Wholesale Price Stevia Extract Factory from France

Wholesale Price
 Stevia Extract Factory from France

Short Description:

[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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We offer great strength in quality and development,merchandising,sales and marketing and operation for Wholesale Price Stevia Extract Factory from France, We sincerely welcome overseas customers to consult for the long-term cooperation and the mutual development.We strongly believe that we can do better and better.


[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 Extract221

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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  • Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women

    This is a very aromatic sambar recipe prepared with pumpkin and served with rice and idly.

    INGREDIENTS:

    Chana dal 1 tsp
    Coriander seeds ½ tsp
    Pepper corn 10 nos
    Dry red chillies 4-5 nos
    Coconut(grated) 1 tsp
    Oil 4 tbs
    Mustard seeds ½ tsp
    Fenugreek seeds 5 nos
    Curry leaves 1 spring
    Green chillies 4 nos
    Pumpkin(pieces) 1 cup
    Turmeric powder ½ tsp
    Salt To taste
    Tamarind juice 1 cup
    Toor dal, 1 cup
    Coriander leaves(chopped) 1 tbs

    METHOD:

    1. Take a pan and add chana dal, coriander seeds, pepper corn, dry red chillies and dry roast and transfer into blender, add finely grated coconut, little water and make smooth paste.

    2. Heat oil in a pan and add mustard seeds, fenugreek seeds, curry leaves, green chillies, pumpkin pieces, and saute it.

    3. To it add turmeric powder, salt and mix it, cook for 2-3 mins with lid on it.

    4. Add tamarind juice, little water and mix it, later cook with lid on for 3-4 mins.

    5. Add boiled toor dal, smooth paste, salt, simmer it for 3-4 mins.

    6. Atlast add coriander leaves and switch off flame.

    7. Now pumpkin sambar udupi style is ready to serve.



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