Structuring sweetness: What makes Stevia so sweet? The molecular madness that makes an herb 200 times sweeter than sugar
New research from Washington University in St. Louis reveals the molecular machinery behind the high-intensity sweetness of the stevia plant. The results could be used to engineer new non-caloric products without the aftertaste that many associate with the sweetener marketed as Stevia. “If someone is diabetic or obese and needs to remove sugar from their diet, they can turn to artificial sweeteners made from chemical synthesis (aspartame, saccharin, etc), but all of these have ‘off-tastes’ not associated with sugar, and some have their own health issues,” said Joseph Jez, professor of biology in Arts & Sciences and lead author of the new study.