The steviol glycosides are the molecules that give the sweet taste to the leaves of the Stevia rebaudiana Bertoni plant. The Regulation (EU) Nº 1131/2011, defines the use of all steviol glycosides as a group. Therefore, different levels of sweeting power can be obtained, depending on the proportion of the different types of glycosides. Rebaudiside A (~300 times sweeter than sucrose) and Stevioside (~200 times sweeter than sucrose), represent up to 20% of the total amount of steviol glycosides found in the leaf. Depending on the concentration of the different steviol glycosides, the total sweetening power of the derivatives of steviol glycosides vary between 200 and 300 times sucrose, 450 times being the value when the Rebaudiside A content is >99%.     

 

Different to the majority of the additives of natural origen, which are normally considered GRAS ( Generally Recognised as Safe, without limit of dosification), in this case has been determined an ADI (Acceptable Daily Intake) of 4mg/kg body weight/day.  As a comparation, saccharin, with a similar sweetening power, has a higher ADI, being 5 mg/kg body weight/day, and consequently has a higher use level for each application. The Commission of the European Union will remain monitoring the actual use of steviol glycosides after its authorisation and, if considered necessary, will ask the European Food Safety Authority to perform a new refined exposure assesment. If results that consumption is exceeding the established ADI level, use levels will be adjusted.