Products Details
Stevioside(Stevia);Steviol Glycosides
Details
Steviol glycosides is an all natural sweetener extracted from the plant stevia leaves. It is a white and fine powder product, featuring high sweetness and low calorie. Its sweetness is 200-480 times sweeter than that of cane sugar but its calorie is only 1/300 of that of cane sugar. General characteristic of steviol glycosides: 1. Pure sweet: with a refreshing and long lasting sweet taste. Among various natural sweeteners, steviol glycosides give the sweet taste most similar to that of cane sugar. 2. Heat stable up to 198 degrees Celsius(392 degrees Fahrenheit ), so it will not have browning reaction at such high temperature. 3. Stable in acidic and alkaline solution from PH 3 to PH9, no breaking down or fermentation. 4. High solubility: Can be easily dissolved in water and alcohol bases in high concentration. 5. High safety and reliability: Non toxic, no side effect, no existing or potential or hereditary harm to the human body. Its safety has been officially confirmed by China, U.S.A, Switzerland, Australia, South Korea, Japan and many other countries, and JECFA (Joint FAO/WHO Expert Committee on Food Additives). China Quality Standard for Steviol Glycosides:GB8270-1999 China Sanitary Standard for Steviol Glycosides:GB2760-1996 International Standard by JECFA: INS No.960,69TH JECFA (2008) Suggested Application of Steviol glycosides As a natural sweetening agent, steviol glycosides can be widely applied in food, drinks, medicine and daily chemicals. Broadly speaking, steviol glycosides can be used to replace partially or completly cane sugar or saccharine or aspartame in all products using sugar. The amount of steviol glycosides substitute for sugar varies with products, which can be determined through repeated trial in order to guarantee the ratio, taste and flavor of products. Usage for reference :
Products Ratio of sugar Substitution Dosage Benefits Beverage Carbonated drinks 20-100% 0.06-0.75g/kg Lower calorie; Prevent cavities;Make clear and cool taste Fruit juices 30-50% 0.078-0.278g/kg Enhance flavor; Form no sediment or floc; Make clear color; Extend shelf life; Lower calorie. Milk drinks 20-50% 0.006-0.70g/kg Produce good taste sweetness;Lower calorie Solid drinks 20-100% 1.7-20.0g/kg Make cool taste; Prevent cavities; Easy to calculate Iced drinks Ice-cream 60-100% 0.4-1g/kg Lower calorie; Enhance flavor;Make fresh taste; Improve sweetness in low temperature Confectionary & candy Chewing gum 50-100% 0.4-1g/kg Prevent cavities; Make cool and long-lasting sweet taste Common Candy 50-100% As per requirement No sugarcandy 100% As per requirement Prevent cavities; Make good taste; Enhance flavor Bread & cake 80-100% 0.2-1g/kg Make loose and moist feeling; Make good taste; Prevent cavities;Extend shelf life Jams & Marmalades 80-100% 2-12g/kg Extend shelf life; Enhance flavor; Lower cost Canned food 20-50% As per requirement Produce clear, cool and pure taste; Reduce sweet tiredness; Extend shelf life Flavoring & pickles 20-30% 0.1-0.6g/kg Make fattening-bag rate zero;Make no brown stain, no coloration or no fermentation; Shorten pickling time; Improve sweetness and keep no shrinkage; Extend flavor-lasting period Fried food 50-100% 1-3g/kg Make no coloration; Enhance flavorImprove sweetness; Easy to handle; Aquatic products 30-50% As per requirement Make no brown stain, scorch or loose phenomenon owing to sugar Alcoholic drink Liquor 10-100% 0.01-0.05g/kg Enhance flavor; Clear out spicy taste; Increase mellow quality Wine 10-100% 0.01-0.15g/kg Increase transparency; Enhance flavor; Reduce viscosity; Make a fresh taste Champagne Fruit wine Beer 10-40% As per requirement Enhance flavor; Enrich and whiten foam Dental hygiene Tooth paste 1-5g/kg or as perrequirement Prevent cavities; Make a cool taste;Reduce the reproduction of dental bacteria; Cover up the bad flavor of other composition Tobacco As per requirement Keep proper moisture;Enhance sweetness and aroma Pharmaceuticals As per requirement Improve taste Table Top sweetener As per requirement All natural, low calorie and high-intensity sweetening agent; Easy to use
As a high sweetness and non-caloric natural sweetener, steviol glycosides have been used in a wide array of food, beverage, condiments,salted food, tobacco, pharmaceuticals, brewing, and personal care products. It especially suits people suffering from diabetics, obersity, hyperlipemia, hypertension and tooth decay. It is an alternative to sugar for people pursuing natural and healthy diet.
(Steviol glycosides /Materials)
Ice-dessert
Mouthwash
Chewing gum
Stevia Plant Stevia is an outstanding herbal plant bearing green leaves of very refreshing sweet taste with zero calories. Stevia leaves contain around 10% of various steviol glycosides (sweet components) which are the components giving high sweetness. Stevia leaves in their natural herbal form are approximately 10 to 15 times sweeter than cane sugar and when eaten has a refreshing but somewhat bitter sweet aftertaste. Stevia extract with refined form is 250 to 480 times sweeter than cane sugar.
