Stevia sugar is stable under the conditions of acid, alkali, heat and light and it has the properties of unfermentable, long shelf life, no browning after heat treatment etc. It can inhibit the bacteria and extend the shelf life as a sweetener in food and beverage.
Stevia is considered as a good nutritional supplement and healthy food for human beings by the international medical community. 400 years ago, aborigines used it as herbal medicine to treat diseases such as colds, flu, and fistula congestion. Modern medical research on Stevia is conducive to regulating blood glucose, blood pressure, improving energy and brain power, and is conducive to weight loss and weight conditioning.
Stevia sugar has been used as food additive for more than 400 years in Paraguay and it has been approved to be safe. It has properties of vivo metabolism, no storage, no harm and its safety has got the recognition of FAO and WHO. It is recognized as a sweetener which is not specially limited in quantity by Japanese Food Additives.
The sweetness of it is 200-400 times of cane sugar and the main components of it are Stevioside and Rebaudioside-A. It tastes pure, cool, lasting etc. It has the most similar taste as cane sugar and can lower more than 60% of cost than it. At the same time, it can also save the cost for transportation and warehouse.
The calorie of stevia sugar is only 1/300 of cane sugar and it can be used for manufacturing many kinds of food and beverages. Especially suitable for diabetes, obesity, hypertension, arteriosclerosis and dental caries.
Stevia originated in Mountain Oman which borders between northeastern Paraguay and Brazil, before Columbus discovered the New World, it has been used by Indians and indigenous people to produce sweet food and health care medicines. Since its discovery, stevia has made a huge impact in sweetener industry, which leads sweetener industry towards the direction of nature and green.