[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

[What is Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

A few years back the FDA and the EU gave Stevia the green light to be used as a general purpose sweetener in food and drink. Steviva Ingredient in particular has been capitalizing on the acidified food markets. We increased our ingredient sales five fold over the past year. We continue to see a very solid upswing in our ingredient sales for pure stevia and stevia fortified sweeteners from the beverage and condiment categories.

A product with a pH of less than 7 is acidic, while one with a pH of more than 7 is alkaline. An acid product tastes sour, and an alkaline one tastes bitter. If acidification is not controlled at a pH of 4.6, it might result in a dangerous toxin producing microorganism, known as Clostridium botulinum, which can grow on some foods. Since stevia and related products fall shy of a pH of 7, these are neutral in acidity and are generally recognized as safe by the FDA.

Using Steviva Ingredients line of good for you sweeteners in your acidified food manufacturing process will help you meet these goals:

• Develop a natural non-gmo product
• Create a clean, consumer-friendly label
• Avoid added sugar
• Reduce calories
• Appeal to diabetics
• Improve the nutritional panel

Using Steviva Ingredients line of good for you sweeteners in your acidified food manufacturing process will delivers these Flavor Advantages

• Balanced, clean flavor
• Neutral flavor
• Eliminate aftertastes
• Optimize sweetness
• Flavor masking where needed
• Brilliant mouth feel

For spec sheets, documentation and samples of Steviva Ingredients entire line of good for you sweeteners call your Steviva Ingredients sales representative at 310-455-9876 or email info@steviva.com

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