Abstract
Industries worldwide involved in health promotion and disease prevention are investing in developing technologies for the production of light calorie and low fat food, while preserving its nutritional quality. One of the most frequent studies deals with the substitution of no-calorie sweetener for sugar, without losing its organoleptic properties. The leaves of a native plant known as Stevia rebaudiana Bertoni (Asteraceae), or simply stevia, contain sweeteners glycosides, as stevioside, rebaudiosides A, B, C, D, E and dulcosides A and B. Its aqueous extract has, in its natural form, a brown color, shunned by the customer. Research deals with the cactus Cereus peruvianus as an alternative natural resin to clarify the original stevia extract. This cactus behaves as a strong acid resin and eliminates about 95% of stevia extract color and turbidity
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