Thanx ChemBake! I would appreciate any help to get rid of the "grassy"
flavor of Stevia. Please let me know if there is anything to hide it, it
doesn't have to be completely sugar free.

chembake wrote:
>>What types of builking agents are available? What are the tradeoffs?
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> A common bulking agent is maltodextrin
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>>>.Does it lack that caramelized flavor
>>>of sugar?
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>>Yes,,,,,
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>>Is there anyway to compensate for this? Like some molasses or caramel
>>flavoring?
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> If you add molasses...you are supplying already a small part of
> sucrose so its not completely sugar free anymore.
> Caramel flavoring is possible but the flavor profile is not identical
> as the naturally made caramel flavor that results from the Maillards
> Reaction of the reducing sugars and amino acids during baking
>