What is Steviol glycosides E960? Types, Uses, Safe and Side Effects

What is Steviol glycosides E960? Types, Uses, Safe and Side Effects

what-is-steviol-glycosides-8630869

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Steviol glycosides are natural sweeteners that are extracted from the leaves of the stevia shrub (Stevia rebaudiana Bertoni). It naturally contains a number of active compounds, but most commercial preparations contain only steviol glycosides. The most abundant of these compounds is called Rebaudioside A, or rebiana for short.

Steviol glycosides E960 is a white powder that is extracted from the leaves of the stevia plant. The extraction process involves the purification and concentration of the sweet compounds obtained from the leaves using a number of different methods.

What is steviol glycosides?


Steviol glycosides are natural sweeteners that are extracted from the stevia plant, a perennial shrub native to South America. The sweetening compounds in stevia leaves are called steviol glycosides.

These compounds, which include stevioside and rebaudioside A (Reb A), have a high sweetness level of 200-300 times that of table sugar (sucrose).

These compounds make it possible for people who have diabetes or who are trying to lose weight to enjoy foods that taste good without consuming too many calories. They also provide an alternative source of sweetness for those who do not tolerate sugar well or have blood sugar problems such as diabetes or hypoglycemia (low blood sugar).

The FDA has approved two types of steviol glycosides: rebaudioside A and rebaudioside D. These substances have no calories or carbohydrates and do not raise blood sugar levels as sugar does. They can be used as natural sweeteners without any adverse effects on health or weight loss solutions.

what is steviol glycosides used for?


Steviol glycosides are a group of sweet-tasting compounds, which are related to stevia leaf extract. Steviol glycosides are not approved for use in the United States, but they have been approved in many other countries.

Steviol glycosides are used as a sweetener in many foods and beverages. They can also be used to treat obesity and diabetes.

Some studies have shown that steviol glycosides may have harmful effects on blood glucose levels and insulin sensitivity in some people who take them. These studies were done in animals, and more research is needed to know if these effects will happen in people who take steviol glycosides regularly.

what is steviol glycosides made from?


Steviol glycosides are made from the leaves of the Stevia rebaudiana plant. The plant is native to South America and has been used as a sweetener for centuries.

Stevia is a small shrub that is native to South America. The leaves of this plant have been used as a sweetener for centuries, but it wasn’t until the 1990s that scientists developed a commercial process for extracting steviol glycosides from the leaves.

The process involves three steps. First, the leaves are dried and ground into a powdery substance called crude rebaudioside A (Reb A). Then, Reb A is purified by passing it through activated carbon filters to remove any impurities. Finally, an ion exchange resin is used to separate different types of Reb A molecules from one another.

Different Types of Steviol glycosides


According to the EU, there are 11 different types of steviol glycosides.

The main sweetening compounds in the leaves of Stevia rebaudiana Bertoni are stevioside and rebaudioside A, with other minor glycosides occurring in small quantities.

There is a difference between C-13 and C-19 because of the type and number of glucose molecules bound to the glycosidic bond, which contributes to their unique chemical structure and taste.

steviol-chemical-structure-300x221-7395368-5705301

Steviol chemical structure

Steviol glycosides seem to taste sweeter and less bitter as the number of glucose moieties increases. There are three glucose moieties in stevioside, four in rebaudioside A, and six in rebaudioside M. Reb M is the best tasting, followed by reb A, and then stevioside.

It contains 6%-10% stevioside, 2%-4% rebaudioside A, and the remaining 1%-2% are minor steviol glycosides (steviolbioside, rubusoside, dulcoside A, rebaudioside B, C, D).

Since their low content, most steviol glycosides lack data on their sweetness. More than 70 such glycosides have been discovered so far.

There are 11 types of steviol glycosides:

  • Stevioside
  • Rebaudioside A
  • Rebaudioside B
  • Rebaudioside C
  • Rebaudioside D
  • Rebaudioside E
  • Rebaudioside E
  • Rebaudioside M
  • Steviolbioside
  • Rubusoside
  • Dulcoside A

In the total steviol glycosides, stevioside accounts for about 60%-70%, followed by rebaudioside A, which accounts for 15% to 20%, and rebaudioside C, which comprises about 5%.

