Extraction and preparation method of natural sweetening agent in low-sugar food

Abstract

The invention discloses an extraction and preparation method of a natural sweetening agent in low-sugar food, which comprises the following steps: on the basis of a mixed raw material of strigose hydrangea juvenile leaf, mulberry leaf and emblic leafflower fruit, carrying out directional enzymolysis by adopting a cellulase-pectinase-tannase customized compound enzyme; by combining an enzymolysis-membrane separation coupling technology, efficient extraction of sweet ingredients, impurity removal and retention of functional ingredients are realized. The method has the advantages that no solvent is left, the prepared sweetening agent is lasting in sweetness and pure in taste, the auxiliary sugar control function is achieved, the process is efficient, the raw materials are unique, and the method is suitable for various low-sugar food processing scenes.

Description

Technical Field

[0001] This invention relates to the field of food science and engineering, specifically to a method for extracting and preparing natural sweeteners in low-sugar foods. Background Technology

[0002] With increasing emphasis on healthy eating, low-sugar foods are gradually becoming a mainstream choice for consumers. However, the artificial or natural sweeteners commonly used in traditional low-sugar foods have certain limitations in terms of taste and health benefits. While natural sweeteners such as steviol glycosides and mogrosides provide sweetness, they are often accompanied by bitterness or a rapid release of sweetness, resulting in a discontinuous taste profile that is "sweet at first taste but weak aftertaste." Furthermore, traditional sweetener extraction processes commonly use chemical solvents, which may leave trace amounts of solvent residue, affecting food safety and health.

[0003] Therefore, developing a natural sweetener preparation technology that can provide stable sweetness while avoiding solvent residue has become an urgent problem to be solved. Existing technologies mostly employ single enzymatic extraction or traditional membrane separation techniques, and have not yet effectively combined different functional raw materials with enzymatic hydrolysis processes to solve the problems of unstable sweetness and solvent residue in sweeteners in low-sugar foods. Therefore, there is an urgent need for an innovative method for the extraction and preparation of natural sweeteners that can simultaneously meet the requirements of "no solvent residue" and "controlled-release sweetness," providing a healthier and more stable sweetness solution for low-sugar foods. Summary of the Invention

[0004] To address the aforementioned problems, this invention proposes a method for extracting and preparing natural sweeteners in low-sugar foods. This method combines specialized functional raw materials with a targeted enzymatic hydrolysis process and utilizes gradient ceramic membrane fractionation technology to successfully achieve solvent-free sweetener extraction and controlled-release sweetness matching. This method not only improves the extraction efficiency of sweeteners but also solves the problem of traditional sweeteners in low-sugar foods being "sweet initially but with a weak aftertaste," providing a stable and long-lasting sweetness solution.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A method for extracting and preparing a natural sweetener in a low-sugar food, wherein the sweetener is prepared from the following raw materials in parts by weight: Sweet tea 20-30 parts, mulberry leaves 40-50 parts, amla 20-30 parts, cellulase 0.15-0.25 parts, pectinase 0.1-0.17 parts, tanninase 0.05-0.083 parts; The extraction and preparation method of the natural sweetener in the low-sugar food is as follows: S1. Mix sweet tea, mulberry leaves and amla in a weight ratio of 1.0~2.0:2.0~4.0:1.0~2.0, wash and then grind to 40~60 mesh to obtain mixed raw material powder; S2. Add 8-12 times the mass of deionized water to the mixed raw material powder, then add cellulase, pectinase, and tanninase in a customized compound enzyme at a mass ratio of 1.5-3.5:1.5-2.5:1. The amount of enzyme added is 0.3-0.5% of the mass of the mixed raw material powder. Enzymatically hydrolyze for 2-3 hours at 45-55℃ and pH 4.0-5.0 to obtain the enzymatic hydrolysate. S3. The enzymatic hydrolysate is sequentially filtered through ceramic membranes with pore sizes of 0.2 μm, 50 nm, and 10 nm, with the operating pressure controlled at 0.3~0.8 MPa and the temperature at 30~45℃, and the permeate is collected. S4. The permeate is concentrated under reduced pressure until the solid content accounts for 25-30% of the total liquid content, and then spray-dried to obtain the finished natural sweetener.

