Several of these glycosides have the property of intense sweetness. Stevia contains a molecule know as stevioside that is three hundred times sweeter than sugar and has an excellent safety profile.
Stevia rebaudiana has long been sued bu indigenous peoples for sweetening drinks and was the chosen sweetener for coffee and tea in Paraguay and southern Brazil long before sugar became popular.
Stevia is used around the world for its incredible sweetening properties. Purified stevia extracts have along history of use as sweeteners in some countries whereas regulatory approval of sterol glycosides in Europe, the USA Australia, and New Zealand has been relatively recent.
Stevia is a natural sweetener with no aftertaste. It is non fattening and full of many needed vitamins an minerals. Recipes call for 2 tablespoons of the powder to substitute for 1 cup of sugar.
The major sweet components of sterol glycoside preparations are stevioside and rebaudioside A. Other sterol glycosides include rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, dulcoside A, rubusoside and steviolbioside, which are generally present at levels lower than stevioside or rebaudioside.
Properties of stevia
Stevia rebaudiana has long been sued bu indigenous peoples for sweetening drinks and was the chosen sweetener for coffee and tea in Paraguay and southern Brazil long before sugar became popular.
Stevia is used around the world for its incredible sweetening properties. Purified stevia extracts have along history of use as sweeteners in some countries whereas regulatory approval of sterol glycosides in Europe, the USA Australia, and New Zealand has been relatively recent.
Stevia is a natural sweetener with no aftertaste. It is non fattening and full of many needed vitamins an minerals. Recipes call for 2 tablespoons of the powder to substitute for 1 cup of sugar.
The major sweet components of sterol glycoside preparations are stevioside and rebaudioside A. Other sterol glycosides include rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, dulcoside A, rubusoside and steviolbioside, which are generally present at levels lower than stevioside or rebaudioside.
Properties of stevia
