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Steviol Glycosides, 82nd JECFA—Chemical and Technical Assessment (CTA), 2016

Year of publication 2016

Place of publication Rome, Italy ;

Pages 10p.

Author Moore, J.,Wallin, H., Kuznesof, P.M.

Publisher FAO ;

Product type Meeting

Edition 1

Synopsis (short abstract) Steviol glycosides are a group of compounds naturally occurring in the plant Stevia rebaudiana Bertoni sharing a similar molecular structure where different sugar moieties are attached to the aglycone steviol (an ent-kaurene-type diterpene). They include any compound containing a steviol backbone conjugated to any number or combination of the principal sugar moieties in any of the orientations occurring in the leaves of Stevia rebaudiana Bertoni including, glucose, rhamnose, xylose, fructose, an d deoxyglucose. Newly revised specification for Steviol Glycosides are divided into two monographs by source.

Statutory body / Meeting title Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Meeting symbol N/A

Meeting Session Number Sess. 82

Meeting date 2016

Meeting location Rome, Italy

Language English

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    Steviol Glycosides from Stevia Rebaudiana Bertoni (Tentative)
    Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
    2016
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    Steviol glycosides consists of a mixture of compounds containing a steviol backbone conjugated to any number or combination of the principal sugar moieties in any of the orientations occurring in the leaves of Stevia rebaudiana Bertoni including, glucose, rhamnose, xylose, fructose, and deoxyglucose. 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 th e component steviol glycosides. The resin is washed with a solvent alcohol to release the glycosides and the 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.
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    (Framework for) Steviol Glycosides 2021
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    Steviol glycosides produced by extraction from the leaves of Stevia rebaudiana Bertoni were reviewed by the Committee at its fifty-first, sixty-third, sixty-eighth, eighty-second, eighty-fourth, eighty-seventh and ninety-first meetings. At the sixty-eighth meeting the Committee extended the previously designated temporary ADI of 0–2 mg/kg bw for steviol glycosides, expressed as steviol, pending submission of the results of then-ongoing studies by the end of 2008. The sixty-eighth meeting also removed the ‘tentative’ designation on the specifications for steviol glycosides. At the sixty-ninth meeting, the Committee received additional data and reevaluated steviol glycosides from S. rebaudiana Bertoni. The Committee at that meeting concluded that the data was sufficient to establish an ADI for steviol glycosides of 0–4 mg/kg bw, expressed as steviol equivalents. A specifications monograph for Steviol glycosides was prepared, which needs to be uploaded on teh FAO JECFA Food additives database.
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