[0006] Preferably, the moisture content of the mixed raw material powder is controlled at 8-12%.

[0007] Preferably, the cleaning process employs ultrasonic cleaning with an ultrasonic power of 300-400 W and a cleaning time of 15-20 minutes.

[0008] Preferably, the enzymatic hydrolysis process is carried out in a constant temperature stirred enzymatic hydrolysis tank with a stirring speed of 150~200 rpm, and before enzymatic hydrolysis, the mixed raw material powder is pre-soaked in deionized water at 30~35℃ for 30~40 min.

[0009] Preferably, the surface of the 10 nm pore size ceramic membrane is modified with a poly(N-isopropylacrylamide) temperature-responsive coating, the coating thickness being 50-80 nm.

[0010] Preferably, the vacuum degree of the reduced pressure concentration is -0.08 to -0.09 MPa, and the temperature is 55 to 65°C; the inlet air temperature of the spray drying is 180 to 200°C, the outlet air temperature is 80 to 90°C, and the atomization pressure is 0.2 to 0.3 MPa.

[0011] Preferably, the step after the graded filtration further includes a permeate purification step: adding 0.1-0.2% activated carbon to the permeate, stirring and adsorbing at 25-30°C for 20-30 min, and then filtering to remove the activated carbon.

[0012] Preferably, the finished natural sweetener contains 15-25% catechins, retains 0.8-1.5% of functional components, and has a moisture content of 3-5%.

[0013] The beneficial effects of this invention are: This product utilizes a unique blend of sweet tea, mulberry leaves, and amla fruit as raw materials to simultaneously extract both sweetness and sugar-regulating functional components, resulting in an innovative ingredient combination. A customized compound enzyme enables a one-step process of extraction, impurity removal, and functional preservation, increasing the yield of sweet components by 15-20%. Combined with enzymatic hydrolysis-membrane separation coupling technology, it achieves zero solvent residue and a well-matched controlled-release sweetness. The resulting sweetener has a long-lasting sweetness and a pure taste. The process is highly efficient and environmentally friendly, suitable for various low-sugar foods, and possesses strong market competitiveness. Attached Figure Description

[0014] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used together with the embodiments of the invention to explain the invention and do not constitute a limitation thereof.

[0015] Figure 1 This is a bar chart comparing the contents of betaine and 1-deoxynojirimycin in various samples of this invention; Figure 2 This is a comparison chart of the duration of sweetness and taste scores of various samples in this invention. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0017] Example 1: This embodiment 1 describes a natural sweetener in a low-sugar food, prepared from the following raw materials in parts by weight: 20 parts sweet tea, 40 parts mulberry leaves, 20 parts amla, 0.2 parts cellulase, 0.13 parts pectinase, and 0.07 parts tanninase; The extraction and preparation method of natural sweeteners in low-sugar foods in this embodiment is as follows: S1. Mix sweet tea, mulberry leaves and amla in a weight ratio of 1:2:1, ultrasonically clean at 350 W for 18 min, pulverize to 50 mesh, and dry to a moisture content of 10% to obtain mixed raw material powder. S2. Add 10 times the mass of deionized water to the mixed raw material powder, pre-soak for 35 min, add cellulase, pectinase and tanninase to form a customized compound enzyme, the amount of enzyme added is 0.4% of the mass of the mixed raw material powder, and stir at 180 rpm for 2.5 h at 50℃ and pH 4.5 to obtain the enzymatic hydrolysate. S3. The enzymatic hydrolysate is sequentially filtered through ceramic membranes with pore sizes of 0.2 μm, 50 nm, and 10 nm, with the operating pressures controlled at 0.5 MPa, 0.6 MPa, and 0.7 MPa, and the temperatures at 35°C, 40°C, and 42°C, respectively. The permeate is then collected. S4. The permeate is concentrated under reduced pressure at -0.085 MPa and 60°C until the solid content accounts for 28% of the total liquid content. Then, it is spray dried with an inlet air temperature of 190°C, an outlet air temperature of 85°C, and an atomization pressure of 0.25 MPa to obtain the natural sweetener product.

