Rebaudioside A

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Stevia glycoside also called stevia, is a kind of natural non nutritional type high power sweetener, from the origin of South America Paraguay northeast of compositae small shrub plant stevia (stevia rebaudiana bertoni) leaf extract, is a kind of low calorific value of glycoside, belongs to the natural low-calorie sweetener at high magnification, the sucrose sweetness is 200 ~ 300 times, but quantity of heat is only about 1/250 of sucrose, but there are a few similar grass taste.Stevia glycoside in the body not metabolism, no residue, it can prevent children from dental caries, middle-aged and old people vascular disease, can reduce blood pressure, formation of calcium channel blockers, and at the same time, and it doesn't affect the patient's blood sugar, uric acid and lipid, especially suitable for obesity, diabetes, and can be widely used in all kinds of food, beverages, pickled products and pharmaceutical preparation. China ?The 1999 national work out stevia glycoside standard (GB8270 - l999) as follows:Table 5 stevia glycosidic quality standardsIndex name index GB8270-1999 (mandatory national standards)Super level of secondaryContent was 90%, 85%, 80%Ignition residue acuities were 0.1% 0.2% or less 0.2% or lessAbsorbance acuities were 0.05 acuities were 0.08 0.10 or lessLoss on drying acuities were 4% 5% or less 6% or lessHeavy metal content (in Pb meter) acuities were 0.001% 0.001% or less 0.001% or lessArsenic content (As meter) or less 0.0001% or less acuities were 0.0001 0.0001%Stevia glycosidic applicationOur country "hygiene standards for use of food additives" (GB2760-1996) regulation: stevia indican can apply according to production needs for candy, pastry, beverages, canned foods, medicine, tobacco, toothpaste, beer, paste products.Stevia glycoside and sucrose, fructose or isomerized sugar compound when using, can improve its sweetness, improve the taste. Use stevia glycoside instead of 30% of sucrose, the effect is better. General orange water consumption is 0.75 g/L, ice cream for 0.5 g/kg; Sherbet for 0.1 g/L. Use stevia glycoside instead of sugar making egg bread, its shape, colour and lustre, soft degree are good, and good taste; To use it to replace saccharin sodium production plum, fragrance tasty, after taste cool and refreshing.