PRODUCTS

STEVIOL GLYCOSIDES FROM STEVIA

Steviol Glycosides from Stevia are widely used as natural high-intensity sweeteners in the food and beverage industry.
Steviol Glycosides from stevia are commonly added to soft drinks, flavored water, juices, and energy drinks to provide sweetness without added sugar.
Steviol Glycosides from stevia are used in dairy products such as yogurt, ice cream, and flavored milk to reduce calorie content while maintaining sweetness.

Substance Name: Steviol Glycosides
Source Plant: Stevia rebaudiana
Food Additive Number: E960
Chemical Family: Diterpene Glycosides
Sweetener Type: High-intensity natural sweetener

Main Components:
Stevioside
Rebaudioside A
Rebaudioside D
Rebaudioside M
Rebaudioside C
Dulcoside A

Steviol Glycosides (General)
CAS Number: 57817-89-7
EC Number: 260-975-5
Food Additive Code: E960

Stevioside
CAS Number: 57817-89-7
EC Number: 260-975-5
Molecular Formula: C38H60O18
Molecular Weight: 804.87 g/mol

Rebaudioside A
CAS Number: 58543-16-1
EC Number: 611-696-6
Molecular Formula: C44H70O23
Molecular Weight: 967.01 g/mol

Rebaudioside D
CAS Number: 63279-13-0
EC Number: Not consistently assigned
Molecular Formula: C50H80O28
Molecular Weight: 1129.15 g/mol

Rebaudioside M
CAS Number: 1220616-44-3
EC Number: Not specifically assigned
Molecular Formula: C56H90O33
Molecular Weight: 1291.27 g/mol

Steviol
CAS Number: 471-80-7
EC Number: 207-442-7
Molecular Formula: C20H30O3
Molecular Weight: 318.45 g/mol

SYNONYMS:
Steviol Glycosides, Stevia Glycosides, Stevia Sweeteners, Stevia Extract, Stevia Leaf Glycosides, E960, Steviosides, Rebaudiosides, Natural Stevia Sweeteners, Steviol Sweeteners, Purified Stevia Extracts, High Purity Steviol Glycosides

Stevia rebaudiana, also known as stevia, contains sweet compounds called Steviol Glycosides from stevia.
Steviol Glycosides from stevia are likewise of natural origin and have no energy (0 kcal), no GI, and no effect on blood sugar.
Steviol Glycosides from stevia are therefore a great option for lowering the sugar content of meals and beverages.

Steviol Glycosides from stevia are allowed to be added to a wide range of foods and beverages.
Natural substances isolated from a variety of herbal plants have been discovered to demonstrate hypoglycemic action in the hunt for alternatives to white sugar.
The natural constituents in the leaves of the herb Stevia rebaudiana Bertoni have been closely investigated in a range of in vitro, in vivo, and human studies.

In the subtropical and tropical regions of South America and western North America, there are 240 distinct species of plants that belong to the genus called the "Stevia".
The plant's leaves taste sweet, as the name suggests.
Steviol Glycosides from stevia, which are present in stevia leaf tissue, are what give the sweet taste and are most commonly used.

To conclude Steviol Glycosides from stevia vs. stevia differences, it can be stated that Stevia leaf extract is a natural sweetener.
It is derived directly from the leaves of the Stevia rebaudiana plant and contains a mixture of compounds, with Steviol Glycosides from stevia being the primary sweetening agents.

Steviol Glycosides from stevia are a specific group of compounds found in the Stevia plant in which most common are stevioside and rebaudioside A.
The sweetness of stevia comes from its leaves which produce the Steviol Glycosides from stevia – the natural sweeteners of the plant.
The leaf extract of the stevia plant contains at least ten Steviol Glycosides from stevia in different concentrations:

Steviol Glycosides from stevia:
Stevioside
Steviolbioside
Rubusoside
Dulcoside A
Rebaudioside A
Rebaudioside B
Rebaudioside C
Rebaudioside D
Rebaudioside E
Rebaudioside F

These Steviol Glycosides from stevia differ in their molecular structure, their sweetening power and their taste.
The sweet taste of the plant is mainly produced by stevioside and Rebaudioside A.
As stevioside is the largest part of the Steviol Glycosides from stevia in the plant, stevia leaf extracts are sometimes mistakenly called stevioside.