Steviol Glycosides – Sweet components of stevia leaves |
|
Stevia leaves contain mainly 7 steviol glycosides (sweet components) which drive the JECFA (Joint Expert Committee on Food Additives) standard on total glycosides: |
· Rebaudioside A · Stevioside · Rebaudioside C · Dulcoside A · Steviolbioside · Rebaudioside B · Rubusoside where each glycoside contains a different level of sweetness. The principal components are stevioside and rebaudioside-A. But the quality of stevioside and rebaudioside-A is better than those of other components, which are commercially extracted from stevia leaves and used in various applications. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste. |
A typical stevia extract that combines all 7 steviol glycosides is around 250 sweeter than sugar and has some bitter aftertaste. Specially refined stevia extract can be much sweeter with much less bitter aftertaste. |
Stevia Leaves Species and Extraction Difference
The most popular species of stevia leaves are&nb, sp;common type,, which contains high stevioside content but low rebaudioside-A content. This type of stevia leaves is for extraction of steviol glycosides with rebaudioside-A up to 24%.
Another species of stevia leaves is Morita No.2 (Japanese species) or Xinguang series (Chinese species), which contains high rebaudioside content but low stevioside content. This type of stevia leaves is for extraction of steviol glycosides with high rebaudioside-A (from 40% Rebaudioside-A to 60% Rebaudioside-A), and based on this level of steviol glycosides, further refining is carried out to produce higher rebaudioside-A up to 99%.
- Stevia Extract Powder (stevioside)
80%–95% Sweet steviol Glycosides - The processed form of stevia leaves to concentrate on the sweet steviol glycosides by removing unwanted plant matter. A white or off white fine powder. This powder is 200–300 times sweeter than cane sugar. Quality of the powder depends on purity of the glycosides (i.e. 70%–95% pure) and the ratio of Rebaudioside-A over Stevioside. The higher the ratio, the better the product taste. Commonly referred to as "Stevioside". Typical product codes are as follows: SG80RA20, SG90RA20. For this level of stevioside powder, it normally contains bitter aftertaste components of min.6%.
- Rebaudioside-A
High purity Rebaudioside-A is crystallized selectively from the stevia extract using high level of refining technology. Quality of rebaudioside-A depends on its purity (i.e. 40%–95% pure Rebaudioside-A) and the ratio of Rebaudioside A over Stevioside. The higher the ratio, the better the product taste. Commonly referred to as "rebaudioside-A". Typical product codes in the product list are as follows:
SG95RA80, SG95RA90, SG97RA95, SG98RA98
For this level of rebaudioside-A powder, it normally contains bitter aftertaste components of 3% to 6%.
- Stevia Extract without bitter aftertaste
Standard stevia extract contains 3% to 7% rebaudioside C and dulcoside A which are the bitter aftertaste components. With special physical refining technology, these bitter aftertaste components can be reduced to as low as less than 1%, and the product taste will be greatly improved, bitter aftertaste almost disappears, and the taste quality can compete with that of high rebaudioside-A 85%.
Typical product code in the product list: SG95LDAC
LIST OF STEVIOL GLYCOSIDES PRODUCTS
Product Code |
Description |
Total Steviol Glycosides |
Reb-A |
STV |
Reb-C & DA |
Sweetness |
SG98RA98 |
98% Rebaudioside-A |
98%~98.60% |
98%~98.20% |
0.1%~0.6% |
0 |
> 480times |
SG97RA95 |
95% Rebaudioside-A |
97%~98% |
95%~96% |
2%~3% |
0.1~0.3% |
>450 times |
SG95RA90 |
90% Rebaudioside-A |
95%~96% |
90%~91% |
5% |
1% |
>380 times |
SG95RA80 |
80% Rebaudioside-A |
95%~96% |
80%~82% |
10% |
5% |
>360 times |
SG90RA60 |
60% Rebaudioside-A |
90% |
57%~60% |
25% |
5%~6% |
>320 times |
SG90RA50 |
50% Rebaudioside-A |
90% |
50%~52% |
33% |
6%~7% |
>300 times |
SG85RA40 |
40% Rebaudioside-A |
85%~87% |
40%~41% |
38%~40% |
7%~8% |
>280 times |
SG90RA40 |
40% Rebaudioside-A |
90%~92% |
40%~41% |
43%~45% |
7%~8% |
>280 times |
SG90RA20 |
Steviol Glycosides 90% |
90%~92% |
20%~23% |
57%~59% |
7%~8% |
> 250times |
SG80RA20 |
Steviol Glycosides 80% |
80%-82% |
15%-18% |
57%~60% |
9%~10% |
>220 times |
SG95ST90 |
Stevioside 90% |
95% |
6% |
90% |
1%~2% |
>250 times |
SG95LDAC |
Steviol Glycosides without bitter aftertaste |
95%~96% |
15%~16% |
80%~83% |
0.2% |
>270 times |
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