History
Stevia is a perennial shrub that grows up to 1m tall and has leaves 2-3cm long. It belongs to the Aster family, which is indigenous to the northern regions of South America.
In 1970, Japanese professor Tetsuya-Juta introduced the plant successfully from its origin.
In 1973,Koreaintroduced the plant successfully.
In 1977, Chinaintroduced the plant successfully and approved the use of Stevia extract in 1992..
In 1995, FDA approved Steviol Glycosides to use as dietary supplement
In Jul.2008, Australia and New Zealand approved use of steviol Glycosides with total glycoside 95% and above.
In Dec.2008, FDA issued GRAS to Steviol Glycosides Reb A 95% and above.
In Sep.2009, France approved the use of Steviol Glycosides Reb A>97%.
In Mar.2010, FDA issued GRAS to Steviol Glycosides Reb A60%, Reb A 80% & Stevioside 90%.
In 2018, Till 2018, more than 150 countries approved the use of Steviol Glycosides in food industries, includes: China, Japan, Korea, America, Malaysia, Thailand, Brazil, Paraguay, Argentina, Israel, Australia & New Zealand, European Unions and so on.
More than 14000 food & beverage products all around the world are sweetened by Steviol Glycosides.
……
Features & Benefits
Stevia leaves are used as raw materials, the manufacturing process includes Steeping, Filtration, Adsorption, Purifying, Spraying and so on, which are all physical.
High Sweetness
Tastes pure similar to sucrose. The sweetness can range from 250-450 times than sucrose. Blended with sucrose, fructose, glucose, maltose and other sweeteners, the tastes will be much better, the sweetness will be multiplied as well.
Low Calories
The calories is only 1/300 of sucrose
Economic to use
The cost is only 1/3 of using sucrose.
High Stability
Stays stable in the PH range of 3-10, even when heated to 200℃. Not easy to go moldy, can be stored for 24 months at least.
Good Solubility
Easily soluble in water and ethanol
High Safety
No toxic side effect, no carcinogens, which have been recognized as safe by JECFA & FDA. It’s safe for pregnant women, children & people with diabetes.
| Product Series | Specification | Total Steviol Glycosides | Main Ingredient |
|
Rebaudioside-A (Reb-A/RA) |
RA99% | 99% | RA99% |
| RA98% | 98.50% | RA98% | |
| RA97% | 98% | RA97% | |
| RA95% | 97% | RA95% | |
| RA90% | 95% | RA90% | |
| RA80% | 95% | RA80% | |
| SG95RA60% | 95% | RA60% | |
| SG90RA60% | 90% | RA60% | |
| SG95RA50% | 95% | RA50% | |
| SG90RA50% | 90% | RA50% | |
| SG90RA40% | 90% | RA40% | |
| SG90RA40% | 90% | RA30% | |
|
Rebaudioside-C (Reb C/RC) |
RC30% | 95% | RC30% |
| RC85% | 95% | RC85% | |
| RC95% | 97% | RC95% | |
|
Rebaudioside-D (Reb-D/RD) |
RD95% | 97% | RD95% |
|
Stevioside (STV) |
SG95%ST80 | 95% | STV80% |
| SG95%ST90 | 95% | STV90% | |
| SG95%ST95 | 95% | STV95% | |
|
Enzyme Modified Steviol Glycoside (EMSG) |
SG95%RA60% | Transformation Rate 85% | |
| SG90%RA60% | Transformation Rate 85% | ||
| SG85% | Transformation Rate 85% | ||
| SG80% | Transformation Rate 85% |
History
Stevia is a perennial shrub that grows up to 1m tall and has leaves 2-3cm long. It belongs to the Aster family, which is indigenous to the northern regions of South America.
In 1970, Japanese professor Tetsuya-Juta introduced the plant successfully from its origin.
In 1973,Koreaintroduced the plant successfully.
In 1977, Chinaintroduced the plant successfully and approved the use of Stevia extract in 1992..
In 1995, FDA approved Steviol Glycosides to use as dietary supplement
In Jul.2008, Australia and New Zealand approved use of steviol Glycosides with total glycoside 95% and above.
In Dec.2008, FDA issued GRAS to Steviol Glycosides Reb A 95% and above.
In Sep.2009, France approved the use of Steviol Glycosides Reb A>97%.
In Mar.2010, FDA issued GRAS to Steviol Glycosides Reb A60%, Reb A 80% & Stevioside 90%.
In 2018, Till 2018, more than 150 countries approved the use of Steviol Glycosides in food industries, includes: China, Japan, Korea, America, Malaysia, Thailand, Brazil, Paraguay, Argentina, Israel, Australia & New Zealand, European Unions and so on.
More than 14000 food & beverage products all around the world are sweetened by Steviol Glycosides.
……
Features & Benefits
Stevia leaves are used as raw materials, the manufacturing process includes Steeping, Filtration, Adsorption, Purifying, Spraying and so on, which are all physical.
High Sweetness
Tastes pure similar to sucrose. The sweetness can range from 250-450 times than sucrose. Blended with sucrose, fructose, glucose, maltose and other sweeteners, the tastes will be much better, the sweetness will be multiplied as well.
Low Calories
The calories is only 1/300 of sucrose
Economic to use
The cost is only 1/3 of using sucrose.
High Stability
Stays stable in the PH range of 3-10, even when heated to 200℃. Not easy to go moldy, can be stored for 24 months at least.
Good Solubility
Easily soluble in water and ethanol
High Safety
No toxic side effect, no carcinogens, which have been recognized as safe by JECFA & FDA. It’s safe for pregnant women, children & people with diabetes.
| Product Series | Specification | Total Steviol Glycosides | Main Ingredient |
|
Rebaudioside-A (Reb-A/RA) |
RA99% | 99% | RA99% |
| RA98% | 98.50% | RA98% | |
| RA97% | 98% | RA97% | |
| RA95% | 97% | RA95% | |
| RA90% | 95% | RA90% | |
| RA80% | 95% | RA80% | |
| SG95RA60% | 95% | RA60% | |
| SG90RA60% | 90% | RA60% | |
| SG95RA50% | 95% | RA50% | |
| SG90RA50% | 90% | RA50% | |
| SG90RA40% | 90% | RA40% | |
| SG90RA40% | 90% | RA30% | |
|
Rebaudioside-C (Reb C/RC) |
RC30% | 95% | RC30% |
| RC85% | 95% | RC85% | |
| RC95% | 97% | RC95% | |
|
Rebaudioside-D (Reb-D/RD) |
RD95% | 97% | RD95% |
|
Stevioside (STV) |
SG95%ST80 | 95% | STV80% |
| SG95%ST90 | 95% | STV90% | |
| SG95%ST95 | 95% | STV95% | |
|
Enzyme Modified Steviol Glycoside (EMSG) |
SG95%RA60% | Transformation Rate 85% | |
| SG90%RA60% | Transformation Rate 85% | ||
| SG85% | Transformation Rate 85% | ||
| SG80% | Transformation Rate 85% |
