Steviolglykosider

Steviolglykosider, commonly called steviol glycosides, are a family of intensely sweet, non-nutritive compounds derived from the leaves of Stevia rebaudiana. They are glycosides of the diterpene steviol and are not digested for calories; instead, gut bacteria hydrolyze them to steviol, which is then absorbed and excreted.

The best-known constituents are stevioside and rebaudioside A, the latter often preferred for its milder aftertaste. Other components occur in smaller amounts, including rebaudioside C, D, E, dulcoside A and rubusoside. Sweetness intensity and aftertaste vary among compounds and formulations.

Steviol glycosides are approximately 200–400 times sweeter than sucrose, depending on the specific compound. They are heat-stable and water-soluble, making them suitable for use in a wide range of foods and drinks. After ingestion, they are hydrolyzed to steviol by intestinal bacteria; steviol is then absorbed and conjugated for excretion.

Uses and regulation: Steviol glycosides are used as sugar substitutes in beverages, foods and tabletop sweeteners, often in reduced-calorie or sugar-free products. In the European Union they are approved as a food additive (E960) with usage limits. Safety assessments by major authorities have established an acceptable daily intake (ADI) of 4 mg per kg body weight per day, expressed as steviol equivalents. In the United States, certain steviol glycosides have been deemed safe for use in foods under GRAS or other regulatory approvals.

Notes: Some individuals may experience mild gastrointestinal effects at high intakes, and a few formulations can carry a slight bitter aftertaste depending on composition.