Top Quality Natural stevioside

Min.Order / FOB Price:Get Latest Price

1 Kilogram	FOB Price:USD 35.0000 -49.0000

1 Kilogram

FOB Price:USD 35.0000 -49.0000

Min.Order :1 Kilogram
Purity: 99%
Payment Terms : T/T,Other

Keywords

stevioside 57817-89-7 stevioside sugar

Quick Details

Appearance:white powder
Application:Pharmaceutical;Food Preservative;Cosmetics;Food
PackAge:1kg/bag,5kg/bag,25kg/drum
ProductionCapacity:5000|Kilogram|Month
Storage:in a cool&dry place
Transportation:By air,By Sea

Superiority:

57817-89-7 - Physico-chemical Properties

Molecular Formula	C38H60O18
Molar Mass	804.88
Density	1.53±0.1 g/cm3(Predicted)
Melting Point	198°C
Boling Point	963.3±65.0 °C(Predicted)
Specific Rotation(α)	D25 -39.3° (c = 5.7 in H2O)
Flash Point	290.3°C
Solubility	Soluble in water
Vapor Presure	0mmHg at 25°C
Appearance	White to yellowish crystalline powder
Color	white
Merck	14,8810
pKa	12.51±0.70(Predicted)
Storage Condition	Sealed in dry,2-8°C
Sensitive	Easily absorbing moisture
Refractive Index	-39.3 ° (C=6, H2O)
MDL	MFCD00079561
Physical and Chemical Properties	White to yellowish crystalline powder. Melting Point 198 °c. 1g of the product is soluble in 800ml water, ethanol-soluble. The optical rotation [α]20/D was -39.3 °(C = 5.7,H2O). Quickly wet in the air. High temperature, in acidic and alkaline solution is relatively stable.
Use	Used as a food flavor agent, especially suitable for hypertension, diabetes, obesity, heart disease, dental caries, etc

