1, safe. By domestic and pharmacological experiments show that stevioside non-

carcinogenic substances, toxic side effects, food safety. Stevia origin in South

America Paraguay, Brazil and other places people eat stevia than 400 years of

history, has not found any poison. 2, high sweetness. 200-300 times sweeter than

sugar considerably. Stevioside sugar substitute can reduce costs by more than 60%,

and reduce traffic, transport costs and warehousing equipment. Meanwhile, long-term

storage, not bad. 3, low calorific value. Sugar calories calories equivalent to

only 1/300, can be used in low-calorie foods, beverages and pharmaceuticals. Long-

term consumption of stevioside not make people fat, and there is hypoglycemic,

anti-caries, stomach, relieve fatigue function, and fitness weight loss and

diabetes, heart disease, hypertension, atherosclerosis and other secondary effects

in patients with eating there is production of health foods, health drinks, health

care products, such as cosmetics and pharmaceuticals ideal natural sweetener. 4,

stevia soluble in water and alcohol, sucrose, fructose, isomerized sugar mix tastes

better. 5, stevia is a non-fermentable substances, stable, easy to mold, change

does not occur in food and beverage production, but also easy storage and

transportation. Long-term consumption does not cause tooth decay. 6, stevia taste

like sugar, but also a unique cool, sweet characteristics. Can be used to make the

flavor of food, candy and so on. Also be used as flavoring agents. Suppress odor

certain foods, drugs, smell, instead of sugar for the pharmaceutical, manufacturing

syrups, granules, pills. Can be used for spices, pickles products, toothpaste,

cosmetics and cigarettes. 7, economy. Use stevia cost only 30-40% sucrose. 8 and

stability. Under normal conditions of food and beverage processing, the nature of

stevia is quite stable, help to reduce viscosity, inhibit bacterial growth, extend

product shelf life. Stevioside is a non-fermentable substances, stable, has

antibacterial effects, processing does not change color, temperature, heat and pH

(PH3-10) stable, sweet no change in the food, beverage, pharmaceutical and other

production processes will not change. 9, stevioside does not affect the food

coagulation, viscous and non-coloring, such as sucrose browning phenomenon does not occur.