Unlike the other intense sweeteners, steviol glycosides offer the additional appeal that they are entirely of plant origin, just like sugar.

　　Steviol glycosides allow consumers to enjoy sweet taste without adding to the daily energy intake as they do not contain significant calories. High intensity sweeteners may be an effective aid in weight management when used in the diet as a substitute for added sugars. People with a rare genetic disease known as phenylketonuria (PKU) must control their phenylalanine intake from all sources, including aspartame: for them, steviol glycosides would be a phenylalanine-free sweetening option.

　　The use of Stevia leaves and their sweet contents (steviol glycosides) as a sweetener is simple and has various advantages over other types of sweeteners:

　　• It is a completely natural non-synthetic product;

　　• The leaves can be used in their natural state;

　　• Steviol glycoside (the sweetener) contains absolutely no calories;

　　• High sweetness, about 300 times sweeter than sugar;

　　• No aftertaste or bitterness at optimal dosage;

　　• Stable when heated up to 198 degrees Celsius, suitable for cooking and baking;

　　• High solubility, ideal for diverse food applications ;

　　• Stable in acidic and alkaline solution from PH3 to PH9;.

　　• Non fermentative;

　　• Flavor enhancing;

　　• Ideal, non-addictive sweetener for children;

　　• Tooth friendly (Non-cariogenic); • Low glycemic load, safe for diabetics • Can be mixed with other sweeteners with remarkable enhancing effects.

　　• Non toxic, no side effect, no existing or potential or hereditary harm to human body. Its safety has been officially confirmed by the following organizations:

　　(1) Food and Agriculture Organization (FAO)/World Health Organization (WHO) Joint Expert Committee on Food Additives (JECFA)

　　(2) European Food Safety Authority (EFSA)

　　(3) Food Standards Australia/New Zealand (FSANZ)

　　(4) French Agency for Food, Environmental, and Occupational Health & Safety (AFFSA)