Steviol glycoside

Steviol glycosides are high-intensity, natural sweeteners extracted from the leaves of the Stevia rebaudiana plant. They are 200-300 times sweeter than sucrose, making them popular as sugar substitutes in food and beverage products. Steviol glycosides are heat stable, pH stable, and do not ferment, which makes them suitable for use in a variety of food and beverage applications.

Chemical Structure

Steviol glycosides are composed of a steviol backbone, a diterpene molecule derived from the plant's steviol glycoside biosynthesis pathway, and one or more sugar molecules. The type and number of sugar molecules attached to the steviol backbone determine the sweetness and taste profile of the steviol glycoside. The most common steviol glycosides are Stevioside and Rebaudioside A, which account for the majority of the sweetness in Stevia leaves.

Extraction and Purification

The extraction and purification of steviol glycosides involve several steps. First, the leaves of the Stevia rebaudiana plant are harvested and dried. The dried leaves are then steeped in water, similar to making tea. This process extracts the steviol glycosides from the leaves. The extract is then purified through a series of filtration and chromatography steps to remove impurities and concentrate the steviol glycosides.

Health Effects

Steviol glycosides are considered safe for consumption and have been approved as food additives by major regulatory bodies worldwide, including the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in the European Union. They are non-caloric and do not affect blood glucose levels, making them suitable for use by individuals with diabetes.

Some studies suggest that steviol glycosides may have potential health benefits beyond their use as sweeteners. For example, they may have antihypertensive, anti-inflammatory, and anti-cancer properties. However, more research is needed to confirm these potential health benefits.

Applications

Steviol glycosides are used in a wide range of food and beverage products, including soft drinks, juices, yogurt, baked goods, and confectionery. They are also used in dietary supplements and pharmaceutical products.

See Also

• Sugar substitute
• Stevia
• Sweetness

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  Stevioside structure
• 
  Steviol structure
• Formation of IPP and DMAPP from Pyruvate and Glyceraldehyde 3-Phosphate
  Formation of IPP and DMAPP from Pyruvate and Glyceraldehyde 3-Phosphate
• Elongation to GGPP
  Elongation to GGPP
• Formation of Steviol
  Formation of Steviol
• Rebaudioside A from Steviol
  Rebaudioside A from Steviol