Stevia powder concentrate is available by the ounce or the pound with the highest levels of rebaudiosides a*, or steviosides*, and without any fillers or additives, other than 10% calcium powder which is tasteless. So if it’s available, why is it challenging to find stevia concentrated powder (even at the best health stores) without an aftertaste?
The size of a sesame seed equals taste of 1 tsp sugar. Stevia Conversion Chart
Measure: 2 oz pouch ($20.95 Free S/H) concentrated stevia powder = 3000 svgs
While it’s true that some companies want to stretch the stevia dollar and use a filler or cut that does have an aftertaste, even in concentrate form, it’s also true that stevia concentrate lasts a very long time so it’s not a weekly, or even a monthly purchase. For most of us, we purchase stevia concentrate powder perhaps twice, or maybe three times a year.
A consumable product usually means repeat sales for the seller (a good example would be sugar, cereal, etc), which is a very compelling reason that we find stevia cut with two or more fillers, and offered up in equal proportions to sugar. However in this instance, we can’t totally blame the food manufacturers, because most consumers want a teaspoon of stevia to be the same as a teaspoon of sugar (for simple measuring), and that cannot happen without adding fillers to extend the product. Consequently the fillers could be the biggest reason for an aftertaste.
Liquid stevia is also available, which is stevia stored in a citric acid or other additive, and that in and by itself does alters the product and could change the taste. Moreover, from a pH perspective, it’s all around healthier to use the stevia powder concentrate (without an aftertaste) primarily so that you know what you are ingesting.
As we become more and more educated about stevia, we want the real stuff without fillers, and we’re learning how to use it. The learning curve of how to use stevia powder concentrate is simple once you know the basic conversion measurements.
- 300 times sweeter than sugar
- Pure premium quality Stevia extract
- Zero calories
- Zero carbs
- Zero glycemic index
- Safe for diabetics
*Stevioside & Rebaudioside Explained – together they are what make the stevia plant extract sweet!
Steviosides or steviol glycosides are responsible for the sweet taste of the leaves of the stevia plant. These compounds range in sweetness from 40 to 300 times sweeter than sucrose.They are heat-stable, pH-stable, and do not ferment.They also do not induce a glycemic response when ingested, making them attractive as natural sweeteners to diabetics and others on carbohydrate-controlled diets.
Rebaudioside A has the least bitterness of all the sweet compounds in the stevia plant. To produce rebaudioside A commercially, stevia plants are dried and subjected to a water extraction process. This crude extract contains about 50% rebaudioside A and is refined using ethanol, methanol, crystallization and separation technologies to separate the various glycoside molecules in the extract. This allows the manufacturer to isolate pure rebaudioside A.