According to statistics, in 20 15 years, there were more than 2,500 kinds of food and beverage containing stevioside. Stevioside has the characteristics of pure nature, high sweetness, zero calories, high safety, good stability and good solubility. Stevioside is praised as "the third generation of healthy sugar source" and "the best natural sweetener" by the international community, and has been recognized by relevant laws and regulations. Sweetener substitutes We have been arguing about stevioside, a low-calorie sweetener, for 8 years, but its continuous use also represents the determination of the public and the industry to resist sucrose and change to a more natural and zero-calorie direction.

Applied enzyme: satiety effect

In the journal published by Food Beverly International in May 20 16, Sophie Pealing discussed how to use enzymes to create healthier foods and drinks. She proposed: "Enzymes can be used to modify protein in food and improve the satiety effect of products, such as transglutaminase, tyrosinase, peroxidase and laccase (a protein containing various copper ions, belonging to ceruloplasmin, exists in mushrooms, bacteria and plants)." At the same time, enzymes can also extend the shelf life of food. The trend of eating low glycemic index foods is rising steadily. Low glycemic index foods can reduce the digestibility of carbohydrates, maintain blood sugar levels, manage insulin response, and provide delayed energy absorption.