FEMA	4728 \| GLUCOSYL STEVIOL GLYCOSIDES
stevia extract	Stevioside, commonly known as Stevioside, is a sweet component of stevia, in the leaves of Stevia root and other parts are distributed, but the highest content in the leaves, and its content changes with the growth process, in the bud stage reached the highest, stevia has been regarded as the third sugar source in the world because of its non-toxic, safe, low thermal energy and other characteristics. The biological activity of stevia and the research and development of products have attracted the interest of many scholars at home and abroad. stevia is a mixture of 8 types of glycobodies composed of the same diterpene ligand. No sugar and heat; Color white to yellowish, taste suitable, no smell, is a promising new sugar source. Steviol glycosides are sweeteners that have been discovered in the world and approved by the Ministry of Health in China. They have a natural low calorific value and are very close to the taste of sucrose. It is the third natural sweetener with development value and health promotion after sugar cane and beet sugar, and is internationally known as the "third sugar source in the world". Stevia, as a food sweetener and preservative, is widely used in food industry to produce high sweetness, low calorie, low salt and anti-caries food.
stevia	stevia is a perennial herb belonging to stevia species of Asteraceae. It is a valuable sugar crop originating in the amanbai mountains, which border Paraguay and Brazil in South America. China has introduced and cultivated. The whole plant contains sugar, and the sweetness of the leaves is the highest. Containing steviol glycosides 14%, the branch of the glycoside equivalent to half of the leaves. Leaves after dry grinding can be used as sugar, or heat alcohol treatment, ether precipitation can also be obtained 20 ~ 26% egg yellow crude extract, sweetness is 100~150 times of sugar, refined white, sweetness is equivalent to 250 to 300 times the sugar, and the heat is only 300/1 of the sugar. stevioside has six kinds of monomer substances, has proposed white powder diterpene glycoside (stevioside), sweetness is 300 times of sucrose; rebaudioside A, with the highest sweetness being 450 times that of sucrose; rebaudiosideB; Liquiritin A(dulcoside A) and liquiritin B (dulcosideB), etc, it can be used as a sweet taste additive. stevia is warm and wet, and the soil is not strict. In the soil moisture, sufficient fertilizer, temperature above 15 ℃ under the conditions of good growth, root oxygen consumption, high humidity resistance, drought resistance, early water shortage when the growth is inhibited. Early growth of nutrients absorbed less, the highest absorption of nitrogen, phosphorus and potassium to absorb the most potassium, phosphorus less, moderate nitrogen, compost and lime can improve the yield. It is advisable to start the bud in the harvest period, because the contents of glycosides and monoglucyl steviol glycosides are the most at this time. stevia was originally a wild and cross-pollinated plant. After years of introduction and domestication, the offspring were widely separated, and the variation range was very large. There were large leaves, small leaves, thick leaves, thin leaves, late ripening, early maturity, disease resistance, no disease resistance, drought resistance, no drought resistance and other types, production application of large leaf late flower type. Figure 1 is a picture of stevia plants
The characteristics of stevia	because stevia has high sweetness, low calorie, not metabolized in the human body, non-toxic, safe and reliable, long aftertaste and other advantages, the world is actively used to replace sucrose. China's "health standards for the use of food additives" (GB2760-86), the maximum use of its "normal production needs". It has been widely used in the food industry. stevia is resistant to high temperature and has good stability, and is not a fermentable sugar. It is not only harmless to human body after eating, but also conducive to the regulation of blood sugar, and has an adjuvant therapeutic effect on cardiovascular diseases. The stability of Stevia sugar is very good, and it is not easy to be denatured and deteriorated when added to food, and there is no requirement for the pH value of the added food, and the storage time is very long. Stevia does not participate in the metabolism of the human body after entering the human body, and will not cause accumulation. Stevia has been applied to food, beverage, pharmaceutical and other industries by many manufacturers. It is a healthy, pollution-free and natural sugar source. Safety of stevia by the Joint Expert Committee on Food Additives (ejfa), France AN-SES (national food environment and labor hygiene agency), Australia New Zealand food and Standards Authority (FSANZ), S. Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) have evaluated the use of stevia extract for people with diabetes, children and pregnant women, it is safe for the general population, as well as people with side effects or allergies of unknown cause. As far as the current research results are concerned, stevioside has not been found to have adverse effects on human health.
