date:Oct 30, 2012
oup of sweetener ingredients derived from naturally occurring glycosides in the stevia plant. Compared to sugar, relative sweetness of these glycosides varies, as does flavor.
All of the steviol glycosides, and in fact many high-potency sweeteners (both natural and synthetic), have some degree of bitterness associated with their flavor profiles, says Deis.
Rebaudioside A (reb A) is about 400 times sweeter than sugar. It is one of the least bitter steviol glycosides, but still has a flavor prof