[0018] Example 2: This embodiment 2 describes a natural sweetener in a low-sugar food, prepared from the following raw materials in parts by weight: 24 parts sweet tea, 44 parts mulberry leaves, 22 parts amla, 0.2 parts cellulase, 0.13 parts pectinase, and 0.07 parts tanninase; The extraction and preparation methods of natural sweeteners in low-sugar foods in Example 2 are the same as those in Example 1.

[0019] Example 3: This embodiment 3 describes a natural sweetener in a low-sugar food, prepared from the following raw materials in parts by weight: 20 parts sweet tea, 40 parts mulberry leaves, 20 parts amla, 0.2 parts cellulase, 0.13 parts pectinase, and 0.07 parts tanninase; In Example 3, the extraction and preparation method of natural sweeteners in low-sugar foods is the same as in Example 1, except that the enzymatic hydrolysis temperature is 55°C.

[0020] Comparative Example 1: To investigate the effect of a custom-designed complex enzyme on the performance of a sweetener, a sweetener in Comparative Example 1 was prepared from the following parts by weight of raw materials: 20 parts sweet tea, 40 parts mulberry leaves, 20 parts amla, 0.4 parts cellulase, 0 parts pectinase, 0 parts tanninase; The extraction and preparation methods of the sweetener in Comparative Example 1 are the same as those in Example 1.

[0021] Comparative Example 2: To investigate the effect of membrane-free separation on the performance of sweeteners, a sweetener in Comparative Example 2 was prepared from the following parts by weight of raw materials: 20 parts sweet tea, 40 parts mulberry leaves, 20 parts amla, 0.2 parts cellulase, 0.13 parts pectinase, and 0.07 parts tanninase; The extraction and preparation methods of natural sweeteners in low-sugar foods in this comparative example are as follows: S1. Mix sweet tea, mulberry leaves and amla in a weight ratio of 1:2:1, ultrasonically clean at 350 W for 18 min, pulverize to 50 mesh, and dry to a moisture content of 10% to obtain mixed raw material powder. S2. Add 10 times the mass of deionized water to the mixed raw material powder, pre-soak for 35 min, add cellulase, pectinase and tanninase to form a customized compound enzyme, the amount of enzyme added is 0.4% of the mass of the mixed raw material powder, and stir at 180 rpm for 2.5 h at 50℃ and pH 4.5 to obtain the enzymatic hydrolysate. S3. Filter the enzymatic hydrolysate using a plate and frame filter press, selecting a filter cloth with a pore size of 0.2 μm, controlling the filtration pressure at 0.3 MPa and the temperature at 35℃, and collect the filtrate. S4. The permeate is concentrated under reduced pressure at -0.085 MPa and 60°C until the solid content accounts for 28% of the total liquid content. Then, it is spray dried with an inlet air temperature of 190°C, an outlet air temperature of 85°C, and an atomization pressure of 0.25 MPa to obtain the natural sweetener product.

[0022] Comparative Example 3: To investigate the effect of gradient-free distribution films on the performance of sweeteners, a sweetener in Comparative Example 3 was prepared from the following raw materials in parts by weight: 20 parts sweet tea, 40 parts mulberry leaves, 20 parts amla, 0.2 parts cellulase, 0.13 parts pectinase, and 0.07 parts tanninase; The extraction and preparation methods of the sweetener in Comparative Example 3 are the same as those in Example 1, and the 10 nm ceramic film is not modified with a temperature-responsive coating.

[0023] Performance testing 1. Glycoside content analysis (1) Stevia glycosides Sample preparation: Accurately weigh 0.1 g of the sweetener product and place it in a 50 mL volumetric flask. Add 30 mL of methanol, and extract by ultrasonication at 300 W and 40 °C for 30 min. After cooling to room temperature, dilute to the mark with methanol and shake well. Then filter the extract through a 0.22 μm organic phase microporous membrane, discard 5 mL of the initial filtrate, and collect the subsequent filtrate for later use. Chromatographic conditions: High performance liquid chromatography (HPLC) was used for testing. The test conditions were as follows: C18 column (250 mm × 4.6 mm, 5 μm); mobile phase: methanol-water (60:40, v / v); flow rate: 1.0 mL / min; column temperature: 30℃; detection wavelength: 210 nm; injection volume: 10 μL. Plotting the standard curve: Accurately weigh 0.01 g of betaine standard, dissolve it in methanol and dilute to 100 mL to prepare a standard stock solution with a concentration of 100 μg / mL. Then dilute it to prepare a series of standard solutions with concentrations of 20 μg / mL, 40 μg / mL, 60 μg / mL, 80 μg / mL and 100 μg / mL. Measure the peak area under the above chromatographic conditions and plot the standard curve with concentration as the abscissa and peak area as the ordinate. Sample determination: The peak area of ​​the sample filtrate was determined according to the chromatographic conditions, and the content and yield of stevia were calculated based on the standard curve.

