Stevia is a new natural sweetner extracted from stevia leaves. It has unique properties of high sweetness and low calorie. The sweetness of it is 200-400 times of cane sugar, but only 1/300 calorie of it. It is white or light yellow powder with properties of natural, good taste and noodor.It is a new source of sweetener with good potentials. It is a new source of sweetener with good potentials.It is the third natural substitute of sugar with potentials of development and health after cane sugar and beet sugar. It is known as ”the third source of sugar in the world”.
Product Name:Stevia Extract/Rebaudioside-A
Latin Name:Stevia rebaudiana (Bertoni) Hemsl
Plant Part Used:Leaf
Assay:Stevioside; Rebaudioside A
Total Steviol Glycosides 98：Reb-A9≧97%, ≧98%, ≧99% by HPLC
Total Steviol Glycosides 95：Reb-A9≧50%, ≧60%, ≧80% by HPLC
Total Steviol Glycosides 90：Reb-A9≧40% by HPLC
Steviol Glycosides:90-95%;Stevioside 90-98%
Solubility:Soluble in water and ethanol
Colour:White powder with characteristic odor and taste
GMO Status:GMO Free
Packing: in 25kgs fiber drums
Storage:Keep container unopened in cool, dry place,Keep away from strong light
Shelf Life:24 months from date of production
-With the characteristics of high sweetness and low heat, and its sweetness is 200- 300 times that of sucrose, thermal value is only 1 / 300.
-With the function of falling blood sugar and reducing pressure, it can be used for patients who have hypertension or diabetes.
-It also can promot digestion, improve pancreas and spleen.
-Applied in the food field, it is mainly used as a non-calorie food sweetener.
-Applied in pharmaceutical field, stevioside is approved to use in medicine in 1992, and developing many new products in few years.
-Applied in other products, such as beverage, liquor, meat, daily products and so on. As a kind of condiment, it also can play a preservative role to extend shelf-life.
TECHNICAL DATA SHEET
|Particle size||100% pass 80 mesh||USP/Ph.Eur||Complies|
|Bulk density||0.45 ~ 0.65 g/ml||USP/Ph.Eur||Complies|
|Loss on drying||≤5.0%||USP/Ph.Eur||Complies|
|otal bacterial count||≤1000cfu/g||USP/Ph.Eur||Complies|
|Yeast & mold||≤100cfu/g||USP/Ph.Eur||Complies|