SAFETY
Stevia has been used as food additives for more than 400 years in its origin, Paraguay and no harmful case were recorded. It is approved as food additive in several countries.

LOW CALORIE AND HEALTHY
The calorie of stevia is only 1/300 of cane sugar, which is an ideal ingredient for many kind of food and beverage which are especially for dietary supplements, and patients with hypertension, diabetes, obesity and heart disease etc…

IDEAL FLAVORING SUBSTANCE
With high solubility and 200-450 times sweetness of cane sugar, stevioside and rebaudioside-A are great flavoring substances. They play an important role in moderating of seasoning food and pickle, sour and spicy taste.

LOW PRICE IMPACT, HIGH STABILITY, HIGH DIFFUSION RATE
Stevia provides relatively low manufacturing costs compared to sugar due to its high intensity of sweetness. It would only cost 55% ~ 65% of the sugar price at similar sweetness. An average of molecular weight of stevia sweet is in range of 825 ~ 1300. It’s relatively low molecular weight compated to other enzyme modified stevioside allows it to penetrate into texture of seasoning food and pickles faster and easier.

NO BROWN REACTION
Stevia sweet does not prompt Brown Reaction at cooling and baking and it does not cause the original color to deteriorate during storage.  It is readily dissolved during food processing.

WIDELY USED
As a newly implied natural sweetener, stevia has been widely applied in food, beverage, pharmaceutical product and commodity.  It can be used in frozen food, canned food, preserved fruit, condiment, wine, gum and toothpaste as well. Generally speaking, almost all sweet substances can be replaced by stevia.