What is stevia?
1, Plant-based 100% natural sweetener extracted from leaves of stevia rebaudiana
2, Zero calorie sugar substitute
3, Potency of 200-400x the sweetness of sugar
4, Approved by regulatory bodies and food safety experts worldwide and in all major markets including US, Europe, Canada, Australia/New Zealand, China, Japan, Korea, and many more
5, Enjoyed by 5 billion people around the world in their food and beverages
6, JECFA – globally recognized standard
Product features
1, Pure natural
Sweetener extracted from stevia leaves naturally by water.
2, High sweetness
200-450 times higher sweetness than that of cane sugar.
3, Low caloric
Only 1/300 of cane sugar.
4, canonical
Saving more than 60% cost compared to cane sugar.
5, High stability
Stable under the condition of acid alkali. hcat and light
6, High safety
Recognized as safe sweetener bv the FDA and JECFA.
Specification
1. TSG Series
Specifications: stevia 80%, stevia 85%, stevia 90%, stevia 95%
TSG series is the most widely used stevia product.
2. REB-A Series
Specifications: RA 99%, RA 98%, RA 97%, RA 95%, RA 90%, RA 80%, RA 60%, RA 50%, RA 40%
Rebaudioside A(RA) is a component of stevia extracts with the best taste, with fresh, cool and lasting taste,no bitter aftertaste, which is manufactured from a special kind of stevia materials.
RA can improve the taste of food, as well as the product quality and grade.
Specification
| Item |
Method |
Specification |
Result |
| Appearance |
Visual |
White to off-white fine powder |
White Powder |
| Taste |
Organoleptic |
Sweet |
Sweet |
| Total Steviol Glycosides (Dry Basis, %) |
JECFA2010 |
Not less than 95.0 |
95.8 |
| Rebaudioside A (Dry Basis, %) |
JECFA 2010 |
Not less than 50.0 |
57.4 |
| Loss On Drying (%) |
JECFA 2010 |
Not more than 5.0 |
3.5 |
| Ash (%) |
JECFA 2010 |
Not more than 1.0 |
0.07 |
| pH, 1% in Water |
JECFA 2010 |
Not less than 4.5; Not more than 7.0 |
5.9 |
| Arsenic (As) |
AAS ChP2015Part4 (2321) |
Not more than 1.0 ppm |
Not Detected |
| Cadmium (Cd) |
AAS ChP2015 Part4 (2321) |
Not more than 1.0 ppm |
Not Detected |
| Lead (Pb) |
AAS ChP2015Part4 (2321) |
Not more than 0.5 ppm |
Not Detected |
| Mercury (Hg) |
AAS ChP2015Part4 (2321) |
Not more than 0.1 ppm |
Not Detected |
| Residual Solvents |
JECFA 2010 |
Methanol, Not more than 200 ppm |
<50 ppm |
| Ethanol, Not more than 3000 ppm |
<25 ppm |
| Total Aerobic Bacteria |
ChP 2015 Part4 (1105) |
Not more than 103 cfu/g |
<10 cfu/g |
| Mold& Yeast |
ChP2015 Part4(1105) |
Not more than 102 cfu/g |
<10 cfu/g |
| E.Coii |
ChP 2015 Part4(1106) |
Negative/ g |
Negative |
| Salmonella |
ChP 2015 Part4 (1106) |
Negative/25g |
Negative |
Application
1, Beverages (excluding packaged drinking water)
2, Tea products (including flavored tea and tea substitutes)
3, Flavored fermented milk
4, Frozen drinks
5, Table-top sweeteners
6, Candied and preserved fruit
7, Jelly
8, Cooked nuts and seeds
9, Candies
10, Pastries
11, Puffed food
12, Modulated milk
13, Canned fruit
14, Jams
16, Canned coarse grains
17, Instant cereals, including rolled oats
18, Flavoring syrup
19, Integrated alcoholic beverages
20, Pickled vegetables
21, Fermented vegetable products
22, New soybean products (soybean protein and expanded food, soybean meat)
23, Cocoa products, chocolate and chocolate products, including cocoa butter substitutes
24, Biscuits
25, Condiment
26, Concocting wine
Storage
Stored in dry and cool place, keep away from strong light and heat.