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E960 – Steviol Glycosides (Stevia Extracts)

Steviol glycosides, designated as E960, are natural sweeteners extracted from the leaves of the Stevia rebaudiana plant. They are significantly sweeter than sucrose (table sugar), with sweetness levels ranging from 200 to 300 times that of sugar. Due to their high-intensity sweetness and minimal caloric content, steviol glycosides are widely used as sugar substitutes in various food and beverage products.

Danger Level: 1 – Mostly Safe

Purpose in Products

Sweetener: E960 is utilized to provide sweetness in sugar-free and reduced-calorie products, including soft drinks, desserts, confectioneries, and dairy products. Its natural origin appeals to consumers seeking alternatives to artificial sweeteners.
Flavor Enhancer: In addition to its sweetening properties, steviol glycosides can enhance flavor profiles by masking bitterness and improving overall taste.

Health Considerations

Glycemic Impact: Steviol glycosides have a negligible effect on blood glucose levels, making them suitable for individuals managing diabetes or those on carbohydrate-controlled diets. They stimulate insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal.
Acceptable Daily Intake (ADI): The European Food Safety Authority (EFSA) has established an ADI for steviol glycosides, expressed as steviol equivalents, at 4 mg/kg body weight per day. This is based on no observed effects at a 100-fold higher dose in animal studies.
Safety Evaluations: EFSA has evaluated the safety of steviol glycosides and approved their use as food additives. In 2020, EFSA provided a scientific opinion on the safety of expanding the list of steviol glycosides identified in the leaves of Stevia rebaudiana Bertoni, concluding that the proposed amendment of the specifications for steviol glycosides (E960) as a food additive is safe.

Impact on Children

There is no specific evidence indicating that steviol glycosides pose additional risks to children when consumed within the established ADI. However, as with all food additives, it is advisable to monitor intake, especially in children, to ensure consumption remains within recommended limits.

Impact on Taste

Steviol glycosides provide a sweet taste without the calories associated with sugar. However, some individuals may perceive a slight aftertaste, often described as licorice-like or bitter, depending on the specific glycoside composition and product formulation.

Compatibility with Other Additives

Steviol glycosides are often used in combination with other sweeteners and bulking agents to achieve the desired sweetness and texture in food products. They are stable under heat and acidic conditions, making them suitable for various applications, including baking and beverages.

Natural Occurrence

Steviol glycosides naturally occur in the leaves of the Stevia rebaudiana plant, native to South America. The primary glycosides include stevioside and rebaudioside A, among others, each contributing to the sweet profile of stevia extracts.

Alternatives and Substitutes

Other natural and artificial sweeteners used as alternatives to steviol glycosides include:

Sucralose (E955): An artificial sweetener approximately 600 times sweeter than sucrose, heat-stable, and suitable for a variety of applications.
Aspartame (E951): An artificial sweetener about 200 times sweeter than sugar, often used in combination with other sweeteners.
Acesulfame Potassium (E950): An artificial sweetener approximately 200 times sweeter than sucrose, commonly used in beverages and tabletop sweeteners.

Regulation

Steviol glycosides (E960) are approved for use as food additives in the European Union and many other regions. Regulatory authorities have established specifications and acceptable daily intake levels to ensure consumer safety. For instance, the European Commission has amended regulations to include rebaudioside M produced via enzyme modification of steviol glycosides from stevia.

Conclusion

E960 (Steviol Glycosides) serves as an effective natural sweetener, offering high-intensity sweetness with minimal caloric impact. When used within regulated limits, it is considered safe for consumption, with no significant health risks identified. Its stability under various conditions and suitability for individuals managing blood glucose levels make it a versatile additive in the food industry. As always, adherence to regulatory guidelines ensures consumer safety.