Stevioside

Stevioside

We are engaged in exporting stevioside structure, sweetener stevioside, stevioside chemical structure, stevioside stevia sweetener, stevioside extract, stevioside natural sweetener, etc 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.

Features:

•     100% Natural Sweeter
•     Various Health Benefits
•     Low Carbohydrate
•     Unique Taste

Applications:

•     Foods & Beverages
•     Pharmaceuticals
•     Soft Drinks
•     Chewing Gum
•     Toothpaste
•     Baked Food
•     Sausage
•     Pickles
•     Skin Care
•     Cigarette

 
Description:
Stevia is an outstanding herb bearing leaves of very refreshing sweet taste and remarkable health promoting qualities.
Name:  Stevioside
Synonyms:  (4alpha)-13-Hydroxykaur-16-en-18-oic acid
Molecular Formula:  C20H30O3
Molecular Weight:  318.45
CAS Number:  471-80-7

The steviosides do not retain all of the health benefits of the unrefined Stevia products. Stevioside is heat stable to 392^o Fahrenheit. These refined Stevia extracts are safe and preferable to artificial sweeteners or sugar, so they are commercially used in many industries as food, beverage, pharmaceuticals, etc. For more than 20 years, Stevioside has been approved and widely used in Japan and South Korea. It is also approved and used in Brazil, and in some ten countries altogether. We know of applications as a table top sweetener, in soft drinks, baked goods, pickles, fruit juices, confectionery uses, jams and jellies, candies, yogurts, pastries, chewing gum, sherberts, etc.  Stevioside is of special interest to diabetics, hyperglycemics and the diet conscious.

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. But the quality of stevioside and rebaudioside-A 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 Rebaudioside-A.