Hunan Jk International Trade Corporation  

Product Name: Stevia 40%, 50%, 60%, 80%, 90%, 95%, 97%, 98%, 99% Model NO.: food grade Resource: Natural Effect: Food Nutritional Value: Nutritional Type: Sweetener EINECS: 260-975-5 Formula: C38h60o18 CAS No.: 57817-89-7 Store: Dry and Cool Place Packing: 20kg/Carton Packing 2: 10kg/Carton Packing 3: 1kg/Bag *10 Bag Into Carton Trademark: JK Transport Package: 20kg/Carton Specification: Food grade Origin: China HS Code: 293890 Product Description 1. SteviaA. Steviosides: 90%, 95%, 98%B. Rebaudioside A(Reb A or RA): 40%, 60%, 80%, 90%, 95%, 97%, 98%, 99%C. Non-bitter stevioside(Enzyme treated stevia, Glucosyl stevioside)D. Stevia tabletE. Stevia sachet 1g2. Stevia leaf3. Stevia leaf powderStevia is a new natural sweetener which is extracted from the stevia leaves (Stevia Rebaudiana Bertoni). It has a high sugar sweetness equivalent level with extremely low caloric value. Its sweetnessIs 200-300 times that of cane sugar and its caloric value is 1/300 that of cane sugar. After a large amount of laboratory testings, stevia sugar has been proven to be without any toxic and side-effect, non-carcinogenic and is safe to be consumed. If taken frequently, it can prevent a lot of diseases such as high blood pressure, diabetes, obesity, heart disease and tooth decay, etc. It is an ideal sweetenerIn place of cane sugar. Stevia can be widely used in food, beverages and drinks, medicine, chemical products for daily use, wine-making, cosmetics, flavorings, etc. Industries. Compared with using caneSugar, it can reduce cost by as much as 60%. Stevia is off-white color, with appropriate taste, free of peculiar smell and is a new sugar source with a very bright future. At present, stevia has been approved by P. R. China's Ministry of Health and Ministry of Light Industries as a natural, low calorie sweetener whose taste is closest to that of cane sugar. Besides cane sugar and beet sugar, it is the third natural sweetener with full potential for further development and specifically for those in pursuit of health. It is globally recognized as "The 3rd International Sweetener Source".CharacteristicsWhite powderContent≥90.0%Sweetness≥200Specific optical rotation 25/D-30~ -38Specific absorbance 1%/1cm≤0.050Ash≤0.2%Moisture≤3%Heavy metals≤0.001%Arsenium≤0.0001%total plate count≤10e.colinegativeSTEVIA Basic informationProduct Name:STEVIASynonyms:STEVIA;STEVIA EXTRACT;STEVIA LEAVES EXTRACT;STEVIA REBAUDIANA;STEVIA REBAUDIANA BERTONI LEAVES;STEVIA REBAUDIANA EXTRACTCAS:MF:C38H60O18MW:0EINECS:1592732-453-0Product Categories:Biochemicals Found in Plants;Nutrition Research;Plant Extracts;Herb extractMol File:Mol FileSTEVIA Chemical PropertiesSafety InformationWGK Germany3MSDS InformationSTEVIA Usage And SynthesisChemical Propertiessweet powderUsesStevia is the plant stevia rebaudiana bertoni whose leaves provide ste- viol glycosides, the compounds responsible for the sweet taste of the leaves. it sometimes refers to the sweetener component. see steviol glycosides.Agricultural UsesStevia (Stevia rebaudiana) is a perennial, semi-bushy plant which originated in Paraguay. It is robust in nature and is tolerant to a range of climatic and soil conditions. For its growth, the temperature should ideally be between 15°C and30°C, and the pH range between 6.5 and 7.9. It grows to a height of around a meter and bears white flowers. Cultivated stevia needs regular irrigation and fertilization. The leaves of stevia produce an extract called stevioside, which contains crystalline diterpens glycosides. Stevioside is a non-caloric, non-fermentable, non-discoloring natural sweetener. It is more than 200 times sweeter than sucrose. The leaves are ready for collection about 4 months after transplanting. The quantity and quality of stevioside is best just prior to flowering. In addition, the leaves have been tested to contain Vitamin C, beta carotine and fiber. once the plant matures, the leaves can be plucked every month. Stevia is prescribed in diets tailored for diabetics and over-weight patients.The plant is best propagated by cuttings which become ready for transplanting in 1% months. Transplantation may be done in mid-May, maintaining row spaces of 50 to 60 cm., thus accommodating around 100,000 plants per hectare. The leaf yields can go up to 3 tons/ha with a stevioside content of about 15%.Drying, threshing and packaging of stevia leaves render them a long shelf life. The leaves are increasingly used in cooked/baked products, processed foods and beverages. With the US FDA allowing the use of this natural product in the production of processed foods (1995), it is likely that the production and use of this plant will get a boost.STEVIA Preparation Products And Raw materialsRaw materialsCalcium hydroxide-->AMBERLITE(R) IRC-50-->Aluminium potassium sulfate dodecahydrate-->CHAMAZULEN