1. Stabilizer
Research has found that stevioside has significant surface activity and is a new type of natural surfactant. When used in combination with soy protein, it can significantly enhance the interfacial activity of the protein and the stability of emulsions and foams.
2. Antibacterial agent
Stevioside has antibacterial properties and can inhibit the growth of various bacteria, which is conducive to extending the shelf life of food. It can also act as a protective agent to prevent potassium sorbate, a highly safe and widely used preservative, from being damaged in aqueous acidic systems, thereby enhancing the antibacterial effect. Stevioside also has the function of inhibiting non-enzymatic Browning reactions and will not cause fermentative rancidity.
3. Flavoring agent
Stevioside prefers sourness. When used in fruit wine, it can enhance the flavor of the fruit wine, making it sweet and sour, and change the viscosity of the fruit wine. When used in fruit wine made from sea buckthorn, grapes, etc., the taste is better than that of sucrose. When added to white spirits, it can eliminate the spiciness and improve the product quality. When used in beer, it not only enhances the flavor of the product but also has a foaming effect, making the beer foam rich, white and long-lasting. Stevioside added to pickled products can also prevent their saltiness from being too high and shorten the pickling time.
