Chinese Professional Stevia Extract Supply to Chile
Chinese Professional Stevia Extract Supply to Chile Detail:
[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.
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Our objective is to present premium quality products at aggressive prices, and top-notch services to buyers around the world. We have been ISO9001, CE, and GS certified and strictly adhere to their excellent specifications for Chinese Professional Stevia Extract Supply to Chile , The product will supply to all over the world, such as: Portland, Bahrain, Accra, If you need any of our products, or have other items to be produced, please send us your inquiries, samples or detailed drawings. Meanwhile, aiming to develop into an international enterprise group, we look forward to receiving offers for joint ventures and other cooperative projects.
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Torta integrale al limone – Torta per diabetici con Stevia senza zucchero. Scopri gli ingredienti e i segreti di preparazione
https://www.my-personaltrainer.it/Tv/Ricette/Dolci_Dessert/torta-integrale-limone-per-diabetici.html
Ingredienti Ricetta
130 g di farina integrale
120 g (2 medie) di uova
90 ml di olio di semi di mais
16 g (1 bustina) di lievito per dolci
20 g di stevia
succo e scorza grattugiata di limone non trattato
1 fialetta di aroma al limone
Preparazione
1. Sgusciare le uova e dividere i tuorli dagli albumi: montare questi ultimi a neve ben ferma, eventualmente aggiungendo un pizzico di sale.
2. Versare i tuorli e la stevia in un altro contenitore, grattugiare la scorza di un grosso limone non trattato e aggiungere anche il succo, filtrato attraverso un colino a maglie strette. Azionare le fruste elettriche e mescolare per alcuni minuti.
3. A questo punto, aggiungere anche la farina integrale, l’olio e l’aroma al limone. Mescolare per alcuni minuti con le fruste elettriche: si dovrà ottenere un impasto piuttosto denso.
4. Infine, aggiungere lentamente e poco per volta gli albumi montati a neve.
Lo sapevi che…
Unire gli albumi a neve al composto di tuorli e farina è un’operazione piuttosto delicata: per evitare di far afflosciare il composto, si sconsiglia di utilizzare le fruste elettriche. Risulta invece preferibile mescolare il tutto con la spatola lecca pentole.
5. Foderare una teglia a cerniera dal diametro di 18 cm con la carta forno, dunque versare l’impasto ottenuto.
6. Infornare a forno ventilato, preriscaldato a 180°C, e proseguire la cottura per 30-35 minuti.
7. Lasciar raffreddare il dolce su una gratella e servire, accompagnando la torta con qualche fettina di limone.
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It's really lucky to find such a professional and responsible manufacturer, the product quality is good and delivery is timely, very nice.
