by bill barber
Plant Extract Sweetener about Stevia。We must have a question that what is Stevia?
Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family, native to subtropical and tropical regions from western North America to South America.
Plant extract of stevia is a fairly unassuming perennial shrub of the Compositae family, native to the northern regions of Paraguay. It has now been grown commercially in Brazil, Paraguay, Uruguay, Central America, the United States, Israel, Thailand, England, Russia and China.
Plant extract species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia’s taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.
Stevia and its extracts have captured over 40% of the Japanese market. Major multinational food companies like Coca Cola and Beatrice foods, convinced of its safety, use stevia extracts to sweeten foods for sale in Japan, Brazil, and other countries where it is approved.
How does stevia taste? Well, to find out, I did my own semi-scientific stevia taste test. My results agree with the general consensus that stevia, when compared to sugar, takes longer for the “sweet” flavor to kick in and the sweet flavor lasts longer.
Speaking of safety tests, the acceptance of stevia extract as a sweetener had its own string of controversies. However, with the help of food companies and natural food enthusiasts, the use of stevia plant extract as a sweetener may finally penetrate the US and European market in no time.
More good news for stevia came when a few studies (again, often sponsored by the industry) showed that stevia-derived sweeteners not only taste sweet, but also may help individuals improve insulin production (which in turn would help with diabetes) and even help with hypertension (high blood pressure). Of course, not enough is known about stevia’s effects to know whether this is indeed true, but you will see these studies frequently mentioned on stevia websites.
Stevia has many excellent properties. The body does not metabolize the sweet glycosides from the stevia leaf or any of its processed forms – so there is no caloric intake. Stevia doesn’t adversely affect blood glucose levels and may be used freely by diabetics.
Find More No More Diabetes For Japanese Articles