Stevia leaf extract is an all-natural sweeten that has a long history.
Steviol Glycosides from stevia are used by South Americans for centuries this high-intensity sweetener has been extensively studied.
Dozens of scientific studies have proven the safety, efficacy and benefit of using Steviol Glycosides from stevia

Stevia is a mixture of substances that is extracted from the plant “Stevia rebaudiana” and used as a sweetener.
It consists to a large extent of Steviol Glycosides from stevia such as the diterpene glycoside stevioside or rebaudioside A.
In addition to these components, the leaves contain another seven to ten Steviol Glycosides from stevia.

The proportions are distributed differently.
Stevioside, for example, accounts for about 10% of the dry mass of the leaves, while rebaudioside A only accounts for about 2 to 10%.
However, these proportions vary and depend on the growing region and the plant variety.

Further variations can occur as many manufacturers often increase the proportion of rebaudioside A in their products due to the sugar-like taste.
Steviol Glycosides from stevia are a natural sweetener made from stevia leaves.
Steviol Glycosides from stevia taste 200-400 times sweeter than sugar, but its caloric value is only 1/300 of sucrose.

Steviol Glycosides from stevia are natural sweeteners, which are extracted from the leaves of the Stevia rebaudiana plant with glycosidic compounds as their principal components.
Steviol Glycosides from stevia interact with taste receptors on the tongue, specifically the T1R2 and T1R3 proteins, to produce a sweet sensation via non-caloric pathways, as they do not undergo the metabolic processes typical of carbohydrates.

Steviol Glycosides from stevia' primary use is in the food and beverage industry as a non-caloric sugar alternative, facilitating reduced sugar formulations while maintaining sweetness.
Steviol Glycosides from stevia are also employed in pharmaceuticals and dietary supplements, where reduced caloric intake is desired.
Due to their high-intensity sweetness and stability under heat and pH variations, Steviol Glycosides from stevia are preferred in various formulations, including baked goods and carbonated beverages.

Steviol Glycosides from stevia' natural origin and metabolic neutrality offer advantages for developing health-conscious products.
Stevia leaves are about 30 times as sweet as sugar and Steviol Glycosides from stevia are 200–300 times sweeter than sugar.
There are several types of Steviol Glycosides from stevia that differ in taste and sweetness.

Among the sweetest are rebaudioside A, also called reb A or rebiana, and stevioside.
Steviol Glycosides from stevia are natural, high-intensity sweeteners extracted from the leaves of the Stevia rebaudiana plant, offering 150–300 times the sweetness of sugar without calories or glycemic response.
Steviol Glycosides from stevia are considered safe, non-cariogenic, and heat-stable, with an acceptable daily intake (ADI) of 4 mg/kg body weight, as established by EFSA and JECFA.

Steviol Glycosides from stevia are naturally occurring high-intensity sweet compounds extracted from the leaves of Stevia rebaudiana, a plant native to South America.
Steviol Glycosides from stevia consist mainly of diterpene glycosides built on a steviol backbone attached to different sugar molecules.
The most commercially important Steviol Glycosides from stevia include stevioside, rebaudioside A, rebaudioside M, rebaudioside D, dulcoside A, and rebaudioside C.

Steviol Glycosides from stevia are highly valued because they provide intense sweetness with minimal caloric contribution and negligible impact on blood glucose levels.
Depending on the specific glycoside, Steviol Glycosides from stevia can be approximately 150 to 400 times sweeter than sucrose.
Steviol Glycosides from stevia are a type of intense sweetener usually made from the leaves of the Stevia plant (Stevia rebaudiana Bertoni) but they can also be produced using other methods.
Steviol Glycosides from stevia are around 150-300 times sweeter than sugar, and only a small amount is needed to match the sweetness of regular sugar.

The Food Standards Code allows Steviol Glycosides from stevia to be added to certain foods as a food additive.
There are three approved ways to produce Steviol Glycosides from stevia in Australia and New Zealand:
Steviol Glycosides from stevia are extracted directly from the leaves of the stevia plant, followed by concentration and purification.

Use of enzymes to convert stevia leaf extract into different types of Steviol Glycosides from stevia.
The enzymes used in this process are sourced from genetically modified microorganisms.
Fermentation from sugar (not from the stevia plant) to produce the Steviol Glycosides from stevia using genetically modified yeast.

When added to food, Steviol Glycosides from stevia must be declared in the ingredient list by the appropriate food additive class name followed by the Code number or name in brackets, for example, 'sweetener (960)' or 'sweetener (Steviol Glycosides from stevia)'.
Steviol Glycosides from stevia are the collective name of the sweet substances found naturally in the plant Stevia rebaudiana – which commonly is called stevia.

