Tag: Rebaudioside a

According to food science research, it's a common experience for people to perceive a bitter aftertaste when consuming stevia. This is because the plant-based sweetener contains compounds called steviol glycosides that can activate both sweet and bitter taste receptors on the tongue.

Steviol glycoside, the sweet compound in stevia, is up to 400 times sweeter than sugar and requires processing before being sold commercially. Given this, many people wonder: is stevia in the raw chemically processed? The simple answer is yes, the extract used in commercial products like Stevia In The Raw undergoes a multi-step purification process involving chemicals to isolate and refine the intensely sweet components from the plant's leaves.

Over 40% of the U.S. sweetener market in Japan is made up of stevia products, and yet most consumers are confused about the distinction between the whole plant, *Stevia rebaudiana*, and the refined sweetener found on grocery shelves. While the two are related, they are not the same product, differing significantly in composition, processing, and regulatory status.

High Reb A stevia is a highly refined extract of the *Stevia rebaudiana* plant, containing a minimum of 95% Rebaudioside A for a clean, sweet taste. This zero-calorie sweetener is an increasingly popular natural alternative to sugar and artificial sweeteners, offering intense sweetness without impacting blood sugar.

The stevia plant contains over 70 sweet-tasting compounds, with the key distinction being that these chemicals, called steviol glycosides, are extracted and purified from the raw stevia leaf. This process is what creates the calorie-free, high-intensity sweetener available on the market today.

Stevia is a zero-calorie, plant-based sweetener that has been used for centuries by indigenous people in South America. Today, while the core sweetening compounds come from the *Stevia rebaudiana* plant, the final products on store shelves are not always 100% plant-based due to modern manufacturing and formulation.

Stevia powder is derived from the leaves of the *Stevia rebaudiana* plant, an herbal shrub native to South America. While the leaves themselves can be used as a sweetener, the fine white powder found commercially is a highly refined extract of specific sweet-tasting compounds.

Stevia is a zero-calorie, plant-based sweetener that is hundreds of times sweeter than sugar, but it rarely appears as a simple, single ingredient on a label. For consumers watching their diet, it is crucial to understand what is stevia listed as in ingredients on food and beverage products.

While the Stevia rebaudiana plant has been used for centuries, commercially available stevia is a highly purified extract. Understanding the different types of stevia extract, which come from the plant's sweet components called steviol glycosides, is key to navigating the sweetener market. These compounds differ in their taste profile, purity, and sweetness intensity.

Stevia is a zero-calorie, plant-based sweetener that has been used by indigenous South American peoples for centuries. The commercial stevia used in the United States is made from highly purified extracts of the stevia leaf, specifically certain steviol glycosides.