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| Brand Name: | Renze |
| Model Number: | Stevia |
| MOQ: | 100 kilograms |
| Price: | USD 2-5KG |
| Payment Terms: | ,MoneyGram,Western Union,T/T,D/P,D/A,L/C |
| Supply Ability: | 1000TONS/MONTH |
Natural Sweetener Food Grade Herbal Extract Stevia Powder and drops For Food Industry
1.Stevia Description
Renze offers high-purity food-grade stevia extract (Rebaudioside A 95%+), a zero-calorie, plant-based sweetener ideal for sugar reduction across food applications.
Our advanced extraction technology delivers:
Clean sweetness (200-300× sucrose) without bitter aftertaste
Heat stability (up to 200°C) for baked goods & processed foods
pH tolerance (2-9) for diverse formulations
Synergistic blends with erythritol/monk fruit for optimal taste
2.Stevia-Technical Specifications
Stevia Powder (Rebaudioside A 95%+)
| Parameter | Specification | Test Method |
| Appearance | Fine white crystalline powder | Visual inspection |
| Rebaudioside A Content | ≥95% (Customizable: 50-99%) | HPLC (ISO 11292) |
| Sweetness Equivalent | 200-350× sucrose | Sensory evaluation |
| Solubility | ≥98% in water (20°C) | Gravimetric method |
| Loss on Drying | ≤5.0% | AOAC 925.09 |
| Particle Size | 80-100 mesh (Customizable) | Laser diffraction |
| Heavy Metals (Pb) | ≤1.0 ppm | ICP-MS |
| Microbiological | Total plate count ≤1,000 CFU/g | ISO 4833-1 |
Stevia Liquid Drops (25-50% Steviol Glycosides)
| Parameter | Specification | Test Method |
| Appearance | Fine white crystalline powder | Visual inspection |
| Rebaudioside A Content | ≥95% (Customizable: 50-99%) | HPLC (ISO 11292) |
| Sweetness Equivalent | 200-350× sucrose | Sensory evaluation |
| Solubility | ≥98% in water (20°C) | Gravimetric method |
| Loss on Drying | ≤5.0% | AOAC 925.09 |
| Particle Size | 80-100 mesh (Customizable) | Laser diffraction |
| Heavy Metals (Pb) | ≤1.0 ppm | ICP-MS |
| Microbiological | Total plate count ≤1,000 CFU/g | ISO 4833-1 |
3.Stevia-Key Application
Powder: Ideal for dry mixes, baked goods, confectionery
Prevents sugar crystallization in chocolates
Enhances browning in cookies/cakes (Maillard reaction)
Liquid Drops: Optimized for beverages, dairy, sauces
No sedimentation in RTD teas/juices
Homogeneous dispersion in viscous sauces
Q: Which format is better for carbonated beverages - powder or liquid?
A: Our liquid stevia is preferred because:
Pre-dissolved for homogeneous distribution (no settling)
PH-stabilized to prevent flavor degradation
Dosage-controlled via automated dispensing systems
(Usage: 0.3-0.5mL/L achieves 8-10°Brix equivalence)
Q: How does your powder prevent crystallization in sugar-free chocolate?
A: When blended with erythritol (1:5 ratio), it:
Inhibits crystal formation by 70% vs. single sweetener
Maintains viscosity similar to sucrose
Allows 50% cocoa butter reduction
Q: Which format gives faster ROI for bakeries?
A: Powder delivers:
30% lower cost-in-use vs. liquid
Direct 1:1 replacement for sugar in dry mixes
No reformulation needed for existing processes
Q: Can we get pre-mixed blends for yogurt?
A: Available options include:
Stevia + inulin (for texture)
Stevia + monk fruit (cost optimization)
Stevia + fruit flavors (strawberry/blueberry)
4.Our Service
1. Have exported for more than 15 years
2. Have professional employees and efficient management
3. Prompt shipment
4. Small quantity is welcomed.
5. Have Passed kosher halal, Iso
