The stevia genus includes 240 species, of which only two of the top two species had sweet enough shoots to be considered, and the absolute winner of the two was rebaudiana!
It contains the highest amount of sweet-tasting steviol glycosides (about 15%).
The sweet taste of the plant is due to a so-called diterpene glycoside molecule, the metabolite of stevioside, steviol glycoside. This is a molecule 250-300 times sweeter than sugar, which can be cooked and baked because it retains its sweetness when exposed to heat. What's more, it can't be broken down by digestive enzymes, so it's practically not absorbed by your body, so it has zero caloric value.
It can also be used in foods with different pH levels, soft drinks or fermented dairy products, and can be used in anything that is "homemade", be it cakes, puddings, syrups, jams, preserves or yoghurt.
HASZNÁLAT (1 adag = 0)
Hideg és meleg italok és ételek édesítésére, sütéshez-főzéshez (198 fokig). Használd cukor helyett teához, kávéhoz, ételekbe-italokba ízlés szerint: 1 tabletta, 1 teáskanál cukornak felel meg.
TÁROLÁS
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