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Stevia rebaudiana Bertoni: An alternative Sugar Replacer and Its Application in Food Industry

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Abstract

Stevia rebaudiana Bertoni is a branched bushy shrub of the Asteraceae family, native to the Amambay region in the northeast of Paraguay. Stevioside and rebaudioside A are the main sweetening compounds of interest, which are commercially produced by both chemical and physical processes. S. rebaudiana has a great potential as a new agricultural crop since consumer demand for health promoting foods is increasing, and proximate analysis has shown that Stevia also contains substantial amounts of proteins, potassium, and other essential nutrients. Stevia can be taken in as a carbohydrate diet source without calories. This paper provides an overview of structure and properties of stevioside, various extraction techniques, applicability in food industry, and recent technological advances achieved.

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Acknowledgments

This work was supported by the Key Project of National Natural Science Fund (31230057), the National Key Technology R&D Program in the 12th Five year Plan of China (2011BAD23B03), the Open Research Project of Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education (KLCCB-KF201206), and the Natural Science Foundation of Jiangsu Province (BK2011149).

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  1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China

    Mohammed Abdalbasit A. Gasmalla, Ruijin Yang & Xiao Hua

  2. Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, P.O. Box 382, 14415, Khartoum, Sudan

    Mohammed Abdalbasit A. Gasmalla

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Correspondence to Ruijin Yang.

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Gasmalla, M.A.A., Yang, R. & Hua, X. Stevia rebaudiana Bertoni: An alternative Sugar Replacer and Its Application in Food Industry. Food Eng Rev 6, 150–162 (2014). https://doi.org/10.1007/s12393-014-9080-0

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  • DOI: https://doi.org/10.1007/s12393-014-9080-0

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