date:Oct 30, 2012
a. Weve done studies here where weve ratcheted up the levels to get to the point where its too sweet, Davidson says. You cant do that. When you get to the point where its ostensibly too sweet, then you find out that its too bitter as well.
Rather than working to enhance the sweetness of stevia, his company has worked to modify bitterness.
Monk fruit sweeteners, extracted from the fruit of Straia grosvenori, are another naturally derived high-intensity option with 150 to 200 times the sweetness