Chemical Properties
Steviol glycosides are a family of related substances occurring in Stevia
rebaudiana, a plant originating in South America, but now also cultivated in Asian
countries especially. Main components are typically stevioside and rebaudioside A.
The ratio of the different components varies, depending on the product. It may be
changed by breeding, which aimed especially at an increase in Rebaudioside A, the
product with the best sensory properties. Depending on the composition, steviol
glycosides are 200–300 times as sweet as sugar but leave a more or less pronounced
bitter and licorice aftertaste. They are stable under normal processing conditions of
foods and beverages, but only poorly soluble in water.
In the European Union, steviol glycosides are approved as E 960 for a large
number of food applications. In the United States, several preparations are GRAS.
Steviol glycosides are also approved in many other countries, especially in Asia
and South America.
Steviol glycosides are extracted from the leaves of the Stevia plant. The extracts
are purified further by flocculation and treatment with ion exchangers before
crystallization of the steviol glycosides.
Uses
Steviol Glycosides is the family of chemical substances that provide
the sweet taste to the leaves of the plant stevia rebaudiana bertoni.
stevioside and reb a are the predominant sweetener components.
see stevioside and reb a.