Stevioside


Stevioside is the primary extract found in stevia leaves, and it is 250 times sweeter than sucrose. It is usually a mixture.

In spite of the high steviol glycoside content, its strong bitter and astringent aftertaste limits its use in food. In order to make food taste better, it is commonly combined with other sweeteners or sugars.

The molecule has the formula C38H60O18 and a molecular weight of 805.

stevioside-chemical-structure-300x250-3850861-1033452

Stevioside chemical structure

Rebaudioside A


The most widely used steviol glycoside today is Rebaudioside A, an excellent natural sweetener that replaces sucrose. Still, it has a slow onset, bitter taste, and lingering aftertaste, but it is better than stevioside.

Reb-A is 350 times sweeter than sucrose, and it has a similar taste. Because of this, it can be used in many foods and beverages.

The formula of C44H70O23 is C44H70O23, with a molecular weight of 967.

rebaudioside-a-chemical-structure-300x276-2420105-6342259

Rebaudioside A chemical structure

Rebaudioside M


The sweetness of Rebaudioside M in stevia is about 200 times greater than that of sucrose, despite accounting for less than 0.05% of total steviol glycosides.

Compared to Reb A, Rebaudioside M offers a cleaner, more sugar-like flavor. In addition to food and beverages, it can also be used in cosmetics and household products.

The molecule has the formula C56H90O33 and a molecular weight of 1291.

rebaudioside-m-chemical-structure-300x288-6599218-4391639

Rebaudioside M chemical structure Source

Rebaudioside B


Rebaudioside B tastes better than Reb A. You can use it to sweeten food and beverages in place of Reb A. Using Reb A and Reb B together can improve the taste of food.

Molecular weight 804.88, formula C38H60O18

rebaudioside-b-chemical-structure-300x251-5781781-4946271

Rebaudioside B chemical structure

Rebaudioside C


C44H70O22, molecular weight 951.01, 150 times as much as sucrose.

rebaudioside-c-chemical-structure-300x258-1029119-2356830

Rebaudioside C chemical structure

Rebaudioside D


Rebaudioside D is 250 times sweeter than sucrose, tastes better than rebaudioside A, and has a significantly lower bitterness than rebaudioside A.

Stevia contains 0.3% to 0.8% rebaudioside D as part of its total steviol glycosides.

Formula: C50H80O28, molecular weight: 1129.

rebaudioside-d-chemical-structure-300x224-6555815-2319441

Rebaudioside D chemical structure

Rebaudioside E


Molecular weight 967.01, formula C44H70O23

rebaudioside-e-chemical-structure-300x230-6273513-1443114

Rebaudioside E chemical structure

Rebaudioside F


Formula: C43H68O22, Molecular Weight: 936.9

rebaudioside-f-chemical-structure-300x281-7659977-4302600

Rebaudioside F chemical structure

Steviolbioside


Formula: C32H50O13, Molecular weight: 642.73

steviolbioside-chemical-structure-300x277-1669393-2517016

Steviolbioside chemical structure

Rubusoside


Formula: C32H50O13, Molecular weight: 642.73

rubusoside-chemical-structure-267x300-8921223-8776371

Rubusoside chemical structure Source

Dulcoside A


Formula: C38H60O17, Molecular weight: 788.87

dulcoside-a-chemical-structure-300x268-6731334-6171480

Dulcoside A chemical structure

How are steviol glycosides made?


The steviol glycosides are a group of sweeteners that are extracted from the stevia plant (Stevia rebaudiana). The stevia leaf contains about 150 different sweet-tasting components. The main ones are erythritol, stevioside, and rebaudioside A.

The process for making this group of sweeteners is as follows:

Selection of raw material: The first step is to select high-quality leaves from plants that have been grown without pesticides or fertilizers. This ensures that the product is safe to eat and has no impurities.

Extraction: The leaves are then dried and ground up into a powder using a milling machine.

Purification: The powder is mixed with water in order to extract the sweeteners from it using a separation process called chromatography. This involves passing the mixture through a column filled with silica gel particles which separate out the different substances based on their size and electrical charge. The different compounds pass through at different speeds, allowing them to be collected separately as they exit from the column at its endpoint.

What is the application of steviol glycosides?


