PENGGUNAAN STEVIA

STEVIOL GLYCOSIDES

Prepared at the 69th JECFA (2008), published in FAO JECFA Monographs 5 (2008), superseding specifications prepared at the 68th JECFA (2007), published in FAO JECFA Monographs 5 (2008). An ADI of 0 - 4 mg/kg bw (expressed as steviol) was established at the 69th JECFA (2008).


SYNONYMS INS no. 960


DEFINITION :

The product is obtained from the leaves of Stevia rebaudiana Bertoni. The leaves are extracted with hot water and the aqueous extract is passed through an adsorption resin to trap and concentrate the component steviol glycosides. The resin is washed with a solvent alcohol to release the glycosides and product is recrystallized from methanol or aqueous ethanol. Ion exchange resins may be used in the purification process. The final product may be spray-dried.

Stevioside and rebaudioside A are the component glycosides of principal interest for their sweetening property. Associated glycosides include rebaudioside C, dulcoside A, rubusoside, steviolbioside, and rebaudioside B generally present in preparations of steviol glycosides at levels lower than stevioside or rebaudioside A.

Chemical name :

Stevioside : 13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy] kaur-16-en-18-oic acid, β-D-glucopyranosyl ester

Rebaudioside A : 13-[(2-O-β-D-glucopyranosyl-3-O-β-D­ glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-6-en-8-oic acid, β-D­ glucopyranosyl ester

C.A.S. number : Stevioside: 57817-89-7 Rebaudioside A: 58543-16-1

Chemical formula : Stevioside: C38H60O18 Rebaudioside A : C44H70O23