New analysis suggests the quality of stevia saccharide products is 'guaranteed'

Stevia saccharides added to a variety of foods do not change the quality or shelf life of the product, a new study suggests.researchers in Belgium used stevia saccharides to make a variety of products, including ice cream, full-fat and skimmed yogurt, biscuits and jams, in part or entirely instead of sugar.the study, published in the Journal of Agricultural and Food Chemistry, the researchers state: "The stability of several stevia saccharides has been extensively tested in a variety of foods. No signs of decomposition were found under the study conditions." so it's safe to rest assured that adding stevia to the food won't change quality or normal shelf life. Steviahas been touted as agood way to produce low-calorie products by replacing some sugars dominated by stevia saccharides
"Stevia and stevia extract really work together with sucrose," Dr.
Mel Jackson
, vice president of
Sweet Green Fields
, told
Foodnavigator-USA
at the Food Technology Association's annual conference and expo in Las Vegas."Completely removing sugar is not necessary, it is important to find synergies between stevia saccharide and sucrose." Dr'excellent and educational Dr Jackson
's review of the new article tells us: "It is heartening but not surprising to see more data that further reflect the stability of stevia glycosin extract in the commercial production of more products than just beverages." research collaboration has resulted in outstanding and well-directed research education results that make it possible to assure consumers and food manufacturers that stevia saccharin is a real alternative to whole sugar products.Thestudy not only showed the good stability of stevia saccharide at pasteurization temperature in dairy beverages and food, but also demonstrated the excellent stability of stevia glycosaccharide mixture over a long period of time and at typical product temperatures, and was further demonstrated by its excellent stability in baking temperature and time, including jam and biscuits.this paper further demonstrates that stevia saccharides are stable and therefore suitable as a sugar substitute for playing a role in many foods."I hope that in the next
12
months of stevia saccharide approval, there will be more further and more diverse 'normal calorie' products in Europe, the United States and more and more countries." Innew , Belgian-based scientists assessed the stability of stevia saccharides in different foods. These foods include semi-skimmed milk, soy milk drinks, fermented milk drinks, ice cream, yogurt, cookies and jams.researchers at

Catholic College Bruges-Ostend
, led by etienne Jooken
, found "no signs of stevia decomposition in any sample."