First, the meaning of stevia 
 Stevia Stevia is a herb from the Asteraceae fine mentioned in the new natural sweetener. 
 Stevia white color, texture suitable, no odor, is the development of promising new source of sugar. Stevia is the world and have been found by the Ministry of Health, Ministry of Light Industry approved the use of low calorific value closest to the natural sweetener sucrose taste. Is the second sugar cane, sugar beet development value than a third have respected the natural and healthy sugar substitute, is internationally hailed as "the world's third source of sugar." 
 Second, the characteristics of stevioside 
 (A) features 
 1 more than 80% purity stevioside is white crystal or powder, is not hygroscopic. 
 (2) soluble in water, ethanol, and sucrose, fructose, glucose, maltose and other mixed use, not only more pure stevia taste and sweetness synergy effects available. Heat the sugar and poor, is not easy with the light, the pH range 3 to 10 are very stable, easy to store. 
 3 solution stability, food and drinks in general pH range, the heat treatment is still stable. Stevia's organic acid solution containing sucrose stored in little change in six months; in the decomposition of acid-base class does not prevent the fermentation medium, color and precipitation; and reduces the viscosity, inhibit bacterial growth and extend product shelf life. 
 4 pure stevia sweet, cool lingering, a sense similar to taste sugar, the sweetness of sucrose was 150 ~ 300 times. Lay package to extract pure sugar Di A 450 times the sweetness of sucrose, a better sense of taste. Stevia is the most important breeding place quality issues. Melting temperature and the sweetness of stevia taste great sense of relationship. Generally low dissolved sweet and juicy; temperature but dissolved after the sweetness of low taste, good sense. With citric acid, malic acid, tartaric acid, lactic acid, a Du acids, amino acids, when used, after the taste of stevia has disinfection effect, it is mixed with these substances may play a flavoring, and improve the stevia sweetness quality. 
 (B) the characteristics of 
 1, low calorific value. Used to make low-calorie food, beverage, ideal for diabetes, obesity, atherosclerosis in patients with eating. 
 2, Stevia is a non-fermentable substance, stable, easy to mold, food and beverage production does not change, but also easy storage and transportation. Long-term consumption will not cause tooth decay. 
 3, stevia taste like sugar, but also the unique cool, sweet features. Can be used to produce flavor food, candy, etc. Also be used as a flavoring agent. Inhibition of certain foods, drugs, smell, smell, instead of sugar for the pharmaceutical, manufacturing syrups, granules, pills. Can also be used for spices, pickles products, toothpaste, cosmetics and so on. 
 4, the economy, the cost of using stevia sugar is only 30-40%. 
 5, the stability, the usual food and beverage processing conditions, nature of stevia is quite stable, help to reduce viscosity, inhibit bacterial growth, extend product shelf life. 
 Third, the application of stevia sugar 
 Use stevia instead of part of the sugar processed foods, beverages, etc., can not only reduce costs, but also meet the food, beverage and gradually to the sugar-based development. 

 Limited: candy, cakes, drinks, solid drinks, fried snack foods, sauces, candied fruit, seeds, limited to 高标准