Stevia works well in cold or raw things like smoothies and I have acquired the taste of enjoying it in my black tea. By itself, it doesn't seem to do too well in baking - the aftertaste just gets weird in baking if that's the main sweetener or only sweetener used. There's liquid stevia and powdered stevia.

Some powdered stevia has Maltodextrin or Dextrose - this is what's called a "filler" or "bulking agent" that is sometimes used in products- it's used for a couple of reasons- as a filler it's makes the volume - larger- and companies like this also because then for the consumer, they can use the product more like a 1:1 replacement for sugar.
So whereas if you were using straight stevia, you might only need a tiny little scoop (lie this), with a product that's stevia + maltodextrin, you might use 1-3 tsp- the amount you would have used in the past if you were using real sugar.

Maltodextrin has a glycemic index (how MUCH of a rise in circulating blood sugar in your bloodstream it causes) of 85-105. What is doesn't tell you is how MUCH of that carbohydrate is in a serving of food. So it tells you that 85-105% of Maltodextrin is available to the body as carbs - But, how many carbs are in a tiny serving of say 1/8th of a tsp? If it's only half a carb gram, then even though that amount is 'all carb" it's still not going to be an issue for you and that makes a difference because if you are only consuming 1/8th or 1/16th of a tsp. of a high glycemic product- so you're getting only like 1 or 2 gram of carbs- it's still not going to "spike" your blood sugar because in that AMOUNT there's very few carbs. But if you have 1/4 cup of it, then yes, it would likely cause that spike.

Glycemic load takes glycemic index into account but also takes into account other factors, like for instance, if you have a food that contains more fat or more fiber, this will slow down your body's metabolizing of the sugar in that food, which means your blood sugar won't spoke in the same way as a food that doesn't have that fat or fiber.

It is used in a bulking agent in quite a few sugar free sweeteners - one brand is Splenda and another is Stevia in the Raw.
It's noteworthy because when I did some poking around in the diabetic forums, it's common to see that using Splenda or Stevia in the Raw or another sweetener that contains a fair amount of Maltodextrin raised their blood sugars too high- whereas they have no problem with stevia or Erythritol.

Another reason we know Maltodextrin is pretty powerful is because it is used as a recovery aid for hypoglycemics to get their blood sugar back up quickly, and body builders use it to refill their glycogen stores quickly and recover.

Now just like sugar, the amount you consume makes a difference right? So a diabetic can have bacon, even though bacon is processed with sugar and there is a tiny amount of sugar in bacon. So we have to ask ourselves how MUCH Maltodextrin there is. Basically the more 1:1 to sugar the product is that contains it, the more of the product is made up of Maltodextrin- so like a tsp. Of this is more like having a tsp. Of Maltodextrin than it is a tsp of stevia. Now THIS product has Maltodextrin but it has a much greater ratio of stevia in it because I only need a very tiny amount in my morning tea. So will that amount of Maltodextrin be a problem for you stabilizing- not as likely. But you'll still have to try things out. But you can always be on the safe side and being that we KNOW the Maltodextrin in these other products cause other people problems, it might b bet to avoid it.

Some powdered stevia brands have inulin. Inulin is a soluble fiber - what's called a prebiotic fiber meaning that as a fiber it's not digested by your small intestine so it travels to your large intestine where the good bacteria in your lower gut feed on it. Occurs naturally in other fruits and vegetables like asparagus and bananas and onions. It's a water soluble dietary fiber. Usually derived from chicory when used in products as an ingredient because chicory has pretty much the highest level of insulin in it so it's a good thing to extract it from. A naturally occurring oligosaccharide. Since it's a fiber it's not digested in the gastrointestinal tract. Also has a sweeter taste to it. Aids feeling fuller.