Stevia Sweetener RebaudiosideRA-95-75

According to the traditional process formula, candied fruit, preserved fruit, fruit cake, fruit and other products contain about 70% sugar content, with the modern population obesity, high incidence of diabetes, some people do not want to accept too high sugar content of food. Reduce the sugar content of these products, so as to achieve low sugar, low calorific value, to expand the market to meet the needs of people is of great significance. As stevia glycosides with high sweet, low calorific value characteristics, and thus replaced with stevioside 20% to 30% of sugar processing candied fruit, preserved fruit and other products is feasible. Test also proved that the use of steviol instead of 25% sucrose processing fruit, fruit, etc., not only did not decline in product quality, flavor has not been affected, but by more consumers.