Stevioside
[CAS# 57817-89-7]

Identification

• Classification: Food additive >> Sweetener
• Name: Stevioside
• Synonyms: 13-[(2-O-beta-D-Glucopyranosyl-alpha-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid beta-D-glucopyranosyl ester; (4alpha)-beta-D-glucopyranosyl 13-[(2-O-beta-D-glucopyranosyl-beta-D-glucopyranosyl)oxy]kaur-16-en-18-oate
• Molecular Formula: C₃₈H₆₀O₁₈
• Molecular Weight: 804.87
• CAS Registry Number: 57817-89-7
• EC Number: 260-975-5
• SMILES: C[C@@]12CCC[C@@]([C@H]1CC[C@]34[C@H]2CC[C@](C3)(C(=C)C4)O[C@H]5[C@@H]([C@H]([C@@H]([C@H](O5)CO)O)O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O)(C)C(=O)O[C@H]7[C@@H]([C@H]([C@@H]([C@H](O7)CO)O)O)O

Properties

• Solubility: 25 mg/mL (DMSO)

Safety Data

• Hazard Symbols: GHS07 Warning
• Risk Statements: H315-H317-H319
• Safety Statements: P261-P264-P264+P265-P272-P280-P302+P352-P305+P351+P338-P321-P332+P317-P333+P317-P337+P317-P362+P364-P501

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Eye irritation	Eye Irrit.	2	H319
Skin sensitization	Skin Sens.	1	H317
Skin irritation	Skin Irrit.	2	H315

Discovery and Applications

The discovery of stevioside dates back centuries to indigenous cultures in South America, where people traditionally used the stevia plant as a sweetener. Scientists formally isolated and identified the compound in the early 20th century while exploring natural alternatives to synthetic sweeteners. Its identification marked a major breakthrough in the search for non-caloric sweeteners with health benefits. Stevioside stands out for its extraordinary sweetness, estimated to be 100 to 300 times sweeter than sucrose (table sugar), but without the calories. This property makes it a valuable natural alternative for those seeking to reduce sugar intake without sacrificing sweetness. Its stability under a variety of processing conditions further enhances its usefulness in food and beverage formulations.

The food and beverage industry has embraced stevioside as a key ingredient in low-calorie and sugar-free products. It is widely used in products such as beverages, dairy products, baked goods, and candy. Its ability to enhance flavor while reducing calorie intake has made it a top choice for consumers and manufacturers.

In addition to being a sweetener, steviol glycosides have potential health benefits. Studies have shown that it can help control blood sugar levels, making it suitable for diabetics or those who want to control blood sugar levels. Additionally, its non-cariogenicity (does not cause tooth decay) makes it an advantage in oral care products and dietary supplements.

Steviosides have been extensively evaluated for safety by global regulatory agencies, including the FDA and EFSA, confirming that they are safe for human consumption. It is a naturally occurring compound with no known adverse effects at typical consumption levels, which highlights its appeal as a safe and effective sweetener.

Growing the stevia plant for the production of steviol glycosides is consistent with sustainable agricultural practices. Compared to sugarcane or sugar beet cultivation, stevia requires less water and land, helping to reduce the environmental footprint of agricultural operations. Its biodegradability further demonstrates its environmental friendliness.

Ongoing research continues to explore new applications and innovations related to steviosides. Advances in extraction technology, stevia plant bioengineering, and formulation techniques are all improving production efficiency, purity, and versatility. The quest for improved taste and wider applications in pharmaceuticals and personal care products remains an area of ??active research.

References

Effect of green and UVA spectra, and pre-harvest treatments on biomass and metabolite yields of indoor cultivated Stevia rebaudiana, Plant Physiology and Biochemistry: PPB, 2024-12.
DOI: 10.1016/j.plaphy.2024.109252

Comparison between bacterial bio-formulations and gibberellic acid effects on Stevia rebaudiana growth and production of steviol glycosides through regulating their encoding genes, Scientific Reports, 2024-10-15.
DOI: 10.1038/s41598-024-73470-0

Properties, extraction and purification technologies of Stevia rebaudiana steviol glycosides: A review, Food Chemistry, 2024-09-30.
DOI: 10.1016/j.foodchem.2024.139622