Sweet Tea Extract

The rubusoside in the sweet tea extract is a natural high-efficiency sweetener, which can be used instead of white sugar and has low calories.

Xi'an plantexractstory Technology Co., Ltd relies on the geographical advantages of sweet tea plantation, and can accurately pick, purchase and extract sweet tea. Moreover, through our own R&D laboratory and repeated experiments in stages, we can better control production costs. Sweet tea grows new shoots and new plants from February to March. The plant state is clustered, the crown is narrow, and there are many erect plants. In July, it began to transfer to the leaf nutrient accumulation period and sugar conversion period. After November, overwintering mixed buds begin to form and enter a state of hibernation.

As one of the specialties of Guilin, Guangxi, sweet tea has a history of hundreds of years, especially in the folklore of the Yao nationality, and can be used as a natural sweetener and food. Sweet tea grows at a high altitude (more than 800 meters above sea level), has a good natural environment, and has no industrial air pollution. It is a natural green food.

Main effect

Rusaside is a natural high-efficiency sweetener: its sweetness is 300 times that of sucrose, its calories are 1% of sucrose, it has a refreshing sweetness close to that of sucrose, it is safe to eat, and has no toxic side effects. It is an ideal sweet substitute and is widely used in Food, health products and other natural non-sugar sweeteners market. The rubusoside extracted from sweet tea leaves has the best taste among sweet plants. Because of its natural greenness and low heat, it has shown good economic value in various industries such as food, beverage, cold food products, condiments, pharmaceutical industry, and beauty cosmetics.

In addition, the sweet tea extract and erythritol are scientifically proportioned, and the sweetener obtained is not only low in calories, but also has a pure taste, almost the same as white sugar, and can be accepted by consumers. In addition, because of its sweetness and It is similar to white sugar, and can be used as an equal replacement with white sugar, without the need to consider or even convert it like other high-intensity sweeteners.