcinogenic, and is? excreted unchanged? in the feces and urine after ingestion.
Storage
Stevioside? endures heat and light,? is very stable in a pH range of 3 to 10,and? easy to store.
Range and usage
(1) China's "food additives health standards" (GB 2760-1996) provides that:? appropriate stevia is used in candy, cakes, drinks according to production needs .
(2) the actual use of reference:
①when stevioside is mixed with fructose and sucrose or isomerized sugar,? its sweetness is improved, so is taste. When using steviocide instead of about 30% sucrose ,the results are better. General amount of orange juice 0.75g/L; fruity gel 0.1g/L; ice cream 0.5g/L. Use 20g stevioside instead of 3.2kg sucrose making egg bread, its shape, color, softness are good and taste good; use? 14.88kg stevioside? instead of? 0.75kg sodium saccharin making plum, it has delicious flavor, aftertaste cool.
②Calorific value of stevioside is only 1/300 of cane sugar, and is not involved in metabolism in the body, and thus is suitable for making health food for the diabetes, obesity, cardiovascular disease patients. For candy, it has? anti-caries effects.
③Rebaudioside A (the second main component of ordinary stevioside, 400 times the sweetness of sucrose) of high purity emerges in recent years ,its products and α-G-stevioside by enzymatic conversionf, have better taste and better or food, beverage.
This product can be used as a sweetener for glycyrrhizin. And it is often used with sodium citrate? to improve the taste quality.
Production method
Asteraceae small shrub sweet daisy (Stevia rebaudiana Bertoni) leaves which are from Paraguay of northeast America ,dry them , extract them using ethanol , the extract is added ether to precipitate the sweet substance , and then recrystallize them from methanol. In terms of dry leaves, yield is about 6%. Our Jiangsu, Fujian, Xinjiang and other places have large-scale cultivation of stevia.
History
Because no food additive petition has been presented to the FDA, stevioside and related materials cannot be used in the United States as food ingredients. An import alert against stevia was issued by the FDA in 1991. In 1995, however, the FDA revised this import alert to allow the importation and use of stevia as a dietary supplement, but not as a sweetener or an ingredient for foods. In 2004, JECFA (Joint Expert Committee of Food Additives) issued a preliminary ADI (Allowed Daily Intake) of 2-mg/kg body weight (based on steviol) for stevia extract. This action may impact favorably on worldwide regulatory approval. As consumer’s demand on naturally sweetened products increases, interest in Stevia, and naturally occurring potent sweeteners in general, is expected to grow. A comprehensive review of stevia is available [Kinghorn, 2002].
benefits
Stevioside may offer therapeutic benefits, as they have anti-hyperglycemic, anti-hypertensive, anti-inflammatory, anti-tumor, anti-diarrheal, diuretic, and immunomodulatory actions.
Side effects
When taken by mouth: Certain chemicals in stevia, including stevioside and rebaudioside A, ?are likely safe when used as a food sweetener. Side effects might ?include bloating, nausea, dizziness, and numbness.
Biochem/physiol Actions
Stevioside reportedly has genotoxic effects in cultured mammalian cells.
Check Digit Verification of cas no
The CAS Registry Mumber 57817-89-7 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 5,7,8,1 and 7 respectively; the second part has 2 digits, 8 and 9 respectively.
Calculate Digit Verification of CAS Registry Number 57817-89:
(7*5)+(6*7)+(5*8)+(4*1)+(3*7)+(2*8)+(1*9)=167
167 % 10 = 7
So 57817-89-7 is a valid CAS Registry Number.
57817-89-7Relevant articles and documents
Enzymatic Monoglucosylation of Rubusoside and the Structure-Sweetness/Taste Relationship of Monoglucosyl Derivatives
Chen, Yijun,Li, Zhenlin,Wang, Xiaonan,Wang, Yao,Wu, Xuri,Zhao, Ling
, p. 8702 - 8709 (2020)
Monoglucosylation of rubusoside not only could increase its structural diversity but may also improve its taste. To biosynthesize the monoglucosyl rubusosides, a series of glycosyltransferases and glycosynthases were screened to identify the enzymes capable of specifically glycosylating the hydroxyl groups of the 13-O-β-d-glucosyl and 19-COO-β-d-glucosyl moieties. After structural characterization, the effect of structure on sweetness and taste was established based on these rubusoside-derived analogues, including two first characterized compounds. β-Monoglucosylation of two 2-hydroxyl groups, as well as α-monoglucosylations of the 4- and 6-hydroxyl groups of the 13-glucosyl moiety, could significantly increase the relative sweetness of rubusoside to 140 while maintaining or improving the taste quality. In contrast, monoglucosylations of other hydroxyl groups in our study usually decreased the taste quality of the rubusoside. Additionally, the possibility of a negative influence of these monoglucosylated derivatives on the function of islets was preliminarily excluded, which should facilitate the development of rubusoside-derived sweeteners.
