General Information

Stevia is an all-natural sugar substitute which has been used in South America for centuries. Very recently it has been approved in the United States and Australia for foodstuff purposes. The Rebaudioside A-95+ is the only extract that has been approved for use in food. However, other Stevia products can also be used but are to be considered nutritional supplements according to the FDA. In France, Rebaudioside A-97% is the only extract that has been aprroved for use in food in August 2009 provisionally for 2 years.

There have been more than 200 scientific studies conducted, all of which have confirmed the safety of Steviolglycosides. In Japan it has been one of the leading food sweeteners since the 1970s with a market share of 25-40%. This plant has also long been used by native South Americans for a variety of uses.

The most important components of the plant are the Stevia glycosides, which are 250 to 400 times sweeter than sugar. They also have the added benefit of being non-caloric. They are completely soluble in water making extraction of these components from the leaves easy and natural. The two most important glycosides are Stevioside and Rebaudioside-A and are also heat-resistant up to 200şC. It is these two components that are critical to creating commercial Stevia products.

The dried leaves of the Stevia plant are 15 to 30 times sweeter than that of cane sugar. Steviol Glycosides are what makes the sweet taste on the Stevia plant leaves. The two components that comprise the sweetness of the plant each have their own unique properties.

Stevioside is more heat resistant than Reb A, but has a slightly bitter aftertaste. Rebaudioside A or Reb A is sweeter and doesn’t have an aftertaste. There are also other glycosides present in Stevia preparations such as Rebaudioside C (R-C), Dulcoside A, Rubusoside, Steviolbioside and Rebaudioside B (R-B).

Reb C also contributes to a bitter aftertaste and for this reason, Stevia should have over 90% Reb-A to reduce this taste. Reports also state that certain acids will reduce lingering taste of Stevioside. They include citric acid, acetic acid, lactase acid, malic acid and tartaric acid.

Stevia is unique from all other sweeteners and is definitely a tasty alternative to sugar. This all-natural sweetener enhances the sweetness of foods and beverages without the addition of calories, making it an amazing plant to have in our midst. While it has been readily available in many countries for years, the recent push towards organic products is inspiring consumers to seek wider availability of Stevia products.