Glycosides are molecules that contain glucose residues bound to other nonsugar substances called aglycones (molecules with other sugars are polysaccharides). Preliminary experiments concluded that the tongue's taste receptors respond to glycosides and transduce the sweet sensation and lingering bitt Read More

Stevia (/ˈstiːviə, ˈstɛviə/)[1][2] is a natural sweetener and sugar substitute derived from the leaves of the stevia plant native to Paraguay and Brazil. [3]The active compound is stevioside (mainly stevioside and rebaudioside),[4]: ‰54‰, its sweetness is about 50 to 300 times that of sugar,[5] heat Read More

In the early 1970s, sweeteners such as cyclamate and saccharin were gradually reduced or removed from Coca-Cola's variant formulations. Therefore, Japan began to use stevia as a substitute, and the aqueous extract of its leaves produces purified stevioside, which was developed as a sweetener. In 197 Read More