Stevia and mogroside V (also known as mogroside V extract) are both natural sweeteners that have gained popularity in recent years as healthier sugar alternatives. Stevia and mogroside V are both approved by the FDA as safe food additives, and while both are natural sweeteners, there are some key differences between the two.
Stevia is a natural high-power sweetener derived from the leaves of stevia, which is native to Paraguay in South America. The active compound in stevia, called steviol glycoside, is about 350 times sweeter than sucrose. Stevia is popular because it is low in calories and does not raise blood sugar, making it a healthy choice for diabetics or those who have lost sugar and weight. In addition, mogroside V is a sweetener derived from the fruit of the Grosvenor plant, which is native to southern China. mogroside V is 250 times sweeter than sucrose and is often used as a sucrose substitute in food and drink. It is also known for its potential health benefits, such as reducing inflammation and other functions.
Through sensory evaluation tests, stevia side has a subtle sweet taste with a flavor similar to mint and a slight aftertaste. mogroside V has a strong sweet taste with a syrup-like texture without any aftertaste.
Stevia and mogroside V have different properties when it comes to cooking and baking. Stevia has high stability and is not easy to decompose at high temperature and pH, so it can be used in baked goods. Rhodoside is less stable and may decompose under high temperature and pH conditions, so it is not suitable for baking. In terms of availability and usability, stevia is derived from stevia, a herb in the composite family. It is widely used in all kinds of food and beverage, such as beverage, dessert, yogurt, candy, spicy food, etc. Monasin, which is derived from the fruit of the tree, is more costly. It is mainly used for sugar-free foods and drinks, such as canned fruits, sweets, pastries, etc.
Overall, the choice between stevia and mogroside V may come down to personal preference and the specific application. They are both high power sweeteners that are naturally 0 calories 0 calories. And while they share some similarities, they also have some key differences in taste, properties, and availability. In the application research and development of products, they are generally selected according to the positioning of products.