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Its taste has a slower onset and longer duration than that of sugar, and at high concentrations some of its extracts may have an aftertaste described as licorice-like or bitter. Stevia is used in sugar- and calorie-reduced food and beverage products as an alternative for variants with sugar. [8]
Molecular structure of stevioside. Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana and the main ingredients (or precursors) of many sweeteners marketed under the generic name stevia and several trade names.
(Specifically, it is sweetened with stevia leaf extract.) Other ingredients include carbonated water, natural flavors, tartaric acid and citric acid, plus caffeine, depending on the flavor.
7. Stevia extracts. Type: Novel sweetener (high intensity) Potential benefits: Stevia is a plant extract with little to no calories. It’s also much sweeter than sugar, so you need far less of it ...
The flowers are typically trimmed to improve the taste of the leaves. [3] Stevia is a tender perennial native to parts of Brazil and Paraguay having humid, wet environments. [2] [3] Stevia is widely grown for its leaves, from which extracts can be manufactured as sweetener products known generically as stevia and sold under various trade names. [4]
The hope was that stevia could aid weight loss efforts without sacrificing taste and would play a role in managing diabetes. When stevia first hit the U.S. market in 2008, many in the nutritional ...