|Type:||Herbal Extract||Variety:||Stevia Extract||Form:||Powder|
|Part:||Leaf||Extraction Type:||Solvent Extraction||Packaging:||
Drum,Vacuum Packed,Inner PP bag , Outer carton
|Place of Origin:||Shandong China (Mainland)||Grade:||Grade A||Brand Name:||ROC|
|Model Number:||Stevia||Color ::||white to light yellow||Taste ::||sweet|
|Appearance ::||crystallized||Purity ::||90%||Sweetness ::||200 times|
|Specific Optical Rotation(a)D25D:||-30o --- -38o||Specific Absorbance E/CM ::||<=0.05||Ash::||<=0.1%|
|Moisture ::||<=4%||Heavy Metals( PB ):||<=0.001%|
|Packaging Detail:||20KG/Carton, 10kg x 2bags /carton. 5MTs/20"Fcl 10MTs/10"Fcl|
|Delivery Detail:||Within 7 days after received deposits|
Natural Sweetener of no-calories
Steviol glycosides include 2 major components that give stevia its sweet taste. These compounds were named stevioside and rebaudioside, and are 250–300 times sweeter than sucrose, heat stable, pH stable, and non-fermentable.
Steviol is the basic building block of stevia's sweet glycosides: Stevioside and rebaudioside are constructed by replacing the bottom hydrogen atom with glucose and the top hydrogen atom with two or three linked glucose groups, respectively.
Extraction of sweet compounds
In terms of weight fraction, the four major steviol glycosides found in the stevia plant tissue are:
• 5–10% stevioside (250–300X of sugar)
• 2–4% rebaudioside A — most sweet (350–450X of sugar) and least bitter
• 1–2% rebaudioside C
• ½–1% dulcoside A.
Update Date:2011-05-29 21:29:27