Natural Raspberry Leaf Sweetener with 300x Sucrose Sweetness and 5-7% Sweet Tea Content for Food & Beverage Applications
Price:
Negotiable
MOQ:
1kg
Delivery Time:
within 7 days
Brand:
Genus
Product Description
Natural Raspberry Leaf Sweetener
Raspberry sweet leaf tea, derived from raspberry palm leaves of the rose family, offers a natural sweetening solution with exceptional properties. This plant-based sweetener contains 5-7% sweet tea compounds and provides sweetness 300 times greater than sucrose, making it an ideal low-calorie alternative for various applications.
Key Product Features
- High sweetness intensity - 300 times sweeter than sucrose
- Low calorie content for health-conscious formulations
- Non-toxic and pesticide-free cultivation
- Rich in natural progesterone and tea polyphenols
- Contains 5-7% sweet tea compounds in dried form
Nutritional Composition
| Component | Content/Value |
|---|---|
| Total Amino Acids | 13.89g/100g |
| Essential Amino Acids | 46.3% of total amino acids |
| Chromium Content | 0.58mg/kg |
| Sweet Tea Compounds | 5-7% in dried leaves |
Industry Applications
Widely utilized across multiple sectors including beverage production, food manufacturing, healthcare supplements, cosmetic formulations, and pharmaceutical preparations. Particularly popular in European markets such as Germany and Sweden for natural sweetener applications.
Health Benefits
Immune Support & Nutrition
Contains 17 amino acids including all 8 essential amino acids required by the human body, along with significant levels of magnesium, manganese, and chromium for enhanced nutritional value.
Cardiovascular Health
Rich in tea polyphenols and flavonoids that support cholesterol management and vascular health through natural antioxidant properties.
Note: This product is intended for industrial and commercial applications as a natural sweetening ingredient. Consult with qualified professionals for specific health-related applications.
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Company
Wuhan Genus Technology Co.,Ltd
Location
No.128 Nanhu Road
Contact Person
Mark Chan