Stevia extract has several active components called steviol glycosides. These give stevia its sweetness. The stevia plant is part of the daisy family. Stevia is about 300 times sweeter than sugar, so little is used when it's added to foods or drinks to sweeten them. That's why it's considered a low-calorie sweetener, according to the U.S. Army Center for Health Promotion and Preventative Medicine.
Stevioside
Stevioside is one of two dominant steviol glycosides in stevia, according to the European Stevia Association, also referred to as Eustas. When stevioside makes up more than half of the total glycosides the stevia's taste is considered traditional, meaning it has a "liquorice" after-taste.
Rebaudioside A
Rebaudioside A is the other dominant steviol glycoside. When rebaudioside A makes up more than half of total glycosides, the taste is considered "improved" as the after-taste is reduced, advises Eustas. Steviol glycosides come from stevia leaves, according to Zibo Inchcape Industry, Inc.
Other Glycosides
Other glycosides in stevia generally make up less than 5 percent of total glycosides. These are steviolbioside, dulcoside B, and rebaudioside B, D, E, and F. The dulcoside and rebaudioside C are the major contributors to a bitter aftertaste, according to according to Zibo.
Member Comments