date:Oct 30, 2012
it is more neutral than stevia, though it is sometimes described as having a slight note of melon rind.
Besides cost, label claims and nutritional panel targets should be considered. Its important to explore what sweetener types work best for each flavor profile and application. Marie Cummings, manager, food applications and product development, David Michael Co., gives a final point worth remembering: If any sugar or fructose is permitted to meet the nutritional requirements, even at low perc