甜菊糖  steviosides
steviosides is extracted from stevia leaf. 
steviosides: 80%,90%, 95%, 98% 
rebaudioside a (reb a or ra): 40%, 60%, 80% 
non-bitter stevioside (enzyme treated stevia,glucosyl stevioside)stevia leaf powder
usage:food, beverage, seasoning production
chemical formula: c38h60o18
cas:57817-89-7
molar mass: 804.87 g·mol−1
apperance:white powder
melting point:238-239 °c℃
stevia glycosides in acid and salt solution stability, stableproperties at room temperature. soluble in water and in air,quickmoisture absorption, the solubility of more than 40% at roomtemperature. stevia glycosides and citric acid or glycine, and goodtaste; cooperate with cane sugar, fructose and other sweetmaterial, good taste quality. after eating not be absorbed, notgenerate heat, so for diabetes and obesity in good naturalsweeteners.
based on the production need to use the maximum usage.
is a natural low calorie sweeteners. calorific value of the steviasugar is only 1/300 of the sugar, don't be absorbed when ingested,does not produce heat, diabetes and obesity in applicablesweeteners. stevia sugar and sucrose, fructose and isomerized sugarmixture, can improve its sweetness, improve the taste. can be usedfor candy, cakes, drinks, solid beverage, small fried food,seasoning, candied fruit. according to production need touse.
high safety,low heating value,stevia glycoside soluble in water andalcohol, and sucrose, fructose and isomerized sugar mixture tastebetter,stevia glycoside non fermentation material, the nature isstable, not easy to mildew,can be used in the production of flavorfood, candy, etc. also can be used as taste masking agent.inhibition of some peculiar smell and taste of food, drugs, takethe place of sugar used in production of pharmaceuticals, syrup,granule, pill. can also be used for seasoning, pickles products,toothpaste, cosmetics and cigarettes, etc.stability. lowerviscosity, restrain bacterial growth, extend the shelf life ofproducts.

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