[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.

The Barley plant is one of the world’s healthiest foods

Nutritional content and value found in barley:

Protein found in barley is twice that much than protein in wheat germ and about five times the minerals which accompany animal protein, without the burden of fat content.

The vitamins and minerals found in barley leaves are protein, calcium, folic acid, beta carotene, vitamins A, B1, B2, B6, C, E, iron, sodium, magnesium, phosphorus, zinc and dietary fiber. It also contains enzymes and amino acids (building blocks of protein), which the human body requires in order to survive. Protein found in barley is twice that much than protein in wheat germ and about five times the minerals which accompany animal protein, without the burden of fat content. Dietary fiber id effective in preventing cardiovascular diseases, intestinal diseases (like colon cancer), reduces high level of cholesterol in the body through the use of dietary fiber content called glucan and vitamin called niacin. Recent studies show that intake of barley in the body helps in preventing the formation of gallstones. It also shows that the barley contains a good amount of chlorophyll, which is beneficial for the human body. Chlorophyll has been studied for its potential as a deodorant, in stimulating tissue growth, and stimulating red blood cells ion connection with oxygen supply. It also removes carbon dioxide and carbon monoxide, the by-products of respiration and pollution, and has been found to reduce fecal, urinary, and body odor in geriatric patients. In addition, it has anti-inflammatory, anti-oxidant, and wound-healing properties. Enzymes in barley are necessary regulators of the body, without them our cells could not function and we would perish. Most processed food we intake are acidic and we consume too much of them and it affects the alkalinity-acidity content in our body making it imbalance and this may result in fatigue and illness.

These leaves of the barley contain buffer minerals such as sodium, potassium, calcium and magnesium, that neutralizes acidic materials and helps maintain a healthy acidity-alkalinity balance I the body. With barley’s high sodium content, arthritic patients do better has on of the highest natural levels of enzyme SOD (superoxide dismutase), which is a powerful anti-oxidant that protects the cells against toxic free radicals, that the barley leaves also have a high alkalizing effect, that by digesting them it helps to keep the ration between acidity and alkalinity in our body fluids’ balance. Our cells cannot properly function if the pH (which measures alkalinity and acidity) is not in a narrow.

Scientific studies about barley.

“Barley was the most excellent source of nutrients the body needs for growth, repair, and well being”. Dr. Yoshide Hagiwara. According to the research made by Dr. Yoshide Hagiwara, President of the Hagiwara Institute of health in Japan and a well known researcher for 13 years of over 150 different plants around the globe, barley was the most excellent source of nutrients the body needs for growth, repair and well being. He found out that consuming barley grass was good for extending youth and delaying aging; promoting healthier looking skin, nails, and hair, improving digestion; increasing energy and endurance; reducing stress; reducing inflammation, offering anti-oxidant protection against free radicals and promoting cardiovascular health.   

After studying green plants for decades, Dr. Hagiwara concluded. “it is clear to me, then, that the leaves of the cereal grasses provide the nearest thing this planet offers to the perfect food. For reasons of palatability. Higher nutrient content, and favorable harvesting features, barley stands out as the best among these”.

Yasuo Hotta, biologist from University of California, La Jolla, found a substance called P4D1 in barley grass. This substance not only has strong anti-inflammation of the oral cavity, and also laceration of the stomach and duodenum. He found that barley juice in much stronger than steroid drugs but has fewer if any side effects.

The director of the Institute of Preventive Medicine in Washington, D.C., Dr. Howard Lutz has said this about barley grass: “Barley grass in one of the most incredible products of this decade. It improves stamina, sexual energy, clarity of thought, and reduces addiction to things that are bad for you. It also improves the texture of skin, and heals the dryness associated with aging.”

Research at such leading universities as the University of California as Davis and George Washington University have found that barley grass juice contains the potent antioxidants superoxide dismutase, 2′-0-blycosylisovitexin (2’0-GIV) and vitamin E succinate. Each of these important phytochemicals has been shown to help prevent lipid peroxide caused by free radicals.

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