[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.

​Want to try a new dessert for Thanksgiving? This Cranberry Custard Pie is the one to make. Custard with cranberry filling and sugared cranberries on top of a flaky piecrust. Mmm! To view more Thanksgiving recipes, visit https://www.publix.com/thanksgiving.

Recipe: Cranberry Custard Pie
Total Time – 35 minutes | Active Time: 15 minutes | Makes 8 Servings

Ingredients:

- 1 lemon, for zest/juice
- 4 cups cranberries (thawed, if frozen), divided
- 1 teaspoon corn syrup
- 3 cups sugar, divided
- 1 (14.1-oz) ready-to-bake rolled piecrust
- 1/2 cup cream cheese, softened
- 4 eggs
- 2 tablespoons unsalted butter, softened
- 1/2 cup flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 tablespoon raw sugar

Steps:

1. Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons). Place 1 cup cranberries in bowl with corn syrup and toss to coat; add 1 cup sugar and stir to coat cranberries. Transfer cranberries and any sugar in bowl to air-tight container; chill until ready to use.

2. Unroll one piecrust and place in deep 9-inch pie dish; trim crust, leaving a 1/4-inch overhang. Chill until ready to use.

3. Place in large bowl: cream cheese, eggs, remaining 2 cups sugar, and butter; beat with electric mixer 3 minutes or until smooth. Add flour, vanilla, lemon zest, juice, and salt; beat 2 minutes more. Gently stir remaining 3 cups cranberries into egg mixture.

4. Pour filling into crust. Unroll remaining dough for top crust; place over the filled pie. Trim dough to 1/4-inch beyond edge. Fold top crust under bottom crust and seal the edges by pinching or crimping with a fork; brush top crust lightly with water and sprinkle with raw sugar.

5. Cut a few slits in top of crust to allow steam to escape; chill 15 minutes. Preheat oven to 450°F. Place pie dish on a baking sheet (for ease in handling); bake 10 minutes, then reduce temperature to 350°F. Bake 35–40 more minutes or until crust is firm and golden. Cool on a wire rack before serving; garnish with sugared cranberries. Serve.

Nutritional Information:

CALORIES (per 1/8 recipe) 720kcal; FAT 25g; SAT FAT 11g; TRANS FAT 0g; CHOL 115mg; SODIUM 390mg; CARB 119g; FIBER 3g; SUGARS 82g; PROTEIN 7g; VIT A 8%; VIT C 15%; CALC 4%; IRON 8%

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