date:Jul 16, 2012
ponents in the stevia leaf rather than just Reb A, as was the case in the US three years ago.
Hecker said:Theres two things happening concurrently: There is recognition that there are limitations in Reb A, and theres a lot going on in the stevia leafWeve mined the leaf.
Reb A purity is really the old way of thinking. People are interested in how the different glycosides work together in particular applications. All of these glycosides have different taste profiles. They have different sweetne