Preserves with stevia
Preserves made with fruit in pieces and sweeteners: erythritol and steviol glycosides. Vacuum cooking at a temperature below 70 °C (158 ° F), to avoid oxidation; pasteurization temperature is not above 80 °C (176 ° F), to better maintain the nutritional quality of fruits. Sweet cream spreads without added sugar, with sweeteners erythritol and steviol glycosides. Both stevia and erythritol are calorie free sweeteners that do not change the glicemix index and can be indicated for people suffering from diabetes or for those who are on a diet but don’t want to sacrifice taste.
Study carried out by the University of Pavia: article disclosure.