[Latin Name] Stevia rebaudiana

[Plant Source]from China

[Specifications] 1.Stevia Extract Powder (Steviosides)

Total Steviol Glycosides 80%, 90%, 95%

2. Rebaudioside-A

Rebaudioside-A 40%, 60%, 80%, 90%, 95%, 98%

3. Stevioside 90%

One monomer in Steviol Glycosides

[Appearance] Fine white powder

Plant Part Used:Leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Stevia Extract

[Characteristics]

Stevia sugar features high sweetness and low calorie and its sweetness is 200 350  times of that  of cane sugar but its calorie is only 1/300 of that of cane sugar.

The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside A.

The quality of stevioside and rebaudiosideA is better than those of other components, which are commercially extracted and used in various applications.

The steviol glycosides present in stevia extract are referred to as “steviosides” or ¡°stevia extract¡±. Among these “steviosides”, the most common is Stevioside followed by RebaudiosideA. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste.

Although Rebaudioside C and dulcoside A are small in quantity in stevia extract, they are the major components giving bitter aftertaste.

[Function]

A large number of pharmaceutical tests have proved that stevia sugar has no side effects, carcinogens, and is safe for eating.

Compared with cane sugar, it can save 70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad perspective for development. Stevia rebaudianum sugar is the natural low hotsweet agent mostly similar to the flavor of cane sugar, approved to be used by State Ministry of Health and Ministry of Light Industry.

It is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

In this episode of Cooking For Kids Fiona Faulkner shows you how to make a quick and tasty broccoli pasta bake. This dish is a great way to get kids to eat more greens, and makes supper time a cinch!

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Prep:20m
Cook:25m
Total:45m
Serves:4
Temp:210° c – 410° f

Ingredients:

350 g cooked pasta, eg rigatoni
50 g plain flour
1 tsp mustard powder
50 g unsalted butter
600 ml cold milk
150 g mature cheddar, grated
1 head of broccoli
1 crust of wholemeal bread, for bread crumbs
pepper

Step 1: Cook Your Pasta

Preheat your oven to 210° c. Place your pasta into a pan of salted boiling water and leave to cook for about 10 minutes, or according to instructions on the packet.

Step 2: Make Your Sauce

Place a saucepan on a medium to high heat and pour in the flour. Next add the mustard powder, the unsalted butter and the milk. Make sure the milk is cold to help prevent any lumps forming in your sauce. Whisk the sauce continuously until it comes to the boil and starts to thicken.

Step 3: Add The Cheese And Broccoli

Once your white sauce is thick and smooth remove the pan from the heat and season with pepper. Pour most of the grated cheese into the sauce, making sure to keep about 20 g back to use as a topping. Whisk the cheese into the sauce until it has all melted. Take your broccoli and using kitchen scissors snip off the tips, then stir them into the sauce.

Step 4: Bake Your Pasta Dish

Drain your cooked pasta and pour it into the sauce. Stir through to make sure the pasta is covered in the sauce, then pour mixture into a oven proof dish and level out the pasta. Sprinkle over the remaining grated cheese and breadcrumbs made from a slice of crusty bread. Place the pasta dish into the oven for 10-15 minutes until the toppings have turned golden brown and crispy. Serve with a green salad.

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Ingredients:

1 zucchini – chopped
1 banana – peeled
2 oz blueberries
1 tsp maqui berry powder
10 oz Silk vanilla almond milk
1 cup ice

Nothing says warm weather quite like blueberries, and when they’re combined with rich, creamy Silk vanilla almond milk, they create a smoothie milkshake that’s the perfect dessert for a summer barbecue! Silk Unsweetened Vanilla almond milk is organic, GMO-free, and an excellent source of calcium. It also contains zero grams of sugar per serving. Blueberries are low in sugar as well, and contain proanthocyanidins, potent antioxidants that have been connected to prolonged, healthier brain function. Banana is rich in potassium and magnesium, maqui berry is an antioxidant powerhouse, and zucchini is rich in B vitamins. Toast to the summer with this sweet, refreshing snack!