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Stevia (/ ˈ s t iː v i ə, ˈ s t ɛ v i ə /) [1] [2] is a sweet sugar substitute that is about 50 to 300 times sweeter than sugar. [3] It is extracted from the leaves of Stevia rebaudiana, a plant native to areas of Paraguay and Brazil. [4] [5] The active compounds in stevia are steviol glycosides (mainly stevioside and rebaudioside).
Stevia rebaudiana is a plant species in the genus Stevia of the family Asteraceae. It is commonly known as candyleaf, sweetleaf or sugarleaf. [1] [2] It is a small seasonal plant which grows to a height of 30–60 centimetres (1–2 feet). [2] It has elongated leaves that grow along the stems and are lined up against each other.
Rebaudioside A (sometimes shortened to "Reb A") is a steviol glycoside from the leaves of Stevia rebaudiana that is 240 times sweeter than sugar. [2] Rebaudioside A is the sweetest and most stable steviol glycoside, and is less bitter than stevioside. [3] Stevia leaves contain 9.1% stevioside and 3.8% rebaudioside A. [3]
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When stevia first hit the U.S. market in 2008, many in the nutritional community were over the moon about the health potential of this new sugar substitute. There was finally a “natural” sugar ...
21. Cakes. Cakes adorned with delicate frostings or fillings, such as whipped cream or fruit compotes, can undergo unfavorable changes when frozen.
Specifically, their molecules can be viewed as a steviol molecule, with its carboxyl hydrogen atom replaced by a glucose molecule to form an ester, and a hydroxyl hydrogen with combinations of glucose and rhamnose to form an acetal. The steviol glycosides found in S. rebaudiana leaves, and their dry weight percentage, include: Stevioside (5–10%)
Grated Cheese. Throwing a bag of grated cheese in the freezer just feels … wrong. But multiple Redditors say that shredded cheese fares better than blocks or slices.