date:Oct 23, 2012
power comes from a family of compounds called steviol glycosidessugar molecules (glucose, rhamanose and/or xylose) connected in varying numbers and configurations around a steviol core. The several known steviol glycosides provide variations in taste profiles and sweetness levels from 50 to 400 times that of sucrose. The most prominent steviol glycosides in stevia leaves are stevioside and rebaudioside A (reb A). And, while stevioside is the most predominant, at approximately 9%, an additional