Product describtion:

a new kind of sweetener from Chrysanthemum (or Chrysanthemum leaves). Over 80% of the sweetness is white to pale yellow crystal or powder, and the hygroscopicity is not very good. Stevioside is easy to dissolve in water and ethanol. When mixed with sucrose, fructose, glucose, maltose and so on, the sweetness of stevioside is more pure, and the sweetness can be synergistic. 

Characteristics:

As stevioside have the advantages of high sweetness, low calorie, no metabolism, non-toxic, safe, and long aftertaste in the human body, all the countries of the world are actively used to replace sucrose. 

Difference between Stevioside ans Source:

stevioside has high sweetness and low heat value. Physical chemistry is stable, no fermentation, so it can extend the shelf life of sucrose products. Stevioside has high sweetness and long duration without browning, which is beneficial to maintain the true color of beverage and food.