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Sweeteners

Sorbitol D-Xylose Xylitol Maltitol Isomaltitol D-Mannitol Mannitol Erythritol Lactitol Trehalose Sucralose L-Arabinose Crystalline Fructose Isomaltulose Dextrose Anhydrous Dextrose Monohydrate Maltodextrin Acesulfame-K Sodium Cyclamate Stevia Neotame Saccharin Sodium Allulose

Thickeners

Xanthan Gum Compound Carrageenan Pure Powder Carrageenan Pectin Gelatin Guar Gum Konjac Powder Konjac Gum Gellan Gum Curdlan Magnesium Chloride Gluten β-Cyclodextrin Chitosan Oligosaccharide Pullulan Soluble Soy Polysaccharide Sodium Alginate Sodium Polyacrylate Hypromellose Coffee Dextrin Corn Starch

Preservatives

Sorbic Acid Potassium Sorbate Potassium Acetate Sodium Diacetate Sodium Dehydroacetate EDTA-2Na D-isoascorbate Sodium Potassium Formate Lactic Acid Sodium Lactate Potassium Chloride Calcium Propionate Sodium Propionate Benzoic Acid Potassium Benzoate Calcium Benzoate Zinc Dibenzoate Sodium Benzoate Bronopol ε-polylysine Natamycin Nisin Transglutaminase(TGase) Calcium Acetate

Antioxidants

Ascorbic Acid Sodium Ascorbate D-sodium Erythorbate Butylated Hydroxytoluen (BHT) Tert-Butylhydroquinone(TBHQ) Vitamin C Palmitate Soy Isoflavones

Amino Acid

L-Lysine L-Leucine L-Methionine L-Citrulline L-Proline L-Serine L-Valine L-Isoleucine L-Histidine L-Tryptophan L-Alanine Beta-Alanine L-Cysteine Hydrochloride Monohydrate DL-Methionine L-Arginine L-Threonine L-Theanine L-Glutamic acid Glycine L-Cystine L-Tyrosine L-Phenylalanine L-Glutamine L-Cysteine L-Aspartic acid γ-Aminobutyric Acid/GABA L-Lysine Hydrochloride Calcium L-aspartate L-Cysteine Hydrochloride Anhydrous N-Acetyl-L-cysteine Taurine

Dietary Fiber

Polydextrose Soybean Oligosaccharides Fructoolig Osaccharide(FOS) Xylo-oligosaccharides Galacto-Oligosaccharides Iso-malto-oligosaccharide(IMO) Lactulose Stachyose Inulin Yellow Dextrin Resistant Dextrin

Acidity Regulators

Citric Acid Citric Acid Monohydrate Citric Acid Anhydrous Potassium Citrate Sodium Citrates Calcium Citrate DL-Malic Acid L-Malic Acid Fumaric Acid Lactic Acid Phytic Acid Sodium Phytate Potassium Carbonate Sodium Succinate

Emulsifier

Stearic Acid Sodium Stearate Distilled Monoglyceride Sucrose Fatty Acid Esters(SE) Glycerol Monostearate Sorbitan Monostearate (Span 60)

Nutrition Enhancers

Chondroitin Sulphate Yeast β-glucan Chromium Yeast Selenium-Enriched Yeast(SY) Zinc-rich Yeast Choline chloride L-carnitine L-Carnitine-L-Tartrate Kojic Acid Lipoic Acid Creatine Monohydrate Inositol Magnesium Lactate Zinc Citrate Zinc Gluconate Calcium Gluconate Manganese Gluconate Magnesium Gluconate Copper Gluconate Ferrous Gluconate Ferric Pyrophosphate Ferrous Lactate Ferrous Fumarate Zinc Lactate Calcium Lactate Soybean Peptide Bovine Spleen Peptide Powder Soybean Lecithin Glutathione

Vitamins

Vitamin A Vitamin B1 Vitamin B2 CalciumD-Pantothenate/Vitamin B5 Vitamin B6 Folic acid/Vitamin B9 Vitamin B12 Vitamin C Vitamin D3 Vitamin E powder Vitamin K1 Vitamin K2 Nicotinic Acid Nicotinamide

Protein Supplement

Egg Yolk Powder Egg White Powder Egg Powder Bovine Collagen Peptide (Fortibone） Fish Collagen Peptide Casein Phosphopeptide(CPP) Soy Protein Isolates Spirulina Powder Whole Milk Powder Skimmed Milk Powder Whey Protein Isolate

