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STEVIA

CAS No.
Chemical Name:STEVIA
CBNumber:CB6233383
Molecular Formula:C38H60O18
Formula Weight:0
MOL File:Mol file

STEVIA Property

EWG's Food Scores 1

Safety

WGK Germany :3

Hazard and Precautionary Statements (GHS)

Symbol(GHS)
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STEVIA Price More Price(2)

Brand: ottokemi
Product number: S 2617
Product name : Stevia rebaudiana bertoni leaves
Purity:
Packaging: 100gm
Price: ₹5004
Updated: 2022/05/26
Buy: Buy

Brand: ottokemi
Product number: S 2617
Product name : Stevia rebaudiana bertoni leaves
Purity:
Packaging: 500gm
Price: ₹12006
Updated: 2022/05/26
Buy: Buy

STEVIA Chemical Properties,Usage,Production

Chemical Properties sweet powder
Uses Stevia is the plant stevia rebaudiana bertoni whose leaves provide ste- viol glycosides, the compounds responsible for the sweet taste of the leaves. it sometimes refers to the sweetener component. see steviol glycosides.
Agricultural Uses Stevia (Stevia rebaudiana) is a perennial, semi-bushy plant which originated in Paraguay. It is robust in nature and is tolerant to a range of climatic and soil conditions. For its growth, the temperature should ideally be between 15°C and30°C, and the pH range between 6.5 and 7.9. It grows to a height of around a meter and bears white flowers. Cultivated stevia needs regular irrigation and fertilization. The leaves of stevia produce an extract called stevioside, which contains crystalline diterpens glycosides. Stevioside is a non-caloric, non-fermentable, non-discoloring natural sweetener. It is more than 200 times sweeter than sucrose. The leaves are ready for collection about 4 months after transplanting. The quantity and quality of stevioside is best just prior to flowering. In addition, the leaves have been tested to contain Vitamin C, beta carotine and fiber. Once the plant matures, the leaves can be plucked every month. Stevia is prescribed in diets tailored for diabetics and over-weight patients.
The plant is best propagated by cuttings which become ready for transplanting in 1% months. Transplantation may be done in mid-May, maintaining row spaces of 50 to 60 cm., thus accommodating around 100,000 plants per hectare. The leaf yields can go up to 3 tons/ha with a stevioside content of about 15%.
Drying, threshing and packaging of stevia leaves render them a long shelf life. The leaves are increasingly used in cooked/baked products, processed foods and beverages. With the US FDA allowing the use of this natural product in the production of processed foods (1995), it is likely that the production and use of this plant will get a boost.

STEVIA Preparation Products And Raw materials

Raw materials

Preparation Products

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