INTRODUCTION

Stevia extract with Rebaudioside A (98%) is one of the sweet tasting steviol glycoside, extracted and purified from Stevia rebaudiana (Bertoni) – a small perennial shrub also known as “Honey leaf”. The leaves of S. rebaudiana contain more than 30 different steviol glycosides, among which stevioside and rebaudioside A are present in the highest levels. It is non-nutritive and tastes approximately 200-300 times sweeter than sucrose.

MANUFACTURE

Extraction process using water / alcohol (food grade) OR Bioconversion with the use of enzymes OR Glucosylation OR Fermentation.

SynonymSteviol Glycoside
Botanical NameStevia Rebaudioside
Part UsedLeaves

APPLICATIONS

Therapeutics : It is reported to be safe for consumption, do not produce toxic substances inside the body that are not associated with any health risks. Studies have demonstrated below positive effects on human health:
Antidiabetic
Antihypertensive
Anticancer and Antitumor
Antimicrobial Activity
Anti-caries
Antioxidant
Weight Management
Food Industry : Stevia extract (RA-98%) has emerged as zero-calorie sweeteners and can replace sugar  in various industries as mentioned below :
Dairy products
Bakery products
Beverages
Juice and nectar drinks
Jellified goods

SPECIFICATIONS

TestUnitSpecifications
AppearanceFine Powder
OdorCharacteristic
TasteCharacteristic
ColorWhite
Loss on drying%≤8.0
Bulk Density (Tapped)gm/ml0.2 – 1.0
Assay (Rebaudioside A)%≥ 98.0
Heavy MetalsppmNMT 10
ArsenicppmNMT 2
CadmiumppmNMT 1
LeadppmNMT 2
MercuryppmNMT 1
Microbial Test
Total Plate Countcfu/gm10,000
Yeast & Moldcfu/gm1000
E.coliShould be Absent
SalmonellaShould be Absent
Staphylococcus aureusPer 25 gmShould be negative

PACKING

25 kg HDPE Drum

STORAGE

Keep containers tightly closed in a dry, cool and well-ventilated place.

CERTIFICATIONS

WHO-GMP, ISO 22000, HACCP, Kosher, Halal & FAMI-QS

No matter the quantity you need, our exceptional quality and service will make ExSyn your supplier of choice! If you need any additional information or SDS, please contact us.

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