Artificial sweetener

2. Content
• Introduction & History
• Application, Approved or non-approved
• Side effects on human health
• Dose for using
• Conclusion

3. Introduction & History

4. What is stevia?
 An herb from the plant species Stevia rebaudiana
 Used as sweetener and sugar substitute extracted from its leaves

5.  Two of the sweet steviol glycosides in the stevia leaf
 Stevioside: C38H60O18
 Rebaudioside A: C44H70O23
 Sweetness
 The leaves: ≈ 10-15 time as sweet as sugar
 The extract: ≈ 200-300 time as sweet as sugar
 Has no calories
 Zero carbohydrate

6.  Over the
centuries
Stevia plant was first discovered by Guarani people of Paraguay who used the
plant’s leaves to sweeten drinks
 1800s Stevia consumption was widely popular in South America
 1901
Dr. Moisés S. Bertoni attributed with the “discovery” of the plant and the plant
classified as Stevia rebaudiana Bertoni
 By 1908 First cultivated crop of stevia was harvested
 1931
Two French researchers isolated the sweet components (steviol glycosides) of
the stevia leaf.
 1970s Japan began using stevia as a sweetener in foods and beverages.
 1990s Cultivation throughout the world

7. Application

8. Coke and Pepsi launch competing
Green Stevia Sodas
The new low-calorie
drinks that share a
common
ingredient: stevia, a
plant used as
a sweetener.

9. Fruit drinks

10. Chocolate, gum and candy

11. ICE-CREAM

12. All kinds of sugar substitutes

13. Health support

14. Approved or non-approved

15.  The steviol glycoside was legally allowed to use in most
countries, including Vietnam
 2006, WHO evaluated safety, no adverse effects.
 In November 2011, the Commission adopted Regulation EU
1131/2011 which granted authorisation of the use of steviol
glycosides as a sweetener in food
 The European Food Safety Authority (EFSA) revised for safety
and consumer exposure

16. Controversy between The FDA & Stevia
 1991, FDA labeled stevia as “Unsafe food additive”
 12/2008, the FDA gave a "no objection" approval for GRAS status of
certain high-purity steviol glycosides for use in food, “these products are
not stevia”
 Stevia leaf and crude stevia extracts are not considered GRAS and do not
have FDA approval for use in food.

17. Side Effects

18. Allergic Reactions
• Can cause Anaphylaxix, but
rarely
• At greater risk in people with
pre-existing allergies to
chrysanthemums, marigolds or
daisies
• Symptoms: dizziness, hives,
shortness of breath, wheezing,
weakness or difficulty
swallowing
Digective Prolems
• Consuming highly leads to
nausea and a misleading
sensation of fullness
• Steviosides may irritate stomach
and cause other problems for
the digestive system, including,
bloating and a decreased
appetite

19. Drug Interactions
• Stevia acts as a diuretic which
can prevent the body’s ability to
rid itself of lithium, which may
lead to dangerous side effects.
• Diabetes medication and
stevia, when taken together,
can cause hypoglycemia, a drop
in blood sugar levels.
• Stevia may cause a drop in
blood pressure for people
taking high blood pressure
medication.
Other Side-Effects
• Ovarian cancer
• Muscle Pain
• Numbness
• Infertility
• Not recommended for
pregnant, breastfeeding or a
child

20. Dose For Using

21.  In low doses: stevia consumption appears to be associated
with general anti-inflammatory and anti-oxidative effects
 Higher doses appear to be linked to fertility problems in
animals
 Steviol glycosides exposure remains above the established
ADI of 4 mg per kg body weight
 For European children (aged 1-14) exposure ranges from
1.7 to 16.3 mg/kg bw/day; and for adults, revised exposure
estimates range from 5.6 to 6.8 mg/kg bw/day

22. Conclusion

23.  The safety of stevia is well documented in
over 200 published scientific studies.
 Nutrition science supports this naturally sweet
treat as a component of a healthy diet.
 This herbal sweetener has been used for
centuries in South America, and now can be
found in consumer products across the world.