Stevia plant and terminology

Stevia plant - stevia rebaudiana (Bertoni)

The stevia plant is also known as the honey herb. Of the varieties of this family of plants the best known and most useful stevia plant is: Stevia rebaudiana (Bertoni). This stevia plant has been known for centuries by the Indians in Paraguay and Brazil for its effect.

Steviol glycoside / E960 or SVglys

Steviol glycoside, belonging to the natural intensive sweeteners, refers to a group of sweeteners (10) extracted from the best-known stevia plant (Stevia rebaudiana). In 2011, steviol glycoside was included in the European list of food additives, with E-number E960

Steviol glycoside has no adverse effect on teeth and has no effect on insulin and/or blood sugar levels, making it also suitable for diabetics. The characteristic of all steviol glycosides is that they have a Steviol core.

The two main sweeteners stevioside and rebaudioside A are extracted from the stevia plant by means of water extraction and filtering techniques and are currently used in all kinds of stevia recipes.

Stevioside (stevia powder)

The sweetener (stevia extract powder) of natural origin extracted from the leaves of the stevia plant. The percentage e.g. Stevioside 95% indicates the purity of the sweetener. Stevioside generally has a slightly more bitter taste profile than RebA 95% when overdosed. The sweetening power is up to 300 times sweeter than that of sugar (sucrose).

Rebaudioside A or RebA (stevia powder)

The sweetener (stevia extract powder) of natural origin Rebaudioside A or RebA extracted after extraction of the leaves of the stevia plant. The percentage, for example, RebA 95% indicates the purity of the sweetener. Sweetener up to 450 times sweeter than sugar (sucrose). This sweetener is generally experienced as slightly less bitter.

Stevia fluid extract (stevia liquid extract)

Stevia powder extract dissolved in a liquid (water etc.), to be used for a stevia recipe and stevia drink. Stevia fluid extract is about 150 times sweeter than regular sugar (sucrose).

Aware of alternative sweeteners?