Glycosides, naturally extracted from the leaf of the stevia herb plant (chrysanthemum family), are used to make Sweta- the stevia natural sweetener. The origin of this herb can be traced back in Paraguay, hundreds of years ago but at present is actively cultivated in various parts of the globe.

150-170 times sweeter than sugar, Sweta originates purely from natural sources and provides natural sweetness like that of sugarcane. As a solution to the growing need of natural sweeteners, Sweta is the healthiest alternative to cane sugar.

At present, it is widely consumed by millions of people from native origins of Paraguay and Brazil to Japan, Korea, China, India, Taiwan, USA, Russia and other countries. As Stevia is a natural plant, rich in low calorie sweeteners and with numerous phyto-nutrients, volatile oils, minerals, vitamins, proteins and fibers, it is popular among diabetic & calorie conscious consumers.

Chemical Structure and Properties
Derived from diterpene glycosides (found in the stevia leaf), the sweet taste of stevia results from the application of enzyme cyclomaltodextrin glucanotransferase (CGTase) which remodels the carbohydrate part of the stevia molecule. The non-reducing terminal residue is transformed from a starch molecule into a glucose receptor by stevia to build up the cyclic cyclodextrin oligosaccharides.

As a calorie free natural sweetener Sweta markets itself as a healthy product when compared to sugar. Its chemical structure & properties, its benefits towards health, stability, solubility, consistency, high-potency etc. are features that make it a healthy option. Certain comparisons between sugar & Sweta are as follows: