[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.

John Burk and his father farm 2,500 acres of corn, soybeans, sugar beets and wheat in Bay City, Mich. They use a variety of cover crops for diverse benefits, including red clover, oilseed radish, oats and rye. Previously, he worked as an agricultural and natural resources educator at Michigan State University. Burk holds a bachelor’s degree in agriculture technology and systems management and a master’s degree in crop and soil sciences, both from MSU.

This is an attempt to make White Chocolate without sugar. Stevia seems to be one of the healthiest sugar substitutes, so that is what I choose. The Stevia product I used has Maltodextin list as the first ingredient. My understanding is that Maltodextrin is a filler that is used because Stevia is 300 times sweeter than sugar. The Stevia Extract in the Raw says that it can be used “cup for cup” in place of sugar for baking and cooking. This video is just about my experience with it.
I really want to minimize if not cut out sugar out of my diet. There are numerous Chocolate bars on the market that alterative sweeteners: Sucralose, Maltitol and even Stevia; but I can’t find sugarless White Chocolate.