date:Oct 23, 2012
sweetness, and combinations can attenuate any off-flavors or bitterness.
Stevia extracts partner well with polyols, especially in systems where removing sugar can affect texture, as well as taste. Erythritol, at approximately half the sweetness of sugar, gets a flavor boost from stevia, while masking potential off-notes and lingering sweetness, and providing bulk replacement. Similarly, the combination of stevia and isomalt yields a distinct sugarlike taste and mouthfeel.
Stevia is also findi