Enzymatically Produced Steviol Glycosides (INS 960c): A Comprehensive Guide to the Next-Generation Zero-Calorie Sweetener
Answer Snapshot
- What it is: A stevia-derived sweetener made by enzymatically modifying steviol glycosides to improve taste.
- Safety consensus: JECFA and other major regulators support use within an ADI of 4 mg/kg body weight/day, expressed as steviol equivalents.
- Common uses: Beverages, dairy products, baked goods, confectionery, processed foods, and dietary supplements.
- Blood sugar impact: It does not meaningfully raise blood glucose or insulin and is widely used in low-sugar products.
- Who should be careful: No special population warning is standard at approved intakes, but product formulation still matters for taste and texture.
- Label names / aliases: Enzymatically produced steviol glycosides, enzymatically modified steviol glycosides, INS 960c, E960c.
Quick Facts
| Attribute | Detail |
|---|---|
| Ingredient name | Enzymatically produced steviol glycosides |
| INS code | 960c |
| Functional class | High-intensity sweetener |
| Sweetness potency | About 200-400 times sweeter than sucrose |
| Caloric value | Negligible in practical use |
| ADI | 4 mg/kg body weight/day as steviol equivalents |
| Stability | Broad pH stability and useful heat stability up to about 190°C |
| Blood sugar impact | No meaningful glycemic effect |
| Typical label names | Enzymatically produced steviol glycosides, INS 960c, E960c |
What It Is
Enzymatically produced steviol glycosides are made from steviol compounds originally sourced from Stevia rebaudiana. The enzymatic modification step adds or rearranges sugar groups in ways that improve sensory performance compared with simpler stevia extracts.
That matters because one of traditional stevia's biggest formulation challenges is bitterness or licorice-like aftertaste. INS 960c exists to keep the plant-derived origin while delivering a cleaner sweetness profile.
Safety
JECFA established an ADI of 4 mg/kg body weight/day, expressed as steviol equivalents, and major regulators have accepted these stevia-derived ingredients within approved uses. The regulatory consensus is that they are safe at current food use levels.
As with other steviol glycoside systems, the key safety framework is tied to metabolic conversion to steviol and subsequent excretion. There is no standard population-specific warning comparable to PKU labeling for aspartame.
Metabolism and Blood Sugar
Enzymatically produced steviol glycosides are not used as caloric sugars. After consumption, they are ultimately converted to steviol-related metabolites and excreted rather than acting as a meaningful source of dietary energy.
Because they do not function like digestible carbohydrates, they do not meaningfully raise blood glucose or insulin. That is why they are common in products aimed at reduced-sugar, diabetes-conscious, or low-carbohydrate consumers.
Stability
INS 960c is valued for strong formulation stability. It tolerates a wide pH range and can handle many baking, pasteurization, and beverage-processing conditions, with heat stability often cited up to about 190°C.
Its main technical limitation is not chemical instability so much as the fact that it does not replace sugar's bulk, browning, or texture by itself. Formulators often need companion ingredients to build a full sugar-like system.
Common Uses
Enzymatically produced steviol glycosides are used in carbonated drinks, flavored waters, dairy products, baked goods, candies, sauces, meal replacements, and supplement products. They are especially useful in formulas that want a plant-derived sweetener with less aftertaste than traditional stevia extracts.
In many products, they are blended with erythritol or other bulking agents so sweetness, mouthfeel, and texture can be balanced together.
Compare and Alternatives
Compared with conventional stevia extracts, INS 960c is designed to taste cleaner and less bitter. Compared with aspartame, it offers stronger heat stability and a plant-derived positioning. Compared with erythritol, it supplies sweetness intensity but not bulk.
Its main advantage is that it improves stevia's sensory profile without abandoning the stevia family. Its main limitation is that it still needs system design support when sugar's physical functions matter.
Official References
- Codex Alimentarius Commission: Search for "INS 960c" in the GSFA Online Database to view approved uses and specifications.
- JECFA Evaluation: Safety Evaluation of Enzymatically Produced Steviol Glycosides (FAO/WHO, 2010)
- EFSA Scientific Opinion: Re-evaluation of steviol glycosides as food additives (EFSA, 2015)
- FDA Regulation: Enzymatically Modified Steviol Glycosides: Generally Recognized as Safe (GRAS)
The information provided in this article is for educational and informational purposes only and is not intended as medical advice. For diet-specific decisions, consult qualified health professionals and review current product labels.