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Organic Stevia Extract RA98% </b>is a premium, highly concentrated zero-calorie sweetener prized for its purity and precision in clean-label baking and functional food formulations. This high-purity Rebaudioside A extract offers exceptional potency with a refined, natural profile ideal for those seeking a plant-based alternative.
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<b>Sweetness & Flavor:</b> Exceptionally potent — approximately 200–400 times sweeter than sugar. Use very small amounts (often ⅛–¼ tsp or less per cup of sugar equivalent, depending on your formula; always start low and adjust to taste). It delivers a clean, crisp sweetness with minimal aftertaste thanks to the high RA98% purity, providing a smooth profile suitable for a wide range of applications.
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<b>Melting, Browning & Caramelization:</b>Fully heat-stable for baking, cooking, and high-temperature processing without losing sweetness. As a high-intensity extract, it does not directly participate in Maillard reactions or caramelization like sugar. Baked goods may stay lighter in color and benefit from complementary ingredients (such as specific fibers, proteins, or small amounts of other components) to encourage golden hues and enhanced flavor depth.
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<b>Texture & Structure:</b>Provides virtually no bulk or physical structure on its own. It performs best when paired with bulking agents such as almond flour, resistant dextrin, inulin, or other fibers to achieve tenderness, crisp edges in cookies, and structure in cakes or bars. This approach offers full control to customize texture for low-carb, keto, or clean-label recipes.
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<b>Moisture Retention: </b>Low hygroscopicity compared to sugar, so baked goods can dry out slightly faster. Compensate effectively with an extra egg yolk, a tablespoon of applesauce or glycerin, or by blending with hygroscopic ingredients like certain fibers to maintain softness and freshness.
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<b>Highly potent—do not use 1:1. </b>Typical starting ratios for high-purity extracts: ~⅛–¼ tsp per cup sugar equivalent (or follow your product’s specific COA/potency; test small batches). Add at the end of mixing to avoid over-sweetening. It adds sweetness without bulk, so pair with your fibers (cassava, resistant dextrin, inulin) or nut flours for structure and moisture. Excellent in low-volume applications like sauces, frostings, or as a booster alongside other bulking sweeteners. Heat-stable; minimal cooling.
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<b>Measure by weight or use precise small-volume scoops for accurate sweetening, as it is highly concentrated and not a 1:1 volume swap with sugar. Weigh other ingredients for consistency in scaled recipes.</b>
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<b>Cookies & Bars:</b>
Excellent when combined with bulking agents — delivers clean sweetness with good chew and tenderness. Pair with fibers or nut flours for structure and spread.
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<b>Cakes & Muffins:</b>
Very good in recipes using adequate bulk from flours or fibers. Ideal for carrot cake, spice cakes, banana bread, or pound cakes where precise sweetness without extra calories is desired.
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<b>Pastry & Pie Crust:</b>
Performs well when used alongside traditional or alternative flours and fats. Provides clean sweetness without interfering with flakiness.
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<b>Yeasted Doughs:</b>
Works effectively for sweetness. Yeast performs best with a small amount of real sugar or honey for optimal rise in enriched breads, as high-intensity sweeteners do not feed yeast the same way.
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<b>Frostings & Glazes:</b>
Good for smooth, pourable results. Its clean profile shines here; dissolve thoroughly in liquid and combine with a bit of fat for best texture and stability.
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<b>Temperature:</b>
Fully heat-stable with no loss of sweetness during baking or cooking. Baked goods may brown less than with sugar, so monitor closely or use complementary ingredients to enhance golden color.
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<b>Synergies:</b> Pairs beautifully with vanilla, citrus, berry, cinnamon, and chocolate flavors. The high-purity RA98% delivers a refined sweetness that lets other ingredients shine.
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<b>Storage:</b> Finished baked goods maintain good freshness when stored airtight. Adding hygroscopic fibers or humectants helps compensate for stevia’s lower moisture retention.
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<b>Creamy Ice Cream Recipe</b>
(makes 12)
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- 1 ¼ cup almond milk, heavy cream or coconut milk. Optional: 10-25g protein powder or collagen
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- ⅛–¼ tsp Organic Stevia Extract RA98% (adjust - start tiny!)
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- 1-2 tbsp DexaLife Syrup resistant dextrin (for moisture and fiber)
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- 1 tsp baking powder
<br> - pinch of xanthan gum or pudding mix
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Add wet ingredients and then Mix dry ingredients, combine using a mixer, frother or whisk.
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Pour into a creaming device pint container and follow device's instructions Stir in mix-ins like chopped nuts or sugar-free chocolate chips after the first spin. Freeze upright on a level surface for at least 24 hours (until fully solid).
