1, Plant-based 100% natural sweetener extracted from leaves of stevia rebaudiana
2, Zero calorie sugar substitute
3, Potency of 200-400x the sweetness of sugar
4, Approved by regulatory bodies and food safety experts worldwide and in all major markets including US, Europe, Canada, Australia/New Zealand, China, Japan, Korea, and many more
5, Enjoyed by 5 billion people around the world in their food and beverages
6, JECFA – globally recognized standard
1, Pure natural
Sweetener extracted from stevia leaves naturally by water.
2, High sweetness
200-450 times higher sweetness than that of cane sugar.
3, Low caloric
Only 1/300 of cane sugar.
Saving more than 60% cost compared to cane sugar.
5, High stability
Stable under the condition of acid alkali. hcat and light
6, High safety
Recognized as safe sweetener bv the FDA and JECFA.
1. TSG Series
Specifications: stevia 80%, stevia 85%, stevia 90%, stevia 95%
TSG series is the most widely used stevia product.
2. REB-A Series
Specifications: RA 99%, RA 98%, RA 97%, RA 95%, RA 90%, RA 80%, RA 60%, RA 50%, RA 40%
Rebaudioside A(RA) is a component of stevia extracts with the best taste, with fresh, cool and lasting taste,no bitter aftertaste, which is manufactured from a special kind of stevia materials.
RA can improve the taste of food, as well as the product quality and grade.
1, Beverages (excluding packaged drinking water)
2, Tea products (including flavored tea and tea substitutes)
3, Flavored fermented milk
4, Frozen drinks
5, Table-top sweeteners
6, Candied and preserved fruit
8, Cooked nuts and seeds
11, Puffed food
12, Modulated milk
13, Canned fruit
16, Canned coarse grains
17, Instant cereals, including rolled oats
18, Flavoring syrup
19, Integrated alcoholic beverages
20, Pickled vegetables
21, Fermented vegetable products
22, New soybean products (soybean protein and expanded food, soybean meat)
23, Cocoa products, chocolate and chocolate products, including cocoa butter substitutes
26, Concocting wine
Stored in dry and cool place, keep away from strong light and heat.