date:Oct 30, 2012
ltivar, lot-to-lot consistency is assured. This is important, because once the finished products flavor is developed, food manufacturers dont want to reformulate to adjust for off flavors, sweetness intensity or overall taste profiles that can change if different stevia varieties are used or if extracts are sourced from several locations.
There is no particular component of stevia contributing bitterness, says Deis. The science of bitterness taste receptors is less understood than that of sweet