Umenzi weTianJia Food Additive Stevia
| Izinto | Imigangatho | ||
| UmxholoI-Stevioside % ≥ | 90 | ||
| UmxholoRA % ≥ | 40 | ||
| Amaxesha obumnandi | 200~400 | ||
| Ukujikeleza okubonakalayo okuthe ngqo | -30º~-38º | ||
| Ukufunxwa okuthile≤ | 0.05 | ||
| Uthuthu % ≤ | 0.20 | ||
| Ukufuma% ≤ | 5.00 | ||
| Isinyithi esinzima (Pb)% ≤ | 0.1 | ||
| I-Arsenic % ≤ | 0.02 | ||
| Ingaphandle | MHLOPHE | ||
| I-Coliform | Okungalunganga |
I-Sweetener Stevioside extract
I-Stevia sisinongo esitsha sendalo esithathwe kumagqabi eStevia esikwizityalo ezidityanisiweyo. I-Stevia ngumgubo omhlophe okanye otyheli okhanyayo oneempawu zendalo, incasa entle kwaye ayinavumba. Ineempawu ezikhethekileyo zobumnandi obuphezulu, iikhalori eziphantsi kunye nencasa entsha. Ubumnandi bayo buphindwe ka-200-400 kune-sucrose, kodwa yi-1/300 yeekhalori zayo kuphela. Inani elikhulu leemvavanyo zonyango libonisa ukuba iswekile yeStevia ayinabungozi, ayisiyo-carcinogen kwaye ikhuselekile njengokutya. Yindawo efanelekileyo yokuthatha indawo ye-sucrose.
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