Steviol Glycosides
The short version
Natural intense sweeteners extracted from the stevia plant, 200–400 times sweeter than sugar.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Extracted from leaves of Stevia rebaudiana, a South American shrub used as a sweetener by indigenous Guaraní people for centuries. Approved as a food additive in the EU in 2011 after extensive evaluation.
How it's used
Used in low-calorie drinks, dairy products, sauces, and tabletop sweeteners. Often combined with sugar or other sweeteners to balance the slight licorice aftertaste.
Safety profile
ADI of 4 mg/kg body weight expressed as steviol equivalents. Considered safe at normal levels. Mild blood-pressure-lowering effects have been observed at high doses.
Physical & chemical properties
White crystalline powder, very soluble in water. Heat-stable, pH-stable, and shelf-stable.
Regulation worldwide
Permitted in most jurisdictions globally. EU specifies allowed glycoside compositions and maximum levels.
Educational information only. Not medical or dietary advice.