New Delivery for Stevia Extract Factory for The Swiss
[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 Ste...
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[Latin Name] Stevia rebaudiana
[Plant Source]from China
[Specifications] 1.Stevia Extract Powder (Steviosides)
Total Steviol Glycosides 80%, 90%, 95%
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 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.
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.
Welcome to Kurisu no Kitchen: (Kris’ Kitchen).
I have always wanted to do a cooking show in Japanese ever since I lived in Japan (they have all sorts of fun TV shows mostly about traveling to different places and eating food). Here is my first attempt. These are super delicious cookies. I appropriated them from Detoxonista’s “Raw Cookie Dough Cookies Bites”. You can find her recipe at: https://detoxinista.com/2013/03/raw-cookie-dough-bites-vegan/
I added some ingredients to make a tasty and even more health packed cookies that can double as protein bars (more so than a dessert but are tasty enough to act as dessert as well).
Recipe: (Should make around 18 cookies)
-Preheat oven to 375 F
-1 cup of nut flour (I use the dehydrated pulp from my nut milk I make each week–almonds, cashews, shelled hemp seeds) If you use nut flour from the store, you may not need as much oil as they will have more oil in them naturally.
-1/4 cup of coconut oil (softened)
-1/4 cup of maple syrup (definitely not the high fructose corn syrup stuff)
-6 tablespoons of almond butter
-2 teaspoons of vanilla extract
-3/4 teaspoon of baking soda
-2 teaspoons of maca powder (optional)
-2 heaping tablespoons of hemp protein (optional)
Mix all together, blop onto parchment paper on a cookie sheet and bake at 375 F for about 10 minutes or until slightly brown around the edges. Place on a cooling rack and eat.
https://www.BetaGlucanShop.com – Recorded webinar about the immune system, nutrition and beta glucan, agenda:
1) Overview of the immune system.
2) How to measure immune function.
3) Why nutrition is important for immune function.
4) Evidence that good nutrition supports good immune function.
5) Non-nutrient immune interventions (including Wellmune Beta Glucan).
6) Questions & Answers.
“The Importance of Nutrition to Healthy Immune Function” by Dr. Philip Calder, BSc (Hons), PhD, DPhil, RNutr, Professor of Nutritional Immunology at the University of Southampton Faculty of Medicine.
Dr Calder is the prolific author and has more than 410 scientific publications to his name and his works has been cited more than 12.000 times.
This recorded webinar is sponsored by Wellmune.
Learn more about Wellmune Beta Glucan: https://www.BetaGlucanShop.com