| http://www.w3.org/ns/prov#value | - ???What we???ve seen is that if you???re trying to go with complex flavors such as cocoa or chocolate, SG 95 works the best.???He said that SG 95 (steviol glycosides with 95% purity) could be blended with either Reb A 97 (rebaudioside A with 97% purity) or PureCircle Alpha for added sweetness or a cleaner sweetness.Bulking support in chocolateBut Martin continued: ???It???s a two part challenge wh
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