Steviol sugar CAS 57817-89-7, also known as steviol glycoside, with the chemical formula C38H60O18, is a glycoside extracted from the leaves of the chrysanthemum plant in the composite family. Stevia rebaudiana is native to Paraguay and Brazil. It has high sweetness and low calorie content, with a sweetness 200 to 300 times that of sucrose and a calorific value only 1/300 of sucrose.

Chinese Name: Stevia Sugar

Foreign name: Stevia

Nicknames: steviol glycosides, steviol glycosides

Application: Production of food, beverages, and seasonings

Chemical formula: C38H60O18

Molecular weight: 804.872

CAS login number: 57817-89-7

EINECS login number: 260-975-5

Appearance: White or slightly yellow powder

Density: 1.53 g/cm ³

Melting point: 198 ℃

Boiling point: 963.3 ℃

Flash point: 290.3 ℃

Water solubility: easily soluble

Physical and chemical properties

Density: 1.53g/cm3

Melting point: 198 ℃

Boiling point: 963.3 ℃

Flash point: 290.3 ℃

Refractive index: 1.646 [2]

Appearance: White or slightly yellow powder

Solubility: easily soluble in water, ethanol, and methanol, insoluble in organic solvents such as benzene, ether, chloroform, etc

Application

The sweetness is 250-450 times that of sucrose, with a slight astringency. Stevia A glycoside has a clear bitterness and a certain degree of astringency and menthol taste, and its taste characteristics are slightly worse than stevia disaccharide A. It is moderately delicious and has less aftertaste after pure taste, making it the closest natural sweetener to granulated sugar. But when the concentration is high, there will be a strange smell.

Stevioside is stable in solutions of acid and salt, and its properties are relatively stable at room temperature. Easily soluble in water, in air

It quickly absorbs moisture and has a solubility of over 40% at room temperature. Steviol glycoside combined with citric acid or glycine has a good taste; When combined with other sweeteners such as sucrose and fructose, the taste quality is better. It is a good natural sweetener for patients with diabetes and obesity because it is not absorbed and does not produce heat energy

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