Anticaking Agents

Magnesium Stearate Calcium Stearate Potassium Stearate Microcrystalline Cellulose Silicon Dioxide

Stevia RA97

Type	Sweeteners
Product Name	Stevia
CAS No	57817-89-7
Molecular Formula	C38H60O18
Grade	Food grade
Packaging	25kg/bag

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Description Specification Certification Application Packing & Shipping

Description

Stevia is a white or slightly yellow powder, which is extracted from the leaves of stevia, a plant in the Compositaceae family. It has the characteristics of high sweetness and low thermal energy. Its sweetness is 200-300 times that of sucrose, and its calorific value is only 1/300 of sucrose. Soluble in water, ethanol and methanol, insoluble in benzene, ether, chloroform and other organic solvents。

Advantage:

1. Low calories: Stevia have extremely low calories and can therefore be used as an alternative sweetener for low - or sugar-free products. It is 300-500 times sweeter than sugar, and only a small amount is needed to achieve the sweet effect.

2. Blood sugar control: Stevia does not cause a significant increase in blood sugar levels, so it is an ideal choice for people with diabetes or those who need to control their blood sugar. It can replace high-sugar foods and reduce glucose intake.

3. No caries: Compared to regular sugar, stevia are not metabolized into acids by bacteria in the mouth, thus reducing the risk of dental caries. It has less demineralization effect on teeth and is more beneficial for oral health.

4. No calories: Since stevioside is hardly metabolized, it produces no calories in the body. This can be beneficial for people who need to control their weight or reduce their sugar intake.

5. Stability: Stevia glycosides have good stability under high temperature and acidic conditions, and will not decompose during food processing or cooking. Therefore, it is suitable for various food and beverage processing processes.

Stevia

Specification

ITEM	STANDARD	RESULT
Appearance	White Powder	White Powder
Rebaudioside A,%(wt/wt)on anhydrous basis	≥97%	97.31%
Total Glucoside Content(5) (wt/wt)	≥97%	99.08%
Ash, % (wt/wt)	<1.0	0.05%
Loss on Drying %	≤6	1.04
PH	4.5-7.0	5.61
Lead (as Pb), ppm	<1.0	<0.05
Arsenic(as As), ppm	<1.0	<0.05
Ethaol	≤ 5000ppm	102ppm
Methanol	≤ 200ppm	61ppm
Total Cliforms, MPN/g	Negative	Negative
E.Coli, CFU/g	Negative	Negative
Salmonella sp.	Negative	Negative
Staphylococcus aureus,CFU/g	Negative	Negative
Total Plate Count, CFU/g	<1000	<100
Total Yeast/Mold, CFU/g	<100	<10
Conclusion	Qualified for sales and human consumption

Certification

Application

Stevia is widely used in food processing, mainly including baking products, beverages, dairy products and other fields:

Bakery product

In baked products such as cakes, breads and cookies, stevioside, as a natural sweetener to replace traditional sucrose, has the characteristics of low calories and high sweetness, which can effectively reduce the caloric intake of products, while maintaining the texture and taste of products. Studies have shown that stevia glycosides show good thermal stability during baking, and can remain stable at high temperatures of 200 ° C without fermentation or Browning, thus extending the shelf life of the product.

Beverage

Stevia is also widely used in beverages, especially in low-calorie beverages. Due to its high sweetness and low calorie properties, stevia glycosides are widely used in juice drinks, carbonated beverages, etc., to replace traditional sucrose. For example, the Coca-Cola Company used stevioside as a sweetener in the new generation of Coca-Cola products, which successfully achieved a low calorie effect.

Dairy product

In dairy products, stevioside is commonly used in products such as ice cream and yogurt. Due to its thermal stability, stevioside is able to maintain its sweetness and stability in dairy processing without affecting the texture and taste of the product. Studies have shown that stevioside mixed with sucrose results in better sensory scores.

Candy

In addition, stevia glycosides are also widely used in other food processing, such as candy, chocolate, condiments and so on. Its low calorie and high sweetness properties make it an ideal alternative to traditional sugars, helping to reduce the caloric intake of foods while maintaining the flavor and texture of products.

Packing & Shipping

Stevia is packaged in Kraft paper bag, 25KGS Per bag, FCL/LCL shipped by sea