There are about forty different Steviol Glycosides from stevia.
Twelve of them are approved as sweeteners in the EU.
Of these twelve, three are mainly encountered in practice:

Stevioside is the steviol glycoside most commonly found in stevia leaves (5–10%).
It has a bitter taste and an aftertaste reminiscent of liquorice.
Therefore, it is not used as much as when stevia was approved in 2011.

Instead, the focus has been shifted to two more tasty Steviol Glycosides from stevia.
Rebaudiana A (which is often abbreviated as Reb A) is found in a smaller proportion of stevia leaves (2–4%), but is the most commonly used steviol glycoside in food and beverages.
Compared with stevioside, it has much less bitter off-taste and much less of an aftertaste of liquorice.

Rebaudiana M (often abbreviated as Reb M) has no bitterness at all and no liquorice-like aftertaste.
Its taste profile is almost identical to sugar.
It makes it ideal for replacing the sweetness of the sugar.

But the proportion of Reb M in stevia leaves is tiny (< 0.1%), which makes Reb M more expensive than Reb A.
All Steviol Glycosides from stevia consist of the substance steviol to which glucose molecules are linked with so-called glycosidic bonds.
The only thing that separates different Steviol Glycosides from stevia is how many glucose molecules are linked and where they are located.

For example, stevioside is linked by three glucose moieties, and Reb A by four.
Reb M has a total of six glucose moieties.
The high number of glucose moieties is part of the explanation for Reb M’s good taste; studies indicate that more glucose units produce more sweetness and less bitterness.

Steviol Glycosides from stevia are a sweetener (food additive) regulated in Canada.
Steviol Glycosides from stevia may be derived from Stevia rebaudiana Bertoni plant or obtained through fermentation (Saccharomyces cerevisiae, Yarrowia lipolytica VRM).
Stevia is native to South America.

For hundreds of years, people in Brazil and Paraguay have used the leaves of stevia to sweeten teas and foods and have used it as herbal medicine for diabetes, obesity, hypertension, etc.
Not until the 70s, the extracts, Steviol Glycosides from stevia, were first commercialised as a sweetener in Japan.
Today, stevia is cultivated in many countries and China is the largest grower of stevia as well as exporter of Steviol Glycosides from stevia.

The sweetness of stevia comes from Steviol Glycosides from stevia, from the leaves of the Stevia rebaudiana plant.
Sweeteners made of Steviol Glycosides from stevia are a non-nutritive and often have zero-calories.
Steviol Glycosides from stevia are extracted from the Stevia plant by an elaborate process and are up to 450 times sweeter than sugar.

The non-caloric sweetener has proven to be beneficial for patients with type 2 diabetes mellitus (T2D) and obesity.
Steviol Glycosides from stevia are the sweet substances extracted from the plant stevia, used as a calorie-free sweetener.

Steviol Glycosides from stevia are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana (Asteraceae) and the main ingredients (or precursors) of many sweeteners marketed under the generic name stevia and several trade names.
Steviol Glycosides from stevia also occur in the related species S. phlebophylla (but in no other species of Stevia) and in the plant Rubus chingii (Rosaceae).

USES and APPLICATIONS of STEVIOL GLYCOSIDES FROM STEVIA:
Steviol Glycosides from stevia, which are present in stevia leaf tissue, are what give the sweet taste and are most commonly used.
Both are intensely sweet and often used as sugar substitutes in various foods and beverages.
Steviol Glycosides from stevia can be widely used in food, beverage, medicine, daily chemical, wine, cosmetics and other industries, and it can save 60% of the cost compared with sucrose.

Today, thousands of products contain stevia, including baked goods, ketchup, candy, canned fruits, nut butters, and a variety of beverages.
It is widely sold in tabletop sweetener products.
Various formulations used in food may contain different proportions of the Steviol Glycosides from stevia to achieve the desired taste.

Steviol Glycosides from stevia are widely utilized in sugar-reduction strategies and are especially important in products marketed for diabetic, ketogenic, calorie-controlled, and clean-label applications.
Applications of Steviol Glycosides from stevia: fruit products, pickles, desserts, confectioneries and table-top sweeteners
Steviol Glycosides from stevia are responsible for the intense sweetness of stevia leaves and are widely used as natural, low-calorie sweeteners in food, beverage, pharmaceutical, and nutraceutical industries.

In bakery products, Steviol Glycosides from stevia help replace sugar in cakes, cookies, muffins, and pastries.
Steviol Glycosides from stevia are frequently applied in confectionery products including candies, chewing gum, chocolates, and mints.
Steviol Glycosides from stevia are used in table-top sweeteners as a sugar substitute for coffee, tea, and other beverages.

