What is HG Stevia?

Stevia is a sugar substitute derived from the leaves of the species Stevia rebaudiana, native to Brazil & Paraguay.

The active compounds are steviol glycosides, which are 30 to 300 times the sweetness of cane sugar.

Stevia is a white powder, freely soluble in water, yet insoluble in oils. It is heat-stable, pH-stable, & not fermentable.

Origin:

In 1899, Swiss botanist Moises Santiago Bertoni, while conducting research in eastern Paraguay, first described the plant and its taste in detail.

In 1931, two French chemist Bridel and Lavielle isolated the glycosides that give Stevia its sweet taste.

Historical use:

The plant Stevia rebaudiana has been used for more than 1,500 years by the Guarani peoples of South America, who called it ka'a he'e ("sweet herb"). .
Stevia is produced by drying stevia leaves and extracting the water. It is a fine powder that dissolves quickly, making it easily to add to beverages. Stevia is safe for diabetics and can help control blood sugar levels. It is recommended for those with keto, low-carb, and gluten-free diets.
The leaves have been used traditionally in both Brazil and Paraguay to sweeten local teas and medicines, and as a "sweet treat".
The active compounds are steviol glycosides (mainly stevioside and rebaudioside), which have 30 to 300 times the sweetness of sugar.
In the United States, high-purity stevia glycoside extracts have been generally recognized as safe (GRAS) since 2008, and are allowed in food products.

Applications

Allulose can be used in a broad array of products, including:

table-top sweeteners
beverages
bakery
sauces and syrups
cereals
frozen dessert
dairy and yogurt
fillings and frostings
puddings and gelatins

Is Allulose Safe?

The official FDA answer to this question is yes, allulose is a safe sweetener. In fact, the FDA has granted allulose coveted GRAS status (Generally Recognized as Safe). (ref.)

Extensive studies have been conducted to support the safety of allulose. The results of these studies demonstrate that it is safe for human consumption.

How does it compare to Xylitol?

Allulose is not a sugar alcohol like Xylitol. Though Allulose can cause digestive problems, Xylitol has more of a “cooling sensation” in the mouth, and Allulose does not have this effect as it is very similar to regular sugar.