Vol. 11, Issue 7 (2022)

Author(s):
Vaishnavi Naik and Theertha Poyil

Abstract:
Because of the growing use of sugars, particularly sucrose, worldwide food processing trends have encouraged companies to employ sweeteners, particularly synthetic ones, to a greater extent. For some years, considerable attention has been paid in the literature to stevia (Stevia rebauidana), which contains glycosidic diterpenes with sweetening effects. Stevia is 250-300 times sweeter than sucrose, which has been approved for human consumption by FAO/WHO and CODEX. Steviol glycosides are the compounds that impart sweetness to stevia leaves, the most important of which are stevioside and rebaudioside A. Since the introduction of low-calorie foods and beverages, zero-calorie sweeteners such as stevia have grown in popularity and application in food products. They can be found in energy drinks, dairy products such as ice cream, bakery items, and fruit preserves. For adults, the Joint Expert Committee on Food Additives (JECFA) determined a daily limit of 4 mg/kg body weight.