Can Chemical Co., Ltd., Henan Province, high-quality manufacturers, stevioside manufacturers phone, high-quality stevia, stevioside super role, stevioside latest offer, the price of stevioside, stevia's role, stevioside manufacturers agent, stevioside manufacturers latest offer, add the amount of stevia 
 CAS :57817-89-7 
 Stevia Stevia is a herb from the Asteraceae fine mentioned in the new natural sweetener. Stevia white color, texture suitable, no odor, is the development of promising new source of sugar. Stevia is the world and have been found by the Ministry of Health, Ministry of Light Industry approved the use of low calorific value closest to the natural sweetener sucrose taste. Is the second sugar cane, sugar beet development value than a third have respected the natural and healthy sugar substitute, is internationally hailed as "the world's third source of sugar." 
 Properties: white powder, stevia is the best sweet component of 300-400 times sweeter than sucrose, fresh and refreshing taste, no after bitter, is a substitute stevia products, and to maintain the original stevia Other advantages, sweet in the mouth is not easy to disappear. Melting point 196-198 ℃, in acidic and alkaline solution more stable (PH3-9), can improve food taste better the quality, improve product quality and grade. 
 Usage: You can completely replace sugar, lower cost, better taste quality; widely used in food, beverage, flooded stain products, household chemicals, pharmaceuticals, health products, wine, cosmetics and other industries. Long-term consumption of fat people is not easy, especially for obesity, diabetes, hypertension, dental caries and other diseases in patients with a few small food, safe. Domestic and international pharmacological experiments show that stevioside non-carcinogenic food, non-toxic, no side effects. The acute, subacute, and slow animal trials, were not found any problems. Physical and chemical stability, non-fermented, so extend the shelf life than sugar products. Stevia sweet and juicy, and of long duration, without browning, a very interest to keep drinks, food color. 
 Feature 
 1, high security. Stevia origin (South America, Paraguay, Marcy, etc.) of the residents eat hundreds of years, has not found any poison. 
 2, low calorific value. Calorific value of only sugar, 1 / 300, used to make low-calorie food, beverage, ideal for diabetes, obesity, atherosclerosis in patients with eating. 
 3, stevioside soluble in water and alcohol, and sucrose, fructose, isomerized sugar, mixed use, not only more pure stevia flavor, sweetness, and multiplying the results obtained. 
 4, Stevia is a non-fermentable substance, stable, easy to mold, food and beverage production does not change, but also easy storage and transportation. Long-term consumption will not cause tooth decay. 
 5, stevia taste like sugar, but also the unique cool, sweet features. Can be used to produce flavor food, candy, etc. Also be used as a flavoring agent. Inhibition of certain foods, drugs, smell, smell, instead of sugar for the pharmaceutical, manufacturing syrups, granules, pills. Can also be used for spices, pickles products, toothpaste, cosmetics and cigarettes. 
 6, the economy, the cost of using stevia sugar is only 30-40%. 
 7, stability, in the usual food and beverage processing conditions, nature of stevia is quite stable, help to reduce viscosity, inhibit bacterial growth, extend product shelf life. Solution stability, in general, the pH range of beverages and food, the heat treatment is still stable. In acid and alkali media does not break down; prevent fermentation, discoloration and precipitation, and lower viscosity, inhibit bacterial growth and extend product shelf life. 
 (1), acid, alkali, heat stability. 
 In PH3 (room temperature) conditions, 180 days loss of the basic decomposition does not occur, nor from the precipitate. 
 Range in PH3-9 heated to 100 ℃, 1 hour of non-change 
 (2), light stability. Whether powder or solution, the sun is very stable. 
 (3), non-fermentable. Long-term storage is not moldy, sugar-free heat-treated products of browning phenomenon. 
 8, more than 80% purity stevioside is white crystal or powder, is not hygroscopic. 
 9, stevia sweet and pure, cool lingering, a sense similar to sucrose taste, sweetness is 300 times that of sucrose. The taste quality is very close to sucrose. Lay package to extract pure sugar Di A 450 times the sweetness of sucrose, a better sense of taste. Stevia is the most important breeding place quality issues. Melting temperature and the sweetness of stevia taste great sense of relationship. Generally low dissolved sweet and juicy; temperature but dissolved after the sweetness of low taste, good sense. With citric acid, malic acid, tartaric acid, lactic acid, a Du acids, amino acids, when used, after the taste of stevia has disinfection effect, it is mixed with these substances may play a flavoring, and improve the stevia sweetness quality. 
 Limited: candy, cakes, drinks, solid drinks, fried snack foods, sauces, candied fruit, melon seeds, the 高标准 is limited.