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Scientific Committee on Food
Abstract
SCF/CS/ADD/EDUL/167 final Opinion on stevioside as a sweetener (adopted on 17/6/99) Terms of Reference To re-evaluate the safety of stevioside (13-[(2-O-β-D-glucopyranosyl)oxy]-kaur-16-en-18-oic acid-4α-β-D-glucopyranosyl ester), a glycoside of the diterpene derivative steviol, extracted and refined from Stevia rebaudiana Bertoni leaves, in use as a sweetener in light of additional information received. Background Stevioside is a high intensity sweetener, 250-300 times that of sucrose, intended to be used in a wide range of low or reduced calorie food products and beverages. Stevia rebaudiana is native in South America. Both the plant and extracts of the plant have been used for several years as a sweetener in South America, Asia, Japan and China. Stevioside was considered by the Committee for the first time during its comprehensive review of sweeteners in 1985 (1). The review on the safety of stevioside was updated
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Cited by
Market basket study on dietary intake of PCDD/Fs, PCBs, and PBDEs in Finland
Kiviranta, H., Ovaskainen, M.-L., & Vartiainen, T. (2004) · Environment International · doi:10.1016/j.envint.2004.03.002 · Cited by 351
Artificial sweeteners—a recently recognized class of emerging environmental contaminants: a review
Lange, F. T., Scheurer, M., & Brauch, H.-J. (2012) · Analytical and Bioanalytical Chemistry · doi:10.1007/s00216-012-5892-z · Cited by 342
Bouga, M., & Combet, E. (2015) · Foods · doi:10.3390/foods4020240 · Cited by 156
Metadata
- Authors
- Stephen Fallows, D.
- Venue
- Nutrition & Food Science
- Publisher
- Emerald
- Published
- 2000-12-01
- Volume
- 30
- Issue
- 6
- ISSN
- 0034-6659 (ISSN-L)
- OpenAlex
- W2030941846
- Cited by
- 478
- References
- 0
- Type
- paratext
- Language
- en
- Open access
- closed
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