Enhanced TDS
Identification & Functionality
- Blend
- No
- Chemical Family
- Chemical Name
- Food Ingredients Functions
- Ingredient Name
- Pharma & Nutraceuticals Functions
- Product Code
- MITM15263
- 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
- Food Ingredients Features
- Labeling Claims
- Product Functionality
Pyure® Organic Stevia Leaf Extract Reb M 95% is a natural, plant-derived, high intensity sweetener that provides a strong up-front sweetness, less bitterness, and a sucrose-like finish
Properties
- Physical Form
Regulatory & Compliance
- Quality Standards
Packaging & Availability
- Packaging Type
Principal Information
- Group Principal Number
- S002035
- Principal
Storage & Handling
- Storage Information
- The recommended shelf life of this product is 2 years (24 months) if sealed and stored properly in a cool, dry place.
Other
- Appearance
- White to slightly off-white
- Color (SDS)
- White to colourless none
- Dust Explosion Class (SDS)
- Class St 1
- Item Number
- USA/DOT UN Number
- Not Available
- 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 Coliforms Count max. 10.0 CFU/g CFU/g Escherichia Coli Count max. 10.0 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 Bulk Density 0.35 g/mL g/mL 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 M Content min. 95.0 %(W/W) %(W/W) dry basis Residual Ethanol Content max. 5000.0 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 max. 1.0 g/100g g/100g Cholesterol Nutrient Value 0.0 mg/100 g mg/100 g Fat Nutrient Value 0.0 g/100g g/100g Fiber Nutrient Value 0.0 g/100g g/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 Sugar Nutrient Value max. 0.1 g/100g g/100g Transfat Nutrient Value 0.0 g/100g g/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 -