Steviol Glycosides and their use in food processing: A review


Rolly Mehrotra

Abstract


Steviol glycosides are the proteinacious secondary metabolites present in the leaves of Stevia rebaudiana Bertoni. These SG’s are the principal sweetening agents which are 200-300 times more sweeter than sucrose. A number of SG’s are present in the leaves of Stevia namely, stevioside, dulcoside A, rebaudioside A, rebaudioside B,  rebaudioside C (previously known as dulcoside B),  rebaudioside D, rebaudioside E and steviolbioside, 100–125. At the 63rd meeting a temporary ADI of 0-2 mg/kg bodyweight and day, expressed as steviol, was established based on a No-Observed-Effect-Level (NOEL). Steviol glycoside extracts have broad applications as sweetener in the manufacture of fruit and milk drinks, desserts, yoghurt, delicacies, confectioneries, fruit products, processed seafood products, pickles, table-top  sweeteners and dietary supplements.

 

Other aspects considered are physicochemical and biologic properties for food processing, stability and therapeutic value of SG’s. nutritional information, Stevia market and household uses. 


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References


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About this article

Title

Steviol Glycosides and their use in food processing: A review

Date

01-10-2014

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Journal

Innovare Journal of Food Sciences
Vol 2 Issue 1 2014 (Oct-Dec) Page: 7-13

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Rolly Mehrotra
Jiwaji University
India


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