Steviol Glycosides from Stevia rebaudiana Bertoni: Safety, Uses, and Nutritional Impact (INS 960a)
Answer Snapshot
- What it is: Natural, zero-calorie sweeteners extracted from the leaves of Stevia rebaudiana Bertoni, with sweetness potency 200–400 times that of sucrose.
- Safety consensus: Globally approved by FAO/WHO, FDA, and EFSA; JECFA established an acceptable daily intake (ADI) of 4 mg/kg body weight.
- Common uses: Sugar-free beverages, baked goods, dairy products, confectionery, and tabletop sweetener blends.
- Blood sugar impact: No effect on blood glucose or insulin levels; ideal for diabetics and low-carb diets.
- Who should be careful: Individuals with rare stevia allergies; sensitive people may experience mild gastrointestinal issues with excessive consumption.
- Label names / aliases: Steviol glycosides, Stevia extract, Rebaudioside A, INS 960a, E960a, SweetLeaf.
Quick Facts Table
| Field | Details |
|---|---|
| Ingredient Name | Steviol Glycosides from Stevia rebaudiana Bertoni |
| INS Code | 960a |
| Functional Class | Sweetener, Flavor Enhancer |
| Sweetness Potency | 200–400x sucrose (varies by glycoside type: Rebaudioside A = ~350x, Stevioside = ~250x) |
| Caloric Value | 0 kcal/g (negligible at typical use levels; theoretical 4 kcal/g but not metabolized by humans) |
| ADI | 4 mg/kg body weight (JECFA, 2010) |
| Stability | Heat stable up to 200°C; pH stable in range 3.0–9.0 |
| Blood Sugar Impact | No effect on glucose or insulin levels |
| Typical Label Names | Steviol glycosides, Stevia extract, Rebaudioside A, INS 960a, E960a |
What are Steviol Glycosides (INS 960a)?
Steviol glycosides are a group of naturally occurring diterpene glycosides extracted from the leaves of the South American herb Stevia rebaudiana Bertoni. These compounds are responsible for the plant’s intense sweetness, which was first discovered by indigenous communities in Paraguay and Brazil over 200 years ago.
Chemically, steviol glycosides consist of a steviol aglycone core bound to one or more sugar molecules (glucose, rhamnose, xylose). The most common and commercially significant glycosides are Rebaudioside A (Reb A) and Stevioside, which make up 90% of standardized stevia extracts. Reb A is preferred in formulations due to its cleaner, less bitter taste compared to stevioside, which can have a licorice-like aftertaste.
Under the Codex Alimentarius standards, steviol glycosides are classified as INS 960a and are defined as "a mixture of glycosides obtained from the leaves of Stevia rebaudiana Bertoni, containing not less than 95% steviol glycosides calculated on the dry weight basis."
Are Steviol Glycosides safe to consume?
Yes, steviol glycosides are recognized as safe for human consumption by leading global food safety authorities:
- JECFA (FAO/WHO): In 2010, JECFA established an acceptable daily intake (ADI) of 4 mg/kg body weight, based on extensive toxicological studies showing no adverse effects, including carcinogenicity, genotoxicity, or reproductive toxicity.
- EFSA: The European Food Safety Authority confirmed the ADI of 4 mg/kg body weight in 2011, noting that even high-level consumption does not pose health risks for the general population.
- FDA: Approved steviol glycosides as GRAS (Generally Recognized as Safe) in 2008 for use in a wide range of food and beverage categories.
- Codex Alimentarius: Included in the General Standard for Food Additives (GSFA) with specifications for purity and usage levels across various food commodities.
Rare cases of allergic reactions to stevia have been reported, but these are extremely uncommon. Excessive consumption (well above the ADI) may cause mild gastrointestinal symptoms like bloating or diarrhea in sensitive individuals, but this is not a safety concern for typical use.
Do Steviol Glycosides raise blood sugar or affect metabolism?
Steviol glycosides have no impact on blood glucose levels or insulin secretion, making them an ideal sweetener choice for people with diabetes, prediabetes, or those following low-carbohydrate diets. Unlike sugar or some artificial sweeteners, steviol glycosides are not metabolized by the human body for energy.
