Understanding Stevia's Taste Problem
Stevia is derived from the leaves of the Stevia rebaudiana plant, which contains over 40 different sweet compounds known as steviol glycosides. The issue for many consumers is that the most common and inexpensive of these, Rebaudioside A (Reb A), is responsible for the intense sweetness but also often activates bitter taste receptors on the tongue, resulting in the characteristic metallic or licorice aftertaste. Less refined versions that use more stevioside can have an even more pronounced bitterness.
To combat this, manufacturers use two primary strategies: refining the extract to isolate better-tasting glycosides and blending stevia with other ingredients to create a more sugar-like profile. These approaches are what separate a clean-tasting stevia product from one with a lingering, unpleasant flavor.
The Role of Rebaudioside M (Reb M)
Among the various steviol glycosides, Rebaudioside M, or Reb M, stands out as having a taste profile most closely resembling sugar. Reb M is less abundant in the stevia plant, making it more expensive to produce, which is why it is not found in all stevia products. However, its superior flavor, with minimal to no bitter aftertaste, is what brands highlight when advertising their premium, best-tasting products. Brands like Splenda Stevia often promote their use of high-purity stevia extracts that focus on these better-tasting components.
The Importance of Blending
Even with premium stevia extracts, a tiny amount of concentrated stevia is needed to replicate the sweetness of a large amount of sugar. This creates problems for measuring and can lack the bulk needed for baking. To solve this, manufacturers create blends using other zero-calorie ingredients, with erythritol being a very common and effective choice.
Erythritol is a sugar alcohol that provides bulk and has a clean, mild sweetness. When combined with high-quality stevia, it can create a 1:1 sugar replacement that measures and bakes more like traditional sugar. This blend masks any residual bitterness from the stevia and provides a familiar taste and mouthfeel, making it a popular option for those transitioning away from sugar. Another popular blending ingredient is monk fruit, which is another natural, zero-calorie sweetener often used alongside stevia.
Comparison of Popular Stevia Brands
To illustrate the differences, here is a comparison of common stevia brands and their approach to achieving a sugar-like taste.
| Feature | Truvia Original | Pure Via Stevia | Stevia in the Raw | Pyure Organic Stevia Blend |
|---|---|---|---|---|
| Primary Sweetener | Reb A & Erythritol | Reb A | Reb A | Steviol Glycosides & Erythritol |
| Taste Profile | Very sugar-like, thanks to erythritol. Minimized aftertaste. | Depends on purity, may have stronger aftertaste due to Reb A. | Standard stevia taste, often reported to have a licorice aftertaste. | Blended for a cleaner, sugar-like taste. Low aftertaste. |
| Bulking Agent | Erythritol | Dextrose/Maltodextrin | Dextrose/Maltodextrin | Erythritol |
| Best For | Everyday use, baking, and coffee where a sugar-like feel is desired. | Single-serving packet use in coffee or tea for a stronger stevia flavor. | Those who are accustomed to stevia's unique flavor profile. | Organic consumers and those who prioritize erythritol over other fillers. |
How to Find Your Preferred Stevia
Finding the right stevia depends on your personal taste sensitivity and how you plan to use it. If you are extremely sensitive to aftertastes, starting with a premium blend is your best bet. If you only need a little sweetness for a beverage and don't mind a subtle flavor, a pure extract might be sufficient.
- Read the Ingredient List: Look for products that list high-purity Rebaudioside M (Reb M) or mention that they use a blend with erythritol or monk fruit. Avoid products where dextrose or maltodextrin are the primary fillers if you are concerned about masking an off-flavor.
- Start with a Blend: A stevia-erythritol blend is the most reliable choice for a sugar-like experience. These products are often labeled as "baking blends" or designed for a 1:1 sugar replacement ratio.
- Test Different Forms: Liquid drops, tablets, and granulated powder all deliver stevia differently. Some people prefer drops for beverages, while powder is better for baking. Experimenting with different formats from a single brand can help you determine the best fit.
- Consider Organic: Some organic stevia products, like Pyure, focus on clean labels and minimal fillers, which can also influence the taste. They often opt for erythritol as their bulking agent.
Conclusion
While no stevia is a perfect chemical match for sucrose, selecting a product with premium ingredients can deliver a flavor remarkably close to sugar, minus the calories. The best bet for most people is to choose a stevia blended with erythritol, particularly one that utilizes high-purity Reb M. This combination effectively minimizes the bitter aftertaste traditionally associated with stevia, providing a clean, sweet flavor that works well in a variety of foods and beverages. Ultimately, finding the best-tasting stevia requires a little research into the specific type of extract and the fillers used, but the effort is worthwhile for a truly satisfying sweet experience.
A note on sweeteners
Different individuals have varying sensitivities to the taste compounds in stevia. A particular product that one person loves might still have an aftertaste for another. Personal taste testing is often the final and most reliable method for finding your favorite brand. For more information on stevia's properties and processing, see this detailed resource from the Stevia Institute at Ingredion.
