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Steviol Glycoside Sweetener Best Practices and Analytical Procedures

Stevia Rebaudiana is a plant native to Paraguay. The sweet tasting components of the Stevia plant, called Steviol Glycosides, are approximately 200 to 300 times sweeter than sucrose and can be isolated and purified by various methods. Identical Steviol Glycosides can also be produced through enzymatic or fermentation processes. Analytical guidelines and best practices for beverage uses of Steviol Glycosides are published in this reference guide.