ROBERT S. McQUATE

Due in part to the escalating incidence of obesity and diabetes, consumers and food manufacturers have substantial interest in the increased availability of a wide array of good-tasting foods with reduced caloric content. Advances in producing high-purity stevia-derived sweeteners in recent years respond directly to this market interest. For the addition of stevia-derived sweeteners into various foods to occur, the regulatory and safety considerations with the sweeteners extracted from stevia le…

Figure 1. Chemical Structures of Nine Key Steviol Glycosides. From FAO, 2010.

Table 1. GRAS Status for Stevia-Derived Sweeteners Used in Foods.


Table 2. Estimated Daily Intake (EDI) Assessments for Rebaudioside A.

Table 3. Safety Studies for Steviol Glycosides.

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