Product Description:

  Among the different types of stevia glycosides, stevia (ST) and Reb A(RA) are the main sweet compounds, usually accompanied by small amounts of other stevia glycosides. They have a slow release capacity and a long duration compared to sugar, and are considered to be very close to sucrose. Unfortunately, the ingredients contain stevia (ST) and Reb A(RA), which at high concentrations often produce a bitter taste, which greatly limits their use. It has been found that increasing the amount of reb D in A component significantly reduces the bitter taste of a component containing reb A and/or other stevia components. In the prior art, the preparation of reb D is mostly by the method of extraction, separation and purification from stevia. Due to the extremely low content of Reb D in stevia (< 0.5%), this preparation method is inefficient and difficult to meet the growing market demand.

Function:

  It's a stevioside. It's a stevioside. Stevioside has the characteristics of high sweetness and low heat energy, and is widely used in beverage, confectionery, pastry and other food industries.