Stevia Leaf extract

Latin Name: Vaccinium myrtillus L.
Active ingredient: Anthocyanidins
Specification: 95%
Mesh Size: NLT 90% through 80 mesh
Plant part used: Berry

Usage:
1. Health

2. Green

3. Low Calorie

4. Efficieney

Stevia Leaf Extract Stevia rehaudiana Bertoni Steviosides Rebaudiana-A Reb. A

The miraculous stevia sugar¡¡
Stevia sugar is a new type sweetener extracted from the Stevia Leaves (Herbaceous herb of the Compositae family).
It features high sweetness and low calorie and its sweetness is 200-350 times of that of cane sugar but its calorie is only
1/300 of that of cane sugar. A large number of pharmaceutical tests have proved that stevia sugar has no side effects,
carcinogens, and is safe for eating. Constant use can prevent such illnesses as hypertension, diabetes, obesity, heart
disease and carious teeth. It is an extremely ideal sweetener that can replace cane sugar. Stevia can be widely used in
such industries as food, beverage, medicine, daily chemicals, brewery and cosmetics. Compared with cane sugar, it can save
70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad
perspective for development.Stevia rebaudianum suger is the natural low-hot sweet agent mostly similar to the flavor of
cane sugar. approved to be used by State Ministry of Health and Ministry of Light Industry .It is the third natural succedaneum
of cane sugarand beet sugar with devedopment and health -cate value. extracted from the leaves of the herbal vegetable of
the copposite family --stevia rebaudianum. as well as the "3rd sugar Resources of The World" honorde internationally.

Features: 
1. Has high degree of safety. In the origin places such as Paraguay and Brazil, the local residents have eaten it for
hundreds of years. Up till now, no toxicity has been found.
2. Low calorie. Used for making low-calorie food and beverages and very suitable for consumption by patients of diabetes,
obesity and arteriosclerosis.
3. Stevia sugar can be easily dissolved in water and alcohol; when combined with cane sugar, fructose and isomerized sugar,
it will have an even better taste.
4. The property of Stevia sugar is non-fermenting and it has stable properties and will not be moldy easily.
It won't change in the making of foods and beverages and is easy to store and transport. Constant use can prevent carious
teeth.
5. With a taste similar to that of cane sugar, stevia sugar has the special features of cooling and sweetness.
It can be used for making flavor foods, sweets, etc., and it can also be used as a taste corrector to curb the peculiar
and odd tastes of some foods and drugs and serve as a replacement of cane sugar in pharmaceutics, production of syrups,
powder preparation and pills. It can also be used in such products as flavors, preserved vegetables, toothpaste, cosmetics
and cigarettes.
6. Economical. The cost of using stevia sugar is only 30%-40% of that of using cane sugar.

Stability
Under the general condition of food processing,the quality of stevia renbaudianum sugar is considerably so as to
conduce to lowering adhesion,preventing growth of bacteia and extend the shelf life of product.
Stability on acid,soda and heat
Under the condition of PH3(indor temperature),it will not take decomposition reaction and lose something as well as produce sediment basically in 180 days.
If it is heated to 100¡æ in the range of PH3-9,it will have no chang in 1hour.(see the following figure).
Stability of light,No matter whether it is powder or liquid,it is very stable to sunshine.
Non-Fermentedness,It will not go moldy and bad in the long storage.Its finished product has no the brown
stain effect of cane sugar through hot treatment.

Safety ¡¡¡¡Stevia rebaudianum sugar will not participate in the metabolism, accumlate anything and poisonous effect
in the boby.Its safety has been confirmed by FAO and WHO.Japanese food additive groups has determined stevia rebaudianum
sugar as the sweet agent unnecessary for special limits.Our Minstry of Health separately approved in 1985 and 1990 that
stevia rebaudianum sugar is both the natural sweet agent without limits of use and the auxiliary of medical sweet agent.