In the pharmaceutical industry, Steviol Glycosides from stevia are utilized in syrups, chewable tablets, lozenges, and dietary supplements.
Steviol Glycosides from stevia are also used in nutraceutical and health products designed for diabetic and low-calorie diets.
Steviol Glycosides from stevia are suitable for keto-friendly and weight-management food formulations due to their zero-calorie profile.

Steviol Glycosides from stevia are stable under heat and acidic conditions, making them ideal for cooking, baking, and processed beverages.
In the cosmetic industry, Steviol Glycosides from stevia may be included in oral care products such as toothpaste and mouthwash.
Steviol Glycosides from stevia are valued for their natural origin and are often used in clean-label and plant-based product formulations.

In beverage systems, Steviol Glycosides from stevia are particularly valuable because they remain stable under acidic conditions and during pasteurization.
In bakery products, Steviol Glycosides from stevia help reduce sugar while tolerating elevated processing temperatures.
Steviol Glycosides from stevia are also widely used in pharmaceutical and nutraceutical applications including syrups, chewable tablets, vitamin products, herbal supplements, protein powders, sports nutrition formulations, diabetic-friendly products, ketogenic foods, and weight-management supplements.

Their low glycemic impact makes Steviol Glycosides from stevia especially useful in health-oriented nutritional products.
In personal care and oral hygiene products, Steviol Glycosides from stevia may be utilized in toothpaste, mouthwash, and oral formulations because of their sweetness and non-cariogenic properties.
Modern food systems often combine Steviol Glycosides from stevia with bulk sweeteners such as erythritol, maltitol, allulose, or polydextrose to improve mouthfeel and optimize sweetness performance.

Advanced formulations may additionally blend multiple Steviol Glycosides from stevia to reduce bitterness and improve overall flavor quality.
Steviol Glycosides from stevia are extensively used in the food and beverage industry as natural sugar substitutes in reduced-calorie and sugar-free products.
Steviol Glycosides from stevia are commonly incorporated into soft drinks, flavored waters, energy drinks, dairy beverages, yogurts, desserts, confectionery, chewing gum, bakery products, breakfast cereals, sauces, fruit preparations, tabletop sweeteners, and frozen desserts.

Steviol Glycosides from stevia' high sweetness intensity allows manufacturers to significantly reduce sugar content while maintaining acceptable sweetness profiles.
The sweetness quality of Steviol Glycosides from stevia depends heavily on the glycoside profile and purification level.
Earlier stevia products were dominated by stevioside and rebaudioside A, while modern premium sweetener systems increasingly use rare glycosides such as rebaudioside M and rebaudioside D because of their superior sensory profiles.

Commercial extraction typically involves water extraction of stevia leaves followed by purification, crystallization, and concentration processes.
Advanced manufacturing technologies now include enzymatic conversion and fermentation-based production systems to obtain higher-purity rare glycosides.
Steviol Glycosides from stevia are frequently used in combination with flavor modulators and bulking agents to achieve sugar-like sweetness curves and improved mouthfeel characteristics.
The growing demand for natural sweeteners, clean-label products, and sugar-reduction solutions continues to increase the global commercial importance of Steviol Glycosides from stevia.

FEATURE of STEVIOL GLYCOSIDES FROM STEVIA:
Steviol Glycosides from stevia are a large number of experiments have proved that stevia has no toxic side effects, no carcinogens, and is safe to eat.
Regular consumption of Steviol Glycosides from stevia can prevent high blood pressure, diabetes, obesity, heart disease, dental caries and other diseases.
Steviol Glycosides from stevia are an ideal sweetener that can replace sucrose.

ARE STEVIOL GLYCOSIDES FROM STEVIA NATURAL?
Steviol Glycosides from stevia are naturally found in stevia plants, and they are extracted in a way that is similar to how sugar is extracted from sugar beets and canes.
Nevertheless, Steviol Glycosides from stevia must not be called naturally according to EU legislation.
However, it is ok to say that Steviol Glycosides from stevia are of natural origin.

ARE STEVIOL GLYCOSIDES FROM STEVIA ECOLOGICAL?
Steviol Glycosides from stevia extracted from organically grown stevia must not be called organic according to EU legislation.
This is because an ion exchange resin is used in the extraction process.

