Le glycoside de stéviol et le stéviol n’ont aucune valeur calorique. Les glycosides de stéviol sont des édulcorants puissants extraits des feuilles de la plante stévia (Stevia rebaudiana Bertoni). (Steviol Glycosides from Stevia rebaudiana Bertoni). Des tests toxicologiques ont démontré que ces substances ne sont ni génotoxiques, ni cancérigènes, ni liées à de quelconques effets indésirables pour le système de reproduction humain ou pour le développement de l’enfant. The submitted data demonstrated that the stability of glucosylated steviol glycoside preparations is temperature‐, time‐ and pH‐dependent. The current assessment by the Panel is based on the information submitted in the application dossier (Documentation provided to EFSA n. 1) and the additional information provided by the applicant following a request by EFSA (Documentation provided to EFSA n. 2). . However, stevia extract is 200 to 400 times sweeter than regular table sugar. Sophie Charlier de Tomate-Cerise réinvente la recette de tarte aux fruits de sa grand-mère! In both humans and rats, steviol glycosides are poorly absorbed in the stomach and upper intestine. Therefore, the Panel concluded that the submitted data are insufficient to assess the safety of the glucosylated steviol glycoside preparations to be used as a new food additive. Un cake aux pommes traditionnel revisité par notre blogueuse Sophie Charlier... Retrouvez les saveurs de la recette de votre grand-mère les calories en moins! L’EFSA a examiné la sécurité de trois dossiers de … Ils sont stables à un pH compris entre 3 et 9. The applicant has provided certificates of analysis of five non‐consecutive, independent batches (Documentation provided to EFSA n. 1). The plant commonly known as Stevia contains steviol glycosides, which are used as sweeteners. (2003) did not demonstrate complete hydrolysis of the glucosylated steviol glycosides under what the Panel considered extreme hydrolysis conditions. Stevia is natural, but we all know that something being natural or organic doesn’t necessarily make it safe. Please check your email for instructions on resetting your password. The Panel noted that these parameters should be added to the proposed specifications and that, based on the analytical results provided by the applicant, lower levels of the maximum limits for the heavy metals present as impurity, should be considered in the proposed specifications. Autrement dit, leur structure chimique ne change pas lorsqu’on les chauffe. OJ L 354, 31.12.2008, p. 1–6. establishing a common authorisation procedure for food additives, food enzymes and food flavourings. , the European Commission (EC) asks the European Food Safety Authority (EFSA) to perform a risk assessment and to provide a scientific opinion on the safety in use of Glucosylated steviol glycosides as a food additive, in accordance with Regulation (EC) No 1331/200833 Oui, suivez la recette de la blogueuse Ellen, de Kokerellen. The present evaluation is based on the data on glucosylated steviol glycosides in a newly submitted dossier by the applicant (Documentation provided to EFSA n. 1) and additional information submitted by the applicant during the assessment process in response to a following request by EFSA (Documentation provided to EFSA n. 2). L’évaluation a été transmise à la Commission européenne qui décidera s’il y a lieu ou non d’autoriser ces substances dans l’Union européenne aux fins proposées, particulièrement dans des aliments sans sucre ou à valeur énergétique réduite, tels que certaines boissons aromatisées, des confiseries sans sucre ajouté ou des soupes à valeur énergétique réduite. The maximum levels proposed in the specifications for the solvents (methanol and ethanol) are much higher than the analytical data provided. Relations Médias EFSATél. FDA approval as a food additive isn’t required. The addition of glucose units to parent steviol glycosides improve the sensory characteristics of the glycosides by reducing bitterness and astringency. Considering that the complete hydrolysis of the glucosylated steviol glycosides was not demonstrated, toxicological data on steviol glycosides cannot be used in a read‐across approach to fully evaluate the safety of the glucosylated steviol glycoside preparations under evaluation. The enzymes are inactivated by heating 15 min at 100°C and removed by activated carbon. This is achieved using enzymes that transfer glucose units from a starch source to the steviol glycosides, and results in the production of a mixture of glucosylated steviol glycosides (~80 to 92%) and non‐modified parent steviol glycosides (~5 to 15%). National and international food safety agencies and approximately 20 expert panels have concluded that steviol glycosides, including the widely used sweeteners stevioside and rebaudioside A, are not genotoxic. European Food Safety Authority, The microbial metabolism of two glucosylated steviol glycosides, α‐monoglucosylated rebaudioside A and α‐monoglucosylated stevioside, was investigated in vitro using human faecal homogenates (Koyama et al., 2003). It is commonly used as an additive in foods and is a safe sweetener to eat whilst on the low FODMAP diet. According to the applicant, glucosylated steviol glycosides preparations consist of not less than 95% (on anhydrous basis) total steviol glycosides, made up of glucosylated steviol glycosides of different molecular weights as well as any remaining steviol glycosides. Les glycosides de stéviol n’abîment pas les dents et n’ont aucune influence sur l’insuline ou la glycémie, de sorte qu’ils peuvent aussi être consommés par les diabétiques. À l’avenir, de nombreux produits devraient contenir des glycosides de stéviol. Enter your email address below and we will send you your username, If the address matches an existing account you will receive an email with instructions to retrieve your username, A representative structure of a glucosylated steviol glycoside, EFSA Panel on Food Additives and Nutrient Sources added to Food (EFSA ANS Panel), I have read and accept the Wiley Online Library Terms and Conditions of Use, Scientific Opinion on safety of steviol glycosides for the proposed uses as a food additive, Guidance for submission for food additive evaluations, Scientific opinion on the safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive, Statement on the update of the list of QPS recommended biological agents intentionally added to food or feed as notified to EFSA 5: suitability of taxonomic units notified to EFSA until September 2016, Guidance of the Scientific Committee on transparency in the scientific aspects of risk assessments carried out by EFSA. Parma, Italy. Additional information. The applicant provided the information on the GRAS Notice No 375 for ‘glycosylated enzyme treated stevia’. Il est toutefois recommandé de fixer avec prudence les quantités maximales présentes dans les aliments pour éviter que la DJA soit dépassée. Au Japon, ils sont utilisés, entre autres, dans la sauce soja et dans les préparations à base de légumes. This method consists on a two‐stage process involving the analysis of parent steviol glycosides and glucose content separately. Next, the purified stevia extract powder, produced in the first stage, is added to the liquefied tapioca starch together with an additional portion of CGTase. Reviews literature for allergenicity studies, and evaluates the adequacy of the database. The refined solution is spray‐dried and sifted to give the final glucosylated steviol glycosides powder that consists of not less than 95% total steviol glycosides and is made up of a mixture of glucosylated steviol glycosides of different molecular weights as well as the remaining parent steviol glycosides. The applicant provided the information on the GRAS Notice No 375 for ‘glycosylated enzyme treated stevia’ (FDA, 2016b). With the highest losses of glucosylated steviol glycosides when stored at low pHs (2 and 3) and high temperature (56°C). No method of analysis of glucosylated steviol glycosides in foods was provided.