[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.

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Health benefits of chokeberry (Aronia)

Chokeberries are low in calories and fats. 100 g of fresh berries carry 47 calories. Nonetheless, they are one of the nature’s richest sources of flavonoid anthocyanin antioxidants. In addition, the berries contain handsome levels of minerals, vitamins, as well as dietary fiber through their peel.

The oxygen radical absorbency capacity or ORAC (measurement of antioxidant strength of food items) demonstrates chokeberry with one of the highest values yet recorded among berries-16,062 micro-moles of Trolox Equivalents (TE) per 100 g.

Black chokeberries consist of significantly high amounts of phenolic flavonoid phyto-chemicals called anthocyanins. Total anthocyanin content is 1480 mg per 100 g of fresh berries, and proanthocyanidin concentration is 664 mg per 100 g (Wu et al. 2004, 2006). Scientific studies have shown that consumption of berries on regular basis offers potential health benefits against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections. (- By Dr. Paul Gross, 2007-07-09).

Laboratory analyses of anthocyanins in chokeberries have identified the following individual chemicals: cyanidin-3-galactoside, quercetin, peonidin, delphinidin, petunidin, epicatechin, caffeic acid, pelargonidin and malvidin. These flavonoid poly-phenolic antioxidants have proven health benefits through scavenging dangerous oxygen-free radicals from the body.

Cancer research on anthocyanins in black chokeberry preparations was first used to inhibit chemically induced cancer in the rat esophagus, and was found to reduce the disease severity by 30-60% and that of the colon cancer by up to 80%. Effective at initiation and promotion/progression stages of tumor development, these berries can be a practical research tool and hold a promising therapeutic resource since they contain the highest amount of anthocyanins among native North American berries [J. Agric. Food Chem. 50 (12): 3495–500].

They are also rich in flavonoid anti-oxidants such as carotenes, luteins and zeaxanthins. Zea-xanthin has photo-filtering effects on UV rays and thus protects eyes from age-related macular disease in the elderly (ARMD).

Further, they are also good sources of many antioxidant vitamins like vitamin-C, vitamin A, vitamin E, beta-carotene and folate and minerals like potassium, iron and manganese. 100 g of fresh berries provide about 35% of daily-recommended levels of vitamin C.