When consumed, the sugar moieties of steviol glycosides are hydrolyzed by gut bacteria, releasing the steviol aglycone. This steviol is then conjugated with glucuronic acid in the liver and excreted in the urine, with no accumulation in the body. Studies have shown that steviol glycosides do not interfere with glucose transporters or insulin signaling pathways, and they do not affect glycemic control in individuals with type 2 diabetes.
Additionally, some research suggests that steviol glycosides may have potential benefits for metabolic health, including reducing blood pressure in hypertensive individuals and improving insulin sensitivity, but more clinical trials are needed to confirm these effects.
Are Steviol Glycosides heat stable and pH stable?
Steviol glycosides exhibit excellent stability under most food processing conditions, making them suitable for a wide range of applications:
- Heat stability: They remain stable at temperatures up to 200°C, which means they can be used in baked goods, pasteurized beverages, and canned products without losing sweetness. However, prolonged exposure to temperatures above 200°C may cause minor degradation, resulting in a slight reduction in sweetness and potential off-flavors.
- pH stability: Steviol glycosides are stable in a pH range of 3.0–9.0, which covers most food and beverage products, including acidic drinks like sodas and fruit juices, as well as neutral and alkaline foods like dairy products and baked goods.
- Storage stability: When stored in a cool, dry place, steviol glycosides have a shelf life of 2–3 years, with no significant loss of sweetness or quality.
This stability profile makes steviol glycosides a versatile alternative to sugar and other sweeteners that may degrade under high heat or extreme pH conditions.
What foods and products commonly contain Steviol Glycosides?
Steviol glycosides are used in a wide variety of food and beverage products due to their zero-calorie sweetness and excellent stability. Common applications include:
- Beverages: Sugar-free sodas, flavored waters, sports drinks, iced teas, and fruit juices. They are often blended with other sweeteners like erythritol or sucralose to improve taste and mouthfeel.
- Baked goods: Cookies, cakes, breads, and pastries. Steviol glycosides can replace up to 100% of sugar in some formulations, though partial replacement is often preferred to maintain texture.
- Dairy products: Yogurts, ice creams, flavored milks, and cheese spreads. They are used to reduce sugar content without compromising flavor.
- Confectionery: Hard candies, chocolates, chewing gums, and mints. Steviol glycosides provide intense sweetness without the calories of sugar.
- Tabletop sweeteners: Packet sweeteners, liquid drops, and granular blends for use in coffee, tea, and cooking.
- Other products: Sauces, dressings, jams, and nutritional supplements.
Under Codex Alimentarius standards, steviol glycosides are approved for use in over 20 food categories, with maximum usage levels specified to ensure safety and quality.
How do Steviol Glycosides compare with other sweeteners or alternatives?
Steviol glycosides offer unique advantages compared to other popular sweeteners:
- vs. Sucrose: Zero calories vs. 4 kcal/g; no effect on blood sugar; 200–400x sweeter, so less is needed. However, steviol glycosides may have a slight aftertaste, which can be masked by blending with other sweeteners.
- vs. Artificial Sweeteners (Aspartame, Sucralose): Natural origin vs. synthetic; no reported links to cancer or other health concerns; more stable than aspartame (which degrades at high heat). Sucralose is more stable but may have a bitter aftertaste in some applications.
- vs. Erythritol: Steviol glycosides are much sweeter (200x vs. 0.7x sucrose), so less is needed. Erythritol provides bulk and mouthfeel, making it a good blend partner for steviol glycosides in baked goods and confectionery.
- vs. Monk Fruit Extract: Both are natural zero-calorie sweeteners, but monk fruit extract is more expensive and less widely available. Steviol glycosides have a longer history of use and more extensive safety data.
The choice of sweetener depends on the specific application, desired taste profile, and cost considerations. Steviol glycosides are often used in blends with other sweeteners to optimize sweetness, mouthfeel, and cost.
Official References
- Codex Alimentarius GSFA: Search for INS 960a in the General Standard for Food Additives
- JECFA Monograph: Safety Evaluation of Steviol Glycosides (2010)
- FDA GRAS Notice: Steviol Glycosides (GRN 000237)
- EFSA Assessment: Scientific Opinion on Steviol Glycosides (2011)
Disclaimer
This information is for educational purposes only and should not be construed as medical advice. The safety and usage of food additives are regulated by national and international authorities, and consumers should always follow label instructions and consult a healthcare professional before making significant dietary changes, especially if they have underlying health conditions.