IS IT CHALLENGING TO REPLACE SUGAR WITH STEVIOL GLYCOSIDES FROM STEVIA?
There are of course challenges in replacing bulk sweeteners such as sugar with Steviol Glycosides from stevia.
Only 3 grams of Reb A or Reb M are needed to replace 1 kilogram of sugar.
What should the other 997 grams be replaced with to maintain the same texture and mouthfeel?

And how should the off-taste and aftertaste of the cheaper Reb A be handled?
The solution is sweetened fibres.
It is sugar-like particles consisting of dietary fibre wrapped in Steviol Glycosides from stevia and other ingredients necessary to obtain its desired properties.

Sweetened fibres replace sugar one-by-one with unchanged taste and texture.
One kilogram of sugar is replaced by one kilogram of sweetened fibres.
It can also be transported, stored and used as regular sugar without any changes in routines or processes.

STRUCTURE of STEVIOL GLYCOSIDES FROM STEVIA:
These compounds are glycosides of steviol.
Specifically, Steviol Glycosides from stevia' molecules can be viewed as a steviol molecule, with its carboxyl hydrogen atom replaced by a glucose molecule to form an ester, and a hydroxyl hydrogen with combinations of glucose and rhamnose to form an acetal.
The Steviol Glycosides from stevia found in S. rebaudiana leaves, and their dry weight percentage, include:

Stevioside (5–10%)
Dulcoside A (0.5–1%)
Rebaudioside A (2–4%)
Rebaudioside B
Rebaudioside C (1–2%)
Rebaudioside D
Rebaudioside E
Rebaudioside F
Rubusoside
Steviolbioside

The last three are present only in minute quantities, and rebaudioside B has been claimed to be a byproduct of the isolation technique.
A commercial steviol glycoside mixture extracted from the plant was found to have about 80% stevioside, 8% rebaudioside A, and 0.6% rebaudioside C.
The Chinese plant Rubus chingii produces rubusoside, a steviol glycoside not found in Stevia.

According to the EU Stevia Regulation of 13 July 2021, however, rubusoside is one of the eleven major glycoside components of Stevia, extracted from the leaves of the Stevia rebaudiana.
Stevioside and rebaudioside A were first isolated in 1931 by French chemists, Bridel and Lavielle.
Both compounds have only glucose subgroups:
stevioside has two linked glucose molecules at the hydroxyl site, whereas rebaudioside A has three, with the middle glucose of the triplet connected to the central steviol structure.

Early sensory tests led to claims that rebaudioside A was 150 to 320 times sweeter than sucrose, stevioside was 110 to 270 times sweeter, rebaudioside C 40 to 60 times sweeter, and dulcoside A 30 times sweeter.
However, a more recent evaluation found rebaudoside A to be about 240 times sweeter, and stevioside about 140 times.

Rebaudioside A also had the least bitterness and aftertaste.
The relative sweetness seems to vary with concentration:
a mix of Steviol Glycosides from stevia in the natural proportions was found to be 150 times sweeter than sucrose when matching a 3% sucrose solution, but only 100 times sweeter when matching a 10% sucrose solution

CHARACTERISTICS AND BENEFITS of STEVIOL GLYCOSIDES FROM STEVIA:
Steviol Glycosides from stevia are among the most important natural high-intensity sweeteners used globally.
One of their major advantages is that Steviol Glycosides from stevia provide strong sweetness without contributing meaningful calories.
This makes Steviol Glycosides from stevia highly suitable for reduced-calorie and sugar-free formulations.

Unlike conventional sugars, Steviol Glycosides from stevia have minimal impact on blood glucose and insulin levels, making them attractive for diabetic-friendly and low-carbohydrate products.
Steviol Glycosides from stevia are also non-cariogenic and therefore do not significantly contribute to dental caries.

Different Steviol Glycosides from stevia exhibit different taste profiles.
Rebaudioside A is one of the most commonly used compounds because it provides relatively clean sweetness, while newer glycosides such as rebaudioside M and rebaudioside D offer even smoother and more sugar-like flavor characteristics with reduced bitterness.

Steviol Glycosides from stevia are highly stable under heat and acidic conditions, which makes them suitable for beverages, baked products, confectionery, dairy systems, and processed foods.
Another major benefit of Steviol Glycosides from stevia is their natural plant origin.
Because Steviol Glycosides from stevia are derived from stevia leaves, they support clean-label and natural-marketing strategies in food and beverage industries worldwide.

