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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 sugar. 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.

Example Applications of Stevia

  • Carbonated Beverages
  • Dairy
  • Juice Drinks
  • Bakery Products
  • Pharmaceutical Products
  • Protein Phakes

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