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2015•Acta Scientiarum Polonorum Technologia AlimentariaOpen access

Directions on the use of stevia leaves (Stevia Rebauidana) as an additive in food products

Małgorzata Kobus-Moryson, Anna Gramza‐Michałowska

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Abstract

Due to the high intake of sugars, especially sucrose, global trends in food processing have encouraged producers to use sweeteners, particularly synthetic ones, to a wide extent. For several years, increasing attention has been paid in the literature to the stevia (Stevia rebauidana), containing glycosidic diterpenes, for which sweetening properties have been identified. Chemical composition, nutritional value and application of stevia leaves are briefl y summarized and presented.

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What this paper is about

Due to the high intake of sugars, especially sucrose, global trends in food processing have encouraged producers to use sweeteners, particularly synthetic ones, to a wide extent. For several years, increasing attention has been paid in the literature to the stevia (Stevia rebauidana), containing glycosidic diterpenes, for which sweetening properties have been identified. Chemical composition, nutritional value and application of stevia leaves are briefl y summarized and presented.

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OpenAlex reports 32 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

Due to the high intake of sugars, especially sucrose, global trends in food processing have encouraged producers to use sweeteners, particularly synthetic ones, to a wide extent. For several years, increasing attention has been paid in the literature to the stevia (Stevia rebauidana), containing glycosidic diterpenes, for which sweetening properties have been identified. Chemical composition, nutritional value and application of stevia leaves are briefl y summarized and presented.

Key concepts: Stevia, USable, Agricultural science, Business, Food products, Geography, Food science, Biology

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