Stevia is an herb from the Asteraceae stevia (or stevia) new natural sweetener fine mentioning, but in South America to use stevia as a sugar substitute herbs and has hundreds of years of history. It has a high-intensity, low energy features, its sweetness is 200-300 times that of sucrose, sucrose thermal value is only 1/300. International sweetener industry data show that stevia has been widely used in food production in Asia, South America and the United States. China is one of the world's leading producer of stevia. Usage: can completely replace sugar, lower costs, and better taste quality; widely used in food, beverage, salted products, household chemicals, pharmaceuticals, health care products, wine, cosmetics and other industries. Long-term consumption of fat people is not easy, especially suitable for obesity, diabetes, high blood pressure, a small few patients with eating disorders, such as dental caries, safe. Domestic and pharmacological experiments show that stevia non-carcinogenic food, non-toxic, no side effects. After acute, subacute and slow animal tests, were not found any problems. Physical and chemical stability, non-fermented, and therefore prolong the shelf life of products than sucrose. Stevia sweetness, and lasted a long time, without browning, very favorable to keep drinks, food color.