STEVIA EXTRACT 90% (LEAF)

Stevia extract, derived from the leaves of the Stevia rebaudiana plant native to South America, is a highly sought-after natural sweetener. This particular extract boasts a minimum of 90% steviol glycosides, the primary sweet compounds responsible for its intense sweetness profile. Historically, indigenous populations in Paraguay and Brazil have utilized stevia leaves for centuries, not only for sweetening beverages and foods but also for traditional medicinal purposes. Unlike sucrose and other caloric sweeteners, stevia extract provides sweetness without contributing to caloric intake, making it an ideal ingredient for sugar-reduced and sugar-free formulations. Its stability across a wide range of pH levels and temperatures further enhances its versatility in various food and beverage applications, from baked goods to dairy products and dietary supplements. The extraction process typically involves steeping dried stevia leaves in water, followed by purification to concentrate the desired steviol glycosides, ensuring a high-purity, consistent product.

The primary bioactive compounds in stevia extract are a group of diterpene glycosides known as steviol glycosides, with stevioside and rebaudioside A (Reb A) being the most abundant and well-studied. These compounds interact with taste receptors on the tongue, eliciting a sweet sensation that can be 200-400 times sweeter than sugar, depending on the specific glycoside. Research indicates that steviol glycosides are not metabolized by the human body for energy; instead, they pass through the upper gastrointestinal tract undigested. In the colon, gut bacteria hydrolyze steviol glycosides into steviol, which is then absorbed and excreted without accumulating in the body. This unique metabolic pathway contributes to stevia's zero-calorie status and its minimal impact on blood glucose levels, a significant benefit for individuals managing diabetes or seeking to control caloric intake. Studies, such as those published in "Metabolism," have demonstrated that stevia consumption does not raise plasma glucose or insulin levels, supporting its role in glycemic management.

Stevia extract 90% is widely incorporated into various supplement formulations, food products, and beverages as a natural, high-intensity sweetener. Its application spans protein powders, meal replacement shakes, functional beverages, and dietary supplements, providing an appealing taste without added sugars. When formulating with stevia, careful consideration of its concentration and potential for a subtle licorice-like aftertaste, particularly at higher levels or with less pure extracts, is crucial; however, a 90% purity minimizes this concern. Quality assurance is paramount, requiring rigorous testing for purity, potency (steviol glycoside content), and absence of contaminants like heavy metals and pesticides. Numerous clinical trials have explored stevia's safety and efficacy. For instance, a systematic review in "Food and Chemical Toxicology" concluded that steviol glycosides meet the safety criteria for use as a general-purpose sweetener. Regulatory bodies worldwide, including the FDA and EFSA, have affirmed the safety of high-purity steviol glycosides, solidifying its standing as a safe and effective sugar alternative for consumers globally.