PHYSICAL AND CHEMICAL PROPERTIES of STEVIOL GLYCOSIDES FROM STEVIA:
High-intensity sweetness
Very low caloric value
Non-cariogenic properties
Excellent thermal stability
Broad pH stability
Good shelf stability
Low glycemic response
Water-soluble sweetener system
Non-fermentable characteristics
Compatible with many food ingredients
Stable during pasteurization
Suitable for baking applications
Low usage concentration required
Clean-label ingredient positioning
Natural plant-derived origin
Reduced oxidation sensitivity
Broad formulation flexibility

PURPOSE / USE of STEVIOL GLYCOSIDES FROM STEVIA:
Steviol Glycosides from stevia, generally referred to as stevia, are a group of chemicals used as a sweetener, flavor enhancer, and sugar replacement.
Stevia is derived from the plant Stevia rebaudiana, which is a plant native to South America that has been grown for hundreds of years in parts of South America, Central America, and parts of the southern US.
The stevia plant and its extracts have been used for years as a sweetener in South America and Asia.
Many people perceive stevia leaf and its sweet derivatives to have an unpleasant aftertaste, which companies are trying to overcome.

WHAT MAKES STEVIOL GLYCOSIDES FROM STEVIA GOOD AS SWEETENERS?
There are two reasons why Steviol Glycosides from stevia are excellent sweeteners.
First and foremost, they supply no energy (0 kcal) and do not raise blood sugar (GI 0).
Also, Steviol Glycosides from stevia are found in nature, and they are extracted from stevia in much the same way that sugar is extracted from sugar beets and canes.
Consequently, many consumers see them as a more natural alternative than synthetically produced sweeteners such as aspartame, acesulfame K and sucralose.

EXTRACTION of STEVIOL GLYCOSIDES FROM STEVIA:
In order for stevia leaf extracts to be used in food, Steviol Glycosides from stevia must strictly adhere to established specifications of identification and purity established by national and global food safety authorities.
These specifications clearly outline the process and which food grade alcohols have been included in safety evaluations and are accepted for use in the extraction of Steviol Glycosides from stevia.

Steviol Glycosides from stevia are removed from the leaves of the stevia plant by traditional water/alcohol extraction methods which do not alter the composition of the plant’s sweet compounds.
The process involves steeping the dried leaves of the stevia plant in water, filtering and separating the liquid from the leaves and stems, and further purifying the remaining plant extract with either water or food grade alcohol.

Steviol Glycosides from stevia are exactly the same compound outside the leaf as they are found in the leaf.
The goal of this process is to extract and purify the natural substances (Steviol Glycosides from stevia) from the leaves of the plant.
The result is a white natural substance which contains at least 95 % Steviol Glycosides from stevia and is 200 to 300 times sweeter than table sugar.

BIOSYNTHESIS of STEVIOL GLYCOSIDES FROM STEVIA:
In Stevia rebaudiana, the biosynthesis of the glucosides occurs only in green tissues.
Steviol is first produced in the plastids and in the endoplasmic reticulum is glucosylated and glycosylated in the cytoplasm, catalyzed by UDP-glucosyltransferases.
Rebaudioside A, in particular, is formed from stevioside.

Though there are several molecules that fall into the category of steviol glycoside, synthesis follows a similar route.
Synthesis of steviol glycoside begins with isoprene units created via the DXP or MEP pathway.
Two molecules derived from primary metabolism, Pyruvate and Glyceraldehyde 3-Phosphate, are the initial molecules for this pathway.

Upon forming IPP and DMAPP, the diterpene GGPP is formed by via head-to-tail addition by an Sn1 mechanism.
Elongation begins when IPP and DMAPP form Geranyl Pyrophosphate (GPP).
GPP elongates through the same Sn1 mechanism to create Farnesyl Pyrophosphate (FPP), and FPP elongates to form GGPP.

With the formation of GGPP cyclization occurs by enzymes copalyl diphosphate synthase (CDPS) and Kuarene Synthase (KS) to form -(-)Kuarene.
Several oxidation steps then occur to form steviol.

Steviol Glycosides from stevia biosynthesis then follows several modifications from steviol that regioselectively select for sugar molecules to be placed.
Once these molecules are fully glycosylated, Steviol Glycosides from stevia are then stored in vacuoles.

TASTE of STEVIOL GLYCOSIDES FROM STEVIA:
While "natural" is the strength of Steviol Glycosides from stevia,"taste"may be the weakness of this sweetener.
Steviol Glycosides from stevia in general have a slower onset and longer duration of sweetness than sugar.
Furthermore, each steviol glycoside has different taste, for instance, stevioside has a slight herbal taste, rebaudioside-A has a clean sweet taste, and other minor Steviol Glycosides from stevia have bitter or licorice-like aftertaste.
Some people find the lingering sweetness and bitter taste to be less desirable.
The composition of the steviol glycoside mixtures may differ according to the cultivar from which the Steviol Glycosides from stevia are extracted, and differences in the manufacturing process.

