Stevia rebaudiana (Bertoni) Hemsl./Stevia 95%

Stevia rebaudiana is a perennial herb of Compositae and Stevia. The plant height is 1-1.3m. Root tip hypertrophy, 50-60, up to 25 cm long. The stem is erect, the basal tip is lignified, the upper part is soft, densely short hairy, the corolla base is light purplish red or white, and the upper part is white. Achenes linear, slightly flat, brown, crested. The flowering period is from July to September and the fruiting period is from September to November.

This species likes to grow in warm and humid environment and is sensitive to light. It contains 6-12% hrysanthemum glycoside, and the fine product is white powder. It is a natural sweetener with low calorie and high sweetness. It is one of the raw materials of food and pharmaceutical industry.

edible

Stevioside is the main component in the dry leaves of Stevia rebaudiana. It not only has high sweetness and low heat, but also has certain pharmacological effects. Stevia is the new supersedes the old. It has the following functions: diabetes, blood sugar control, blood pressure lowering, anti tumor, anti diarrhea, immunity enhancing and metabolism. It has good effects on controlling obesity, regulating gastric acid and restoring nerve fatigue, and has significant effects on heart disease, dental caries, etc., and most importantly, it can eliminate the side effects of sucrose. In the report of the 69th session of the Joint Expert Committee on food additives of FAO and who in June 2008, it was clearly indicated that when the daily intake of Stevia in normal people is less than 4 mg / kg body weight, it has no side effects on human body. Stevia glycosides are widely used in food and medicine in South America, Southeast Asia and the Far East. The Ministry of health of China approved Stevia glycoside as an unlimited natural sweetener in 1985 and stevia glycoside as a sweetener excipient for medicine in 1990.

It has been widely used as medicine and diet. Stevia has been approved as a sweetener excipient for medicine in China since 1990. Stevia glycoside derivatives also have the clinical effects of reducing hypertension, blood glucose, anti-tumor, improving diarrhea and improving human immunity. Stevia is widely used as a flavoring agent to correct the peculiar smell and smell of some drugs, and as an auxiliary material for tablets, pills, capsules, etc. As stevioside is a non sugar sweetener, it will not produce acid under the action of bacteria in the mouth when eaten into the mouth. Therefore, the candy food made with stevioside will not corrode teeth due to acid, and can be used to prevent dental caries in children. Stevioside is acid-base resistant and heated at 100 ℃ in the range of pH 4-10. Its chemical structure will not change and will not produce glucose required by microorganisms. It is a non fermentative substance and is commonly used for food preservation and drug mildew prevention. Stevioside is hardly metabolized in the human body and will not produce too much heat after eating. Therefore, it is often used to make sweet food for obese patients, stevia beverage or Stevia candy for children, which can avoid weight gain of obese people and childhood obesity.

[application fields]: solid beverage, functional food, meal substitute powder, food additives, cosmetics, animal feed, etc

[product usage]: refer to Baidu Google and scientific research academic journals

[product packaging]: 25kg / barrel, double-layer food grade plastic bag inner packaging, cardboard barrel outer packaging

[product storage]: store in a dry and cool place to avoid sunlight and high temperature

[shelf life]: 24 months

[material transportation]: air, sea and land transportation

Statement: all extract products sold by the company are semi-finished raw materials and are only sold to food factories, beverage factories, cosmetics factories and other manufacturers with relevant qualifications or relevant circulation enterprises. They are not sold to individuals and are not recommended for direct consumption. The potential efficacy and application involved in the product introduction are from published literature, which has not been evaluated by the State Food and regulatory administration and is for reference only.