Steviol Glycoside
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The steviol glycosides are responsible for the sweet taste of the leaves of the stevia plant (Stevia rebaudiana Bertoni). 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.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786130945503
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786130945503
- Format Fachbuch
- Titel Steviol Glycoside
- Herausgeber Betascript Publishing
- Anzahl Seiten 80
- Genre Biologie
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