The Steviol glycosides from Stevia are extracted from the perennial plant Stevia reubadiana Bertoni, from the Asteraceae family, native to the subtropical regions of South America, Paraguay and Brazil, which has a very high sweetening power, about 200 times the sugar.

In the plant, 89 compounds were identified including flavonoids, caffeic acid and derivatives, diterpenoids (including steviol and glycosides), sesquiterpenoids, acids and amino acid derivatives, fatty and derived starches, fatty acids and derivatives, oligosaccharides, glycerolipids, purines and retinoids (1).

Composition. Steviol glycosides include various compounds, such as stevioside and rebaudioside A, which are the most abundant and commonly used in foods and beverages. Their sweetness comes from a unique chemical structure that stimulates the sweet taste receptors on the tongue.

Sweetening Properties. They offer intense sweetness without adding calories, making them a popular choice for those looking to reduce caloric intake or manage diabetes while still enjoying the pleasure of sweet taste.

Stability. Steviol glycosides are thermally stable, pH-stable, and non-fermentable, making them suitable for a wide range of food applications, including baked goods, hot and cold beverages, and dairy products.

What it is used for and where

Food

Ingredient included in the list of European food additives as E960a, a sweetener. Beyond use in foods and beverages, steviol glycosides find application in dietary products, food supplements, and as a tabletop sweetener.

Safety

The sweetener from this plant was submitted to studies by the Scientific Committee for Food, in 1984, in 1989 and in 1999 it classified it as "toxicologically unacceptable", creating a certain alarm and resonance in the press, but only because there were insufficient data for a food safety assessment.

This judgment was revised in 2000, 2005, 2006, 2007 and 2009, admitting a maximum daily dose of 4 milligrams per kg of body weight (2). No health problems emerged at this dosage.

They are generally recognized as safe (GRAS) by food regulatory authorities in many countries. Studies have indicated that steviol glycosides do not adversely affect blood glucose levels, making them suitable for diabetics. Additionally, they do not contribute to dental caries.

Other studies on steviol glycosides

References________________________________________________________________________

(1) Molina-Calle M, Priego-Capote F, Luque de Castro MD. Characterization of Stevia leaves by LC-QTOF MS/MS analysis of polar and non-polar extracts.  Food Chem. 2017 Mar 15;219:329-338. doi: 10.1016/j.foodchem.2016.09.148.

(2) Roberts A, Lynch B, Rogerson R, Renwick A, Kern H, Coffee M, Cuellar-Kingston N, Eapen A, Crincoli C, Pugh G Jr, Bhusari S, Purkayastha S, Carakostas M. Chemical-specific adjustment factors (inter-species toxicokinetics) to establish the ADI for steviol glycosides. Regul Toxicol Pharmacol. 2016 Aug;79:91-102. doi: 10.1016/j.yrtph.2016.05.017