For centuries, the Guarani Native Americans of Paraguay and Brazil have

known t he sweet power of t he St evi a pl ant and used i t s l eaves as a

sweetener for mate teas. In 1889,the Swiss botanist a botanist Dr. Moises
S. Bertoni, discovered and scientifically identified the plant,naming it Stevia
Rebaudiana Bertoni.
In 1971, Morita Kagaku Kogyo introduced Stevia sweeteners commercially
f or t he f i r st t i me i n t he wor l d. Made by ext r act i ng and r ef i ni ng t he
sweet-tasting components* of the Stevia leaf, their use has spread from
Japan to China, South Korea, Taiwan and other Asian countries and they are
also widely used in the Latin American countries. In the United States,they
first became popular as supplements and then as sweeteners.
Morita Kagaku Kogyo has been the pioneer and the leader in the field of
Stevia sweeteners in Japan for more than 40 years. Our commitment to pure,
high-quality, natural products, throughout the entire process from cultivation
to extraction and refining, has always guaranteed customer satisfaction.
Thanks t o t he same commi t ment , passi on and const ant pursui t f or
innovation, Morita Kagaku Kogyo is proud to present for the first time a
pr oduct of i ncompar abl e pur i t y and t ast e, t he onl y 100% nat ur al
high-intensity sweetener Enliten.
*The sweet components of the Stevia leaf are collectively called Steviol glycosides and the
major components are Stevioside, Rebaudioside A, Rebaudioside C and Dulcoside A.
Hi stor y & Basic Facts
1
STEVIA
:
Th e N aturalW ay
A
t a Glance
100% natural
Healthy
Non-caloric
Non-cariogenic
Ideal for diabetics
Pure sweet taste
High sweetness intensity
Enlitenis over 400 times sweeter than sugar
Excellent temperature and pH stability
Excellent storage
Excellent solubility
Taste enhancing effect and synergism in
combination with other sweetening substances
Scientifically proven safety
Stevia sweeteners tend to have a strong
bi t t er ness and af t er t ast e, whi ch can
actually limit their use. With Enliten,we
have found the solution to this problem.
Not onl y i s t he unwant ed bi t t er ness
si gni fi cantl y softened but a fast-acti ng
sweetness has taken i ts pl ace. How i s
t hi s possi bl e? Si mpl y by cr eat i ng a
s weet ener t hat c ont ai ns onl y t he
sweet est component of t he St evi a
leaf,Rebaudioside A.
2
Discernible rate
Discernible rate
Gustatory
discernible rate
Enliten
Sugar
Enliten
Sugar
0.0004%
0.2250%
0.001%
0.450%
563 times
-
450 times
-
Every sweetener has its own
characteristic taste profile that
makes it different from others.
Enliten gives a very close
pr of i l e t o s ugar wi t h i t s
f ast - act i ng hi gh i nt ensi t y
sweetness and much reduced
bi tterness and aftertaste i n
c o m p a r i s o n t o o t h e r
sweeteners.
Sensory Eval uti on
I
n
t
e
n
s
i
t
y
Equivalent to 3% of Sugar
2 Time(sec)
Sugar
Acesulfame K
Enliten
Sucralose Traditional STEVIA
Aspartame Neotame
3
Technical Data : Time-Intensity Profile
The Intensity of sweetness
is important for a sweetener
but bal ance i s essenti al for
i t s qual i t y. Enl i t en has a
mi l d, bal anced sweet ness
that cannot be compared with
other Stevia sweeteners.
Q
ual i t y of Sweet ness
Bi tterness, aftertaste, heavi ness,
peculiarity, astringency, pungency,
refreshingness, mildness, richness
Scale of Evaluation Items of Evaluation:
Very strong
Considerably strong
Slightly strong
Ordinary
3
2
1
0
Slightly weak
Considerably weak
Very weak
-1
-2
-3
4
Stevioside
Sugar
Enliten
Bitterness
After taste
Richness
Peculiarity
Astringency Pungency
Not refreshing
Has no mildness
Has no depth of taste
-3
-2
-1
0
1
-3
-2
-1
0
1
2
3
High-intensity natural sweetness with no calories
Due to its intense sweetness, the amount
requi red to achi eve the desi red l evel of
sweetness i s reduced. In addi ti on, thi s
makes Enl i t en vi rt ual l y non-cal ori c,
openi ng t he way f or a compl et el y new
cat egor y of pr oduct s. I nnovat i on and
reposi t i oni ng i s now possi bl e t hrough
individualized products,according to the
n e e d s a n d u s e , o f f e r i n g o b v i o u s
advantages without any compromises.
2
3
4
0.0071
0.0130
0.0222
281
230
180
Sugar
Enliten
Amount Intensity
(
%
)
(
%
) (
times
)
5
6
0.0370
0.0667
135
90
Sugar
Enliten
Amount Intensity
(
%
)
(
%
) (
times
)
The intensity of sweetness varies depending on
the amount and other factors.
Amount necessary for the same sweetness as sugar
5
0.05
0.06
0.07
0.08
0.04
0.03
0.02
0.01
0
2 3 4 5 6
E
n
l
i
t
e
n

