Stevia is different from other artificial sweeteners in that it does not break up at high temperatures and means that you can use it comfortably for baking and cooking and not only for adding to beverages. This one quality makes it attractive for use in kitchens that could soon become sugar-free zones. Stevia is very stable even at high temperatures, and as per results available from various studies, it is stable up to temperatures of 200o Celsius or 392o Fahrenheit.  Also, Stevia does not ferment and has a stable pH. Now you understand why there is so much demand for Stevia in bakeries as well as with soda makers who…