Stevioside / kahaioside

English name：Stevioside；13-[(2-O-beta-D-Glucopyranosyl-alpha-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid beta-D-glucopyranosyl ester

Other names:  Caxayioside; Inulin; 

CAS No.: 57817-89-7

C38H60O18=804.87

Level: br

Total glycoside content: ≥ 90%

Grade: high purity

Total glycoside content: ≥ 95%

Melting point: 233 ~ 239 ℃

Physicochemical properties: white to yellowish crystalline powder. Quickly wet in the air. High temperature resistance, relatively stable in acidic and alkaline solutions. Melting point: 198 ℃

Purpose: biochemical research. For analytical standard. This product has a cool and sweet taste, and its sweetness is about 200-300 times that of sucrose. When the concentration is high, it has a slight bitter taste, and the sweet taste is not easy to disappear in the mouth. This product is the closest natural sweetener to sucrose. As a sweetener of calorie resistant food, it also has the function of reducing standby pressure. It is often used with sodium citrate to change the sweetness. As a sugar substitute for sucrose, the maximum dosage should not exceed 1/3 to avoid aftertaste.

Storage: 2 ~ 8 ℃