Stevia – sweeter than sugar but not only

Abstract

What is stevia? Stevia is an intense natural sweetener and sugar substitute obtained from the leaves of the Stevia rebaudiana (Bertoni) plant, native to Paraguay and

Brazil. It contains active com- pounds collectively called steviol

glycosides (primarily stevioside and rebaudioside) which show approximately 50 to 300 greater

sweetness to that of sugar. More- over, steviol glycosides are heat

stable, pH stable and are non- fermentable. It is shown that the

human body is not able to me- tabolize glycosides included in

stevia making it a “zero-calorie”

non-nutritive sweetener. Re- garding taste of stevia, it pres- ents with a slower onset and a

longer duration with compari- son to that of sugar. Additionally,

at greater concentrations some of its extracts leave a particular

aftertaste expressed as licorice- like or bitter. The primary usage

of stevia is linked to foods and beverages with reduced sugar and calorie amounts.