The steviol glycosides are responsible for the sweet taste of the leaves of the stevia plant (Stevia rebaudiana Bertoni). These compounds range in sweetness from 40 to 300 times sweeter than sucrose.They are heat-stable, pH-stable, and do not ferment.They also do not induce a glycemic response when ingested, making them attractive as natural sweeteners to diabetics and others on carbohydrate-controlled diets.
date_rangeMay 10' 2017 / Lebanon
date_rangeMay 09' 2017 / Lebanon
date_rangeApr 13' 2017 / India
date_rangeApr 11' 2017 / India