2013, 78 (1)  p. 25-30

Jana Šic Žlabur, Sandra Voća, Nadica Dobričević, Damir Ježek, Tomislav Bosiljkov, Mladen Brnčić

Abstract

Stevia as a natural sweetener with zero calories, and proven non-toxic effects on human health, recently found widespread use in the food and baking industry. Steviol glycosides that are concentrated in the plant leaves are: even 300 times sweeter than sucrose, heat-stable and well tolerate low pH-values. These are all characteristics that popularize this plant in its application as a natural sweetener in consummation and everyday use. This review provides an insight into: the possibilities of applying stevia as a sweetener for commercial purposes; biochemical and nutritional content of the stevia leaves; the basic techniques of its cultivation, and use of stevia leaves as a basic raw material for the various stevia products.

Keywords

glycoside, stevioside, rebaudioside A, processing capabilities of stevia, phytochemicals

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