About Stevia Sugar
-Produtction Introduce
-Components
-Advantages
-Balance of Sweetness
-Range of Use
-Quality Standard
-Acceptance standard
-Proportion of Use
 
 

Stevia sugar has been used in all the fields where sugar should be used, the product has the beyond-comparison advantages:


     High safety: In the original places such as Paraguay and Brazil, the local residents have eaten it for hundreds of years. Up till now, no toxicity has been found. It has been proved no-toxic, no carcinogenicity and no side-effects.
     High sweetness: Stevia sugar is an all natural glycoside, about 300 times sweeter than sucrose.
     Low calorie: Its calorie is only 1/300 of that of sucrose and can be used for making low-calorie food and beverages and very suitable for consumption by patients of diabetes, obesity and arteriosclerosis.
     Good cooperativity: It is very water and alchol-soluble. When combined with sucrose, fructose and isomerized sugar, it will have an even better taste.
     Strong stability: Keeping highly-stable, under low density of acid and alkali (pH2-10) no decomposing or making of the monose. It is very stable to sunshine no matter whether it is powder or liquid.
     Wide uses: It is widely used in the industries of foodstuff, beverage, condiment, pickling and salting products, tobacco, making of wine and daily chemicals. It is mainly used for low-calorie food, carbonated beverages, juice, cold drinks, cakes, preserved products and aquatic products.
     Potential medicine: Constant use can prevent such illnesses as hypertension, diabetes, obesity, heart diseases and carious teeth. Stevia sugar doesn't adversely affect blood glucose levels and may be used freely by diabetics.
     Low cost: One third of the cost of the sucrose.
   
           
         
         
           
             
   
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