products characteristics
Four Series of Products
Technical Indexes
Products Application
Testing Method
 
   
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As a new- type natural sweetener, stevia can be used widely in all kinds of industry. Such as food, beverage, medicine, cosmetics and so on. Generally speaking, stevia can be substituted for cane sugar or saccharin in all fields. At present, stevia mostly be used in food and beverage. In addition, it can be used in cold food, caned food, condiments, wines, chewing gum, toothpaste and some cosmetics. According to different products, the dosage is different. For getting the best taste of the products, it should be tested for several times to get a better proportion.

Substitute dosage for sugar

Products items

Substitute dosage for sugar

Advantages

Beverage

10-50%

(1)Improve taste(2)Reduce high sweetness(3)It can be used for people who can not have much sugar.

Medicine

According to the requirments

(1)Reduce the cost (2)Improve the health care function (3)Improve the taste

Cold food

10-25%

(1) Improve the sweetness.

Caned food

20-50%

(1)The stevia liquid is very clear and its taste is fresh. (2)Reduce the much sweetness from sugar (3)Prolong the shelf-time

Aquatic food

30-50%

(1)It can stop the browning reaction and mouldy.

Glace fruit

20-30%

(1)Improve the taste and prolong the shelf-time.

condiment

20-30%

(1)Improve the taste and prolong the shelf-time.(2)Shorten the salted time, stop dehydration.(3)No browning and formented reaction.

Pickles

20-40%

(1)Bag expanding rate is zero..(2)Improve the taste and prolong the shelf-time.(3)Reduce the products cost.

Toothpaste

According to requirments

(1)Make the sweetness stay longer in the month(2)it can help to clean the bacteria in the month,(3)Reduce the products cost.

Beer

10-40%

(1)Make the taste better. (2)It can bring much more foam, make the foam lasting and white.

Fruit wine

50%

(1)It can improve the wine’s scent (2) Reduce the stickiness, improve the fresh taste.

liqueur

10-20%

(1)It can remove the hot taste from the wine.

 
 
 
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