| CAS No.: | 57817-89-7 |
|---|---|
| Formula: | C38h60o18 |
| EINECS: | 260-975-5 |
| Type: | Stevia |
| Nutritional Value: | Non-nutritional Type |
| Effect: | Sweetener |
| Samples: |
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| Customization: |
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Audited Supplier Stevia, also known as stevioside, has a chemical formula of C38H60O18 and is a glycoside extracted from the leaves of the Asteraceae plant Stevia rebaudiana. Stevia is native to Paraguay and Brazil. It has the characteristics of high sweetness and low calorie. Its sweetness is 200-300 times that of sucrose, and its caloric value is only 1/300 of sucrose.
Steviol sugar can be used as a flavor enhancer for the following products: steviol glycosides and steviol diglycoside A can be used in ice cream and soft drinks; steviol glycosides are used to enhance the sweetness of chlorinated sucrose, aspartame and cyclamate; steviol glycosides and their salts It can be used to ripen fruits and vegetables; stevioside is added to food, beverages or pharmaceuticals as aromatic flavor enhancer; used for salt-free storage of food. Stevia is used together with lactose, maltose syrup, fructose, sorbitol, maltitol and lactulose to make hard candies. Steviol glycosides can be used to produce chewing gum and bubble gum, as well as candies with various flavors, such as papaya, pineapple, guava, apple, orange, grape or strawberry flavored gummies. Stevia can also be mixed with sorbitol, glycine, alanine, etc. to produce cake powder. Because stevioside is stable to heat, it is particularly suitable for this application.
Various soft drinks, such as low-energy cola drinks, can also be sweetened with a combination of stevioside and high-fructose syrup. Steviol glycosides can also be used in solid drinks, health drinks, cordials and coffee.
| Items | Specifications |
| Color | White to Light Yellow |
| State | Powder or Crystal |
| Total Glycosides % | ≥95.0 |
| PH | 4.5-70 |
| Ash % | ≤1 |
| Moisture % | ≤6 |
| Lead (Pb) (mg/kg) | ≤1 |
| Arsenic (mg/kg) | ≤1 |
| Methanol (mg/kg) | ≤200 |
| Ethanol (mg/kg) | ≤5000 |
| Total Plate Count | <1000 cfu/g |
| Total Yeast & Mold | <100 cfu/g |
| E.Coli | ≤10 cfu/g |
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