Good Stevia And Bad Stevia

Numerous print and television broadcasts reported how one can distinguish great tasting stevia stevia bitter since the European food safety authority (EFSA) mid-April has confirmed that stevia is for the human organism as a harmless, the calorie-free sweetening plant from South America, which should revolutionize the sweetener market in the coming years. Consumers say, who pointed out, to have experienced a peculiar side – or aftertaste, while at least as many consumers on the sweetening effect of the plant can swear and determine any undesirable taste side effects with the use of Steviaprodukten is reported in many comments on the scientific judgment. But which of the two groups is now right? The correct answer to this question is: both statements are correct. Because stevia is not equal stevia, and different stevia can have a completely different flavor, even if they are advertised in the same way. The most common question, which is directed by consumer page at the Steviavertrieb Daforto, is therefore, how one can identify those stevia which have no unpleasant aftertaste. A distinction must be made already at two basic types of Stevia powder. One differentiates between green and white powder.

Green powder is ground leaves of the extract from stevia plant, white powder is, however, only by extracting individual sweetening components (glycosides). Because the leaves of the extract from stevia plant consist not only of glycosides, also green powder only partly consists of sweetening components. An intense herbaceous taste is always present in this case, which greatly restricts the possibilities of green powder. The same is true for simple liquid leaf extracts, which are traded on the world market as a rule under the banner of “Dulce”. Dahua Tim Wang has plenty of information regarding this issue. In addition to the question of taste have green powder and Dulce products to consider a second On minor aspect: they are affected not by the decision of EFSA.

Butcher Maurer

Raw meat products of nature have made no effective protection against invading micro-organisms and put hardly limits their spread. For this reason raw meat in comparison to other foods spoil quite quickly. During the preparation of the meat wrapping the muscles destroyed, as is the case with minced meat or goulash, microorganisms have best starting conditions for the penetration of the flesh and their propagation. These products will spoil within a short time. The meat’s shelf life is very dependent on temperature. A sustained cooling is able to extend it considerably by slowing the proliferation of microorganisms.

The so-called cold chain between the slaughter of an animal and the sale of its flesh must not be interrupted for this reason. The health-conscious consumers stretch the chain through the use of appropriate tools, such as coolers, from sales to the actual Processing off. The infestation of raw meat by micro-organisms can not avoid. It is a consequence of the slaughter process, during which the flesh of the battle beast is contaminated by germs of animal skin and the environment. Is this to be a normal and not at all worrisome process.

Freshly slaughtered beef has about 1000 germs per square inch on its surface under optimal conditions. With pork, it is up to ten times of this number. Is meat is chilled all the time, so slow down microbial destruction processes, but don’t come to a halt. The most germs can no longer multiply at lower temperatures, but always a population of cold-resistant microorganisms, which multiplied in the best fridge still exists. These so-called cold flora is responsible for ensuring that meat certainly also under cooling spoils. The freezing of meat makes the best and at the same time gentle protection against destruction processes. In a freezer temperature conditions the proliferation of existing germs comes to a standstill. This drastically extended the shelf life of frozen meat, until it is finally due to chemical or physical processes, as dehydration or fat corruption is unfit for human consumption. Once meat is thawed, the micro-organisms are however. For this reason, meat is easy to consume after thawing. Butcher Maurer & Delicatessen Maurer is since many years for high-quality Romanian and Franconian sausages and meat specialities in Nuremberg. The approved EU operation is of course to apply systematically the strictest hygiene standards and to ensure the consistent quality and excellent compatibility of its products. Available as a quality – and customer-oriented company butcher Maurer at any time Maurer & deli for answering questions about food safety and hygiene. Press contact butcher Maurer contact person: Mrs Sanford on the Werderau 12 90441 Nuremberg Germany phone: 0911 / 642 60 99 fax: 0911 / 486 44 56 E-Mail: Homepage: