STEVIOL GLYCOSIDES
Prepared at the 73rd JECFA (2010) and published in FAO JECFA Monographs 10 (2010), superseding specifications prepared at the 69th JECFA (2008) and published in FAO JECFA Monographs 5 (2008). An ADI of 0 - 4 mg/kg bw (expressed as steviol) was established at the 69th JECFA (2008). SYNONYMS INS no. 960
DEFINITION The product is obtained from the leaves of Stevia rebaudiana Bertoni. The leaves are extracted with hot water and the aqueous
extract is passed through an adsorption resin to trap and concentrate the component steviol glycosides. The resin is washed with a solvent alcohol to release the glycosides and the product is recrystallized from methanol or aqueous ethanol. Ion exchange resins may be used in the purification process. The final product may be spray-dried. Stevioside and rebaudioside A are the component glycosides of principal interest for their sweetening property. Associated glycosides include rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside A, rubusoside and steviolbioside
which are generally present in preparations of steviol glycosides at levels lower than stevioside or rebaudioside A.
C.A.S. number Stevioside: 57817-89-7
Rebaudioside A: 58543-16-1
Chemical formula Stevioside: C38H60O18
Rebaudioside A: C44H70O23
Formula weight Stevioside: 804.88
Rebaudioside A: 967.03 Assay Not less than 95% of the total of the nine named steviol glycosides on the dried basis.
DESCRIPTION White to light yellow powder, odourless or having a slight characteristic odour. About 200 - 300 times sweeter than sucrose.
FUNCTIONAL USES Sweetener
