STEVIOL GLYCOSIDES AND THEIR USE IN FOOD PROCESSING: A REVIEW

Steviol glycosides are the proteinacious secondary metabolites present in the leaves of Stevia rebaudiana Bertoni. These SG’s are the principal sweetening agents which are 200-300 times more sweeter than sucrose. A number of SG’s are present in the leaves of Stevia namely, stevioside, dulcoside A, rebaudioside A, rebaudioside B,  rebaudioside C (previously known as dulcoside B),  rebaudioside D, rebaudioside E and steviolbioside, 100–125. At the 63rd meeting a temporary ADI of 0-2 mg/kg bodyweight and day, expressed as steviol, was established based on a No-Observed-Effect-Level (NOEL). Steviol glycoside extracts have broad applications as sweetener in the manufacture of fruit and milk drinks, desserts, yoghurt, delicacies, confectioneries, fruit products, processed seafood products, pickles, table-top  sweeteners and dietary supplements. Other aspects considered are physicochemical and biologic properties for food processing, stability and therapeutic value of SG’s. nutritional information, Stevia market and household uses.