[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.

Here are two easy, holiday cranberry crumble recipes. They are truly OMGee good enough to serve at all of your holiday gathering this season.

Full Recipe:
Apple-Cranberry Crumble
(Adapted from The Healthiest Diet on the Planet)
Serves 8 to 10

TOPPING
1/2 cup rolled oats
1/2 cup chopped walnuts OR almonds
1/4 cup whole wheat pastry flour
1/2 teaspoon cinnamon
2 tablespoon liquid sweetener (agave, maple syrup, date syrup)

FILLING
3 cups peeled, cubed apples (Bosc pears work, too)
2 cups fresh or frozen cranberries, thawed
1/3 cup brown sugar
2 1/2 tablespoons cornstarch or arrowroot powder

Preheat oven to 350ºF.
Mix topping ingredients together in a medium bowl; add liquid sweetener of choice and mix again until crumbly. Set aside.

Toss apples, cranberries, brown sugar, and cornstarch in a large bowl until well mixed. Transfer to a deep-dish dessert pan and sprinkle crumble over the top. Bake for 40-50 minutes, until the filling is bubbly and the top is slightly browned. Cool for 1 hour (that’s the hardest part of this recipe).
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The Healthiest Diet on the Planet https://simpledailyrecipes.com/mcdougall-healthiestdiet

Ro’s Kitchen channel https://simpledailyrecipes.com/roskitchen

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