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What are the characteristics of Stevia products

release time:2020-06-08   2518People browsing

  1. Green

    Stevia (glycoside) is a pure natural green sweetener extracted from the sterfamily plant stevia.

  2. Safe

    Stevia consumption in the origin of the history of more than 400 years, has not found any poison, stevia (glycoside) in the body does not participate in metabolism, no accumulation, non-toxic, its safety has been the international FAO and WHO and other organizations recognized, Japan determined that it is not a special limited use of sweetener. The Ministry of Health of China 1985 and 1990 respectively approved stevia (glycoside) as an unlimited natural sweetener and a sweetener accessory for medical use.

  3.  High sweetness

    Its sweetness  is equivalent to 200-300 times of sucrose, sweet pure, cool, long, in natural sweeteners, and can greatly reduce the production cost, can save more than 60% than sucrose, but also save transportation and storage costs.

  4. low-grade fever 

    The calorific value of low-heat stevia (glycoside) is only 1 / 300 of sucrose, which can be used to make all kinds of low-calorie food and drinks, especially for patients with diabetes, obesity, hypertension, arteriosclerosis and dental caries.

  5. health protection

    Stevia (glycoside) is recognized by the international medical community as a good nutritional supplement and health food. About 400 years ago, indigenous people used it as a herbal medicine to treat cold, influenza, fistula congestion and other diseases, modern medical research on stevia to regulate blood sugar, blood pressure, improve energy and mental power, and help to human weight loss and weight conditioning, but also has a good skin care and treatment of various skin diseases.

  6. highly active 

    Stevia (glycoside) to acid, alkali, heat, light stability, and has the characteristics of the fermentation, long-term storage will not mildew, heat treatment without browning phenomenon, in food and beverage, as a sweetener, to inhibit bacterial growth, extend the shelf life, and can greatly reduce production costs, than sucrose can save cost more than 60%, but also save transportation and storage costs.


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