Stevia is different from other artificial sweeteners in that it does not break up at high temperatures and means that you can use it comfortably for baking and cooking and not only for adding to beverages. This one quality makes it attractive for use in kitchens that could soon become sugar-free zones. Stevia is very stable even at high temperatures, and as per results available from various studies, it is stable up to temperatures of 200o Celsius or 392o Fahrenheit. Also, Stevia does not ferment and has a stable pH. Now you understand why there is so much demand for Stevia in bakeries as well as with soda makers who can reap the health benefits of the sugar substitute.
Stevia is not only different from sugar in its calorie content and sweetness – it is zero calories and 200 to 300 times sweeter than sugar, but also in some other properties that are important for cooking and baking. Sugar has features that help to add color, aroma, moisture, and volume to food besides helping in caramelization but these are absent in Stevia. Therefore, when using best Stevia products as a “sugar substitute,” you have to use some bulk ingredient or as a thickener.
Less is more when using Stevia
Since Stevia is very, very sweet, you have to be cautious in working out the quantity that would be ideal for replacing sugar in any recipe. Ascertaining the right amount of Stevia is essential not only for sweetness but also for managing the slightly bitter aftertaste that you have to cope. Make changes in the recipe prepared initially with sugar in mind and made suitable adjustments so that the sweetness level remains unaffected due to the introduction of Stevia in place of sugar. By thumb rule, a packet of powder stevia is equivalent to two teaspoons of sugar, but this can vary according to brands and the form in which Stevia is available.
Keep the bitter taste within limits
Be careful in using Stevia as it can leave a bitter aftertaste if the quantity is not right. Learn the art of balancing the bitter taste with sweetness to arrive at the correct quantity of Stevia for any particular recipe. Doing it by trial and error is the only way to ascertain what would be right. One way of controlling bitterness is to use some stable sweeteners like honey, corn syrup or fruit juice with Stevia. Try out different brands to know which one works best for you.
Stevia in powder form is suitable for confectioneries and bakery because of its textural properties that resemble sugar. Liquid Stevia concentrate is ideal for use in moist dishes like stews, soups, and sauces.
You can search the internet to select a brand that has the right things to offer. Refer to the online reviews of various brands of Stevia that helps to compare brands and choose the one that would do complete justice to your decision of using the product with confidence.
Thank you,
Glenda, Charlie and David Cates
