Stevia vs. Sorbitol

Stevianoun

Any of the sweet herbs of genus Stevia, native to tropical and subtropical regions of South America and western North America.

Stevianoun

A sweetener, many times sweeter than an equal amount of sugar, extracted from Stevia rebaudiana, that can be substituted for sugar for some purposes.

Stevianoun

any plant of the genus Stevia or the closely related genus Piqueria having glutinous foliage and white or purplish flowers; Central and South America

Stevianoun

any plant of the genus Piqueria or the closely related genus Stevia

Stevia

Stevia () is a natural sweetener and sugar substitute derived from the leaves of the plant species Stevia rebaudiana, native to Brazil and Paraguay.The active compounds are steviol glycosides (mainly stevioside and rebaudioside), which have 30 to 150 times the sweetness of sugar, are heat-stable, pH-stable, and not fermentable. The human body does not metabolize the glycosides in stevia, so it contains zero calories, like artificial sweeteners.

Sorbitolnoun

(organic chemistry) A sugar alcohol (2R,3S,4S,5S)-hexane-1,2,3,4,5,6-hexol used as an artificial sweetener

Sorbitol

Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol group (−CH2OH).