[Latin Name] Stevia rebaudiana

[Plant Source]from China

[Specifications] 1.Stevia Extract Powder (Steviosides)

Total Steviol Glycosides 80%, 90%, 95%

2. Rebaudioside-A

Rebaudioside-A 40%, 60%, 80%, 90%, 95%, 98%

3. Stevioside 90%

One monomer in Steviol Glycosides

[Appearance] Fine white powder

Plant Part Used:Leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Stevia Extract

[Characteristics]

Stevia sugar features high sweetness and low calorie and its sweetness is 200 350  times of that  of cane sugar but its calorie is only 1/300 of that of cane sugar.

The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside A.

The quality of stevioside and rebaudiosideA is better than those of other components, which are commercially extracted and used in various applications.

The steviol glycosides present in stevia extract are referred to as “steviosides” or ¡°stevia extract¡±. Among these “steviosides”, the most common is Stevioside followed by RebaudiosideA. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste.

Although Rebaudioside C and dulcoside A are small in quantity in stevia extract, they are the major components giving bitter aftertaste.

[Function]

A large number of pharmaceutical tests have proved that stevia sugar has no side effects, carcinogens, and is safe for eating.

Compared with cane sugar, it can save 70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad perspective for development. Stevia rebaudianum sugar is the natural low hotsweet agent mostly similar to the flavor of cane sugar, approved to be used by State Ministry of Health and Ministry of Light Industry.

It is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

F21 has been specifically formulated as an All Natural Sugar Blocker™ to help limit your blood sugar absorption. For every gram of F21 you can block up to 20 grams of sugar (sucrose). Additionally, our patent pending formula not only helps promote weight loss, it benefits the digestive system by allowing the blocked sucrose to support beneficial probiotic bacteria while the polysaccharide (PSK) boosts your immune system response.
F21 Ingredients:
L-Arabinose, Coriolus Versicolor Polysacchride, Konjac-Mannan, Magnesium Stearate
Mint flavor: Menthol and Natural Colors.

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Marshmallows are a treat that never gets old. Megan shares her homemade vanilla matcha swirled marshmallow recipe that is easy to follow!

Subscribe to Megan’s channel: https://taste.md/1XQc0AR

INGREDIENTS

For the Matcha Syrup:
1 tbsp. matcha powder
2 tbsp. granulated sugar
1 ½ tbsp. water

For the Marshmallows:
3 packages of unflavored powdered gelatin
1 cup ice cold water, divided
1 ¾ cup granulated sugar
¾ cup light corn syrup
¼ tsp. fine sea salt
1 tbsp. vanilla extract
1/3 cup powdered sugar
Cooking spray

Pour ½ cup cold water into stand mixer bowl fitted with whisk attachment. Sprinkle in the powdered gelatin and let it dissolve and soften.
In a heavy bottomed sauce pot fitted with a candy thermometer, combine the rest of the water, sugar, corn syrup and sea salt. Stir to combine and bring up over medium heat. Gently stir if needed, but try to leave untouched. Bring the mixture to a boil and cook until it reaches 240° F, soft ball stage.

Once mixture reaches 240° F, immediately remove from heat.
Turn stand mixer on low to break up the gelatin. Slowly pour the hot sugar mixture into the bowl. Try to do this in one slow steady stream. Once all of the sugar is poured in, gradually begin to raise speed up to high. Let mixture beat for 10-12 minutes or until it is light, fluffy and white in color. Add vanilla extract and beat for 1 more minute.

While your mixture is whipping, prepare a square 8×8 baking dish. Spray with a little cooking spray and line with parchment paper. Make sure the paper hangs over the sides, this ensures easy removal. Using a fine mesh strainer, sift the powdered sugar over the prepared dish. Set aside until needed.

Once the marshmallows are ready, lightly spray a silicone spatula and scrape the mixture into the prepared dish. Make sure it lies evenly; you may need to wet your hands with a little water to push it down. Pour the matcha syrup in 5 or 6 thin lines over the top of the marshmallow square. Using a butter knife swirl the syrup into the marshmallows. Sprinkle the remaining powdered sugar on top and let sit, at room temperature for a couple of hours.

Cover the dish with plastic wrap and let sit overnight. The next day you can cut them into squares and dust with powdered sugar. Store in an airtight container for up to 3 days.

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