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85%
White Powder
Bolin
HPLC
1kg
ISO/USDA Organic/EU Organic
Food Grade
2 years
Sample:Double PE bag inside Foil aluminum bag outside Lower 25kg:PE bag+foil aluminum bag inside, cartons outside 25kg above:PE bag insidedrum outside
Avaliable
China
500 Kilograms/Per Month
Stevia, commonly known as stevioside, is the sweet ingredient in stevia. It is distributed in the leaves, stems, roots and other parts of stevia, but the content is the highest in leaves, and its content changes with the growth process. Reaching the highest level, stevia is favored because of its non-toxic, safe, low-calorie energy and other characteristics, and is known as the third sugar source in the world.
Stevia is a mixture of 8 glycosides composed of the same diterpene ligand. It does not contain sugar and calories; the color is white to slightly yellow, the taste is suitable, and there is no peculiar smell. It is a new source of sugar with broad development prospects.
Steviol glycoside is a sweetener that has been discovered in the world and approved by the Ministry of Health of our country. Its natural low calorie value is very close to the taste of sucrose.
As a food sweetener and preservative, stevia is widely used in the food industry to make high-sweet, low-calorie, low-salt, and anti-caries foods. Because stevia has the advantages of high sweetness, low calorie, non-metabolism in the human body, non-toxic, safe and reliable, and long aftertaste, it is actively used by countries all over the world to replace sucrose. Stevia has high temperature resistance and good stability. It is not a fermented sugar. After eating, it is not only harmless to the human body, but also beneficial to the regulation of blood sugar, and has an auxiliary therapeutic effect on cardiovascular diseases. The stability of stevia is very good, it is not easy to denature and deteriorate when added to food, and there is no requirement for the pH of the added food, and the storage time is very long. After entering the human body, stevia does not participate in the metabolism of the human body, nor does it cause accumulation.
Stevia has been used by many manufacturers in food, beverage, medicine and other industries. It is a healthy, pollution-free and natural source of sugar.
The safety of stevia has been approved by the Joint Expert Committee on Food Additives (JECFA), the French AN-SES (National Food Environmental and Industrial Hygiene Agency), the Food and Standards Administration of Australia New Zealand (FSANZ), the United States Food and Drug Administration (FDA) and The European Food Safety Authority (EFSA) has assessed that the use of stevia extract is safe for the general population including diabetics, children and pregnant women, as well as people with unexplained side effects or allergies.
Stevia, commonly known as stevioside, is the sweet ingredient in stevia. It is distributed in the leaves, stems, roots and other parts of stevia, but the content is the highest in leaves, and its content changes with the growth process. Reaching the highest level, stevia is favored because of its non-toxic, safe, low-calorie energy and other characteristics, and is known as the third sugar source in the world.
Stevia is a mixture of 8 glycosides composed of the same diterpene ligand. It does not contain sugar and calories; the color is white to slightly yellow, the taste is suitable, and there is no peculiar smell. It is a new source of sugar with broad development prospects.
Steviol glycoside is a sweetener that has been discovered in the world and approved by the Ministry of Health of our country. Its natural low calorie value is very close to the taste of sucrose.
As a food sweetener and preservative, stevia is widely used in the food industry to make high-sweet, low-calorie, low-salt, and anti-caries foods. Because stevia has the advantages of high sweetness, low calorie, non-metabolism in the human body, non-toxic, safe and reliable, and long aftertaste, it is actively used by countries all over the world to replace sucrose. Stevia has high temperature resistance and good stability. It is not a fermented sugar. After eating, it is not only harmless to the human body, but also beneficial to the regulation of blood sugar, and has an auxiliary therapeutic effect on cardiovascular diseases. The stability of stevia is very good, it is not easy to denature and deteriorate when added to food, and there is no requirement for the pH of the added food, and the storage time is very long. After entering the human body, stevia does not participate in the metabolism of the human body, nor does it cause accumulation.
Stevia has been used by many manufacturers in food, beverage, medicine and other industries. It is a healthy, pollution-free and natural source of sugar.
The safety of stevia has been approved by the Joint Expert Committee on Food Additives (JECFA), the French AN-SES (National Food Environmental and Industrial Hygiene Agency), the Food and Standards Administration of Australia New Zealand (FSANZ), the United States Food and Drug Administration (FDA) and The European Food Safety Authority (EFSA) has assessed that the use of stevia extract is safe for the general population including diabetics, children and pregnant women, as well as people with unexplained side effects or allergies.
