Stevia

Stevia is a sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana. The active compounds of stevia are steviol glycosides (mainly stevioside and rebaudioside), which have up to 150 times the sweetness of sugar, are heat-stable, pH-stable, and not fermentable. Stevia's taste has a slower onset and longer duration than that of sugar, and some of its extracts may have a bitter or licorice-like aftertaste at high concentrations. The legal status of stevia as a food additive or dietary supplement varies from country to country. USES: Mixed with other sweeteners: Enhances the taste and pleasantness when used with other sweeteners such as sucrose, glucose or fructose. It is suitable in replacing 40-60% of sucrose used in food products. Biscuits and Cookies Stevia can preserve the crispiness and crunchiness of cookies and biscuits when use in place of sugar. Preserved Food It’s large molecular weight makes it less likely to be absorbed into preserved or canned food. This helps to retain the original taste and freshness of the food. It also prevents the stickiness and fermentation normally caused by sucrose. Chewing Gum Provides a long and lingering sweetness, great for the production of sugarless gums. Sauce products Harmonises very well with salt to give it a deeper variety of taste. It can maintain a pleasant colour even when cooked in high heat. Feedstuff Known to improve the palatability of animal feeds, thereby reducing feeding times and improving the appetite of livestocks.