The green leaves of this plant contain large amounts up to 5% of dry weight of stevioside, a sweeter estimated to be 300 times as sweet as table sugar.
Stevia extracts are generally shelf stable. In carbonated beverages, there is no reported degradation over 5 months at 22 °C or lower.
Japan started using stevia commercially by 1970s. In Japan, stevia used commercially in soft drinks, for example in Coca-Cola. It also used in foods such as candy, juices, frozen desserts, low calorie foods and baked goods. Stevia even added to chewing gum.
Stevia is completely free of calories and carbohydrates, plus it’s zero on the glycemic index, which means that it will not spike the blood sugar the way white refined sugar does.
FDA has not approved the use of stevia as a sweetener in United States. It is legally available in the United States but only in its limited form as a dietary supplement. Stevia is the perfect sweetener for people with diabetes or hypoglycemia because it does not cause blood glucose levels to fluctuate.
Stevia has a long history of safe and therapeutic use as an herbal sweetener and as an antifungal, anti inflammatory and antibiotic agent.
Stevia in softdrink
