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A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie (non-nutritive) [2] or low-calorie sweetener. Sugar substitute products are commercially available in various forms, such as small pills, powders and packets.
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 .
They also occur in the related species S. phlebophylla (but in no other species of Stevia) and in the plant Rubus chingii . [1] Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, [2] although there is some disagreement in the technical literature about these numbers.
Find out how it actually stands up as a sugar substitute. For premium support please call: 800-290-4726 more ways to reach us
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 ...
According to Bapton, sugar and salt technically never expire. But some of the ingredients added to salt, like iodine, can start to break down, so try to use it within 5 years.
Stevia rebaudiana has been used over centuries by the Guaraní people of Brazil and Paraguay, who called it ka'a he'ẽ ("sweet herb"), to sweeten the local yerba mate tea, as medicine, and as a "sweet treat". [11] In 1899, botanist Moisés Santiago Bertoni first described the plant as growing in eastern Paraguay, and observed its sweet taste. [12]
A dash of baking soda increases the Maillard reaction (a.k.a. the chemical process that creates a golden exterior) in recipes like zucchini bread and sugar cookies.