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

    known the sweet power of the Stevia plant and used its leaves 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

    for the f i rs t t ime in the wor ld . Made by extract ing and ref in ing 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 to the same commitment, passion and constant pursuit for

    innovation, Morita Kagaku Kogyo is proud to present for the first time a

    produc t o f incomparab le pur i ty and tas te , the on ly 100% natura l

    high-intensity sweetener Enliten.

    *The sweet components of the Stevia leaf are collectively called Steviol glycosides a

    major components are Stevioside, Rebaudioside A, Rebaudioside C and Dulcoside A.

    Hi st o r y & B asic Fa c t s

    1

    STEVIA :Th e N aturalW ay

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    A t a Glance100% natural

    Healthy

    Non-caloric

    Non-cariogenic

    Ideal for diabetics

    Pure sweet taste

    High sweetness intensityEnlitenis 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

    bit terness and aftertaste, which can

    actually limit their use. With Enliten,we

    have found the solution to this problem.

    Not only is the unwanted b i t terness

    significantly softened but a fast-actingsweetness has taken its place. How is

    th is poss ib le? S imply by c reat ing a

    s w e e t e n e r t h a t c o n t a i n s o n l y t h e

    swee tes t componen t o f t he S tev ia

    leaf,Rebaudioside A.

    2

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    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 thatmakes it different from others.

    Enliten gives a very close

    p r o f i l e t o s u g a r w i t h i t s

    fas t -ac t ing h igh in tens i ty

    sweetness and much reduced

    bitterness and aftertaste in

    c o m p a r i s o n t o o t h e r

    sweeteners.

    Sensory Evalution

    Intensity

    Equivalent to 3% of Sugar

    2 Time(sec)

    Sugar

    Acesulfame K

    Enliten

    Sucralose Traditional STEVIA

    Aspartame Neotame

    3

    Technical Data : Time-Intensity Profile

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    The Intensity of sweetness

    is important for a sweetenerbut balance is essential for

    its quality. Enliten has a

    mild, balanced sweetness

    that cannot be compared with

    other Stevia sweeteners.

    Qual ity of Sweetness

    Bitterness, aftertaste, heaviness,

    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

    AstringencyPungency

    Not refreshing

    Has no mildness

    Has no depth of taste

    -3

    -2

    -1

    0

    1

    -3

    -2

    -1

    0

    1

    2

    3

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    High-intensity natural sweetness with no calories

    Due to i ts intense sweetness, the amount

    required to achieve the desired level ofsweetness is reduced. In addition, this

    makes Enliten virtually non-caloric,

    opening the way for a completely new

    category of products. Innovation and

    reposit ioning is now possible through

    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

    SugarEnliten

    Amount Intensity(%)(%) (times)

    5

    6

    0.0370

    0.0667

    135

    90

    SugarEnliten

    Amount Intensity(%)(%) (times)

    The intensity of sweetness varies depending onthe 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

    Enliten

    Sugar(%)

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    Enliten and Ar tif icial Sweeteners

    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

    Acesul fame K(%)

    Enliten

    0.005

    0.01

    0.03

    0.00138

    0.0045

    0.018

    3.62

    2.22

    1.67

    0.05 0.03 1.67

    Aspar tame Enliten

    Amount Intensit y(%)(%) (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

    Acesulf ame K Enliten

    Amount Intensit y(%)(%) (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 Intensit y(%)(%) (times)

    0.03

    0.04

    0.02

    0.01

    0

    0 0.020.01 0.03 0.04 0.05

    Aspartame(%)

    Enliten

    Enliten

    0.025

    0.02

    0.015

    0.01

    0.005

    0

    0 0.002 0.004 0.006 0.008 0.01

    Sucralose(%)

    Enliten

    0.07

    0.06

    0.05

    0.04

    0.02

    0.03

    0.01

    0

    2 4 5

    Fructose(%)

    104

    91

    Enliten

    0.035

    0.03

    0.025

    0.02

    0.01

    0.015

    0.005

    0

    2 64 8

    HFCS(%)

    330

    660

    189

    490

    240

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    Stabil i tyEnliten demostrates remarkable tolerance in heat and

    ac id and remains abso lu te ly s tab le in foods andbeverages 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

    nliten

    Stability in acid (Water,100C)

    100

    90

    80

    70

    60

    500 1 2 3 4

    (weeks)

    Enliten

    pH=5pH=3 pH=4

    7

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    Stability in water (pH=6.2,120C)

    100

    90

    80

    70

    60

    50

    0 0.5 1 1.5 2(hrs)

    E

    nliten

    Stability in beverage (pH=3.6,Room temperature)

    100

    90

    80

    70

    60

    50

    0 5 10(months)

    Enliten

    Stability in polyethylene bag

    100

    80

    60

    40

    20

    00 5 10

    (years)

    Enliten

    Enliten Water Content

    8

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    Ef fect From Other Ingredients

    Bitterness

    Bitterness

    0.2% Citric Acid

    1.0% Salt

    Enliten with Citric AcidEnliten

    Enliten with SaltEnliten

    9

    Richness

    Richness

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    Ef fect From Cof fee / Tea

    Enliten

    Coffee

    10

    8

    6

    4

    2

    0

    0 0.040.02 0.08 0.16 0.32(%)

    Evalua

    tion

    Quality of tasteIntensity of sweetness Intensity of bittemess

    Tea

    8

    6

    4

    2

    0

    0 0.04

    Enliten

    Quality of tasteIntensity of sweetness Intensity of bittemess

    0.02 0.08 0.16 0.32(%)

    Evaluation

    10

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    Over the last 40 years,various

    international institutions havep ro v e n t h e s a fe t y o f S te v i 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 ican count r ies. In June

    2007, JECFA (Joint FAO/WHO

    E x p e r t C o m m i t t e e o n F o o d

    Add i t i ves) , t he in te r na t i ona l

    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

    specifications for Stevia and a

    final ADI was established in 2008.

    I n t h e U n i t e d S ta te s ,S te v i a

    sweeteners have been approved

    as GRAS and a final EU approval

    was given in November 2011.

    Enlitens exceptionally high

    pur i ty spec i f i ca t ions exceed

    in te rna t iona l s tanda rds and

    guarantees product and health

    s a f e t y , a s w e l l a s c u s t o m e r

    satisfaction at every step of the

    process.

    The Safety of Enliten

    11

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    About usOur 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.

    Address : 1-19-18 INADAUEMACHI , HIGASHI

    OSAKA,OSAKA 577-0002, JAPAN

    TEL : +81(0)6-6744-8877

    FAX : +81(0)6-6744-8777

    eMail : [email protected]

    Web : http//:www.morita-stevia.com

    MORITA KAGAKU KOGYO CO., LTD.

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    Morita Kagaku Kogyo Co.,LTD