[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.

All the seed conservation work I do is voluntary, in fact I pay in order to do it! If you would like to help support me, then drop a tip on Patreon!
Much appreciated David.
Patreon page: https://www.patreon.com/workwithnature

RECIPE
3/4 cup organic brown sugar
3 Tbsp. oil (canola, vegetable, light olive, or coconut)
3 Tbsp. fresh orange juice
1 tsp. vanilla extract
1/2 tsp orange extract (optional)
1 1/2 cups gluten-free oat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
The zest of one orange
1/2 cup dried cranberries
1/4 cup slivered almonds
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add brown sugar, oil, orange juice, vanilla extract, and orange extract. Mix well—until smooth. Add oat flour, baking powder, baking soda, salt, and orange zest. Mix until the dough comes together. Add cranberries, and almonds—and stir in. Use a small cookie scoop to scoop and press dough onto an ungreased cookie pan. Bake 8-10 minutes—don’t over-bake, they will get a little crispier when they cool. Makes one dozen cookies.

If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!

Something Vegan on Instagram: https://instagram.com/somethingvegan

Email: somethingvegan@gmail.com