Sweetness and Sweet Taste
The sweetness and sweet taste from stevia rebaudianum sugar is the effect commonly taken by many sweet comprositioms.
For the time being,in the 6 kinds of determined sweet compositions, stevioside is the main element, about 60-70% of the
stevia rebaudianum sugar, whose sweetness is 300 time of that of cane sugar,The second is Rebaudioside A,about 15-20% of
stevia rebaudianum sugar,whose sweetness is 45 times of that of cane sugar.And its taste quality is similar to the cane
sugar.The content of other compositions are less.
The sweet taste of stevia rebaudianum sugar is pure,cool and long-lasting. In variousnatural non-sugar sweet agents,
it is mostly similar to cane sugar,In application,if you mix it with citric acid,apple acid,apple acid, tartaric acid,
lactic acid, organic acid and amino acid,it will be better in flavof.

Our special offers
¡¤Stevioside
¡¤Properties
It is white to creamy powder in the form of slaps or granules. It overcomes such shortcomings of common stevia as uneven
purity, low dissolution and the bitter and undesirable tastes, making the sweetness closer to that of cane sugar.
Its replacement rate to cane sugar can be increased from the original 30% to 70%, lowering the cost of product at the
same time. Its sweetness is 100-200 times and has a cooling sweet taste. Commonly lactose and malt sugar are used as
dispersing agents to reduce the sweetness to 0.5-1 time of that of cane sugar. It is stable under normal conditions of
food processing (acidity and heat) and can be easily dissolved in water and alcohol.

Applications:
Sweetener, mainly used for low-calorie food, carbonated beverages, juice, cold drinks, cakes, preserved products and
aquatic products.

Common stevia sugar Properties
White to yellowish crystal powder or granules and has a cooling sweet taste. Its sweetness is about 250~350 times of
that of cane sugar. Its sensible density of sweetness is about 0.002% and it tastes a bit bitter when the sweetness is
too high. The sweetness will not easily disappear in the mouth and its melting point is 196~198¡æ, so it is tolerant
to high temperature. It is stable in acid or basicity solutions (PH3-9). If added to soft drink with a PH value of 3.0,
it will not change under room temperature for 30 days. Specific rotatory power [a] 20D is -39.3 (5.7%H2O), and
its solubility in water is about 0.12% and is slight resolved in alcohol. It belongs to non-fermenting type,
so it is suitable for foods not suitable for heating as a way of disinfections. It will not cause Maillard reaction
and can maintain the white color of the product. It is one sweetener that is closer to cane sugar among various ones.
Its shortcoming is that it has large molecular weight and poor permeability. Stevia sugar has the biggest absorption
peak at the 210nM wave band in the ultraviolet spectrophotometry and this can be used as the quantitative base.

Applications
As a food sweetener that has no calorie, and it also has such functions as reducing blood pressure, enhancing
metabolism and treating the condition of hyperhydrochloria; it is often used as the sweeteners of licorice root and
cane sugar and used in combination with sodium citrate to improve the sweet taste. It is mainly used in such aspects
as bitter beverages, carbonated drinks and preserved products.

Rebaudiana-A
Properties:
White to yellowish crystal powder or granules and is the most outstanding composite of sweetness in stevia sugar.
Its sweetness is 300~400 times that of cane sugar, but its calorie is only 1/300 of that of cane sugar.
Its taste is quite close to that of cane sugar. It has a refreshing taste and no rear bitterness and is a replacement
product for stevia sugar, but it maintains the original advantages of stevia sugar. The sweet taste can retain in the
mouth; it has a melting point of 196~198¡æ, so it is tolerant to high temperature. It is relatively stable in acidity
and basicity solutions (PH3-9) and it can better improve the taste quality of the food so as to upgrade the quality a
nd grade of products.

Applications:
With lower cost and better taste, it can completely replace cane sugar. It can be widely used in the sugar fields of food,
beverages, preserve products, daily chemicals, pharmaceuticals and health products