Whole Sale Natural Sweetener Stevia Extract Stevioside Powder From China Production Plant

Stevia is a natural sweetener extracted from stevia, about 200-300 times sweeter than sucrose, with low calories and good stability, widely used in food, beverages and other fields.

(1) Food industry: Used in baked goods, candies, jams, dairy products, etc. It can replace part of sucrose to provide sweetness without easily affecting the texture and shelf life of food.

(2) Beverage industry: Suitable for carbonated drinks, fruit juices, tea beverages, plant protein drinks, etc., maintaining sweetness while reducing calorie intake.

(3) Pharmaceutical field: Added as a sweetener to oral liquids, syrups and other preparations to mask the bitterness of drugs and improve the palatability of medicines.

(4) Health products and special diets: Commonly used in low-calorie, low-sugar health products and special foods for diabetics and people losing weight, meeting the demand for sweetness without adding extra calories.

(5) Daily chemicals and other fields: Used in small amounts in toothpaste, mouthwash and other products to improve taste; can also be added to animal feed to enhance feed palatability.

(1) Providing high sweetness: It is about 600 times sweeter than sucrose, and a small amount can give products obvious sweetness, greatly reducing the usage of sweeteners.

(2) Zero calorie intake: It does not participate in human metabolism or provide energy, making it suitable for people who need to control calorie and sugar intake (such as diabetics, people on a diet, etc.).

(3) Excellent stability: It is not easy to decompose in different processing environments such as high temperature, acid and alkali, and is suitable for various food processing techniques like baking and sterilized beverages.

(4) Improving product palatability: It can mask the bitterness and peculiar smell in food, medicines, daily chemicals, etc., enhancing the taste and user experience of products.

(5) Not affecting product texture: Adding it has little impact on the color, texture, shelf life, etc., of food, making it easy to maintain the original quality of products.