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Stevia Extract

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thaipolychemicals

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เบอร์โทรศัพท์	0893128888
LINE ID	thaipoly8888
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Stevia Extract

Rebaudioside A, Steviol Glycoside, Stevioside, Stevia Sugar, Thailand Stevia

More information of stevia extract, food additive, food grade, please contact

Thai Poly Chemicals Company (Food Additive)

Tel No: +6634 854888

Mobile: +668 93128888

Line ID: thaipoly8888

Email: thaipoly8888@gmail.com

Web: www.thaipolychemicals.com

Product description of Stevia. What is Stevia?

Plant-based 100% natural sweetener extracted from leaves of stevia rebaudiana

Zero calorie sugar substitute

Potency of 200-400x the sweetness of sugar

Approved by regulatory bodies and food safety experts worldwide and in all major markets including US, Europe, Canada, Australia/New Zealand, China, Japan, Korea, and many more

Enjoyed by 5 billion people around b the world in their food and beverages

The History of Stevia

Grown for centuries in Paraguay, the stevia rebaudiana plant has been used by many generations of indigenous South Americans as a natural sweetener for teas and medicines. Its taste was so powerful that some would even enjoy chewing on the plant’s leaves as nature’s sweet treat. It wasn’t until the 19th and 20th centuries though that scientists would discover and study these leaves, where they isolated and identified the sweet tasting chemical components as steviol glycosides. These compounds are the secret to stevia’s sweet magic, boasting a potency of 200-400x the sweetness of sugar. The stevia plant contains an abundant variety of these glycosides, each with their own sweetness and taste profile. Today, stevia enhances the taste of food and beverage products enjoyed by 5 billion people around the globe. And centuries later, laboratories everywhere are still perfecting the science of extracting, refining and purifying steviol glycosides.

Zero Calories. Limitless Potential.

Not only does stevia have a far higher sweetness potency than sugar, it also has none of sugar’s calories. The potential health benefits of lower caloric intake and reduced glycemic impact on bloo

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