| ≥1 piece |
Information
Botanical Name: Stevia rebaudiana (Bertoni)
CAS : 57817-89-7
Specification:Rebaudioside A / stevioside 60%, 90%, 95%, 97%, 98%；Rebaudioside D 95%
Test Standard: JECFA(2010)
Appearance: Fine white powder.
Package: 1kg/foil bag, or 20kg/Carton
Stevioside is a new typed natural sweetener extracted from the composite herbage ---stevia. Stevioside is a kind of good sweetener instead of cane sugar that can treat diabetes, hypertension partly and can also treat adiposity, cardiovascular disease, gastritis and acid stomach as an auxiliary method.rs.
Certificate of Analysis
|
ITEMS OF ANALYSIS |
SPECIFICATIONS |
RESULTS |
|
Appearance |
Brown fine powder |
Brown fine powder |
|
Odor/taste |
Characteristic |
Complies |
|
Steviol Glycosides |
≥90% |
90.5% |
|
Loss on drying |
≤1.0% |
0.5% |
|
Sulphated ash |
≤1.0% |
0.3% |
|
Heavy Metal |
≤10PPM |
<7PPM |
|
Arsenic |
≤1.0PPM |
<0.2PPM |
|
Cadmium |
≤1.0PPM |
<0.05PPM |
|
Lead |
≤1.0PPM |
<0.1PPM |
|
Mercury |
≤0.1PPM |
<0.02PPM |
|
Mesh size |
100% pass 80 mesh |
Complies |
|
Microbiology |
||
|
Total plate count |
≤1000cfu/g |
<1000cfu/g |
|
Yeast & Mould |
≤100cfu/g |
<100cfu/g |
|
E.Coli |
Absent |
Absent |
|
Salmonella |
Absent |
Absent |
Compared with sucrose, stevioside has the following advantages
1.Pure natural: physical extract of stevioside leaves
2. Low calorie: 1 / 300 of the calorific value of sucrose, not absorbed, does not produce heat.
3. High sweetness: Stevia is 200-300 times sweeter than sucrose
4.The cost of sugar is close to one third of that of natural sugar
5. High stability: heat, acid, alkali, not easy to decompose
6. Very good solubility: easy to dissolve in water, ethanol and other organic solvents
7. High safety: international authoritative experiments, pharmacological experiments, non-toxic side effects
8. Storage resistance: bacteriostasis, stable performance, easy to use
Function&application
|
Products |
Substitute quantity |
Dosage(steviosideMaterials) |
strong ponts |
|
|
Beverage |
carbonated dunks |
20-100 % |
0.06-0.75g/kg |
low calore , prevent cavities make clear and cool taste |
|
Fruit juices |
30-50% |
0.078-0.278g/kg |
enhance flavor , fom no sediment or f loc , make clear color ,extend shelf life : low calorie . |
|
|
Milk drinks |
20-100 % |
0.006-0.70g/kg |
make good taste sweetness : lower calone |
|
|
Sodlid drinks |
20-100% |
1.7-20.0g/kg |
make good taste sweetness : lower calone |
|
|
Iced drinks |
Ice-cream |
60-100% |
0.4-1g/kg |
low calorie enhance flavor : make fresh taste ; improvesweetness in low temperature |
|
ice-dessert |
||||
|
Confection -candy |
Chewing gum |
50-100% |
0.4-1g/kg |
prevent cavites , make cool and long-lastng sweet taste |
|
common candye |
50-100% |
As per requirement |
prevent cavities : make good taste enhance flavore |
|
|
No sugar candye |
100% |
|||
|
Bread&cake |
80-100% |
0.2-1g/kg |
make good taste : prevent cavities . extend shelife |
|
|
Fruit jams&Preserved |
80-100% |
2-12g/kg |
extend shelf life : enhance flavor : low cost |
|
|
Canned foode |
20-50% |
As per requirement |
Make taste clear, cool and pure , reduce sweetness , extendsher life |
|
|
Condiment pickles |
20-30% |
0.1-0.6g/kg |
no fatening-bag:no brown stain , no coloration , no fementation ; reduce curing time ; enhance flavor . extend shelf |