Steviol glycosides, sweet diterpenes extracted from the shrub Stevia rebaudiana Bertoni, are approved as sweeteners in many countries throughout the world.
New study published in the IFST’s International Journal of Food Science & Technology (IJFST) has found that steviol glycosides are not altered during the extraction and purification process to make high-purity stevia extract.
To date, more than 40 different steviol glycosides have been identified in the stevia plant and all 40 plus steviol glycosides have US GRAS (Generally Recognized as Safe) status, have been approved by Health Canada, Food Standards Australia New Zealand (FSANZ), and most recently the Joint Expert Committee on Food Additives (JEFCA). While the European Food Safety Authority (EFSA) is evaluating the approval of all 40 plus, they currently specify the use of 11 steviol glycosides in high-purity stevia leaf extracts.
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