Stevia is a perennial shrub that grows up to 1 m tall and has leaves 2-3 cm long. It belongs to the Aster family, which is indigenous to the northern regions of South America. Stevia is still found growing wild in the highlands of the Amambay and Iguacu districts (a border area between Brazil and Paraguay). It is estimated that as many as 200 species of Stevia are native to South America; however, no other Stevia plants have exhibited the same intensity of sweetness as S. rebaudiana.
The main focus is on the sweet constituents, the stevia glycosides. They are between 250 to 400 sweeter than sugar, yet have no calories.
Because of their water solubility the extraction from the leaves is possible without use of artificial solvents. Two of these stevia glycosides deserve special attention: - Stevioside and Rebaudioside-A. These are heat-resistentup to 200°C.
The sweetness of the dried leaves is about 15 to 30 times higher than cane
sugar.
Stevia rebaudiana is not only used traditionally by the inhabitants of South America. The biggest consume is in Japan, where it occupies more than 40% market share.
A lot of scientific studies on Stevia have been conducted. For example, the influence of Stevia and its constituents on fertility, blood sugar levels and blood pressure have been evaluated. After evaluation of the results it can be concluded today that Stevia is a natural, safe and healthy sweeting substance. In addition to this, the JECFA (a working group belonging to the WHO) has verified its safety. Yet Stevia is still not allowed to be used as a food product or sweetener within the European Union. It may be sold clearly labeled as a non food product, e.g. dental care or cosmetic product.
Stevia
