The scientists worked on a compound of stevia known as rebaudioside A (also known as Reb A), the glycoside molecule that provides a sugary flavor but leaves a bitter aftertaste. The researchers modified Reb A by applying “hydrophobic effects” to its bovine serum albumin protein, which creates a stable Reb A-protein complex. This combination removes stevia’s bitter components, so the human tongue can no longer pick up on them.
The researchers tested to modified stevia in orange juice and found it remained intact. The improved stevia may encourage more food manufacturers to begin opting for stevia instead of sugar.