[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.

Pumpkin lovers will love this simple low fat pumpkin butter recipe .Your kitchen will be filled with pumpkin spice aromas . Made with pumpkin puree, warm spices, and a handful of other ingredients, this creamy all-purpose spread is delicious on raw breads, muffins and crackers, even warm cereal and fruit!
Ingredients
1 c raw shredded Pumpkin Flesh
3/4 c soaked, sprouted Pumpkin Seeds (soak 1/2 cup for 5 hours, drain, and remeasure — your seeds should expand to 3/4 cups after the soaking process)
1/4 c. sweetener: Stevia, coconut crystals, coconut syrup, honey, etc.,,,
1/4c . Coconut Butter
1/4 c. Lemon Juice/almond milk/coconut milk
1 T. chia seeds (soaked in water 10 minutes)
Dash Vanilla Powder or extract
1 tsp ground Cinnamon
1/2 tsp Ginger
1/2 tsp. Cloves
1/2 tsp Salt

Instructions:
Soak chia seeds in 2 t. water for 10 minutes.Combine all ingredients in your food processor. Puree until you have a whipped creamy consistency.
Transfer to an airtight container and place in the freezer to set for at least 30 minutes. Your Pumpkin Butter will thicken the longer it chills.For more free healthy recipes, cooking tips and tutorials go to https://www.favehealthyrecipes.com/Holidays

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