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Steviol Glycosides
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Botanical Name:Stevia rebaudiana Bertoni
Specification:
a. Steviol Glycosides /Stevioside 90%,95%,98% HPLC
b. Rebaudioside A 40%,60%,80%,90%,95%,97%,98% HPLC
Used part:Leaf
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Description:
Steviol Glycosides is one of our strong products.
The steviol glycosides are responsible for the sweet taste of the leaves of the stevia plant (Stevia rebaudiana Bertoni). These compounds range in sweetness from 40 to 300 times sweeter than sucrose. They are heat-stable, pH-stable, and do not ferment. They also do not induce a glycemic response when ingested, making them attractive as natural sweeteners to diabetics and others on carbohydrate-controlled diets.
The European Food Safety Authority (EFSA) gave a positive safety opinion on steviol glycosides in April 2010, in line with the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which approves the use of steviol glycosides at 95 per cent purity or above. We can supply thesteviol glycosides with the high content reaching to 98% by HPLC.
We can professionally supply the all kinds’ specifications; our company is specialized in the manufacturing steviosin and steviol glycosides.
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Action:
1.Steviol glycosides are having up to 300 times the sweetness of sugar; stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives.
2.Steviol glycosidesare a 100% natural sweetener and do not include added chemicals. It does not have calories but is stable at high temperature (thus safe for cooking purpose).
3.Steviol glycosides are widely used in food, beverages and drinks, medicine, chemical products for daily use, wine-making, cosmetics, flavorings, etc.
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SPEICIFICATION SHEET
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Steviol Glycosides
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95.0%HPLC
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Appearance
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White
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Loss on Drying
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< 5.0%
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Heavy Metals
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< 20ppm
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Arsenic(As)
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< 2ppm
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Lead(Pb)
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< 2ppm
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Total Plate Count
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< 1,000cuf/G
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Yeast & Mold
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< 100cuf/G
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E.Coli.
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Negative
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Salmonella
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Negative
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