Steviosin has a drug standard and stevioside has a food standard. It is a kind of thing from the molecule, but the nature is different. Steviosin is slightly soluble in water, and stevioside is easily soluble in water. Liquid pharmaceutical preparations should use stevioside, but there is no drug standard.
Steviosin is the main sweet substance of stevia leaves, and the extract is crystalline. It is also used as a food sweetener, also known as stevioside. Stevia is a perennial herb commonly known to the general public. It is also a perennial herb commonly found at the junction of Paraguay and Brazil in South America. The leaves of stevia contain a sweet substance called “steviosin”. The refined stevia is a colorless and odorless crystal. It has about 300 times the sweetness of sugar. Due to its low calorie, soluble in water or alcohol, it is also heat-resistant. It is a non-caloric sugar substitute and is a commonly used sweetener for diets or slimming foods for diabetics. Stevia is called "Kahei" (Gulani, meaning "sweet grass") in Paraguay, which is used to add sweetness such as mate tea.
Stevioside, alias stevia. Molecular formula: C38H60O18. Properties: white or yellowish powder, soluble in water, ethanol and methanol, insoluble in organic solvents such as benzene, ether, chloroform, etc., very sweet, like sucrose, slightly astringent, sweetness about 200 times that of sucrose. Under normal food processing conditions, it is stable to heat, acid, alkali and salt. When the pH is greater than 9 or less than 3, prolonged heating (100 °C) will decompose, sweet taste is reduced, non-fermentable, only a few Several enzymes can hydrolyze it. Uses: sweeteners.