Dried Raspberry Sweet Leaves Natural Sweetener - 300x Sucrose Sweetness, 5-7% Sweet Tea Content
Price:
negotiable
MOQ:
1kg
Delivery Time:
within 48 hours
Brand:
Genus
Product Description
Natural Raspberry Sweet Leaf Sweetener
Raspberry sweet leaf serves as a natural sweetener alternative to sucrose, with applications across beverage, food, healthcare, and beauty industries. This rose family plant extract offers high sweetness concentration with minimal calories.
Product Overview
Raspberry sweet leaf tea, derived from raspberry palm leaves, contains natural sweeteners with sweetness levels 300 times greater than sucrose. The dried leaves contain 5%-7% sweet tea compounds along with beneficial progesterone and tea polyphenols.
Key Benefits & Applications
- Natural sweetener with 300x sucrose sweetness and low calorie content
- Contains progesterone and tea polyphenols for health support
- Widely used in European markets for food, beverage, and healthcare products
- Supports maternal health and lactation during pregnancy
- Promotes fresh breath and digestive system support
- Enhances immune function with 17 amino acids including 8 essential types
- Supports cardiovascular health through cholesterol management
Nutritional Composition
- Total amino acid content: 13.89g/100g with 46.3% essential amino acids
- Rich in magnesium, manganese, and chromium (0.58mg/kg)
- Contains significant tea polyphenols and total flavonoids
Product Specifications
| Product Name | Dried Raspberry Leaves |
| Chinese Name | Fu pen zi ye |
| Origin | Hubei Province, China |
| Applications | Direct drinking, tea bags, smoking |
| Moisture Content | Less than 14% |
| Ash Content | Less than 10% |
| Tea Soup Color | Light green |
| Processing Method | Drying, cleaning, sifting, and packing |
| Available Forms | Dried raspberry leaf whole, granule, cuts |
Get in Touch
Have questions about our products or want to discuss a custom order? Our team is ready to help you.
Company
Wuhan Genus Technology Co.,Ltd
Location
No.128 Nanhu Road
Contact Person
Mark Chan