Products Description
steviol glycosides is a new natural sweetener extracted from the Asteraceae herbaceous plant Stevia (also known as stevia leaves), which has been used as a herb and sugar substitute in South America for hundreds of years. According to data from the international sweetener industry, stevia glycosides have been widely used in the production of food, beverages, and seasonings in countries across Asia, North America, South America, and the European Union. China is the world's leading producer and exporter of stevia, as well as a producer and exporter of stevia glycosides.
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Product Name |
Steviol Glycosides Powder |
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Specification |
SG80%-95%;STV80%-95%,RA50%-99%;RD95%;RM95% |
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Botanical Source |
Stevia rebaudiana (Bertoni) Hemsl. |
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CAS No. |
57817-89-7 |
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Appearance |
Fine white powder |
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Usage |
Production of food, beverages, and seasonings |
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Certification |
ISO22000/ISO9001/Kosher/Organic/halal/IFS/BRC/COSMOS |
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Quality |
Non-GMO, Non-irradiation, Allergen Free, BSE/TSE Free |
TYPE
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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 |
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|
90% Reb A |
95%~96% |
90%~91% |
5% |
1% |
>380 times |
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|
80% Reb A |
95%~96% |
80%~82% |
10% |
5% |
>360 times |
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|
60% Reb A |
95% |
60%~61% |
30% |
4%~5% |
>320 times |
|
|
60% Reb A |
90% |
60%~61% |
25% |
5%~6% |
>320 times |
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|
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 |
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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 |
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|
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 |
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Steviol Glycosides 95% |
95%~96% |
30%~35% |
57%~59% |
7%~8% |
> 300times |
|
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Steviol Glycosides 90% |
90%~92% |
25%~30% |
55%~59% |
7%~8% |
>250times |
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Steviol Glycosides 80% |
80%-82% |
15%-18% |
57%~60% |
9%~10% |
>200 times |
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|
Stevioside |
Stevioside 95% |
96% |
0 |
95% |
1%~2% |
>320 times |
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Stevioside 90% |
95% |
6% |
90% |
1%~2% |
>300 times |
|
|
Steviol Glycosides without bitter aftertaste |
95%~96% |
15%~16% |
80%~83% |
0.2% |
>270 times |
|
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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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Sweetness and sweetness sensation
The sweetness is 250-450 times that of sucrose, with a slight astringency. Stevia A glycosides have a distinct bitter taste and a certain degree of astringency and menthol flavor. Their taste characteristics are inferior to those of stevia disaccharides A, and they are moderately delicious. The pure product has less aftertaste and is the natural sweetener closest to sugar. But when the concentration is high, there will be a strange smell.
Characteristics and Performance
Stevioside is stable in acid and salt solutions, and its properties are relatively stable at room temperature. Easy to dissolve in water, quickly absorbs moisture in air, with a solubility of over 40% at room temperature. Stevioside mixed with citric acid or glycine has a good taste; When combined with other sweeteners such as sucrose and fructose, it has a better taste quality. It is a good natural sweetener for patients with diabetes and obesity because it is not absorbed after eating and does not produce heat energy.
Usage suggestions
Stevioside can be used as a flavor enhancer for the following products: Stevioside and Stevioside A can be used in ice cream and soft drinks; Stevioside is used to enhance the sweetness of chlorinated sucrose, aspartame, and saccharin; Stevioside and its salts can be used for ripening fruits and vegetables; Stevioside is added to food, beverages, or pharmaceuticals as an aromatic flavor enhancer; Used for salt free storage of food. Stevia is used together with lactose, maltose syrup, fructose, sorbitol, maltitol, and lactulose to produce hard candy. Stevioside can be used to produce chewing gum and bubble gum, as well as various flavored candies such as gummies with papaya, pineapple, guava, apple, orange, grape, or strawberry flavors. Stevia can also be mixed with sorbitol, glycine, alanine, and other ingredients to produce cake powder. Due to its thermal stability, steviol glycosides are particularly suitable for this purpose.
Various soft drinks, such as low-energy cola drinks, can also be sweetened by combining steviol glycosides and high fructose syrup. Stevioside can also be used in solid beverages, health drinks, sweet wine, and coffee.
Folding advantages
As a plant-based, calorie free sweetener, stevia glycosides offer a perfect and unprecedented opportunity for consumers seeking a pure natural, calorie free sweetener alternative for their healthy lifestyle balance and weight management plans.
1. High security. Stevioside has been consumed by residents in the original regions of Paraguay, Masi, and other parts of South America for hundreds of years, and no toxicity has been found to date.
2. Low calorific value. It is used to make low calorie food and drink, and is very suitable for patients with diabetes, obesity and arteriosclerosis.
Stevioside is easily soluble in water and alcohol, and it tastes better when mixed with sucrose, fructose, isomers, and other sugars.
Stevioside is a non fermentable substance with stable properties and is not easily moldy. It does not change during the production of food, beverages, and is also easy to store and transport. Long term consumption will not cause dental caries.
Stevia glycosides have a taste similar to sucrose, but also have unique cooling and sweet characteristics. Can be used to make flavored foods, candies, etc. It can also be used as a flavoring agent. Inhibit the odor and strange taste of certain foods and drugs, and replace sucrose in the production of pharmaceuticals, syrups, granules, and pills. It can also be used for condiments, Pickled vegetables products, toothpaste, cosmetics and cigarettes.
6. Stability: Under typical food and beverage processing conditions, the properties of steviol glycosides are quite stable, which helps to reduce viscosity, inhibit bacterial growth, and extend product shelf life.
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