Approaching Chemistry: Is Stevia An Artificial Sweetener

Have you ever thought that in nature, there is a plant whose leaves are hundreds of times sweeter than sucrose? This amazing plant is stevia. This unique plant has received widespread attention for its unique sweetness and rich nutrition. Behind it, the process from seed germination to mature plant growth is also full of vitality and mystery. What exactly is it? What are the benefits of it? Is stevia an artificial sweetener? Let’s explore together.

What is stevia?

Stevia is a sweet, low-calorie sweetener extracted from the leaves and stems of stevia rebaudiana, a herbaceous plant in the Asteraceae family. It is a natural product with no side effects on the human body. It can be used as a sweetener and has the effects of enhancing the freshness and flavor of food, and is used in the production of food, beverages, and seasonings. Its sugar content is 250-450 times that of sucrose, and it has a distinct bitter and menthol taste. Usually used in the production of ice cream and soft drinks, it can also be used to ripen vegetables and fruits.

It is not digested and absorbed by the human body in the upper digestive tract but is mainly broken down into steviol in the lower part of the digestive tract, with a low absorption rate in the intestine. Therefore, many countries and regions use it instead of sucrose to reduce the calorie content in dairy products, ice cream, candies, baked goods, and other products. Moreover, stevia has stable properties and can be stored for a long time without being easily spoiled. Adding it to food and beverages is also beneficial for inhibiting bacterial growth and prolonging product shelf life. Here comes a question: is stevia an artificial sweetener?

Is stevia an artificial sweetener?

I believe you have guessed from the previous text that stevia is not an artificial sweetener, but a natural organic extract.

Although stevia has a sweet taste, it has low calories, with a sweetness 200 to 300 times that of sucrose and a calorific value of only 1/300 of sucrose. It is an excellent sugar substitute for people with diabetes, cardiomyopathy, hypertension, and fat reduction. It does not depend on insulin metabolism and is suitable for diabetics to eat. It is not stored in the human body and is rarely digested and absorbed. It can be said to be an ideal sugar source. Even the taste is close to sucrose, and it can replace part of sucrose. It can also be mixed with sucrose in many drinks. These are the advantages of steviol glycosides, but are there any hazards? The European Food Safety Agency (EFSA), the US Food and Drug Administration (FDA), and others believe that steviol glycosides are safe to consume and are not teratogenic, mutagenic, or carcinogenic, nor can they cause allergies.

Benefits of stevia

u High safety and low calorie: The residents of the origin of steviol glycosides have been consuming it for hundreds of years, and its unique taste has been highly praised. The taste is unique and fresh, similar to sucrose, but also has unique cool and sweet characteristics.

u Solubility: Steviol glycosides are easily soluble in water and alcohol, and when mixed with sucrose, fructose, isomerized sugars, etc., the taste is better.

u Stability: Steviol glycosides are non-fermentable substances with stable properties and are not easily moldy. They are not easily changed in the production of food, beverages, etc., and are also easy to store and transport.

u Prevention of hypertension: It has a certain anti-hypertensive effect, and it has been proven that the effect of steviol glycosides may be related to its inhibitory effect on calcium ion influx.

u Promoting mineral absorption: Many researchers have found that it can promote the absorption of minerals, especially calcium. This is because its fermentability reduces the pH value in the intestine, making calcium, magnesium, and other substances soluble and easily absorbed by the human body through epithelial cells.

Applications of stevia

Due to its numerous advantages, it is widely added to carbonated beverages, dairy beverages, solid drinks, ice cream products, preserved fruits, bread and pastries, aquatic products, and other foods. However, there are also the following hidden risks when using it.

1. Causing indigestion

Sugar substitutes are usually made from sugarcane, sugar beets, etc. If consumed in large quantities, it may cause gastrointestinal discomfort, indigestion, and symptoms such as bloating, abdominal pain, and nausea. At this time, patients can follow the doctor’s suggestions to take medications such as domperidone tablets and mosapride citrate tablets for treatment. At the same time, appropriate exercise, such as walking, jogging, etc., can help promote gastrointestinal peristalsis and improve indigestion.

2. Causing obesity

Sugar substitutes contain a large amount of sugar. If consumed in large quantities for a long time, it may cause sugar to accumulate in the body. If not consumed promptly, it may be converted into fat, leading to obesity. At this point, patients need to adjust their diet reasonably and avoid consuming high-calorie foods such as cakes and milk tea. They can also consume foods rich in dietary fiber such as celery and corn, which can help promote gastrointestinal peristalsis.

Conclusion

In this article, we discussed the question: is stevia an artificial sweetener? The answer is that it is a natural extract rather than an artificial sweetener. Compared to sucrose, it has a higher sweetness but lower calories. It is friendly for people with diabetes, hypertension, and fat reduction. After experimental testing, no toxic or harmful side effects have been found temporarily. But please also pay attention to the dosage when consuming.