Product Detail
Basic Info
Application:Food, Health Care Products, Medicine
State:Powder
Extract Source:Stevia
Product Description
Product Description
Where does Steviol Glycoside come from?
It is extracted from stevia leaves.
feature:
(1)Natural, high sweetness and low calorie
(2)Sweetness is 200 to 300 times as much as sucrose
(3)Calorie in Steviol equals 1/300 the calorie in sucrose.
SoPure Stevia are zero calorie, all natural non-nutrive sweeteners, which is made from the Stevia rebaudiana plant..
Chemical Name:Stevioside
Molecular Formula:C38H60O18
Molecular Weight:804.96
Guaranteed Analysis
Character:White crystalline powder or granule
Saccharinity:more than 300
Specific Rotation:30-38º
Optical Activity:less than 0.05
Residue on Ignition:less than 0.1%
Loss on Drying:less than 4 %
Heavy Metals:less than 0.001%
Arsenic:less than 0.0001%
Assay:more than 90% AS PER AS your order
Physical Characteristic
Stevia is stable to Acid, Alkali, hot, light and not fermentable. It can be bacteriostatic
and without mold. It doesn't become brown after heating treatment.
Usage
Rebaudioside A 95% is used as Food, beverage, medicine medium, sweetener complex, pickles, cosmetics, cigarette
flavour, and toothpaste, etc.
In the United States, Stevia Crude Extract 90% is for use solely as a dietary ingredient in the manufacture of a dietary supplement product. In other countries, it has been used for applications such food, beverage, medicine medium, sweetener complex, pickles, cosmetics, cigarette flavour, and toothpaste.
Package
In 25kg per fiber drum inner polythene bags.
About Stevioside
Stevioside is a kind of natural, high sweetness and low calorie sweetener,extracted from Stevia leaves.Its sweetness is 200 to 300 times as much as sucrose,but the calorie in Steviol is about 1/3 the calorie in sucrose.and its outward appearance form White powder.
Stevioside can be widely used in food, beverage, medicine, daily chemical industry, wine, cosmetics and other industries, it can be save 60% cost than sucrose.it is also third kinds of healthly natural sugar after cane and beet sugar.we called it the third sugar source of the world.
Where does Steviol Glycoside come from?
It is extracted from stevia leaves.
feature:
(1)Natural, high sweetness and low calorie
(2)Sweetness is 200 to 300 times as much as sucrose
(3)Calorie in Steviol equals 1/300 the calorie in sucrose.
SoPure Stevia are zero calorie, all natural non-nutrive sweeteners, which is made from the Stevia rebaudiana plant..
Chemical Name:Stevioside
Molecular Formula:C38H60O18
Molecular Weight:804.96
Guaranteed Analysis
Character:White crystalline powder or granule
Saccharinity:more than 300
Specific Rotation:30-38º
Optical Activity:less than 0.05
Residue on Ignition:less than 0.1%
Loss on Drying:less than 4 %
Heavy Metals:less than 0.001%
Arsenic:less than 0.0001%
Assay:more than 90% AS PER AS your order
Physical Characteristic
Stevia is stable to Acid, Alkali, hot, light and not fermentable. It can be bacteriostatic
and without mold. It doesn't become brown after heating treatment.
Usage
Rebaudioside A 95% is used as Food, beverage, medicine medium, sweetener complex, pickles, cosmetics, cigarette
flavour, and toothpaste, etc.
In the United States, Stevia Crude Extract 90% is for use solely as a dietary ingredient in the manufacture of a dietary supplement product. In other countries, it has been used for applications such food, beverage, medicine medium, sweetener complex, pickles, cosmetics, cigarette flavour, and toothpaste.
Package
In 25kg per fiber drum inner polythene bags.
About Stevioside
Stevioside is a kind of natural, high sweetness and low calorie sweetener,extracted from Stevia leaves.Its sweetness is 200 to 300 times as much as sucrose,but the calorie in Steviol is about 1/3 the calorie in sucrose.and its outward appearance form White powder.
Stevioside can be widely used in food, beverage, medicine, daily chemical industry, wine, cosmetics and other industries, it can be save 60% cost than sucrose.it is also third kinds of healthly natural sugar after cane and beet sugar.we called it the third sugar source of the world.