Stevia RM
-Sweeteners
1. High sweetness and low calories;
2. Natural source;
3. High safety.
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Product information

Product Name | Stevia RM |
Type | Sweeteners |
Brand Name | BAISIFU |
Appearance | White Crysraline power |
Shelf Life | 2 years |
Specification | 1L |
MOQ | 5kg |
Origan | Shaanxi,China |
Purity | 99% |
Packing | Foil bag,Bottled,Drum,Carton,Container |
Storage | Sealed in dry,Room Temperature |
Quality | Natural raw materials, safe and harmless, no addition |
Introduction
Stevia RM is a natural sweetener that people extract from the leaves of Stevia rebaudiana, and it belongs to the terpene glycoside compound. Its main components include stevioside and rebaudioside, which have high sweetness and low calories. The sweetness of stevioside is about 200-300 times that of sucrose, and it contains almost no calories, making it an ideal natural sugar substitute.
Ingredients: 200-300 times sweeter than sucrose.
Advantages
High sweetness and low calories: It is much sweeter than sucrose, but contains almost no calories.
Natural source: It is extracted from stevia, a natural sweetener, and conforms to the clean label trend.
High safety: It has been certified by international authoritative organizations (such as FDA, EFSA, WHO), is safe and non-toxic, and can be consumed for a long time.
Good stability: It is stable under high temperature, acidic and alkaline conditions, and is suitable for a variety of food processing processes.
Non-cariogenic: It will not cause tooth decay and is suitable for oral care products.
Application
Food industry
As a sweetener used in beverages (such as carbonated drinks, juices, tea drinks), dairy products, baked goods, candies, jams, etc. Used in the development of low-calorie, low-sugar foods to meet the needs of healthy diets.
Daily chemical industry
Used in oral care products such as toothpaste, mouthwash, chewing gum, etc., to provide sweetness without damaging dental health.
Feed industry
As a feed additive, it improves the taste and palatability of animal feed.
Special diets
Used in the development of low-sugar, low-calorie foods to meet the needs of healthy eaters.