Sweetener Steviol Glycosides GS80% Ra60%-98% Sg95% Stevia Extract Glycoside Stevia Glycoside

• Customization: Available
• Certification: ISO
• Assay Method: UV
• Model NO.: powder
• Application Form: Tablet/Capsule/Tablet
• State: Powder
• Extract Source: Stevia
• Transport Package: 1kg/Bag, 25kg/Drum
• Specification: RA97% SG95
• Origin: China
• HS Code: 1302199099
• Production Capacity: 100kg/Month

Product Description

Product Name: steviol glycosides

Latin name: Stevia rebaudiana (Bertoni) Hemsl.

Product alias:Sweet chrysanthemum, stevososide

Product specifications:RA60%-98% SG 95%

Detection method: HPLC

Physical properties: White powder

Solubility:Easy to dissolve in water, insoluble in alcohol

Steviol Glycosides Advantages:

There is a complete production line. Stable and high-quality raw material sources. Mature and stable production process. The product solvent residue is qualified. A variety of product specifications are available. It can be stored for a long time in a cool, dry place and sealed away from light.

Steviol Glycosides safety:

As a sweetener and food additive raw material,it is safe, non-toxic and harmless.

Steviol Glycosides efficacy :

1. It has a certain auxiliary treatment effect on obesity, diabetes, hypertension, heart disease, and dental caries
2. The role of bacterial and anticorrosion

Applications:

It is a natural low -calorie sweetener. The thermal value of stevia is only 1/300 of sucrose. It is not absorbed and does not produce heat after ingesting the human body. It is a sweetener suitable for patients with diabetes and obese patients. When mixed with sugar sugar and sugar sugar or heterogeneous sugar, it can improve its sweetness and improve the taste. Can be used for candy, pastries, beverages, solid drinks, fried snacks, seasonings, and honey. Use in moderation according to production needs

Packaging:

Negotiate or use double layer plastic bags internally, 1kg aluminum foil bags, 25kg cardboard barrels

Storage Store:

Place it in cool, dry, avoid light, avoid high temperature.