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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. [4] [5] The active compounds in stevia are steviol glycosides (mainly stevioside and rebaudioside).
Sugar substitute products are commercially available in various forms, such as small pills, powders and packets. Common sugar substitutes include aspartame, monk fruit extract, saccharin, sucralose, stevia, acesulfame potassium (ace-K) and cyclamate. These sweeteners are a fundamental ingredient in diet drinks to sweeten them without adding ...
Stevia is widely grown for its leaves, from which extracts can be manufactured as sweetener products known generically as stevia and sold under various trade names. [4] The chemical compounds that produce its sweetness are various steviol glycosides (mainly stevioside and rebaudioside ), which have 200–300 times the sweetness of sugar.
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 ...
These include stevia, a sugar substitute with zero calories which comes from a plant grown in South America. It tastes 200 to 400 times sweeter than table sugar, per the FDA.
Sugar substitutes fall into three main categories: artificial sweeteners, sugar alcohols and other low-calorie sweeteners. ... For example, allulose is 0.7 times as sweet as sugar, while stevia is ...
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