Glucosylated Steviol Glycosides (INS 960d): The Next-Generation Sugar Alternative Explained
Answer Snapshot
- What it is: A stevia-derived sweetener modified by adding glucose units to improve taste and solubility.
- Safety consensus: JECFA, FDA, and EFSA support approved use within an ADI of 0-4 mg/kg body weight/day, expressed as steviol equivalents.
- Common uses: Beverages, baked goods, dairy products, confectionery, sauces, and low-sugar meal-replacement products.
- Blood sugar impact: It has no meaningful glycemic effect and is commonly used in reduced-sugar products.
- Who should be careful: No special population warning is standard, but users should still rely on product labels and normal serving guidance.
- Label names / aliases: Glucosylated steviol glycosides, INS 960d, E960d, modified stevia extract.
Quick Facts
| Attribute | Detail |
|---|---|
| Ingredient name | Glucosylated steviol glycosides |
| INS code | 960d |
| Functional class | High-intensity sweetener |
| Sweetness potency | About 100-200 times sweeter than sucrose |
| Caloric value | Negligible in practical use |
| ADI | 0-4 mg/kg body weight/day as steviol equivalents |
| Stability | Stable in many acidic to neutral systems and useful up to about 180°C |
| Blood sugar impact | No meaningful glycemic effect |
| Typical label names | Glucosylated steviol glycosides, INS 960d, E960d |
What It Is
Glucosylated steviol glycosides are made by enzymatically attaching additional glucose units to steviol glycosides from Stevia rebaudiana. The main goal is to improve two things at once: taste and formulation behavior.
Traditional stevia extracts can be limited by bitterness, licorice notes, and solubility constraints. INS 960d is designed to reduce those weaknesses while keeping a stevia-derived origin that works well for clean-label or plant-derived product positioning.
Safety
JECFA established an ADI of 0-4 mg/kg body weight/day, expressed as steviol equivalents, and both FDA and EFSA have accepted glucosylated steviol glycosides within approved regulatory frameworks. Current reviews support their safety at normal food use levels.
As with related steviol glycosides, the safety discussion is not centered on sugar-like metabolic risk or a named vulnerable population warning. Instead, it follows the steviol-equivalent exposure framework used across the stevia category.
Metabolism and Blood Sugar
Glucosylated steviol glycosides do not act as meaningful calorie sources in normal food use. They are ultimately metabolized through steviol-related pathways rather than behaving like digestible sugar.
That is why they do not meaningfully raise blood glucose or insulin. For consumers and formulators, this makes them useful in products aimed at diabetes-conscious, reduced-sugar, or weight-management positioning.
Stability
INS 960d performs well in many acidic to neutral systems and can tolerate selected baking, boiling, and pasteurization conditions, with useful heat stability often cited up to about 180°C. It is also more soluble and often more organoleptically manageable than simpler stevia extracts.
The main formulation limitation is that, like other high-intensity sweeteners, it does not replace sugar's bulk, browning, or structural role by itself. Companion ingredients are often needed in bakery and confectionery systems.
Common Uses
Glucosylated steviol glycosides are used in soft drinks, fruit beverages, dairy foods, cookies, cakes, confectionery, sauces, dressings, and low-sugar nutrition products. They are especially attractive when a product needs a plant-derived sweetener with better taste than standard stevia extracts.
Manufacturers often combine them with erythritol or other polyols so the final product can achieve both sweetness intensity and better mouthfeel.
Compare and Alternatives
Compared with traditional stevia extracts, INS 960d is designed to be less bitter and easier to dissolve. Compared with aspartame or acesulfame potassium, it offers a plant-derived positioning. Compared with erythritol, it provides sweetness intensity but not bulk.
Its main advantage is improved taste relative to older stevia systems. Its main limitation is that it still needs support ingredients when sugar's physical functions must be replaced.
Official References
- FAO/WHO Codex Alimentarius: Search for "INS 960d" in the Codex General Standard for Food Additives (GSFA) database to find approved uses and maximum levels.
- JECFA Evaluation: Glucosylated Steviol Glycosides (2019)
- FDA GRAS Notice: GRN No. 893
- EFSA Opinion: Scientific Opinion on glucosylated steviol glycosides
The information provided in this article is for educational and informational purposes only and is not intended as medical advice. Consumers with specific dietary concerns should review product labels and consult qualified healthcare professionals when needed.