Products Description

Density: 1.53 g/cm³
Melting point: 198℃
Boiling point: 963.3℃
Flash point: 290.3℃
Refractive index: 1.646
Appearance: White or slightly yellow powder
Solubility: Easily soluble in water, ethanol and methanol, insoluble in benzene, ether, chloroform and other organic solvents

Stevia sugar is a new type of natural sweetener extracted from the herbaceous plant Stevia rebaudiana (also known as stevia leaves). South America has been using stevia as a medicinal herb and sugar substitute for several hundred years. According to international sweetener industry data, stevioside has been widely used in the production of food, beverages, and seasonings in Asia, North America, South America, and various countries in the European Union. China is the world's leading producer of stevioside.

Item		Specification	Test Result
Assay	Total Steviol Glycosides %	≥80	80
	Color	White to light yellow	Conform
	Texture	Powder	Conform
	Odor	None	None
	Taste	Sweet	Sweet
	Loss on drying %	≤6	3.00
	Total Ash %	≤1	0.09
	Specific Rotation	-31~-38	-35.2
	Absorbance	≤0.05	0.030
	PH	5.0-7.0	5.5
	Solubility	10%	Conform
Solvent Residue	Methanol(ppm)	≤200	60
	Ethanol(ppm)	≤5000	210
Heavy Metal	Pb(ppm)	≤1	＜1
	Cd(ppm)	≤1	＜1
	As(ppm)	≤1	＜1
	Hg (ppm)	≤1	＜1
	Total Plate Count	≤1000	＜1000
	Yeast/Mold	Negative	Negative
	Coliform	Negative	Negative
	E.Coli	Negative	Negative
	Staphylococcus Coagulase	Negative	Negative
	Salmonella	Negative	Negative

Products Application

The sweetness is 250 to 450 times that of sucrose, with a slight astringent taste. Stevia A glycoside has a distinct bitter taste and a certain degree of astringency and minty flavor. Its taste characteristics are slightly worse than those of stevia disaccharide A. It is moderately palatable, and the pure form has less aftertaste. It is the closest natural sweetener to granulated sugar. However, when the concentration is high, there will be an unpleasant odor.
Stevia glycoside is stable in acidic and salt solutions, and its properties are relatively stable at room temperature. It is easily soluble in water and will quickly absorb moisture in the air. Its solubility at room temperature exceeds 40%. When used in combination with citric acid or glycine, the taste is good; when used in conjunction with other sweeteners such as sucrose and fructose, the taste quality is better. It is not absorbed after consumption and does not produce calories, making it a good natural sweetener for patients with diabetes and obesity.

Stevia sugar can be used as a flavor enhancer for the following products: Steviol and Steviol Dimer can be used in ice cream and soft drinks; Steviol is used to enhance the sweetness of sucralose, aspartame and saccharin; Steviol Glycoside and its salts can be used to ripen fruits and vegetables; Steviol is added to food, beverages or medicines as an aroma flavor enhancer; it is used for flavor enhancement in food preservation without salt; Steviol is used together with lactose, malt syrup, fructose, sorbitol, maltitol and lactitol to manufacture hard candies. Steviol can be used to produce chewing gum and bubble gum, and can also be used to produce candies with various flavors, such as soft candies with papaya, pineapple, guava, apple, orange, grape or strawberry flavors. Steviol can also be mixed with sorbitol, glycine, alanine, etc. to produce cake flour. Because Steviol is heat-stable, it is particularly suitable for this application.
Various soft drinks, such as low-calorie cola beverages, can also be sweetened by combining Steviol and high fructose syrup. Steviol can also be used in solid drinks, health drinks, liqueurs and coffee.