HIGH-PURITY STEVIOL GLYCOSIDES
-
, (2016/04/09)
Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2, reb M2, and reb I are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.
PRODUCTION OF STEVIOL GLYCOSIDES IN RECOMBINANT HOSTS
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Paragraph 00196, (2016/08/23)
The invention relates to recombinant microorganisms and methods for producing steviol glycosides, glycosylated ent-kaurenol, and glycosylated ent-kaurenoic acid.
RECOMBINANT PRODUCTION OF STEVIOL GLYCOSIDES
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Paragraph 0054; 0333; 0334; 0360; 0361, (2016/08/17)
Recombinant microorganisms, plants, and plant cells are disclosed that have been engineered to express recombinant genes encoding UDP-glycosyltransferases (UGTs). Such microorganisms, plants, or plant cells can produce steviol glycosides, e.g., Rebaudioside A and/or Rebaudioside D, which can be used as natural sweeteners in food products and dietary supplements.
HIGH-PURITY STEVIOL GLYCOSIDES
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Page/Page column 56, (2014/12/12)
Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2 and reb M2 are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.
PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF
-
, (2010/05/13)
Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
Solubilization of steviolbioside and steviolmonoside with γ-cyclodextrin and its application to selective syntheses of better sweet glycosides from stevioside and rubusoside
Ohtani,Aikawa,Fujisawa,Kasai,Tanaka,Yamasaki
, p. 3172 - 3174 (2007/10/02)
1,4-α-Glucosylation at the 13-O-glycosyl moiety of stevioside (S) and rubusoside (RU) results in a significant increase of sweetness. Saponification of the 19-COO-β-glucosyl linkage of S and RU yielded steviolbioside (SB) (= 13-O-β-sophorosyl-steviol) and steviolmonoside (SM) (= 13-O-β-glucosyl-steviol), respectively, both of which are poorly soluble in an acetate buffer. It was found that the solubilities of SM and SB in the buffer solution were remarkably increased in the presence of γ-cyclodextrin (γ-CD). SB was solubilized in the buffer solution with the aid of γ-CD, and the solution was subjected to 1,4-α-transglucosylation by using a cyclodextrin glucanotransferase-starch system to give a mixture of products which were glucosylated at the 13-O-glycosyl moiety. This mixture was acetylated, and the acetate was subjected to chemical β-glucosylation of 19-COOH followed by deacetylation to afford compounds which have superior sweetness to S. In the same way, derivatives with superior sweetness were selectively prepared from RU through SM.
Method for recovery of stevioside
-
, (2008/06/13)
An improved method for the recovery of stevioside from Stevia rebaudiana Bertoni plants is provided which does not require the use of dangerous chemicals or special separation equipment such as ion exchange or chromatography. In the process the raw material, preferably in comminuted form is first extracted with water, the resulting aqueous extract is treated with a di- or tricarboxylic acid chelating agent to remove metallic and other impurities as well as to lower the pH to less than about 4. Subsequently a calcium-containing agent is added to precipitate out other impurities. The aqueous extract is essentially neutralized with an acid and is then subject to extraction with a water-immiscible solvent. Purified stevioside crystals are recovered by cooling the water layer obtained from said solvent extraction step.
TOTAL SYNTHESIS OF STEVIOSIDE
Ogawa, Tomoya,Nozaki, Michio,Matsui, Masanao
, p. 2641 - 2648 (2007/10/02)
Steviol 2 was transformed into stevioside 1 by applying the stereoselective methods of glycosidation.
Separation of sweet component from natural sweet extracts
-
, (2008/06/13)
Glycosides such as stevioside, glycyrrhizin and neohesperidin dihydrochalcone are separated from non-glycosides such as phyllodulcin and perillartine by column chromatography using a porous gel.