[0024] (2) 1-Deoxynojirimycin (DNJ) Sample preparation: Accurately weigh 0.2 g of the sweetener product, add 50 mL of ultrapure water and reflux at 100℃ for 2 h, cool and make up to 100 mL, shake well; then take 2 mL of the extract, add 1 mL of 0.1% vanillin-glacial acetic acid solution and 2 mL of perchloric acid, heat in a water bath at 70℃ for 15 min, cool to room temperature and dilute with 5 mL of glacial acetic acid, use ultrapure water instead of the extract to prepare a blank solution according to the same steps; Measurement procedure: The absorbance of the sample solution and the blank solution was measured at a wavelength of 548 nm using a UV-Vis spectrophotometer. Standard curve preparation: Prepare a 0.02~0.1 mg / mL DNJ standard solution, measure the absorbance after color development, and plot the standard curve with concentration as the x-axis and absorbance as the y-axis. The concentration of DNJ was calculated from the standard curve based on the absorbance of the sample.

[0025] Table 1. Test data of betaine and DNJ content in each sample 2. Determination of sweetness duration Ten sensory evaluators were selected (aged 20-45, half male and half female, with no obvious taste disorders, and all of whom had received training in sweetness sensory evaluation). Sample preparation: Prepare 0.5% aqueous solutions of each sweetener product and place them in transparent beakers of the same size, and label them accordingly; Evaluation environment: The sensory evaluation will be conducted in a room with room temperature (25 ± 2℃), no odor, and soft lighting. Evaluators will be spaced at least 1.5 m apart to avoid mutual interference. Evaluation process: After rinsing their mouths with 50 mL of warm water, the evaluator takes 10 mL of the sample solution and holds it in their mouth. The timer starts and stops when the sweetness in the mouth completely disappears. The time is recorded. After evaluating each sample, the evaluator rinses their mouths with warm water twice, and waits 5 minutes before evaluating the next sample. Data processing: Remove the maximum and minimum values ​​from the 10 sets of data, and take the average of the remaining 8 sets of data as the sweetness duration of the sample.

[0026] Table 2. Data on the duration of sweetness for each sample 3. Solvent Residue Test Sample preparation and chromatographic-mass spectrometry conditions: Accurately weigh 2.0 g of the sweetener product, add 5 mL of ultrapure water and 2 g of anhydrous sodium sulfate, seal the headspace vial, vortex for 1 minute, and then bring the volume to 20 mL. After equilibration at 80℃ for 30 minutes, perform gas chromatography-mass spectrometry analysis using a headspace sampler with an injection volume of 1 mL. The chromatographic column was a DB-624 capillary column, and the column temperature program was: 40℃ for 3 minutes, ramp to 150℃ at 5℃ / min, ramp to 220℃ at 20℃ / min and hold for 5 minutes. The carrier gas was nitrogen, with a flow rate of 1.0 mL / min and an electron energy of 70 eV. Selected ion monitoring (CIM) was used for detection.

[0027] Standard curve and sample determination: Prepare a series of standard solutions (concentrations of 0.01~1.0 μg / mL), and determine the peak area according to the chromatographic conditions to plot the standard curve. Analyze the sample using the same conditions, find the concentration from the standard curve based on the peak area, calculate the residual solvent, and if it is lower than the detection limit (0.001 mg / kg), it is judged as "not detected".

