[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.

tree of life, Pycnogenol

Betty demonstrates how to make Dark Chocolate Cranberry Cookies. This cookie recipe is from Gail Simmons, a judge on the TV show “Top Chef.”

It is a delicious and gluten-free recipe.

Dark Chocolate Cranberry Cookies

4 egg whites
½ tsp lemon juice
½ tsp vanilla extract
½ tsp salt
¾ cup sugar
12 oz. 70% to 72% cacao dark chocolate, melted and cooled
½ cup chopped walnuts, plus walnut halves for garnish
½ cup chopped dried cherries or cranberries

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using a hand mixer or stand mixer fitted with a whisk attachment, beat egg whites, lemon juice, vanilla and salt until foamy. Gradually add sugar, beating until stiff peaks form. Fold in chocolate, walnuts and cherries. Scrape half of batter into a large zip-top plastic bag. Cut a ¾-inch hole in one corner of bag. Pipe 2-inch cookies onto prepared cookie sheets. Repeat with remaining batter and a clean zip-top bag. Top each cookie with a walnut half. Bake 15 minutes or until outside is set and dry. Cool completely on sheet pans. Store in an airtight container for up to a week. Makes 36.

Enjoy! –Betty

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Please subscribe: https://www.youtube.com/bettyskitchen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty’s Website: https://www.bettyskitchen.us
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Other places to watch Betty’s Kitchen:

Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092

Pinterest: https://www.pinterest.com/bettyskitchen/bettyskitchen/

Twitter: https://twitter.com/Myshine

Google+: https://plus.google.com/108882445101872897307/posts

ifood.tv: https://www.ifood.tv/bettyskitchen

Roku: https://www.rokuguide.com/channels/betty%27s-kitchen