parajumpers desert a natural sweetener with potential

parajumpers desert a natural sweetener with potential

parajumpers blazer a natural sweetener with potential

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Every new born baby likes sweet taste, regardless of its mother’s diet during pregnancy. Food preferences for sweeteners are shaped by children and adults from their own food experiences, and therefore vary considerably from one person to another.1

Nowadays, a large range of sweeteners available on the market can provide the sweet taste without the energy associated with sugar.2 Among this large group of compounds are intense sweeteners such as aspartame, acesulfame K, saccharin, sucralose, and steviol glycosides that taste several hundred times sweeter than sugar. As only very small amounts are required to induce the sweet taste, their energy contribution is often negligible compared with sugar. Unlike the other intense sweeteners, steviol glycosides offer the additional appeal that they are entirely of plant origin, just like sugar.

Stevia rebaudiana Bertoni, more commonly referred to as Stevia, was given its name by the Swiss botanist Moiss Santiago Bertoni who first described the plant. It is a herb native to Central and South America and belongs to the same family of plants as the sunflower and chicory. Widely cultivated for its sweet leaves, Stevia has been used for centuries by the South American natives as a traditional sweetener, added to herbal teas and other beverages. There are two main sweet tasting glycoside compounds present in its leaves: stevioside and rebaudioside A. These compounds taste 200 300 times sweeter than sugar, so that a very small amount is sufficient to achieve the desired sweetness. It is these glycosides that have been the subject of recent safety studies and approvals.

Just like other intense sweeteners, steviol glycosides allow consumers to enjoy sweet taste without adding to the daily energy intake as they do not contain significant calories. High intensity sweeteners may be an effective aid in weight management when used in the diet as a substitute for added sugars.3 People with a rare genetic disease known as phenylketonuria (PKU) must control their phenylalanine intake from all sources, including aspartame: for them,
parajumpers desert a natural sweetener with potential
steviol glycosides would be a phenylalanine free sweetening option. Since then, many safety studies have been performed. In 2008, several key expert opinions supporting the safety of purified steviol glycosides became available. Subject to a favourable EFSA opinion, the EU directive on sweeteners is likely to be updated to include steviol glycosides.

On 11 November 2011, the European Commission granted final regulatory approval for the use of stevia extracts in food and beverages

Having considered the assessments done by EFSA in April 2010 and January 2011, and acknowledging the need for new products which are energy reduced to be placed on the market, the European Commission has granted final regulatory approval for the use of steviol glycosides as sweetener at appropriate maximum use levels.

Official Journal of the European Union L295, 12 November 2011, Volume 54, Page 207 (Commission Regulation (EU) No 1131/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council with regard to steviol glycosides).

Toxicological testing showed that the substances are not genotoxic, nor carcinogenic, or linked to any adverse effects on the reproductive human system or for the developing child. The Panel set an Acceptable Daily Intake (ADI) of 4 mg per kg body weight per day for steviol glycosides, a level consistent with the already established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

The Panel pointed out, however, that this ADI could be exceeded by both adults and children if these sweeteners are used at the maximum levels proposed by the applicants. In January 2011, EFSA reviewed its previous assessment concluding that although the revised exposure estimates are slightly lower than those of the April 2010 opinion, adults and children who are high consumers of foods containing these sweeteners could still exceed the ADI established by the Panel if the sweeteners are used at maximum levels.

Steviol glycosides are intense sweeteners extracted from the leaves of the stevia plant (Stevia rebaudiana Bertoni). These substances, such as stevioside and rebaudioside,
parajumpers desert a natural sweetener with potential
range in sweetness from 40 to 300 times sweeter than sucrose.