[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.

For Unit 3 Biology, Signatures of Life. A brief overview of carbohydrates.
Carbohydrates are one of the 4 major groups of biomacromolecules (other groups include Proteins, Lipids and Nucleic Acids).
Carbohydrates are made up of Carbon, Hydrogen and Oxygen atoms and follow the general formula CH2On.
Monosaccharides are single sugar units, e.g: glucose and fructose
Through condensation (aka dehydration) reactions monosaccharies can be combined into disaccharides.
Disaccharides are sugar units made up of 2 sugar molecules. e.g: Sucrose( a disaccahride) is composed of one glucose molecule and one fructose molecule. Lactose (a dissacharide) is composed one glucose molecule and one galactose molecule.
Mono and disaccharides play an important role in biological systems as energy sources. They are used when energy is required quickly.
Polysaccharides are made up of many sugar molecules bound by glycosidic bonds (bonds formed through condensation reactions).
Starch – is the energy storgae unit in plants. It i smade up of many monosaccharides (glucose) combined together. Starch is insoluble, so it has little effect on osmotic balance in plant.
Glycogen – sugar storage in animals. Sugar that is not utilised by an animal is converted to glycogen and stored in the muscles and liver. When these sites are full, excess sugar is converted to fat.
Cellulose – functions as a structural carbohydrate in plants. Found in every plant cell wall. Bundles form very tough fibres.
Derivative of cellulose is Chitin. which is the main component of insect exoskeletons. Another derivative is pectin, a material that exists between cell walls to help bind them together.

Pumpkin Seed Protein Powder is an organic, hypo-allergenic and vegan protein powder derived directly from the nutrient-rich seeds of pumpkins. At over 60% protein and a wide array of nutrients, pumpkin seeds are one of the most comprehensive sources of protein. This versatile protein is ideal for everyone.

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