Known as plant-derived sweeteners, they are the third most commonly used sweetener in the world after sucrose and beet sugar. Many countries have eaten it for hundreds of years. In the origin of steviol glycosides, people added it to tea to increase its sweetness.

Food & Beverage


Steviol glycosides are non-nutritive sweeteners, which can be substituted for artificial sweeteners (e.g. aspartame, acesulfame k, sucralose, saccharin, neotame), and they have 200 to 300 times the sweetness of sugar, have zero calories, zero glycemic indexes, do not cause tooth decay, do not raise blood sugar, and are appropriate for diabetics.

In beverages, dairy products, tea, juice, cakes, confectionery, pickles, desserts, etc., steviol glycosides are widely used. Synthetic sweeteners are often combined with them.

Pharmaceuticals


Some medicines can replace sucrose with steviol glycosides. For instance, the syrup has a high sugar content, up to 65%. The high sugar content may be harmful to our health and unsuitable for diabetic patients. This shortcoming can be improved by adding stevia to some syrups.

Are steviol glycosides safe to eat for the body?


Yes, stevia is safe to use in moderation.

Stevia has been consumed for hundreds of years in South America, where it is still widely used today. Stevia can be used as a sweetener in many different foods and beverages. It can also be used in cooking and baking.

Stevia is a plant that contains a natural substance called steviol glycoside. It’s been used as a sweetener since the 1960s and was approved by the Food and Drug Administration (FDA) in 2008.

Stevia is considered to be safe for most people when consumed in moderation. The FDA has not approved it for use as an additive in certain foods or beverages because there haven’t been enough studies done on its effects on children or pregnant women, but this doesn’t mean it’s unsafe — it just means more research needs to be done first before its approval can be extended further than what it currently has been (i.e., to adults).

Where to buy steviol glycosides?


If you are looking for the best source of steviol glycosides, you have come to the right place. Grade Chemical offers a wide variety of products at a high-quality and reasonable prices.

Our products include Stevia Powder, Stevia Extract Liquid, and Stevia Extract Powder. All of them are made from 100% pure, natural, and safe ingredients.

You also can find stevia in most grocery stores and health food stores, but you may have trouble finding it online. The good news is that there are plenty of other options for buying stevia online.

Frequently Asked Question


Is steviol glycosides healthy?


The main reason stevia is considered healthy is because it does not contain any sugars, unlike most other types of sweeteners. It also does not contain any carbohydrates or fats. Because of this, it is considered to be an excellent alternative to sugar and other artificial sweeteners that are often used in processed foods.

Are steviol glycosides natural?


Yes, steviol glycosides are natural.

Steviol glycosides are compounds that occur naturally in the leaves of a plant called “Stevia rebaudiana,” which is native to Brazil. They can also be extracted from the stevioside-containing herbs of the genus Stevia.

Do steviol glycosides cause cancer?


No, steviol glycosides do not cause cancer.

While the FDA has approved stevia extract as a food additive, it has recently banned the use of steviol glycosides in food because of concerns that they may cause cancer. However, there is no evidence to support this claim and many studies have shown that there are no carcinogenic properties associated with steviol glycoside consumption.

Is steviol glycosides the same as stevia?


Steviol glycosides are not the same as stevia.

Steviol glycosides are isolated from the leaves of the highbush blueberry plant, which is a member of the Ericaceae family. They contain a similar chemical compound called steviol that is extracted from the leaves of the plant and used as an artificial sweetener. Stevia, on the other hand, is derived from a plant called Stevia rebaudiana that is native to South America. The leaves of this plant contain an organic compound called stevioside, which is 200 times sweeter than sugar but has no calories.

Conclusion


We also hope that our research will give you more information about steviol glycosides E960 and help you make better-informed purchase decisions. Additionally, we would like to hear your comments, further questions, and any tips you might have on this natural sweetener. We know that there are a few consumers out there who will likely never stop asking what the E number is on food labels. While the discovery of E960 has answered this age-old question, it has also created new ones regarding the safety of this natural sweetener. Take care in reading labels and deciding for yourself whether or not this is a product that you wish to consume regularly.

If you have any comments about this additive, feel free to let us know in the below comments.

Sophie Feng

Sophie Feng

Sophia Feng, Marketing Manager of Grade Chemical, specializes in writing food chemical article, custom chemical article, industry chemical blog.

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