Nutristant
February 26, 2026

Steviol Glycosides from Fermentation (INS 960b): Safety, Uses, and Benefits Explained

Answer Snapshot

  • What it is: A zero-calorie, non-nutritive sweetener produced via microbial fermentation, chemically identical to plant-derived steviol glycosides but manufactured without stevia crops (INS 960b).
  • Safety consensus: Approved by JECFA, FDA, and EFSA with an ADI of 4 mg/kg body weight; considered safe for general populations, including children and pregnant individuals.
  • Common uses: Sugar-free beverages, baked goods, dairy products, confectionery, tabletop sweeteners, and low-sugar sauces/dressings.
  • Blood sugar impact: No effect on blood glucose or insulin levels; suitable for diabetics, prediabetics, and keto/low-carb diets.
  • Who should be careful: Those with rare sensitivities to steviol glycosides; excessive intake may cause mild gastrointestinal discomfort in some people.
  • Label names: INS 960b, steviol glycosides from fermentation, fermented stevia sweeteners, microbial steviol glycosides.

Quick Facts Table

FieldDetails
Ingredient NameSteviol glycosides from fermentation
INS Code960b
Functional ClassSweetener, flavor enhancer
Sweetness Potency200–400x sucrose (varies by specific glycoside profile)
Caloric Value0 kcal/g (negligible at typical use levels)
ADI4 mg/kg body weight (JECFA, 2021)
StabilityHeat stable up to 180°C; pH stable between 3.0–8.0
Blood Sugar ImpactNo measurable effect on glucose or insulin levels
Typical Label NamesINS 960b, fermented steviol glycosides, stevia sweeteners from fermentation

What is Steviol Glycosides from Fermentation (INS 960b)?

Steviol glycosides from fermentation (INS 960b) is a non-nutritive sweetener produced through microbial fermentation rather than extraction from the Stevia rebaudiana plant. Chemically, it is identical to the steviol glycosides found in stevia leaves—molecules consisting of a steviol backbone bound to sugar moieties (like glucose or rhamnose). The key difference lies in its production: engineered microorganisms (such as yeast or bacteria) are used to synthesize the glycosides from simple carbon sources, eliminating the need for agricultural stevia crops.

This fermentation process allows for consistent glycoside profiles (e.g., high levels of rebaudioside A or M, which have minimal bitter aftertastes) compared to plant-derived stevia, which can vary based on growing conditions, harvest time, and extraction methods. As a result, INS 960b often offers a cleaner, more predictable sweet taste than traditional stevia extracts. It is classified under the International Numbering System (INS) as 960b and is recognized as a sweetener and flavor enhancer by global food safety authorities.

Is Steviol Glycosides from Fermentation safe to consume?

Yes, steviol glycosides from fermentation are considered safe for consumption by leading global regulatory bodies, including the Joint FAO/WHO Expert Committee on Food Additives (JECFA), U.S. Food and Drug Administration (FDA), and European Food Safety Authority (EFSA).

JECFA established an Acceptable Daily Intake (ADI) of 4 mg/kg body weight in 2021, based on extensive toxicological studies showing no evidence of carcinogenicity, genotoxicity, or reproductive/developmental harm. The FDA has approved INS 960b for use in a wide range of food products, while EFSA confirmed that it poses no safety concerns at levels up to the ADI.

For most people, including children, pregnant and breastfeeding individuals, and those with diabetes, consumption within the ADI is safe. Rare cases of mild gastrointestinal symptoms (like bloating or diarrhea) have been reported with excessive intake, but these are generally transient and not considered a serious health risk. Individuals with rare sensitivities to steviol glycosides should avoid or limit intake.

Does Steviol Glycosides from Fermentation raise blood sugar or affect metabolism?

Steviol glycosides from fermentation have no measurable impact on blood sugar levels or insulin secretion, making them an ideal sweetener for people with diabetes, prediabetes, or those following low-carb/keto diets. Unlike sugar or some other sweeteners, INS 960b is not metabolized into glucose in the human body. Instead, it is absorbed in the small intestine, converted to steviol (a non-toxic metabolite), and excreted primarily in the urine.

Clinical studies have confirmed that fermented steviol glycosides do not affect fasting blood glucose, postprandial glucose, or HbA1c levels (a marker of long-term blood sugar control). They also do not interfere with insulin sensitivity or glucose metabolism. This makes them a valuable tool for reducing added sugar intake without compromising blood sugar management.

Is Steviol Glycosides from Fermentation heat stable and pH stable?

Yes, steviol glycosides from fermentation exhibit excellent thermal and pH stability, making them suitable for a wide range of food processing applications.