[0028] Table 3. Solvent Residue Data for Each Sample 4. Taste rating test Evaluation team and sample preparation: Fifteen sensory evaluators (aged 22-48, without oral diseases or abnormal taste sensitivity, all trained in blind taste testing of food, and familiar with the dimensions of sweetener taste evaluation) were selected. Each sweetener product was prepared into a 0.5% aqueous solution, dispensed into identical colorless transparent disposable cups, and labeled with random three-digit codes for blind testing. An equal volume of purified water was also prepared as a mouthwash.

[0029] Evaluation Dimensions and Data Processing: Evaluations were conducted across four dimensions: sweetness suitability (0-3 points), flavor purity (0-3 points), mouthfeel smoothness (0-2 points), and aftertaste comfort (0-2 points), for a total score of 10 points. Evaluators conducted the evaluations independently in a room with ambient temperature (25 ± 2℃), odor-free conditions, and uniform lighting. Each evaluator first rinsed their mouth with purified water for 30 seconds, then held 20 mL of the sample solution in their mouth for 10 seconds, chewed / rinsed, and swallowed. After 30 seconds of stillness, the evaluator scored the sample according to the evaluation dimensions. After evaluating each sample, the evaluator rinsed their mouth twice with purified water, with an 8-minute interval before evaluating the next sample. After data collection, the maximum and minimum values ​​were removed, and the arithmetic mean of the remaining 13 data sets was calculated, rounded to one decimal place as the final taste score.

[0030] Table 4 Taste rating table for each sample 5. Stability Test (1) High temperature stability test Take 5 g of each sweetener product, place it in a sealed aluminum-plastic bag, and store it in a 60℃ constant temperature incubator for 30 days. Take samples at 0 days, 15 days and 30 days respectively. Use HPLC to determine the retention rate of stevia glycosides and UV-Vis to determine the retention rate of DNJ. Calculate the component retention rate after 30 days. (2) Light stability test Take 5 g of each sweetener product, place it in a transparent sealed container, and irradiate it in a 4500 lux ultraviolet light chamber (room temperature 25℃) for 30 days. Take samples at the same time points as above, and determine and calculate the retention rates of sucralose and DNJ after 30 days. (3) Humidity stability test Take 5 g of each sweetener product and store it in a constant temperature and humidity chamber at RH 75% and 25℃ for 30 days. Take samples at the same time points as above, and determine and calculate the retention rates of stilbene and DNJ after 30 days. At the same time, observe the moisture absorption and clumping of the samples (no clumping is recorded as "good", slight clumping is recorded as "average", and severe clumping is recorded as "poor").

[0031] Table 5. Stability test data for each sample 6. Security Testing (1) Heavy metal content test Weigh 0.5 g of the sweetener product into a polytetrafluoroethylene digestion vessel, add 5 mL of nitric acid, and microwave digest at 1200 W power, heated to 180℃ and held for 20 min. After cooling, dilute to 50 mL with ultrapure water. The contents of lead, arsenic and mercury were determined by inductively coupled plasma mass spectrometry (ICP-MS). The calibration curve was plotted with standard solutions according to GB 5009.268-2016 standard for quantification.

[0032] (2) Microbial index testing According to GB 4789.2-2022, the total bacterial count was determined by weighing 25 g of sample, adding 225 mL of sterile physiological saline, homogenizing, serially diluting, spreading on plates, and incubating at 36℃ for 48 h for counting; according to GB 4789.15-2016, the mold and yeast were determined by dilution and spreading on Bengal red agar, and incubating at 28℃ for 5 days for counting.

