{"id":112229,"date":"2018-11-17T00:00:00","date_gmt":"2018-11-16T23:00:00","guid":{"rendered":"https:\/\/invictusoltrelimite.com\/prodotto\/zero-cal-stevia-sweetener-power\/"},"modified":"2018-11-17T00:00:00","modified_gmt":"2018-11-16T23:00:00","slug":"zero-cal-stevia-sweetener-power","status":"publish","type":"product","link":"https:\/\/invictusoltrelimite.com\/en\/prodotto\/zero-cal-stevia-sweetener-power\/","title":{"rendered":"ZERO CAL -STEVIA POTERE DOLCIFICANTE 1:1 ( 400 g )"},"content":{"rendered":"

ZeroCal is a crystalline sugar substitute, which, as regards the degree of sweetening, taste and processing possibilities, has the same characteristics as traditional refined sugar. <\/span> <\/p>\n

ZeroCal is perfectly suitable for health conscious consumers, children and diabetics. <\/p>\n

ZeroCal Stevia <\/h2>\n

The mixture is composed in such a way that 1 g of ZeroCal Stevia corresponds approximately to 1 g of traditional sugar. Hence, traditional sugar in food and drink can be replaced with ZeroCal Stevia in the ratio 1: 1.
\nBy mixing erythritol with steviol glycosides it is possible to exploit the synergies existing between the two substances and at the same time remedy the respective deficiencies. In fact, pure erythritol boasts only 75% of the sweetening power of sugar and therefore requires the use of a larger quantity of traditional sugar. The same is true – albeit in reverse – for the exclusive use of steviol glycosides. Since the sweetening power of the latter is 350 to 400 times stronger than common cooking sugar, it is very difficult to fully replace the sugar with steviol glycosides.
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Stevia <\/h2>\n

The Stevia rebaudiana plant is a plant species that belongs to the genus of stevie (stevia), which in turn are part of the composite family. This plant has already been used for centuries for its strong sweetening power. Originating from the north-eastern areas of Paraguay and the neighboring mountain areas of Brazil, stevia is cultivated for commercial purposes, for example also in Japan and Spain. In Japan, this sugar substitute has already captured more than 40% of the sweetener market. For 30 years, stevia has been used in many products and declared safe from a health point of view.
\nAdvantages of Stevia rebaudiana: <\/span> <\/p>\n