GREEN SPRING®Sweetener
Natural sweetener manufacturers and suppliers!
Natural high magnification sweetener - steviol glycoside
Sweetness is 150-250 times that of sucrose!
Steviol glycosides are the main flavor compounds in the leaves of Stevia rebaudiana. They have a pure sweetness, a cool and long-lasting taste, and a taste similar to white sugar. They contain almost no calories and are internationally known as the "third sugar source in the world". With people's increasing concern for health, steviol, as a functional sugar, is widely used in the food industry and has a very broad application prospect.
| Product | Specification | Sweetness |
| GREEN SPRING® Rebaudioside-A Series | TSG99% RA95%~99% | 400 |
| TSG95% RA90% | 400 | |
| TSG95% RA80%~85% | 350 | |
| TSG90% RA60% | 300 | |
| TSG90% RA50% | 280 | |
| TSG90% RA40% | 260 | |
| GREEN SPRING® Steviol Glycosides | 95% | 270 |
| 90% | 250 | |
| 80% | 200 | |
| GREEN SPRING®Glucosyl stevioside | EMS-01 | 100 |
| EMS-01 | 120 | |
| EMS-01 | 150 | |
| GREEN SPRING® RD | 95% | Close to sugar |
| GREEN SPRING® RM | 95% | Close to sugar |
|
Type |
Description |
Total Steviol |
Reb-A |
STV |
Reb-C & DA |
Sweetness |
|
Stevia Rebaudioside -A |
99% Reb A |
99%~99.20% |
99%~99.20% |
0 |
0 |
> 500times |
|
98% Reb A |
98%~98.60% |
98%~98.20% |
0.1%~0.6% |
0 |
> 480times |
|
|
97% Reb A |
97%~98.10% |
97%~97.20% |
0.1%~0.6% |
0 |
> 480times |
|
|
95% Reb A |
97%~98% |
95%~96% |
2%~3% |
0.1~0.3% |
>450 times |
|
|
90% Reb A |
95%~96% |
90%~91% |
5% |
1% |
>380 times |
|
|
80% Reb A |
95%~96% |
80%~82% |
10% |
5% |
>360 times |
|
|
60% Reb A |
95% |
60%~61% |
30% |
4%~5% |
>320 times |
|
|
60% Reb A |
90% |
60%~61% |
25% |
5%~6% |
>320 times |
|
|
50% Reb A |
90% |
50%~52% |
33% |
6%~7% |
>300 times |
|
|
40% Reb A |
85%~87% |
40%~41% |
38%~40% |
7%~8% |
>280 times |
|
|
40% Reb A |
90%~92% |
40%~41% |
43%~45% |
7%~8% |
>280 times |
|
|
No bitter stevioside |
40% Reb A |
95%~96% |
41%~42% |
53%~54% |
<0.02 |
>280 times |
|
50% Reb A |
95%~96% |
51%~52% |
43%~45% |
<0.02 |
>300 times |
|
|
60% Reb A |
95%~96% |
61%~62% |
33%~35% |
<0.02 |
>320 times |
|
|
70% Reb A |
95%~96% |
70%~71% |
24%~25% |
<0.02 |
>340 times |
|
|
80% Reb A |
95%~96% |
80%~82% |
13%~15% |
<0.02 |
>360 times |
|
|
90% Reb A |
95%~96% |
90%~91% |
4%~5% |
<0.02 |
>280 times |
|
|
Steviosides |
Steviol Glycosides 98% |
97%~98% |
35%~40% |
55%~58% |
5%~7% |
> 320times |
|
Steviol Glycosides 95% |
95%~96% |
30%~35% |
57%~59% |
7%~8% |
> 300times |
|
|
Steviol Glycosides 90% |
90%~92% |
25%~30% |
55%~59% |
7%~8% |
>250times |
|
|
Steviol Glycosides 80% |
80%-82% |
15%-18% |
57%~60% |
9%~10% |
>200 times |
|
|
Stevioside |
Stevioside 95% |
96% |
0 |
95% |
1%~2% |
>320 times |
|
Stevioside 90% |
95% |
6% |
90% |
1%~2% |
>300 times |
|
|
Steviol Glycosides without bitter aftertaste |
95%~96% |
15%~16% |
80%~83% |
0.2% |
>270 times |
|
|
Healthy stevia |
98% Reb A mixed with erythritol as filler, with reduced sweetness as low as 20-70 times sweeter than cane sugar. Prepared into granule form, ready for sachets packing. |
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|
stevia tablets |
98% Reb A mixed with erythritol as filler, with reduced sweetness as low as 20-70 times sweeter than cane sugar. |
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The structure and types of steviol glycosides
Rebaudioside A,Reb A
Backbone Structure for Steviol Glycosides
Stevioside, STV
Rebaudioside M, Reb M
Rebaudioside D, Reb D
Rebaudioside B, Reb B
| Compound Name | C-19 substituent | C-13 substituent | Sweetness | |
| Chinese name | English name | |||
| 甜菊糖苷 | Stevioside | Glc (β1- | Glc (β1-2)Glc (β1- | 250 |
| 瑞鲍迪苷A | Rebaudioside A | Glc (β1- | Glc (β1-2) [Glc (B1-3)] GIc (β1- | 300 |
| 瑞鲍迪苷B | Rebaudioside B | H | Glc (β1-2) [Glc (β1-3)] Glc (β1- | 300 |
| 瑞鲍迪苷C50 | Rebaudioside C | GIc (βl- | Rha (a1-2) [Glc (β1-3)] Glc (β1- | 50 |
