The manufacturer supplies stevia, which is known as the world's third source of sugar, from stock.

提取来源：

甜叶菊全草

产品规格：

98% 60%50% 10：1

包装规格：

25kg/纸板桶

Chinese name Stevia extract
. Chinese name br/> . Scientific name
. Source Stevia whole plant
. Active ingredients stevioside rebaudioside and dulcoside
. Take the solvent water
. Product specifications: Steviol glycosides %, %, %,

. Test method
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. Food Additives
. Introduction
. Inulin (commonly known as stevia, steviol glycosides) is a new natural product extracted from the herbaceous plant Stevia rebaudiana (or stevia leaves) of the Asteraceae family. Sweetener, South America has used stevia as a herb and sugar substitute for hundreds of years. Data from the international sweetener industry show that steviol glycosides have been widely used in the production of food, beverages and seasonings in Asia, North America, South America and the European Union. China is the world's main producer of steviol glycosides.
. Sweetness and sweetness characteristics
. The sweetness is ~ times that of sucrose, with a slight astringency. Stevioside has obvious bitterness and a certain degree of astringency and menthol taste. The taste characteristics are higher than Stevia diglycoside is inferior, moderately delicious, and has less aftertaste in pure form. It is the natural sweetener closest to sugar. However, there will be an odor when the concentration is high
. Appearance and performance
Inulin is stable in acid and salt solutions, and its properties are relatively stable at room temperature. Easily soluble in water, it quickly absorbs moisture in the air, and its solubility at room temperature exceeds %. When stevioside is used together with citric acid or glycine, it has a good taste. When combined with other sweeteners such as sucrose and fructose, it has a good taste. It is not absorbed after consumption and does not generate heat energy, so it is a good natural sweetener for patients with diabetes and obesity
Main uses
Natural low-calorie) sweetener
. The caloric value of stevia is only that of sucrose, which is not absorbed by the human body and does not produce heat. It is a suitable sweetener for patients with diabetes and obesity. When stevia is mixed with sucrose or isomerized sugar, its sweetness can be increased and its taste improved. Can be used in candies, pastries, beverages, solid beverages, fried snacks, seasonings, and preserves. Use appropriate amount according to production needs.
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br/> /// Structure of inulin
// . // br/> Actual photos of stevia raw materials entering the factory