Steviol Glycosides, white or off-white powder with odorless, sweet, and bitter, are natural sweeteners that belong to the low-calorie glycosides. Steviol Glycosides Powder is the third natural cane sugar substitute with development value and health care function after sugar cane and beet sugar, and is internationally known as "the world's third sugar source."

Steviol stevia have a stable chemical structure and low safety, high sweetness, and low calorific value, which can replace sucrose or other sweeteners in food and industrial production.

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Certificate of Analysis

Item	Standard
Appearance	White Powder
Odor	Characteristic
Particle Size	95% passed 80 mesh
Loss on Drying	≤5.00%
Ash	≤5.00%
Heavy Metals	≤10mg/kg
Arsenic (As)	≤2mg/kg
Lead (Pb)	≤2mg/kg
Mercury (Hg)	≤0.1mg/kg
Cadmium (Cd)	≤1mg/kg
Total Plate Count	≤1000CFU/g
Total Yeast & Mold	≤100CFU/g
Coliforms	≤10CFU/g
Salmonella	Negative
Pesticide Residues	≤10mg/kg

Technical Features

Consistency in Quality: Our Steviol Glycosides Powder maintains high purity and consistent quality to meet customer requirements.

Heat and pH Stability: Ensures stable sweetness even under varying temperature and pH conditions, making it suitable for diverse food processing needs.

No Bitter Aftertaste: Our proprietary refining process ensures that the product is free of the common bitter aftertaste often associated with stevia-based sweeteners.

Functions

Steviol Glycosides are mainly found in the leaves of stevia, a small shrubby plant of the Asteraceae family. The sweetness of the purified steviol glycoside is 250-300 times that of sucrose (ordinary white sugar), and there will be a bitter taste and a grassy taste when the dosage is large. It has good heat resistance and stability, does not occur Maillard reaction, and is one of the ways to reduce the degree of dessert coloring.

Steviol glycosides are basically not digested and absorbed in the body, so they do not produce energy and interfere with blood sugar fluctuations. After steviol glycosides enter the human body, gastric juice and intestinal digestive juice have no degrading effect on steviol glycosides, almost all steviol glycosides enter the colon, and then are used by the intestinal flora, and metabolites are excreted with feces.

Product Application

It is extensively used in the food and beverage industry as a natural sweetener. Here are some key applications:

Food Processing: Used in candies, baked goods, and sauces to provide sweetness without adding calories.

Beverages: An excellent substitute for sugar in soft drinks, fruit juices, and other non-alcoholic beverages.

Dairy Products: Enhances the flavor of yogurts, ice creams, and other dairy items without the need for added sugars.

Nutritional Supplements: Adds sweetness to dietary supplements and protein powders without compromising on calorie content.

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Q&A

Q1: What is the sweetness of steviol stevia?

A: Steviol glycosides are 200-300 times sweeter than sucrose, with after-bitterness and grassy flavors.

Q2: How to remove the bitter taste of steviol glycosides?

A: See HSF Blended Sweetener Powder

Q3: How about steviol glycosides?

A: The calorific value is only 1/300 of sucrose.

Q4: How safe are steviol glycosides?

A: Stevia does not participate in metabolism and does not accumulate in the body. No toxic effects. Non-teratogenic, non-mutagenic, and non-carcinogenic.