Rather then dextrose like other Stevia products, this uses rice maltodextrin. I feel more comfortable with that additive. Why you say? The sweetest part of the stevia plant when extracted is a teeny tiny molecule. It is many times sweeter then table sugar, so you only need a few grains. The additive gives the tiny stevia molecule a vehicle. It’s part marketing, like “there’s nothing in my packet”, but also measured out in a way that you would expect. Straight stevia powder is hard to get right. A simple shake provides too much and that is when you get the bitter aftertaste. I’ve replaced Stevia in the Raw.
Rice Maltodextrin, Organic Stevia Leaf Extract (Stevia Rebaudiana), Silica.
