| Certification: | ISO9001, Fssc22000, Kosher,Halal, Organic |
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| Assay Method: | HPLC |
| Application Form: | Injection |
| Application: | Food, Health Care Products, Medicine |
| State: | Powder |
| Extract Source: | Stevia Leaves |
| Samples: |
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| Customization: |
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The sweetness is 250~450 times that of sucrose, with slight astringency. Stevia A side has obvious bitter taste and A certain degree of astringency and menthol taste. The taste characteristics of stevia A are worse than that of stevia bisoglycoside A. However, when the concentration is high, there will be odor .
Stevioside is stable in acid and salt solution, but stable at room temperature. Soluble in water and in air.
It absorbs moisture rapidly and has a solubility of over 40% at room temperature. Stevioside has a good taste when combined with citric acid or glycine. With sucrose, fructose and other sweet ingredients, good taste quality. It is not absorbed after consumption and does not produce heat energy, so it is a good natural sweetener for patients with diabetes and obesity.
| Parameter | Methods | Specification | Results |
| Total Steviol Glycosides % | JECFA | ≥98 | 99.05 |
| Reb-A % | JECFA | ≥98 | 98.16 |
| PH | JECFA | 4.5-7.0 | 5.1 |
| Arsenic, as As mg/kg | JECFA | ≤1 | 0.01 |
| Lead, as Pb mg/kg | JECFA | ≤1 | 0.15 |
| Cadmium(asCd), ppm | ICP MS AOAC | < 0.1 | <0.005 |
| Mercury (as Hg), ppm | ICP MS AOAC | < 0.1 | <0.005 |
| Ethanol residual mg/kg | JECFA | ≤5000 | Approved |
| Methanol residual mg/kg | JECFA | ≤ 200 | Approved |
| Sweetness | JECFA | 400-500 | 400 |
| Total ash, % (wt/wt) | AOAC 945.96 | ≤1 | 0.01 |
| Loss on drying % | JECFA | ≤6 | 3.17 |
| E.coli count MPN/g | AOAC 991.14 | ≤10 | Approved |
| Mesh/inch | Company detection | 80-150 | Approved |
| Total plate count CFU/g | AOAC 990.12 | ≤1000 | Approved |
| SpecificRotation,on anhydrous basis | Polarimeter | -30° to -38° | -35° |
| Faecal Coliforms, MPN/g | Chapter 4, FDA | < 3 | Approved |
| Total Coliforms, MPN/g | Chapter 4, FDA | < 3 | Approved |
| Listeria | Tecra Unique | Negative/ 11g | Absent |
| Salmonella sp | Tecra Unique/ AOAC 2000.07 |
Negative/ 25g | Absent |
| Staphylococcus aureus, CFU/g | Chapter12,FDA | < 10 | Approved |
| Total Yeast, CFU/g | AOAC 997.02 | < 100 | Approved |
| Total Mould, CFU/g | AOAC 997.02 | < 100 | Approved |
Product Description
Stevia is a plant that comes from South America. It has many medicinal purposes, however, it is best known for its use as a sweetener without the calories.
Stevia is becoming popular as an alternative to artificial sweeteners and sugars. For those who have blood sugar related issues or weight issues, sugar is a great substitute. Should a sweetener need to be used, Stevia may be a good option as it is the least processed, is non toxic to the body and has a high density of sweetness.
A little goes a long way when it comes to Stevia as it is estimated to be 200 - 300 times sweeter than sweeter than sugar. Stevia is not as bulky as sugar; however it is possible to cook with Stevia. It is important to get the measurements correct when using Stevia as an alternative to sugar.
Stable
Stevia sugar is stable under the conditions of acid, alkali, heat and light and it has the properties of unfermentable, long shelf life, no browning after heat treatment etc. It can inhibit the bacteria and extend the shelf life as a sweetener in food and beverage.
Healthcare
Stevia is considered as a good nutritional supplement and healthy food for human beings by the international medical community. 400 years ago, aborigines used it as herbal medicine to treat diseases such as colds, flu, and fistula congestion. Modern medical research on Stevia is conducive to regulating blood glucose, blood pressure, improving energy and brain power, and is conducive to weight loss and weight conditioning.
Safe
Stevia sugar has been used as food additive for more than 400 years in Paraguay and it has been approved to be safe. It has properties of vivo metabolism, no storage, no harm and its safety has got the recognition of FAO and WHO. It is recognized as a sweetener which is not specially limited in quantity by Japanese Food Additives.
High sweet
The sweetness of it is 200-400 times of cane sugar and the main components of it are Stevioside and Rebaudioside-A. It tastes pure, cool, lasting etc. It has the most similar taste as cane sugar and can lower more than 60% of cost than it. At the same time, it can also save the cost for transportation and warehouse.
Low calorie
The calorie of stevia sugar is only 1/300 of cane sugar and it can be used for manufacturing many kinds of food and beverages. Especially suitable for diabetes, obesity, hypertension, arteriosclerosis and dental caries.
Nature
Stevia originated in Mountain Oman which borders between northeastern Paraguay and Brazil, before Columbus discovered the New World, it has been used by Indians and indigenous people to produce sweet food and health care medicines. Since its discovery, stevia has made a huge impact in sweetener industry, which leads sweetener industry towards the direction of nature and green.
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