HOW ARE STEVIOL GLYCOSIDES FROM STEVIA EXTRACTED?
Steviol Glycosides from stevia are extracted from the plant stevia in a way that is similar to how sugar is extracted from sugar beets and canes.
The plant is dried, and the leaves are separated from the stems.
These are then soaked in hot water.

The infusion contains Steviol Glycosides from stevia, but also plant pigment, gelatinous substances, oil, wax, proteins as well as tannic acid and other polyphenols which are separated through different filters.
The purified infusion is poured through ion exchange resin which captures Steviol Glycosides from stevia but lets the water through.

Ion exchange resin is a porous material with an electrically charged surface that captures Steviol Glycosides from stevia.
It’s the same technology used in water treatment plants.
To remove the Steviol Glycosides from stevia from the porous material, it is rinsed with pure alcohol.

The alcohol is removed in a membrane filter and through distillation.
What remains is a sweet syrup from which most of the remaining fluid is squeezed out before the leftovers are dried to become steviol glycoside crystals.
The crystals are then dissolved in alcohol again, and the process is repeated until you get the desired purity before they are dried and packaged.

STEVIOL GLYCOSIDES FROM STEVIA VS STEVIA: KEY DIFFERENCES
All Steviol Glycosides from stevia are made up of the compound steviol, to which glucose molecules have been joined by a process known as glycosidic bonding.
Stevia is a name given to the entire family of these substances in which Steviol Glycosides from stevia are most commonly used.
The sole difference between various Steviol Glycosides from stevia is the number of glucose molecules bound together and their location.
For instance, Reb A and Stevioside are connected by four and three glucose moieties, respectively.

There are six different glucose moieties in Reb M.
Studies show that more glucose units result in more sweetness and less bitterness, which helps to explain why Reb M has a nice taste.
The high number of glucose moieties is also a contributing factor.

Research shows that Stevia may have positive effects on human blood sugar and insulin levels.
It has been hypothesized that Stevia may help regulate food consumption.
Two factors make Steviol Glycosides from stevia great sweeteners.

First, they don't elevate blood sugar and don't provide any energy (0 kcal).
Secondly, Steviol Glycosides from stevia are derived from stevia like how sugar is derived from sugar beets and canes and are present in nature.
As a result, many consumers consider them to be a healthier option to artificial sweeteners like aspartame, acesulfame K, and sucralose.

When it comes to the production of Steviol Glycosides from stevia from different kinds of stevia, the procedure is somehow similar to how sugar is derived from sugar cane and beets.
Steviol Glycosides from stevia are taken out of the stevia plant in the same way as well.
The plant is dried, and the stems and leaves are separated.

Then boiling water is used to soak them.
Steviol Glycosides from stevia are present in the infusion, along with plant color, gelatinous materials, oil, wax, proteins, tannic acid, and other polyphenols that have been separated using various filters.

Ion exchange resin, which traps Steviol Glycosides from stevia but allows water to pass, is used to filter the filtered infusion.
Steviol Glycosides from stevia are captured by the porous substance known as ion exchange resin, which has an electrically charged surface.
Water treatment facilities employ the same technique.

The porous material is then cleaned with pure alcohol to get rid of the Steviol Glycosides from stevia.
Through distillation and a membrane filter, the alcohol is then eliminated.
What's left is a sweet syrup that has had the majority of the liquid squeezed out of it before the remaining components are dried to create steviol glycoside crystals.

SAFETY of STEVIOL GLYCOSIDES FROM STEVIA:
Steviol Glycosides from stevia are determined safe by both international and national food safety authorities based on the findings that they are of low toxicity and are not toxic to genes or cancer-causing.
The Acceptable Daily Intake (ADI) for Steviol Glycosides from stevia is 0-4 mg/kg body weight.
Since only small amount of sweeteners is used in foods, the ADI is unlikely to be exceeded upon normal consumption of foods containing Steviol Glycosides from stevia.

WHAT IS STEVIA?
Stevia is a genus of 240 different species of plants in the subtropical and tropical parts of South America and western North America.
But in practice, there is only one specie referred to – Stevia rebaudiana – which in English is called candyleaf, sweetleaf, or sugarleaf.
As the name implies, the leaves of the plant have a sweet taste.

