Stevia

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Related to Rebiana: Erythritol, stevia

Stevia

(stē′vē-ă) [NL]
A genus of shrubs native to South America. A noncaloric sugar substitute is made from plants of this genus.
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01% intakes from highest to lowest were rebiana > stevia > saccharin, but at 0.
1989); Giarabub, Haret El Hafun, Oasis El Talaab, Rebiana, Al Awaynat, Al Barkat, Al Ghrayah, Al Qatrun, Al Sbitat, Al Zighan, Awbari, Bani Hilal, Bint Bayyah, Fungal, Ghat, Ghodwa, Hammera Idri, Majduh, Marhaba, Murzuq, Samnu, Sebha, Sidi Ali, Tamanhent, Traghan, Zizaw, Zuwaylah (Usmani 2008); W.
The partnership between Cargill and The Coca-Cola Company will combine the power to offer rebiana to sweeten a variety of foods and beverages for consumers around the world to enjoy, including tea and coffee products.
The Rebiana announcement could encourage other companies to look more seriously at stevia.
Made from components of the stevia leaf, Truvia rebiana was introduced in 2008.
TRUVIA[TM] natural sweetener is a great-tasting, natural, zero-calorie product, made from rebiana, the best-tasting part of the stevia leaf.
The companies will discuss findings from an independent scientific study that helps establish the safety of rebiana.
The difference with Truvia, according to a Cargill press release, is rebiana, the best-tasting part of the stevia plant.
In response to strong consumer demand for a natural, zero-calorie way to sweeten foods and beverages, Cargill today introduced TRUVIA[TM] brand (pronounced Tru-VEE-a) natural sweetener, a great-tasting, zero-calorie sweetener made from rebiana, the best-tasting part of the stevia leaf.
Beginning in 2004, Cargill, Minneapolis, MN, commissioned a rigorous safety evaluation program for rebiana in consultation with leading scientists.
Research published electronically today in the peer-reviewed scientific journal Food and Chemical Toxicology clearly establishes the safety of rebiana (common or usual name for high-purity Rebaudioside A from stevia) for general use to sweeten foods and beverages, according to experts at Cargill and The Coca-Cola Company.
Research recently published in the peer-reviewed, scientific journal Food & Chemical Toxicology also establishes the safety of rebiana for use as a natural, zero-calorie sweetener in food and beverages.