Sugar(%)
Enl i t en and Ar t i f i ci al Sweet eners
6
0.05
0.06
0.07
0.04
0.03
0.02
0.01
0
0 0.02 0.04 0.06 0.08 0.1
Acesulfame K(%)
E
n
l
i
t
e
n

0.005
0.01
0.03
0.00138
0.0045
0.018
3.62
2.22
1.67
0.05 0.03 1.67
Aspartame
Enliten
Amount Intensity (%)
(%) (times)
0.005
0.01
0.03
0.00225
0.0055
0.029
2.22
1.82
1.72
0.05 0.06 1.67
Acesulfame K
Enliten
Amount Intensity (%)
(%) (times)
0.0015
0.004
0.0075
0.00225
0.0065
0.014
0.667
0.615
0.536
0.01 0.0195 0.513
Sucralose
Enliten
Amount Intensity (%)
(%) (times)
0.03
0.04
0.02
0.01
0
0 0.02 0.01 0.03 0.04 0.05
Aspartame(%)
E
n
l
i
t
e
n

E
n
l
i
t
e
n

0.025
0.02
0.015
0.01
0.005
0
0 0.002 0.004 0.006 0.008 0.01
Sucralose(%)
E
n
l
i
t
e
n

0.07
0.06
0.05
0.04
0.02
0.03
0.01
0
2 4 5
Fructose(%)
104
91
E
n
l
i
t
e
n

0.035
0.03
0.025
0.02
0.01
0.015
0.005
0
2 6 4 8
HFCS(%)
330
660
189
490
240
St abi l i ty
Enliten demostrates remarkable tolerance in heat and
aci d and r emai ns absol ut el y st abl e i n f oods and
beverages under all normal manufacturing processes and
storage conditions (pH 3 - pH 7).
Stability in citric acid
(
Powder,60C
)
100
90
80
70
60
50
0 1 2 3 4 5
(weeks)
E
n
l
i
t
e
n

Stability in acid
(
Water,100C
)
100
90
80
70
60
50
0 1 2 3 4
(weeks)
E
n
l
i
t
e
n

pH=5 pH=3 pH=4

7
Stability in water
( pH=6.2,120
C
)
100
90
80
70
60
50
0 0.5 1 1.5 2
(hrs)
E
n
l
i
t
e
n

Stability in beverage
(
pH=3.6,Room temperature
)
100
90
80
70
60
50
0 5 10
(months)
E
n
l
i
t
e
n

Stability in polyethylene
bag
100
80
60
40
20
0
0 5 10
(years)
E
n
l
i
t
e
n

Enliten Water Content

8
Ef fect From Ot her I ngredi ent s
Bitterness
Bitterness
0.2% Citric Acid
1.0% Salt
Enliten with Citric Acid Enliten
Enliten with Salt Enliten
9
Richness
Richness
E
f fect From Cof fee / Tea
Enliten
Coffee
10
8
6
4
2
0
0 0.04 0.02 0.08 0.16 0.32
(%)
E
v
a
l
u
a
t
i
o
n
Quality of taste Intensity of sweetness Intensity of bittemess
Tea
8
6
4
2
0
0 0.04
Enliten
Quality of taste Intensity of sweetness Intensity of bittemess
0.02 0.08 0.16 0.32
(%)
E
v
a
l
u
a
t
i
o
n
10
Over the l ast 40 years,vari ous
i nt er nat i onal i nst i t ut i ons have
pr oven t he s af et y of St evi a
sweeteners and Rebaudioside A.
The demand of sweeteners has
s p r e a d w i t h i n A s i a n
countries,along with other Latin
Amer i can count r i es. I n June
2007, JECFA (Joi nt FAO/ WHO
Ex per t Commi t t ee on Food
Addi t i ves) , t he i nt er nat i onal
a u t h o r i t y o n f o o d s a f e t y,
e s t a b l i s h e d t h e f i n a l
speci f i cati ons for Stevi a and a
final ADI was established in 2008.
I n t he Uni t ed St at es, St evi a
sweeteners have been approved
as GRAS and a final EU approval
was gi ven i n November 2011.
Enl i t ens except i onal l y hi gh
pur i t y speci f i cat i ons exceed
i nt er nat i onal st andar ds and
guarantees product and heal th
s af et y, as wel l as c us t omer
satisfaction at every step of the
process.
The Safety of Enl i ten
11
12
About us
Our products and service are geared to your
very own specific requirements.
We provide flexible, individual solutions for the
needs of your products.
If you have any questions,
please contact us via e-mail or fax.
Addr ess : 1- 19- 18 I NADAUEMACHI , HI GASHI
OSAKA,OSAKA 577-0002, JAPAN
TEL : +81(0)6-6744-8877
FAX : +81(0)6-6744-8777
eMail : stevia@morita-stevia.com
Web : http//:www.morita-stevia.com
MORITA KAGAKU KOGYO CO., LTD.
Morita Kagaku Kogyo Co.,LTD