The sweetness comes from Steviol Glycosides from stevia found in the leaves of stevia.
Steviol Glycosides from stevia are 50–450 times sweeter than regular sugar.
Stevia has been used as a sweetener by the indigenous people of Paraguay and central South America for hundreds of years.

Nowadays, stevia is grown for commercial extraction of Steviol Glycosides from stevia.
Cultivations exist in central South America, China and Southeast Asia, and the USA.
Farming is also done in some places in Europe.

WHAT ARE STEVIA AND STEVIOL GLYCOSIDES FROM STEVIA?
Steviol Glycosides from stevia are sweet substances found in the Stevia rebaudiana plant (usually called stevia).
Twelve Steviol Glycosides from stevia are approved as sweeteners in the EU.
Steviol Glycosides from stevia are not energizing (0 kcal), do not raise blood sugar (GI 0) and are also of natural origin.
This makes Steviol Glycosides from stevia an excellent choice for reducing sugar in foods and beverages.
Here you can learn more about stevia and Steviol Glycosides from stevia.

PHYSICAL and CHEMICAL PROPERTIES of STEVIOL GLYCOSIDES FROM STEVIA:
Name ( INS number) : Steviol glycosides (960)
Source: Stevia plant ( Stevia rebaudiana Bertoni)
Compositions: Depends on the stevia leaves and the extraction and purification processes used;
usually contains high percentage of stevioside and rebaudioside A and small amounts of other glycosides
Technological function: Sweetener
Sweetness intensity: ~200-300 times sweeter than table sugar
Energy value: ~0 kcal per gram
Substance Name: Steviol Glycosides
Source Plant: Stevia rebaudiana
Food Additive Number: E960
Chemical Family: Diterpene Glycosides
Sweetener Type: High-intensity natural sweetener

Main Components:
Stevioside
Rebaudioside A
Rebaudioside D
Rebaudioside M
Rebaudioside C
Dulcoside A

Steviol Glycosides (General)
CAS Number: 57817-89-7
EC Number: 260-975-5
Food Additive Code: E960

Stevioside
CAS Number: 57817-89-7
EC Number: 260-975-5
Molecular Formula: C38H60O18
Molecular Weight: 804.87 g/mol

Rebaudioside A
CAS Number: 58543-16-1
EC Number: 611-696-6
Molecular Formula: C44H70O23
Molecular Weight: 967.01 g/mol

Rebaudioside D
CAS Number: 63279-13-0
EC Number: Not consistently assigned
Molecular Formula: C50H80O28
Molecular Weight: 1129.15 g/mol

Rebaudioside M
CAS Number: 1220616-44-3
EC Number: Not specifically assigned
Molecular Formula: C56H90O33
Molecular Weight: 1291.27 g/mol

Steviol
CAS Number: 471-80-7
EC Number: 207-442-7
Molecular Formula: C20H30O3
Molecular Weight: 318.45 g/mol

Appearance: White to off-white crystalline powder
Odor: Odorless or nearly odorless
Taste: Intensely sweet
Sweetness Intensity: Approximately 150–400 times sweeter than sucrose depending on glycoside composition
Physical State: Solid powder
Solubility in Water: Moderately to highly soluble depending on glycoside type
Solubility in Alcohol: Slightly soluble
Hygroscopicity: Low to moderate

Density: Variable depending on purity and composition
Melting Point: Decomposes upon heating
Thermal Stability: Excellent for most food processing operations
pH Stability: Stable across broad pH ranges
Shelf Stability: Very good under dry storage conditions
Volatility: Non-volatile
Color: White crystalline material
Moisture Sensitivity: Low under proper storage conditions

Chemical Nature: Diterpene glycosides
Functional Groups:
Glycosidic sugar units
Hydroxyl groups
Carboxylic functionality
Caloric Contribution: Essentially negligible at use levels

Glycemic Index: Very low to negligible
Fermentation Resistance: Good
Heat Resistance: Suitable for baking and beverage processing
Oxidative Stability: Good
Acid Stability: Stable in acidic beverages
Alkaline Stability: Generally stable under moderate alkaline conditions

FIRST AID MEASURES of STEVIOL GLYCOSIDES FROM STEVIA:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of STEVIOL GLYCOSIDES FROM STEVIA:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of STEVIOL GLYCOSIDES FROM STEVIA:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of STEVIOL GLYCOSIDES FROM STEVIA:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of STEVIOL GLYCOSIDES FROM STEVIA:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of STEVIOL GLYCOSIDES FROM STEVIA:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available