STEVIA Food Grade

Chemical properties: colorless crystal or white crystalline powder, odorless, strong sweetness, pure sweetness, slightly bitter at high concentration, sweetness about 300 times that of sucrose Melting point] 98~202℃, specific rotation αD2020-39.3° (5.7% aqueous solution). It is easy to absorb moisture in the air, soluble in water and ethanol, but the higher the degree of refining, the slower the dissolution rate in water, about 40% at room temperature. It has good heat resistance, acid resistance and alkali resistance, and it has no change when heated in a solution with a pH value of 4 to 10 for 24 hours. The oral LD50 of the mouse is >15g/kg.
Uses: It is a natural low-calorie sweetener. It is not absorbed and does not produce calories after being taken into the human body. It has a certain bitter taste when used alone, and glycyrrhizin can improve the taste of each other, and it has a synergistic effect when mixed with cyclamate, aspartame or Acesulfame. In addition, this product also has curative effects such as lowering blood pressure, preventing excessive gastric acidity, and promoting metabolism without causing caries. According to my country's regulations, it can be used for cakes, beverages and confectionery, and it can be used in an appropriate amount according to production needs.
Uses: As a sweetener for non-calorie foods, it also has the effects of lowering blood pressure, promoting metabolism, treating excess stomach acid, etc.; often used as a sweetener for glycyrrhizin or sucrose. And often used with sodium citrate to improve sweetness. Mainly used in bitter drinks, carbonated drinks, pickled products, etc.