Steviol Glycoside

The class of naturally occurring glycosides found in the leaves of the Stevia rebaudiana plant that are responsible for stevia's intense sweetness. The most commercially important steviol glycosides are rebaudioside A (Reb A), rebaudioside M (Reb M), and stevioside. Steviol glycosides are 200–400× sweeter than sucrose depending on the specific glycoside composition. Reb A is the most common in commercial stevia products; higher-purity Reb M (sometimes labelled "next-gen stevia") has a cleaner taste profile with less aftertaste. The Codex INS designation is INS 960 (steviol glycosides from Stevia rebaudiana). EFSA and JECFA have established an ADI of 4 mg/kg body weight/day expressed as steviol equivalents.