Stevia

Product description

Stevia is an all natural intensive sweetener that is extracted from the stevia plant. The main active component is glycosides; non-carbohydrate functional group. Crude stevia powder or stevia leaf is 10-15 times sweeter than sucrose; the higher stevioside extracts are between 200-480 times sweeter than sucrose. It has been widely used in the dietary, dental and diabetic industries. It is available in packing size of 25 kgs net/ drum/carton.

More products from Nutra Food Ingredients LLC

Bovine Bone and Skin Collagen/Hydrolyzed Gelatin

Grass Fed, pasture raised Bovine collagen is produced from fresh skin/bone or food grade gelatin products. It is produced by a controlled enzymatic hydrolysis in HACCP, GMP and ISO certified factories which are Third party audited. It meets USP and FCC standards. It is available in different ranges such as...

More info

Bakery Flavor

Bakery flavor is specifically formulated for applications including cookies, breads, cakes, icing, and more. Our heat stable flavorings are the choice of experienced bakers. The variety of most popular bakery flavors include almond, cranberry, orange, amaretto, danish, peppermint, anise, egg nog, pineapple...

More info

Beet Juice Extract

Beet juice extract is readily soluble in water providing an intense color. In solution, the hue is ph dependent. At ph 4 to 5, it is a bright bluish-red and probably the closest match to fd&c red no. 2. At higher ph, the hue becomes blue-violet, while on the alkaline side betanin breaks down to a yellow-br...

More info

Bovine Gelatin

Bovine Gelatin is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from animal tissue such as skin and bone. It is made up of amino acids joined together by amide linkages in a long molecular chain. These amino acids perform an imperative function in the building ...

More info

Calcium Caseinate

Extruded Calcium Caseinate is obtained through performance of extrusion process of acid casein, i.e. dissolving casein and then thermal processing it in extruder in the temperature of 135°c for 15 sec. Further step of the production is neutralizing casein by adding calcium carbonate and exsiccation of case...

More info

Chicken Collagen Type II

Chicken Collagen Type II is made from fresh chicken cartilage. It differs from regular collagen because of its highly purified form. It is available in various forms such as nutracollagen type II MPS 15: with 15% or higher mucopolysaccharides content, nutraCollagen type II MPS 26, with 26% or higher mucopo...

More info

View all our products (45)