News - Stevia leaf extract

extract

Stevia pure white powder crystal, melting point 198℃. Soluble in water, pure sweet taste. Long residual time, flavor effect similar to sucrose. Stevioside also has good heat resistance and stability, and does not produce glucose needed for microbial growth when decomposed. It can be regarded as a non-fermented substance and can play a certain role in mildew prevention when used in food. What’s more, stevioside is hardly metabolized in the human body, and most of it is excreted as the original, so it produces very little heat in the body.
Therefore, stevia is an ideal natural sweetener with high sweetness, low calorific value, easy to dissolve, delicious taste, heat resistance, stability and non-fermentability.
2.Specification:RA 60%-99%,SG 90%-99%
3.Origin: distributed in Shandong, Anhui, Hebei, Shaanxi, Jiangsu, Fujian, Hunan, Yunnan and other 27 provinces have been introduced.
4.How is it used?
Stevia leaves have been used as a natural sweetener for centuries by indigenous peoples (in especially Paraguay) of South America. Stevia has been used for decades as a non-caloric sweetener for various foods and beverages, especially in Japan, as well as other countries in the Orient (Khan and Abourashed, 2010; Mabberley, 2008). Commercially, Stevia is available as an extract and in powdered form. The fresh or dried leaves can be taken as a tea.
5.Stevia health benefit
5.1 Effect on obesity
5.2 Effect on diabetes mellitus
5.3 Effect on hypertension
5.4 Antimicrobial effect
5.5 Antioxidant effect
5.6 Anti-tumour effffect
5.7 Effect on caries
6.Industrial applications of stevia
6.1Use as food and food ingredient
6.2Use as sucrose replacer
6.2.1Bakery products
6.2.2Dairy products
6.2.3Beverages
6.3Use as fertilizers and animal feed
6.4Amphiphilic structure and self-assembly behaviors of steviol glycosides