steviol glycoside	steviol, also known as steviol, steviol, steviol, steviol, steviol, steviol, steviol, steviol and steviol contained in a strong sweet ingredient, is extracted from the leaves after the refined. Steviol glycosides are colorless crystals, 200 to 300 times the sweetness of sucrose, with a slight menthol flavor and a small amount of astringency, strong thermal stability, not easy to decompose. A large number of tests have proved that stevia has no toxic side effects, no carcinogenic, safe to use, with cooling and sweet properties, is the second to sugar cane, besides beet sugar, the third natural sucrose substitute with development value and health is known as the "third sugar source in the world". GB2760-1996: steviol glycosides can be used for candy, cakes, beverages, solid drinks, fried foods, preserved fruits, preserved fruits, spices, soft ice cream and pharmaceutical accessories, use the appropriate amount according to production needs.
Application of stevia in food industry	stevia has natural non-toxic, stable physical and chemical properties and excellent physiological properties, it is widely used in the field of food. Figure 2 is the effect of the application of stevia in the food industry
range of use and usage	(1) China's "Food additives Health Standards" (GB 2760-1996): stevia may be used in suitable amounts for candy, cakes, and beverages as needed for production. (2) Practical Reference: when stevia is mixed with sucrose fructose or isomerized sugar, it can increase its sweetness and improve taste. Stevia instead of about 30% of sucrose, the effect is better. The general dosage of orange water 0.75g/L; Fruit flavor Dew 0.1g/L; Ice cream 0.5g/L. Egg bread made by using 20g stevia instead of 3.2kg sucrose has good shape, color and softness, and good taste. Plum made by using 14.88kg instead of 0.75kg saccharin sodium is delicious and cool. (2) the calorific value of stevia is only 300 of sucrose, and it does not participate in metabolism in the body, so it is suitable for making health food for patients with diabetes, obesity and cardiovascular disease. For candy, as well as anti-caries effect. (3) in recent years, the products of high purity Rebaudioside A (the second main component of ordinary stevia, 400 times sweetness of sucrose) and α-g-stevia converted by enzyme have better taste, for food, beverage, the effect is better. This product can also be used as a sweetener of liquiritin. And often used in combination with sodium citrate to improve taste quality.
basis of toxicology	1. LD50 mice were orally administered with 34.77g/kg(bw). 2. NOEL rats were orally administered with 550mg/kg(bw)(Japan). The toxicity tests (including acute, subacute and chronic toxicity tests) of stevioside in China and Japan showed no teratogenicity, mutagenicity and carcinogenicity, after ingestion, it was excreted through feces and urine as the original form.
storage	steviol glycosides are heat-resistant and light-resistant, very stable in the pH range of 3-10, easy to store.
Use	This product has cool and sweet taste, and the sweetness is about 200-300 times that of sucrose. When the concentration is high, the taste is slightly bitter, and the sweet taste is not easy to disappear in the mouth. This product is one of the closest natural sweeteners to sucrose. As an anti-calorie food sweetener, it has the effect of reducing the pressure. Often used in combination with sodium citrate to modify the sweetness. As a sugar substitute for sucrose, the maximum amount should not exceed 1/3, so as to avoid the taste. According to the provisions of GB2760-86, can be used for liquid and solid beverages, candy and cakes dosage according to the normal production needs. The disadvantage of this product is large molecular weight, poor permeability. Mouse and Rat oral toxicity LD50>8.2g/kg. stevia is a non-calorie natural sweetener, 300 times more sweet than sucrose. It interferes with the transport of p-amino hippuric acid (PAH) by interfering with the transport system of organic anions. At 0.5-1mm, this does not interact with any organic anion transporter (OAT). By studying human breast cancer cells, it was found that stevioside induced ROS-mediated apoptosis. A non-caloric natural sweetener that is 300 times more sweet than sucrose. It inhibits the trans-epithelial transport of p-aminohippuric acid salt (PAH) by interfering with the organic anion transport system. At 0.5-1 mM, it did not interact with any organic anion transporter (OAT). used as a food flavor agent, especially suitable for hypertension, diabetes, obesity, heart disease, dental caries, etc.
production method	the leaves of Stevia rebaudana Bertoni, a small shrub plant in the Asteraceae family, after drying, it is extracted with ethanol, and the sweet substance is precipitated by adding ether to the extract, and then recrystallized from methanol. Based on dry leaves, the yield was about 6%. .

Details:

Stevioside

CAS:

57817-89-7

MF:

C38H60O18

MW:

804.88

EINECS:

260-975-5

MDL No.:

MFCD00079561

Properties

Melting point:

198°C

alpha

D25 -39.3° (c = 5.7 in H2O)

Boiling point:

963.3±65.0 °C(Predicted)

Density

1.53±0.1 g/cm3(Predicted)

FEMA

4728 | GLUCOSYL STEVIOL GLYCOSIDES

refractive index

-39.3 ° (C=6, H2O)

storage temp.

Sealed in dry,2-8°C

solubility

DMSO: soluble25mg/mL, clear

pka

12.51±0.70(Predicted)

form

powder

color

white

Merck

14,8810

InChIKey

ZBXJPXVJLBZBLI-IJGGXEOMSA-N

LogP

4.440 (est)

Xi'an Eastling biotech Co., Ltd. is dedicated to the research and development, production, and sales of natural plant extracts; With nearly 15 years of experience in identifying, researching, developing, and producing active ingredients for medicinal plants, we focus on providing innovative products and services to customers in industries such as pharmaceuticals, health food, and cosmetics.

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