[0033] Table 6 Safety test data for each sample As can be seen from the table above: (1) Comparing Examples 1-3 with Comparative Example 1, it can be seen that the customized compound enzyme increases the yield of sweet tea glycosides by 16.0-19.3% compared with single cellulase. Due to the deastringency effect of tannin enzyme, the taste score is increased by 28.6-35.7%, which solves the problems of low efficiency of single enzymatic hydrolysis and obvious bitter taste of finished product. (2) Comparing Examples 1-3 with Comparative Example 2, it can be seen that ceramic membrane graded filtration achieves zero solvent residue, reduces impurity residue by 91.2% compared with plate and frame filtration, and increases the yield of sucralose by 3.2-5.3%, resulting in a purer and more delicate taste; (3) Comparing Examples 1-3 with Comparative Example 3, it can be seen that the temperature-responsive coating film extends the duration of sweetness by 26.3-42.1%, improves the persistence of sweetness due to dynamic controlled release, increases the DNJ retention rate by 2.2-4.3%, and reduces the content of heavy metals such as lead and arsenic by 12.0-15.4%. The coating adsorption further optimizes the safety indicators. (4) Comparing the solvent residue of Examples 1-3 with Comparative Example 2, it can be seen that the ceramic membrane graded filtration has no solvent residue (not detected), while the plate and frame filtration may have trace amounts of organic solvent residue in the filter cloth, with 0.005 mg / kg detected. This indicates that the ceramic membrane graded filtration has a greater advantage in terms of safety and purity control. The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A natural sweetener in a low sugar food product, characterized by, The sweetener is prepared from the following raw materials by weight: 20~30 parts of sweet tea, 40~50 parts of mulberry leaves, 20~30 parts of emblic, 0.15~0.25 parts of cellulase, 0.1~0.17 parts of pectinase, and 0.05~0.083 parts of tannase; The extraction and preparation method of the natural sweetener in the low-sugar food is as follows: S1, mixing sweet tea, mulberry leaves and emblic according to the weight ratio of 1.0~2.0:2.0~4.0:1.0~2.0, washing and crushing to 40~60 mesh to obtain mixed raw material powder; S2, adding 8~12 times the mass of deionized water to the mixed raw material powder, and adding a customized composite enzyme composed of cellulase, pectinase and tannase in a mass ratio of 1.5~3.5:1.5~2.5:1, the enzyme addition amount is 0.3~0.5% of the mass of the mixed raw material powder, and the enzyme hydrolysis is carried out at 45~55℃ and pH 4.0~5.0 for 2~3 h to obtain an enzyme hydrolysate; S3, the enzyme hydrolysate is sequentially filtered through ceramic membranes with pore sizes of 0.2 μm, 50 nm and 10 nm, the operating pressure is controlled at 0.3~0.8 MPa, and the temperature is controlled at 30~45℃, and the permeate is collected; S4, the permeate is concentrated under reduced pressure to a solid content of 25~30% of the total liquid, and then spray dried to obtain a natural sweetener product.

2. The method for extraction and preparation of natural sweeteners in low sugar food according to claim 1, characterized in that, The water content of the mixed raw material powder is controlled at 8~12%.

3. The method for extracting and preparing natural sweeteners in low-sugar foods according to claim 1, characterized in that, The washing process uses ultrasonic cleaning, the ultrasonic power is 300~400 W, and the cleaning time is 15~20 min.

4. The method for extraction and preparation of natural sweeteners in low sugar food according to claim 1, characterized in that, The enzyme hydrolysis process is carried out in a constant-temperature stirring enzyme hydrolysis tank with a stirring rate of 150~200 rpm, and the mixed raw material powder and deionized water are pre-soaked at 30~35℃ for 30~40 min before enzyme hydrolysis.

5. The method for extracting and preparing natural sweeteners in low-sugar foods according to claim 1, characterized in that, The 10 nm pore size ceramic membrane is modified with a poly-N-isopropyl acrylamide temperature-responsive coating, and the coating thickness is 50~80 nm.

6. The method of claim 1, wherein the low-sugar food is a beverage. The vacuum degree of the reduced pressure concentration is -0.08~-0.09 MPa, and the temperature is 55~65℃; the inlet air temperature of the spray drying is 180~200℃, the outlet air temperature is 80~90℃, and the atomization pressure is 0.2~0.3 MPa.

7. The method for extracting and preparing natural sweeteners in low-sugar foods according to claim 1, characterized in that, The filtration also includes a permeate purification step: adding 0.1~0.2% of activated carbon to the permeate, stirring and adsorbing at 25~30℃ for 20~30 min, and filtering to remove the activated carbon.

8. The natural sweetener in a low glycemic food product of claim 1, wherein, The natural sweetener product contains 15~25% of rebaudioside, 0.8~1.5% of functional ingredient retention, and 3~5% of water content.

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