Final answer:
The question seeks to identify the sweeteners in Russell Stover dark chocolate, which are Maltitol and Rebiana (Stevia Extract). Invertase is an enzyme used in candy making to hydrolyze sucrose into sweeter compounds, although it isn't listed among the sweeteners in this chocolate. The cacao beans used in chocolate come from the cacao tree indigenous to equatorial regions.
Step-by-step explanation:
The student's question is related to the sweeteners used in Russell Stover dark chocolate. The primary sweeteners listed are Malitol and Rebiana (Stevia Extract). Maltitol is a sugar alcohol that offers sweetness with fewer calories than sugar and is typically used in sugar-free products. It does not hydrolyze into glucose and fructose like sucrose does when treated with the enzyme invertase enzyme. Rebiana, derived from the stevia plant, is a non-caloric sweetener many times sweeter than sugar. Whereas, in the preparation of certain toffees, invertase is used to hydrolyze solid sucrose into liquid glucose and fructose, making the resulting sweet syrup seventy times sweeter and enhancing the taste and commercial value of the product.
Chocolate, from which Russell Stover products are made, comes from the cacao tree, which thrives in warm, moist climates near the equator. The seeds of the cacao tree, also known as cacao beans, are harvested to create the chocolate we enjoy.