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| Steveoside |
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Stevioside is an active principle glycosides, is responsible for the sweet taste of the leaves of the Stevia plant (Stevia rebaudiana ). It is white powder ,odorless or slight characteristic odor , soluble in water and ethanol. Its Chemical Formula is 13-[(2-O-β–D-glucopyranosyl-β–D-glucopyranosyl) oxy] kaur-16-en-18-oic acid β-D-glucopyranosyl ester and molecular formula is C38H60O18 .
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| These compounds range in sweetness from 40 to 300 times sweeter than sucrose. Stevia is sugarless, calorie free and a plaque retardant that is reportedly suitable for diabetics as it does not impact blood sugar levels. |
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| Stevioside is extracted from the leaves of Stevia Rebaudiana. |
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| Stevia Rebaudiana is a small plant native to Paraguay and Brazil. It was discovered in 1887 by a South American scientist named Antonio Bertoni who learned of the herb from the Guarani Paraguayan Indians. Stevia was known locally as Caa'-ehe or Kaa'-he-e which means "sweet herb" or "honeyleaf." |
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| Stevia rebaudiana is a small perennial growing up to 65-80 cm tall, with sessile, oppositely arranged leaves. |
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| Different species of Stevia contain several potential sweetening compounds, with Stevia rebaudiana being the sweetest of all. Stevia is a semi-humid subtropical plant that can be grown easily like any other vegetable crop even in the kitchen garden. The soil should be in the pH range of 6.5- 7.5; well-drained red soil and sandy loam soil. |
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