Corporate News

1. Common Stevia

   Traits: white to yellowish powder or particles, cool and sweet. The sweetness was about 250 times that of sucrose. Slightly bitter at high concentrations. Sweet taste does not disappear in the mouth. The melting point is 196℃ - -198℃, high temperature resistant, relatively stable in acidic and alkaline solution (PH5-7), easily soluble in ethanol. It is non-fermentative, so it is suitable for food difficult to heat and sterilize, will not cause Maillard brown reaction, can keep the product white, is a natural sweetener closer to sucrose, its disadvantage is large molecular weight and poor permeability.

   Purpose: As a sweetener for non-calorie foods, reducing blood pressure and treating excessive gastric acid, often as a sweetener for licorice or sucrose, and often used with sodium citrate to improve the sweetness, mainly used in bitter drinks, carbonated drinks, pickled products and other aspects.

   2.A glycoside stevia 

   Traits: white to slightly yellow crystalline powder or particles, is the best sweet component of stevia, the sweetness is 300-400 times of sucrose, the calorific value is only 1 / 300 of sucrose, its taste is very close to sucrose, fresh and refreshing taste, no bitter taste, is a substitute for stevia. 

   Use: It can completely replace sucrose, lower cost, better taste quality, widely used in food, beverage, pickled products, daily chemical industry, medicine and health care products and other sugar fields.

   3. Enzymatic stevia 

    properties: white to slightly yellow powder, sheet or granular. Sweet 100 times, is a cool sweet taste, to overcome the common stevia glycoside is different purity, low solubility, bitter bad taste and other shortcomings, and make the sweetness is closer to sucrose. The proportion of sucrose substitute was increased from 60% to 100%, and the cost of the product was reduced. Generally commonly used in lactose, maltodextrin as a dispersant, so that the sweetness is reduced to 0.5-1 times of sucrose. Stable under normal food processing conditions (acidity and heating) and easily soluble in water and alcohol. Purpose: Sweetener, mainly used in low-calorie foods, carbonated drinks, fruit juice, cold drinks, pastries, pickled products, aquatic products, etc.

   4. Healthy sugar trait: it is made of a high RA content of stevia and maltodextrin mixed, in a white powder, particles or tablets. Sweet 10 times, very low heat, pure taste, cool, no bitter taste. No sucrose and saccharin, aspartame and other synthetic sweeteners. Stable in acid and alkali solutions, easily soluble in ethanol, high temperature resistance, is a non-fermentative class.

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