[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.

My work painting medieval illuminations is a great treasure for me to experience and share. I have learned this art from the master illuminator, Renaud Marlier and his delightful wife, also a master. He has taught me to use the techniques and materials which were used in the medieval period.

The process of painting an illumination is a journey of discovery which is one that must be followed with discipline, carefully heeding, with utmost patience, what the lines and colors teach. It is a meditation which cannot be rushed it the beauty is to unfold in luminous clarity.

I begin with preparing the parchment. This is done by making it supple in water and then streching it to dry on a board. The first lines of the design are transfered carefully from the sketch onto the parchment. If there is to be calligraphy in the work, this is done first. The gilding follows. I gild mostly on a base of gum ammoniac which comes from a tree native to Iran. It is also possible to do a “mirror gilding” which is achieved by laying the gold with fish glue over a raised base of gesso then burnishing it with an agate or hemitite stone. When the gilding is complete, the first layers of colors are painted. I use all natural pigments – organic and inorganic, stones, plants, earths etc. – and use an ancient recipe to bind them of gum arabic, honey water and egg glair. Since blue and red (lapis and minium) were considered the noble colors (being at that time the most expensive – except for true purple – they are applied first. The layers are built up very thinly and transparently to keep the colors’ jewel-like qualities. When sufficient colors have been applied, shading is done and highlights added using white or shell gold (a mixture of fine pure gold powder and gum arabic) are added. Finally, black lines are drawn to bring the composition together.

Music: Therese Schroeder-Sheker Queen’s Minstrel