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In 1980 we identified STEVIOSIDE as being potentially the most important, wholly natural sweetener for future global use. Despite our then immense efforts with regulatory authorities over a five year period, only now has use approval been given and it is virtually certain that in the forseeable future, STEVIOSIDE will become the sweetener of choice..An important relative factor is that in 2006 the World Health Organisation (WHO) concluded that " stevioside and rebaudioside A are not genotoxic".That report suggested also the possibility of health benefits mentioning hypertension and type-2 diabetes.
Steviol Glycosides provide the sweet taste of the leaves of the plant Stevia rebaudiana bertoni and the extracted compounds have a sweetness ranging from 40 to 300 times that of sucrose.They do not ferment and are heat and pH stable. No glycemic response is found when ingested adding to their attraction as natural sweeteners for diabetics and those on carbohydrate controlled diets.
Distinguishing the four steviol glycosides located in stevia plant tissue with the application of weight fractions, we find:
0.5% dulcoside A
1.0 to 2.0% rebaudioside C
2.0 to 4.0% rebaudioside A being the most sweet (350 to 450 times that of sugar) and the least bitter
5.0 to 10.0% stevioside (250 to 300 times that of sugar)
Our REBAUDIOSIDE A 97% activity is the purest, most active of the steviol compounds globally available and your technical and commercial enquiries are welcomed it is THE sweetener for now and for the future. |
