| ≥1 piece |
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Product Name
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Stevia zero calorie sweetener
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Color&odor
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White characterisic
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Using Part
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Stevia leaf
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Testing Method
|
HPLC
|
|
Loss on Drying
|
≤4%
|
|
Ash
|
≤0.1%
|
|
Sweetness times
|
200-450
|
|
Solubility In water
|
Soluble in 1% solution
|
|
PH (1% solution)
|
4.5-7.0
|
|
Heavy metal count(ppm)
|
Lead ≤0.1 Arsenic ≤0.1 Cadmium ≤0.1 Mercury≤0.1
|
|
Total plate count
|
≤1000cfu/g
|
|
Yeast & Mold
|
Negative
|
|
E.Coli & Salmonella
|
Negative
|
|
Mercury
|
Negative
|
|
Storage
|
Store in a well-closed container away from moisture.
|
|
Shelf Life
|
2 years
|
Plant Name: Stevia
Latin Name: Stevia rebaudiana (Bertoni) Hemsl
Family: Asteraceae
Aliases: Eupatorium rebaudianum, sweetleaf, honeyleaf and sugarleaf, and sweet herb of Paraguay
Characteristic:
The leaves of Stevia are a source of natural zero-calorie sweetener which is considered sweeter than sugar (sucrose)
Usage:
It has been used in South and Central America , Japan and many other parts of the world as a sugar substitute and in the treatment of a number of health conditions for centuries. In 2008, FDA (The Food and Drug Administration) approved sweetener derived from the herb stevia as safe for use in foods and beverages. The steviols glycosides are now used in herbal supplements, foods and beverages, and as sweetening powders and syrups. Unlike other sweeteners, Stevia can be used in baking and cooking and its lesser amount is ample.
Putting the treated (washing, drying, crushing etc )raw material into extracting tank, using different solvents with different concentration extract several times for different duration. Concentrating and drying with corresponding professional equipment, crushing, and sieving with different standard sieves, TLC/HPLC/UV test according to related pharmacopeia, issue the COA, than packing and store in dry and cool warehouse with proper label.