  • Heat stability: INS 960b remains stable at temperatures up to 180°C (356°F), meaning it retains its sweetness during baking, pasteurization, and high-temperature cooking. This is a key advantage over heat-sensitive sweeteners like aspartame, which breaks down at high temperatures.
  • pH stability: It maintains its sweet taste across a pH range of 3.0–8.0, making it suitable for acidic products like carbonated beverages, fruit juices, and salad dressings, as well as neutral foods like dairy products and baked goods.

This stability ensures that fermented steviol glycosides do not degrade or lose sweetness during processing, storage, or consumption, making them a versatile ingredient for food formulators.

What foods and products commonly contain Steviol Glycosides from Fermentation?

Steviol glycosides from fermentation are used in a wide variety of sugar-free and reduced-sugar food products due to their high sweetness potency, stability, and clean taste. Common applications include:

  1. Beverages: Carbonated soft drinks, fruit juices, iced teas, sports drinks, and plant-based milk alternatives (e.g., almond, soy, oat milk).
  2. Baked goods: Cookies, cakes, breads, and pastries where sugar reduction is desired without compromising texture or taste.
  3. Dairy products: Yogurts, flavored milks, ice creams, and cheese spreads.
  4. Confectionery: Hard candies, chewing gum, chocolates, and sugar-free candies.
  5. Tabletop sweeteners: Granulated or liquid sweeteners used as a sugar substitute in coffee, tea, or cooking.
  6. Sauces and dressings: Salad dressings, ketchup, barbecue sauces, and syrups (e.g., pancake syrup).

INS 960b is often blended with other sweeteners (like erythritol, monk fruit extract, or sucralose) to enhance taste, mask any mild aftertaste, and improve mouthfeel—a practice known as quantitative synergy, where the combination of sweeteners provides a more sugar-like taste than any single sweetener alone.

How does Steviol Glycosides from Fermentation compare with other sweeteners or alternatives?

Steviol glycosides from fermentation offer unique advantages over other sweeteners, depending on the application:

  • vs. Plant-derived stevia (INS 960a): Chemically identical, but fermented stevia has a more consistent glycoside profile, reducing taste variability. It also avoids agricultural limitations (like land use, weather, and crop yields) and can be produced with higher levels of desirable glycosides (e.g., rebaudioside M) for a cleaner taste.
  • vs. Sucralose (INS 955): Fermented stevia is often perceived as "natural" (depending on regulatory definitions), while sucralose is an artificial sweetener. Both are heat stable, but INS 960b may have a more sugar-like taste for some consumers.
  • vs. Erythritol (INS 968): Fermented stevia is 200–400x sweeter than sucrose, so much less is needed to achieve the same sweetness. Unlike erythritol, it does not have a cooling aftertaste, but it may be more expensive per unit of sweetness.
  • vs. Aspartame (INS 951): INS 960b is heat stable, while aspartame breaks down at high temperatures, limiting its use in baked goods. Fermented stevia also has a longer shelf life in processed foods.
  • vs. Monk fruit extract: Both are non-nutritive sweeteners with clean tastes, but fermented stevia is often more cost-effective and widely available. Monk fruit may be preferred by those avoiding steviol glycosides, but it has a lower sweetness potency (150–200x sucrose).

Formulators often blend fermented stevia with other sweeteners to balance taste, cost, and functionality, depending on the specific product requirements.

What is the taste profile of Steviol Glycosides from Fermentation?

Steviol glycosides from fermentation have a clean, sugar-like sweet taste with minimal bitter or licorice aftertastes, especially when formulated to contain high levels of rebaudioside A or M (the glycosides with the most desirable sensory profiles). The fermentation process allows manufacturers to control the glycoside composition, producing sweeteners with tailored taste characteristics.

Compared to traditional plant-derived stevia extracts, which can have variable levels of bitter compounds (like stevioside), INS 960b often offers a more consistent, pleasant taste. Some consumers may detect a mild herbal aftertaste at high concentrations, but this is typically masked when blended with other sweeteners or used in flavored products (like beverages or baked goods).

The absence of a cooling effect (unlike erythritol) or metallic aftertaste (unlike some artificial sweeteners) makes fermented stevia a popular choice for sugar reduction in a wide range of food and beverage applications.

Official References

Disclaimer

This blog post provides general information about steviol glycosides from fermentation (INS 960b) for educational purposes only. It is not intended to replace professional medical advice, diagnosis, or treatment. Individuals with specific health conditions or concerns should consult a qualified healthcare provider before making changes to their diet or consuming food products containing this ingredient. Always follow recommended intake levels and refer to product labels for specific ingredient information.