Nectevia can be used as a substitute for sugar, honey or corn syrup, says Steviva, which makes stevia-based sweeteners on an all-natural, non-GMO, soy-free, corn-free and allergen-free platform for the b2b and retail market.
Water-extracted at low temperatures and mildly filtered, the organic agave nectar is blended with steviol glycosides that boost its sweetness, resulting in a product four-times sweeter than invert sugar.
Nectevia is stable, non-crystallizing and prevents fermentation, and also dissolves quickly into hot or cold liquids. It has a fructose content of 85%, works well in fruit-based applications and ranks less than 10 on the glycemic index (vs HFCS 42, which has a GI of 67).
“Unlike nutritive carbohydrates, which contribute 4cal/g, Nectevia contributes only 2.86cals/g", says the firm.
"Because it is four times sweeter than sucrose, a lower percentage can also be used in formulas. Nectevia enhances foods’ natural sweetness, providing a synergy that in some applications may allow developers to reduce sweeteners by more than 75%.”
Click here to download a white paper on Nectevia.