Stevia sugar is a new
type sweetener extracted from the Stevia Leaves
(Herbaceous herb of the Compositae family). It
features high sweetness and low calorie and its
sweetness is 200-350 times of that of cane sugar
but its calorie is only 1/300 of that of cane
sugar. A large number of pharmaceutical tests
have proved that stevia sugar has no side effects,
carcinogens, and is safe for eating. Constant
use can prevent such illnesses as hypertension,
diabetes, obesity, heart disease and carious teeth.
It is an extremely ideal sweetener that can replace
cane sugar. Stevia can be widely used in such
industries as food, beverage, medicine, daily
chemicals, brewery and cosmetics. Compared with
cane sugar, it can save 70% of the cost. With
pure white color, pleasing taste and no peculiar
smell, Stevia sugar is a new sugar source with
broad perspective for development.Stevia rebaudianum
suger is the natural low-hot sweet agent mostly
similar to the flavor of cane sugar. approved
to be used by State Ministry of Health and Ministry
of Light Industry .It is the third natural succedaneum
of cane sugarand beet sugar with devedopment and
health -cate value. extracted from the leaves
of the herbal vegetable of the copposite family
--stevia rebaudianum. as well as the "3rd
sugar Resources of The World" honorde internationally.
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Features:
1. Has high degree of safety.
In the origin places such as Paraguay and Brazil,
the local residents have eaten it for hundreds
of years. Up till now, no toxicity has been found.
2. Low calorie. Used for making low-calorie food
and beverages and very suitable for consumption
by patients of diabetes, obesity and arteriosclerosis.
3. Stevia sugar can be easily dissolved in water
and alcohol; when combined with cane sugar, fructose
and isomerized sugar, it will have an even better
taste.
4. The property of Stevia sugar is non-fermenting
and it has stable properties and will not be moldy
easily. It won't change in the making of foods
and beverages and is easy to store and transport.
Constant use can prevent carious teeth.
5. With a taste similar to that of cane sugar,
stevia sugar has the special features of cooling
and sweetness. It can be used for making flavor
foods, sweets, etc., and it can also be used as
a taste corrector to curb the peculiar and odd
tastes of some foods and drugs and serve as a
replacement of cane sugar in pharmaceutics, production
of syrups, powder preparation and pills. It can
also be used in such products as flavors, preserved
vegetables, toothpaste, cosmetics and cigarettes.
6. Economical. The cost of using stevia sugar
is only 30%-40% of that of using cane sugar.
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Stability
Under the general condition
of food processing,the quality of stevia renbaudianum
sugar is considerably so as to conduce to lowering
adhesion,preventing growth of bacteia and extend
the shelf life of product.
1、Stability on acid,soda and heat
Under the condition of PH3(indor temperature),it
will not take decomposition reaction and lose
something as well as produce sediment basically
in 180 days.
If it is heated to 100℃ in the range of PH3-9,it
will have no chang in 1hour.(see the following
figure).
2、Stability of light,No matter whether it is
powder or liquid,it is very stable to sunshine.
3、Non-Fermentedness,It will not go moldy and
bad in the long storage.Its finished product has
no the brown stain effect of cane sugar through
hot treatment.
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Safety
Stevia rebaudianum sugar will
not participate in the metabolism, accumlate anything
and poisonous effect in the boby.Its safety has
been confirmed by FAO and WHO.Japanese food additive
groups has determined stevia rebaudianum sugar
as the sweet agent unnecessary for special limits.Our
Minstry of Health separately approved in 1985
and 1990 that stevia rebaudianum sugar is both
the natural sweet agent without limits of use
and the auxiliary of medical sweet agent.
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Sweetness and Sweet Taste
The sweetness and sweet
taste from stevia rebaudianum sugar is the effect
commonly taken by many sweet comprositioms.For
the time being,in the 6 kinds of determined
sweet compositions, stevioside is the main element,
about 60-70% of the stevia rebaudianum sugar,
whose sweetness is 300 time of that of cane
sugar,The second is Rebaudioside A,about 15-20%
of stevia rebaudianum sugar,whose sweetness
is 45 times of that of cane sugar.And its taste
quality is similar to the cane sugar.The content
of other compositions are less.
The sweet taste of stevia rebaudianum sugar
is pure,cool and long-lasting. In variousnatural
non-sugar sweet agents,it is mostly similar
to cane sugar,In application,if you mix it with
citric acid,apple acid,apple acid, tartaric
acid, lactic acid, organic acid and amino acid,it
will be better in flavof.
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Our
special offers
·Stevioside
·Properties
It is white to creamy powder in the form of slaps
or granules. It overcomes such shortcomings of
common stevia as uneven purity, low dissolution
and the bitter and undesirable tastes, making
the sweetness closer to that of cane sugar. Its
replacement rate to cane sugar can be increased
from the original 30% to 70%, lowering the cost
of product at the same time. Its sweetness is
100-200 times and has a cooling sweet taste. Commonly
lactose and malt sugar are used as dispersing
agents to reduce the sweetness to 0.5-1 time of
that of cane sugar. It is stable under normal
conditions of food processing (acidity and heat)
and can be easily dissolved in water and alcohol.
Applications:
Sweetener, mainly used for low-calorie food, carbonated
beverages, juice, cold drinks, cakes, preserved
products and aquatic products.
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Common stevia sugar
·Properties
White to yellowish crystal powder or granules
and has a cooling sweet taste. Its sweetness is
about 250~350 times of that of cane sugar. Its
sensible density of sweetness is about 0.002%
and it tastes a bit bitter when the sweetness
is too high. The sweetness will not easily disappear
in the mouth and its melting point is 196~198℃,
so it is tolerant to high temperature. It is stable
in acid or basicity solutions (PH3-9). If added
to soft drink with a PH value of 3.0, it will
not change under room temperature for 30 days.
Specific rotatory power [a] 20D is -39.3 (5.7%H2O),
and its solubility in water is about 0.12% and
is slight resolved in alcohol. It belongs to non-fermenting
type, so it is suitable for foods not suitable
for heating as a way of disinfections. It will
not cause Maillard reaction and can maintain the
white color of the product. It is one sweetener
that is closer to cane sugar among various ones.
Its shortcoming is that it has large molecular
weight and poor permeability. Stevia sugar has
the biggest absorption peak at the 210nM wave
band in the ultraviolet spectrophotometry and
this can be used as the quantitative base.
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Applications
As a food sweetener that has
no calorie, and it also has such functions as
reducing blood pressure, enhancing metabolism
and treating the condition of hyperhydrochloria;
it is often used as the sweeteners of licorice
root and cane sugar and used in combination with
sodium citrate to improve the sweet taste. It
is mainly used in such aspects as bitter beverages,
carbonated drinks and preserved products.
Rebaudiana-A
Properties:
White to yellowish crystal powder or granules
and is the most outstanding composite of sweetness
in stevia sugar. Its sweetness is 300~400 times
that of cane sugar, but its calorie is only 1/300
of that of cane sugar. Its taste is quite close
to that of cane sugar. It has a refreshing taste
and no rear bitterness and is a replacement product
for stevia sugar, but it maintains the original
advantages of stevia sugar. The sweet taste can
retain in the mouth; it has a melting point of
196~198℃, so it is tolerant to high temperature.
It is relatively stable in acidity and basicity
solutions (PH3-9) and it can better improve the
taste quality of the food so as to upgrade the
quality and grade of products.
Applications:
With lower cost and better taste, it can completely
replace cane sugar. It can be widely used in the
sugar fields of food, beverages, preserve products,
daily chemicals, pharmaceuticals and health products.
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technology
criterion
Grades/Targets
/Items
National Class A
Product
GB8270-87
Class A Products
Extacted Prodncts
A
Extacted Prodncts
B
Extacted Prodncts
C
Extacted Prodncts
D
Total
%
≥85
≥90
≥95
stevia
sugarA（40%）
stevia
sugarA（60%）
enzymestrypped-downstevia
sugar
Steetness
≥200
≥250
≥270
≥300
≥350
100-200
Specitci/optical
rotation
-30°～-38°
-30°～-38°
-30°～-38°
-30°～-38°
-30°～-38°
-30°～-38°
absorbency
≤0.08
≤0.08
≤0.08
≤0.08
≤0.08
≤0.08
cauterant draff%
≤0.2
≤0.10
≤0.10
≤0.10
≤0.10
≤0.8
desiccation weightlessness%
≤5
≤3
≤3
≤3
≤3
≤3
Heavy Metal(pb)%
≤0.001
≤0.001
≤0.001
≤0.001
≤0.001
≤0.001
Arsenic(AS)%
≤0.0001
≤0.0001
≤0.0001
≤0.0001
≤0.0001
≤0.0001
In order to better serve
users,we can prouduce the stevia rebaudianum suggar
of different multiple and kinds of products to
meet the needs of users.
The miraculous stevia sugar
