Steviosides

Steviosides Steviosides is extracted from stevia leaf. Steviosides: 80%,90%, 95%, 98% Rebaudioside A (Reb A or RA): 40%, 60%, 80% Non-bitter stevioside (Enzyme treated stevia,Glucosyl stevioside) Stevia leaf powder Usage:Food, beverage, seasoning production Chemical formula: C38H60O18 CAS:57817-89-7 Molar mass: 804.87 g·mol−1 Apperance:white powder Melting point:238-239 °C℃ Stevia glycosides in acid and salt solution stability, stable properties at room temperature. Soluble in water and in air,Quick moisture absorption, the solubility of more than 40% at room temperature. Stevia glycosides and citric acid or glycine, and good taste; Cooperate with cane sugar, fructose and other sweet material, good taste quality. After eating not be absorbed, not generate heat, so for diabetes and obesity in good natural sweeteners. Based on the production need to use the maximum usage. Is a natural low calorie sweeteners. Calorific value of the stevia sugar is only 1/300 of the sugar, don't be absorbed when ingested, does not produce heat, diabetes and obesity in applicable sweeteners. Stevia sugar and sucrose, fructose and isomerized sugar mixture, can improve its sweetness, improve the taste. Can be used for candy, cakes, drinks, solid beverage, small Fried food, seasoning, candied fruit. According to production need to use. High safety,low heating value,Stevia glycoside soluble in water and alcohol, and sucrose, fructose and isomerized sugar mixture taste better,Stevia glycoside non fermentation material, the nature is stable, not easy to mildew,Can be used in the production of flavor food, candy, etc. Also can be used as taste masking agent. Inhibition of some peculiar smell and taste of food, drugs, take the place of sugar used in production of pharmaceuticals, syrup, granule, pill. Can also be used for seasoning, pickles products, toothpaste, cosmetics and cigarettes, etc.Stability. Lower viscosity, restrain bacterial growth, extend the shelf life of products.