Steviol glycosides are the sweet chemical components of the leaves of the South American plant Stevia rebaudiana and are the main ingredients (or precursors) of many sweeteners sold under the common name stevia and several trade names. They are also found in the related species Stevia phlebophylla (but not other stevia species) and the plant Rubus chingii (Rosaceae).
Steviol glycosides from stevia are 30 to 320 times sweeter than sucrose. They are heat stable, pH stable, and do not ferment.
Steviol glycosides do not cause a glycemic response when ingested because humans cannot metabolize stevia. The acceptable daily intake (ADI) of steviol glycosides, expressed as steviol equivalents, has been determined to be 4 mg/kg body weight/day and is based on a dose not observed at 100-fold in a rat study.
Evaluating the safety of steviol glycosides
The European Food Safety Authority's Additive Scientific Group, known as the ANS Group, has evaluated the safety of steviol glycosides, sweeteners extracted from the leaves of the plant, and established acceptable daily intakes for safe use. The assessment has been sent to the European Commission, which will consider whether to approve the substance in the EU for its proposed use, particularly in sugar-free or low-energy foods, such as certain flavored drinks, no added sugar or reduced-energy confectionery soups.
Toxicological tests have shown that these substances are not genotoxic or carcinogenic and do not cause any adverse effects on the human reproductive system or developing children. The expert group set the Acceptable Daily Intake (ADI) [1] of steviol glycosides at 4 mg/kg body weight per day, a level consistent with that already established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) consistent.
However, the panel noted that this ADI could be exceeded in both adults and children if these sweeteners were used at the applicant's recommended maximum levels.
Steviol glycosides are strong sweeteners extracted from the leaves of the Stevia plant (Stevia rebaudiana Bertoni). These substances, such as stevioside and rebaudioside, are 40 to 300 times sweeter than sucrose.
EFSA reviewed the security of three dossiers supporting the authorization request. Food additives such as sweeteners must obtain explicit authorization at European level before they can be used in food.
