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_rangeAug 25' 2017 / Australia
date_rangeAug 18' 2017 / Morocco
date_rangeAug 08' 2017 / India
date_rangeJul 30' 2017 / India