| ------Introduction
of Stevia Sugar |
|
Stevia
sugar is a natural low-calorie sweetening agent with sweet taste
similar to cane sugar, which has been approved to be natural sweetening
agent without limit since 1985 and pharmaceutical sweetening supplement
since 1990 by State Ministry of Health. Extracted from the leaves
of stevia rebaudiana bertoni*,stevia sugar is honored to be "The
third sweet source in the world". It is a healthy natural substitute
of cane sugar and beet sugar with development value.
*Stevia rebaudiana bertoni is a perennial
composite herb that is native to the
| Amambay
Mountain region between Paraguay and Brazil. Indians used
this herb as treatment of wound and sweetener for hundreds
of years. Stevia rebaudiana bertoni has a delicious and
refreshing taste that can be 70 to 400 times sweeter than
cane sugar, depending on the quality of the plant. In addition
to the high-intensity sweet taste, stevia is rich in proteins,
fiber, carbohydrates, iron, phosphorus, calcium, potassium,
sodium, magnesium, zinc, vitamin A, vitamin C and volatile
oil, etc., about 53 kinds of constituents. |
 |
|
| ------Characteristics |
|
|
1.¡¡100%
Natural 250 to 300 times sweeter than sugar.Economical
to use.
2.¡¡Sugarless with no calories;will not effect
blood sugar levels like
sugar does; Recommended
for diabetics.
3.¡¡Stability in food-processing
¡¡ *Heat stable to 198 degrees Celsius(392 degrees
Fahrenheit );so will not break down at
high temperatures like saccrines or aspartame.
¡¡ *Highly stable in acid solutions and in the presence
of salt.(Stevioside solutions in the |
 |
PH.
range of 3-9 maintained at 100 degree Celsius
(212 degrees Fahrenheit)for 1hr showed
no significant loss.)
¡¡ *Will not interacted with food components.
4.¡¡Non-fermentable;therefore will not act as a food
source for yeast.
|
| ph
|
stevioside
remaining(%) |
3
5
7
8
9 |
98
99
100
100
99
|
|
5.¡¡Flavor
enhancer;Used with either salt,organic acids or amino-acids,it
can blend into a delicious
harmony and creat a synergic effect.
6.¡¡Plaque retardant Anti-caries(prevents cavities).
7.¡¡Non-toxic;Extensively tested in animals and Extensively
used by humans with no
adverse effects.
8.¡¡No browing---No maillard reaction occurs when mixed with
amino-acids or proteins since
stevioside is glycosides rather than saccharides |
|
-------Stevia
sugar is a kind of multi-component product. It's named by its
chief
component stevioside. |
|
Molecular Formula: C38H60O18
Molecular Weight:804.96
Chemical Structure:
|
|
| Copyright
© 2004 Greengold! Inc. All rights reserved. |
|
