Enhanced TDS
Identification & Functionality
- Blend
- No
- Chemical Family
- Chemical Name
- EC Number
- 611-696-6
- Food Additive Number
- E 960, INS 960
- Food Ingredients Functions
- Ingredient Name
- Pharma & Nutraceuticals Functions
- Product Code
- MITM11550
- Raw Material Origin
- Single Ingredient
- Yes
- Synonyms
- Glycoside A 3, from Stevia rebaudiana, Kaur-16-en-18-oic acid, 13-[(O-β-D-glucopyranosyl-(1→2)-O-[β-D-glucopyranosyl-(1→3)]-β-D-glucopyranosyl)oxy]-, β-D-glucopyranosyl ester, (4α)-
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Product Functionality
Pyure® Organic Stevia Extract 80% is a natural, plant-derived, high intensity sweetener that can be used in a wide variety of applications. Pyure® Organic Stevia Extract 80% is useful in formulating products with low/reduced calorie, carbohydrate, and sugar content
Applications & Uses
Properties
- Physical Form
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
- Packaging Information
- Two, 3-mil polyethylene bags-in-box at 10kg each
- Ship only in clean, dry, transport containers that meet all applicable federal, state, and local regulations at temperatures (max. 86°F) necessary to maintain the integrity of the product.
Storage & Handling
- Storage Conditions
- The recommended shelf life of this product is 2 years (24 months) if sealed and stored properly in a cool, dry place.
Other
- Added Sugar Nutrient Value
- 0.0 g/100g
- Aerobic Plate Count
- max. 1000.0 CFU/g
- Appearance
- White to slightly off-white
- Arsenic Content
- max. 1.0 ppm
- Ash Content
- max. 1.0 %
- Boiling Point (SDS)
- 329.0-331.0 °C
- Bulk Density (SDS)
- 700.0-900.0 kg/m³
- Cadmium Content
- max. 1.0 ppm
- Calcium Nutrient Value
- 0.0 mg/100 g
- Carbohydrate Nutrient Value
- 1.0 g/100g
- Cholesterol Nutrient Value
- 0.0 mg/100 g
- Color (SDS)
- White to coltoless
- Dust Explosion Class (SDS)
- Class St 1
- Energy (Calories)
- 0.0 cal/100 g
- Energy (Calories)
- 0.0 cal/100 g
- Fat Nutrient Value
- 0.0 g/100g
- Fiber Nutrient Value
- 0.0 g/100g
- Insoluble Fiber Nutrient Value
- 0.0 mcg/100g
- Iron Nutrient Value
- 0.0 mg/100 g
- Item Number
- Lead Content
- max. 1.0 ppm
- Melting Point (SDS)
- 119.0-123.0 °C
- Mercury Content
- max. 1.0 ppm
- Methanol Content
- max. 200.0 mg/kg
- Moisture Content
- max. 6.0 %
- Potassium Nutrient Value
- 0.0 mg/100 g
- Principal
- Protein Nutrient Value
- 0.0 g/100g
- Rebaudioside A Content
- min. 80.0 %(W/W)
- Relative Density (SDS)
- 1450.0
- Residual Ethanol Content
- max. 200.0 mg/kg
- Saturated Fat Nutrient Value
- 0.0 g/100g
- Shelf Life
- 2.0 yr
- Sodium Nutrient Value
- 1.0 mg/100 g
- Solubility In Water (SDS)
- 60.0 g/100mL
- Soluble Fiber Nutrient Value
- 0.0 mcg/100g
- Specific Rotation
- 30.0-38.0 °
- Staphylococcus aureus
- max. 10.0 CFU/g
- Sugar Nutrient Value
- max. 1.0 g/100g
- Total Steviol Glycosides Content
- min. 95.0 %(W/W)
- Transfat Nutrient Value
- 0.0 g/100g
- Vitamin B9 Nutrient Value
- 0.0 mcg/100g
- Vitamin D Nutrient Value
- 0.0 mcg/100g
- Yeast & Mold Count
- max. 100.0 CFU/g
- pH
- 4.5-7.0
- pH (SDS)
- 4.5-7.0
- Optical Properties
Value Units Test Method / Conditions Specific Rotation 30.0-38.0 ° ° - Chemical Properties
Value Units Test Method / Conditions Ash Content max. 1.0 % % pH 4.5-7.0 - - Microbial Properties
Value Units Test Method / Conditions Aerobic Plate Count max. 1000.0 CFU/g CFU/g Staphylococcus aureus max. 10.0 CFU/g CFU/g Yeast & Mold Count max. 100.0 CFU/g CFU/g - Shelf Life & Stability
Value Units Test Method / Conditions Shelf Life 2.0 yr yr - Physical Properties
Value Units Test Method / Conditions Moisture Content max. 6.0 % % - Material Composition
Value Units Test Method / Conditions Arsenic Content max. 1.0 ppm ppm Cadmium Content max. 1.0 ppm ppm Lead Content max. 1.0 ppm ppm Mercury Content max. 1.0 ppm ppm Methanol Content max. 200.0 mg/kg mg/kg residue Rebaudioside A Content min. 80.0 %(W/W) %(W/W) dry basis Residual Ethanol Content max. 200.0 mg/kg mg/kg Total Steviol Glycosides Content min. 95.0 %(W/W) %(W/W) - Nutritional Properties
Value Units Test Method / Conditions Added Sugar Nutrient Value 0.0 g/100g g/100g Calcium Nutrient Value 0.0 mg/100 g mg/100 g Carbohydrate Nutrient Value 1.0 g/100g g/100g Cholesterol Nutrient Value 0.0 mg/100 g mg/100 g Energy (Calories) 0.0 cal/100 g cal/100 g Energy (Calories) 0.0 cal/100 g cal/100 g From Fat Fat Nutrient Value 0.0 g/100g g/100g Fiber Nutrient Value 0.0 g/100g g/100g Insoluble Fiber Nutrient Value 0.0 mcg/100g mcg/100g Iron Nutrient Value 0.0 mg/100 g mg/100 g Potassium Nutrient Value 0.0 mg/100 g mg/100 g Protein Nutrient Value 0.0 g/100g g/100g Saturated Fat Nutrient Value 0.0 g/100g g/100g Sodium Nutrient Value 1.0 mg/100 g mg/100 g Soluble Fiber Nutrient Value 0.0 mcg/100g mcg/100g Sugar Nutrient Value max. 1.0 g/100g g/100g Transfat Nutrient Value 0.0 g/100g g/100g Vitamin B9 Nutrient Value 0.0 mcg/100g mcg/100g Vitamin D Nutrient Value 0.0 mcg/100g mcg/100g - SDS Physical and Chemical Properties
Value Units Test Method / Conditions Boiling Point (SDS) 329.0-331.0 °C °C Bulk Density (SDS) 700.0-900.0 kg/m³ kg/m³ Melting Point (SDS) 119.0-123.0 °C °C Relative Density (SDS) 1450.0 - Solubility In Water (SDS) 60.0 g/100mL g/100mL at 25°C, Water pH (SDS) 4.5-7.0 - at 25°C, 10%