![]() High-purity steviol glycosides are Generally Recognized As Safe (GRAS), a regulatory review process category used by the U.S. 1,2 ARE STEVIA SWEETENERS SAFE TO CONSUME? The remaining steviol backbone is then absorbed via the portal vein, metabolized by the liver and excreted in urine. When they reach the colon, gut microbes cleave off the glucose molecules and use them as an energy source. ![]() Steviol glycosides are not absorbed in the upper gastrointestinal tract and therefore do not contribute to any calories or impact blood glucose levels. WHAT HAPPENS TO STEVIA SWEETENERS AFTER CONSUMPTION? 1 Some steviol glycosides are also made through processes called bioconversion and fermentation, which allow better tasting and less bitter rebaudiosides, such as reb M, to be produced on a larger scale. They include compounds like stevioside and many different forms of rebaudiosides, the most common of which is rebaudioside A (or reb A). Steviol glycosides all have a common basic backbone called steviol. Stevia sweeteners are made by extracting steviol glycosides from the leaves of the stevia plant and purifying them to remove some of the bitter attributes found in the crude extract. The stevia plant has been used for food and medicinal purposes for hundreds of years, and its leaves and crude extracts have been sold as a dietary supplement. Stevia sweeteners are derived from the leaves of the Stevia rebaudiana (Bertoni) plant, an herbal shrub native to South America. Stevia sweeteners are also used in several tabletop sweeteners, such as Truvia®, Pure Via®, Stevia In The Raw®, SPLENDA® Naturals Stevia Sweetener, SweetLeaf® and Enliten®, as well as other retail products sold under store-brand names. However, a recipe that uses stevia sweeteners in place of sugar may turn out slightly different because, in addition to sweetness, sugar plays several roles related to volume and texture in recipes but varies based on the type of recipe. Because they are stable at high temperatures, stevia sweeteners can be used in baked goods. Stevia sweeteners can be used by food and beverage manufacturers as an ingredient in beverages (such as diet sodas, light or low-sugar juices and flavored waters), canned fruits, condiments, dairy products (such as ice cream, flavored milk and yogurt) and other foods (such as baked goods, cereals, chocolate and other confections) and syrups. Stevia sweeteners range from being 200-350 times sweeter than sugar, and as such only small amounts of stevia sweeteners are needed to match the sweetness provided by sugar. Like other no-calorie sweeteners, stevia sweeteners are intensely sweet. While some types of sweeteners in this category are considered low-calorie (e.g., aspartame) and others are no-calorie (e.g., stevia sweeteners, monk fruit sweeteners and sucralose), collectively they are often referred to as sugar substitutes, high-intensity sweeteners, non-nutritive sweeteners or low-calorie sweeteners. ![]() Stevia sweeteners are no-calorie sweeteners that can be used to lower one’s intake of added sugars while still providing satisfaction from enjoying the taste of something sweet. ![]() Learn more about the Stevia CPE Self-Study Activity here WHAT ARE STEVIA SWEETENERS? Download the Stevia Fact Sheet for Consumers hereĭownload the Stevia CPE Self-Study Activity here ![]()
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