| 瑞鲍迪苷D | Rebaudioside D | Glc (B1-2) Glc (β1- | Glc (β1-2) [Glc (β1-3)] Glc (β1- | 250 |
| 瑞鲍迪苷M | Rebaudioside M | Glc (β1-2) [Glc (β1-3)] Glc (β1- | Glc (β1-2) [Glc (β1-3)] Glc (β1- | 200 |
| 瑞鲍迪苷F | Rebaudioside F | Glc (β1- | Xyl (β1-2) [Glc (B1-3)] Glc (β1- | 25 |
| 杜克苷A | Dulcoside A | Glc (β1- | Glc (β1-2)Rha (a1-2) | 50 |
|
甜茶苷 |
R ubusoside | Glc (β1- | Glc (β1-2)Rha (a1-2) | 200 |
| 甜菊双糖苷 | Steviolbioside | H | Glc (β1-2) Glc (β1- | 100 |
*There is a certain structure-activity relationship between the structure of steviol glycosides and their characterization of taste (bitterness and sweetness)
Glucose based steviol glycoside (GSG) - commonly known as enzyme modified steviol sugar. Stevioside extracted from Stevia rebaudiana leaves was glucosylated by enzymatic method, then evaporated, concentrated and dried by spray.
- Functional classification: Food flavorings
- Dosage and scope of use: essence prepared for food is used for all kinds of food
Basic characteristics of steviol glycosides - taste
Natural sweetener manufacturers and suppliers!
Reb a
Faster onset of sweetness, with bitterness and aftertaste, longer aftertaste, no odor, and no grassy taste
170-190 times sweeter
Reb B
Slow onset of sweetness, poor sweetness, longer aftertaste with slight bitterness and aftertaste, no odor, no grassy taste
150-170 times sweeter
Reb D
Faster onset of sweetness, similar to sucrose in sweetness, longer aftertaste, no bitterness or aftertaste, no odor, no grassy taste
180-200 times sweeter
Reb M
Fast onset sweetness, sweet sensation similar to sucrose, long aftertaste, no bitterness or aftertaste, no odor, no grassy taste
210-230 times sweeter
Basic characteristics of steviol glycosides - stability
GREEN SPRING®-Compound Sweetener
The series of product is manufactured by mixing a variety of stevia glycosides as raw materials. The product can be customized according to customer requirements, and the proportion of stevia glycosides can be adjusted, so as to meet the application in more food fields; moreover, the product is mainly made of the raw materials of a variety of natural stevia glycosides extracted from stevia leaves in a scientific proportion, with the sweetness about 200-300 times higher than sucrose, and the calories only about 1/125 of sucrose. It will not be absorbed to produce calories after ingestion, so it is a suitable sweetener for diabetes and obesity patients. Easily soluble in water, its solubility is greatly improved compared with other stevia glycoside monomers, and its acid, base and heat characteristics are stable; compared with RebA, the post-bitter taste is significantly improved. The product features pure sweet taste, full and clean, and short residual taste, without obvious sour, mint, metal and other bad aftertaste. In addition, it can also be compounded with a variety of sweeteners according to demands to obtain better characters and flavors.
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GREEN SPRING® has over 23 years of partner relationships, industry expertise, innovation and service that everyone at GREEN SPRING® brings to our customers each and every day. Contact us for your nutraceutical and pharmaceutical solutions:
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Product Center
Stevia Extract Powder
Stevia glycosides 80%~99%;RA40%~99%;RD95%;RM95%Glucose based stevia glycosides 80%~95%
Monk Fruit Extract
Active ingredients: Mogroside V /Mogrosides
Specification: 20%-50% Mogroside V
L-Arabinose Powder
Active substance content: 99%
Appearance：White or almost white crystalline
Stevia Glycosides Rebaudioside D
Specification: Rebaudioside D 95%
Appearance: fine white powder
Stevia Glycosides Rebaudioside A
Specification: Rebaudioside A 20%-90%
Appearance: fine white powder
Stevia Glycosides Rebaudioside M
Specification: Rebaudioside M 95%
Appearance: fine white powder