Product code: P19241
What is Stevia?
Steviol glycosides (E960) is a high potency sweetener (HPS) isolated from the leaves of Stevia rebaudiana. It was added to the European Union (EU) list of approved sweeteners in 2011.
The Technical Dossier states that the material is not 100% steviol glycosides, what does this mean?
Non-steviol glycoside material is permitted up to a level of 5%, which usually comprises of non-EU recognised steviol glycosides. There are 10 steviol glycosides recognised by the European Commission but it is required that rebaudioside A and/or stevioside makes up a minimum of 75% of the commercial material (dry weight basis) to meet compositional requirements.
What is Rebaudioside A (‘Reb A’)?
Reb A is a steviol glycoside; it’s the sweetest compound in the stevia leaf, a high concentration of this glycoside is desirable to minimise the liquorish-like aftertaste often associated with stevioside.
Are glycosides stable to processing?
Steviol glycosides are stable during preparation and storage and are not sensitive to light exposure. They are heat-stable, pH-stable, and do not ferment.
What is the maximum level permitted?
This is outlined in Commisson Regulation No. 1131/2011, the maximum levels of steviol equivalents depends on the specific product category, you can check table 2 of the Regulation here: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:295:0205:0211:EN:PDF
Why are limits expressed as steviol equivalents?
The acceptable daily intake (ADI) for steviol glycosides (expressed as steviol equivalents) is 4 mg/kg bw/day. The steviol glycosides contain attached sugar residues that are toxicologically irrelevant, and therefore it is only the steviol nucleus that is of toxicological interest.
How should steviol glycosides be labelled in the ingredients list?
In the EU, steviol glycosides should be expressed either as ‘sweetener: steviol glycosides’ or ‘sweetener: E 960’.
How sweet are steviol glycosides in comparison to sucrose (table sugar)?
There is no agreed standard concentration, but values of 5% sucrose equivalent (SE) are often used. The potency of sweeteners are compared to sucrose, steviol glycosides are often considered to be 40 to 300 times as sweet as sucrose, giving them a sweetness index of between 40 and 300.
What is the optimal amount to use?
This is application dependent and is normally done by trial and error. Ask a member of our sales team if you would like to get a particular product flavoured by a flavourist as certain flavours and systems can be more acceptable than others with a higher concentration of steviol glycosides.
What are the practical applications of steviol glycosides?
Steviol glycosides are generally well perceived by consumers for their ‘natural image’. Steviol glycosides are often blended with caloric sweeteners because the sweetness of the steviol glycosides is additive and boosted by the sugar. Steviol glycosides can be used in all sorts of products from beverages, protein powder blends, confectionary etc.
What does stevia blend well with?
Stevia often needs to be blended for a more optimal flavour. There are a number of reasons you may wish to blend:
• Stevia is a high intensity sweetener and therefore you may wish to add bulk so that it can be measured easier, allowing for better sweetness control and for consumers to convert from table sugar
• Stevia is also associated with a slightly bitter liquorice-like aftertaste and blending with other sweeteners can help reduce this
Inulin is not very sweet (sweetness a 10th of sucrose) but it makes a good bulking agent and is well received by consumers for being a prebiotic and therefore combines well with the very high intensity sweeteners like steviol glycosides.
Erythritol can reduce or eliminate the aftertaste of high-intensity sweeteners, plus add mouthfeel as a bulking agent. It has a cooling effect and therefore works well with inulin which has a warming effect upon dissolution. The sweetening capacity of steviol glycosides means it works well with erythritol.
Xylitol is a naturally occurring sugar alcohol with a similar sweetness to sucrose but with a third fewer calories. It is popular because it doesn’t raise glucose levels and is good for dental health.
Sugar Steviol glycosides taste remarkably good in combination with low concentrations of sugars, not just sucrose but sugars from fruit and syrups too. By using steviol glycosides the amount of sugar in a product can be reduced whilst maintaining a fairly natural tasting flavour.
Further Information
Food Standards Agency: https://www.food.gov.uk/science/additives/stevia
EFSA Scientific Opinion: http://www.efsa.europa.eu/en/efsajournal/pub/1537Institute of Food Science and Technology: http://www.ifst.org/knowledge-centre/information-statements/stevia-non-caloric-sweetener-natural-origin
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