Steviol glycosides are very stable. Analysis and testing showed that the steviol glycosides were not decomposed even after the samples were placed for a long time. There are few enzymes that can degrade the sugar part of steviol glycosides, but soil bacteria can degrade them.

Steviol can be obtained by chemically degrading steviol glycosides. First, put steviol glycosides in 2% sodium iodate solution and stir overnight, and then stir in 10% potassium hydroxide solution for 2 hours to obtain steviol; if stir in 20% sulfuric acid solution for 2 hours, isomerized steviol can be obtained. Using chemical methods to degrade steviol glycosides into steviol, the whole process is very violent, which proves the chemical stability of steviol glycosides to a certain extent.

The melting point of pure stevioside is 196~198℃. It is stable under heating or general acid-base conditions, even if heated to 100℃, stevioside can exist stably at pH3·9 for 1h. Although stevioside is very easy to decompose when the pH is above 100°C and pH is greater than 10, it is not a problem for food technologists because food generally does not have a strong alkaline environment. Stevioside added to acidic beverages remains stable even when heated at 60°C for 5 days; stevioside in carbonated beverages can be stable for at least 5 months at temperatures below 22°C; at 37°C, 4 About a quarter of the stevioside was broken down after a month. In Belgian beer, steviol glycosides are stable for at least 3 years. Prakash et al. reported the application of rebaudioside A in a range of beverages and foods in 2008, and it can also be used in combination with other non-caloric sugars or carbohydrate sugars. Rebaudioside A is very stable under dry conditions and is more stable than aspartame or neotame in liquid foods.