What can I not ‘Do’ with Stevia?
Packed with all the goodness of nature, the Stevia plant is an immensely healthy alternative to sugar. While Stevia and its extracts can be used in cooking and baking at high temperatures, it does have limitations in its usage. Due to the chemically different molecular structure of Stevioside, Stevia does not caramelize or crystallize and therefore it limiting the role of Stevia as a binding agent. The extremely effective and naturally concentrated Stevia does not add texture or mass to a food product like sugar.
