Steviol glycosides, the sweet diterpene glycosides mainly found
in the leaves of Stevia rebaudiana (Bertoni) Bertoni, are being used
as intense sweeteners for many years. In several countries they are
allowed in general food (China, Russia) or as food additive (USA,
Australia/New Zealand and the EU). At the moment, at least
35 different steviol glycosides have been described (Ceunen &
Geuns, 2013). Their diversity originates from a multitude of glycosylations
occurring on steviol, their common aglycone. A list of the
authorized steviol glycosides in the EU is given in Fig. 1. Of these,
stevioside and rebaudioside A are the main ones currently used
in a range of different foods as alternatives for sucrose
Steviol glycosides, the sweet diterpene glycosides mainly foundin the leaves of Stevia rebaudiana (Bertoni) Bertoni, are being usedas intense sweeteners for many years. In several countries they areallowed in general food (China, Russia) or as food additive (USA,Australia/New Zealand and the EU). At the moment, at least35 different steviol glycosides have been described (Ceunen &Geuns, 2013). Their diversity originates from a multitude of glycosylationsoccurring on steviol, their common aglycone. A list of theauthorized steviol glycosides in the EU is given in Fig. 1. Of these,stevioside and rebaudioside A are the main ones currently usedin a range of different foods as alternatives for sucrose
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