Stevioside ranges in sweetness from **0 to **0 times sweeter than sucrose. Under high concentration conditions it has a slightly bitter taste. The compound is heat-stable, pH-stable, and does not ferment. It does not participate in the Maillard reaction and retains its white color when heated. It is a perfect substitute for sugar in making low-calorie or sugar-free food for diabetes patients, weight conscious people and children (to prevent dental cavities).

It is suitbale for soft drinks, fruit juice, confectionery, baked products, condiments and ice creams and all other food that needs sugar. It is more cost-effective than using sugar for the food industry. Better effect can be achieved when used with sugar.

Please contact us for the guide of use of stevioside in food production.