E960
功能: 甜味劑
Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study. - 维基百科
欧洲食品安全局的评价: Scientific opinion on the safety of the extension of use of steviol glycosides -E 960- as a food additive (2015-06-30)
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婴幼儿 | 幼儿 | 孩子 | 青少年 | 成人 | 老年 | |
---|---|---|---|---|---|---|
< 1 | 1至2岁 | 3至9岁 | 10至17岁 | 18至64岁 | 65+ | |
高风险 (50%以上的人) | ||||||
中等风险 (5%以上的人) |
: 达到或超过可接受的每日摄入量 (ADI) 的风险
名称: Glucosides de stéviol, stévioside, rébaudioside A, extrait de stévia, glycosides de stéviol, Stévioside, extrait de feuille de Stévia, Stévia
Autorisé en Europe depuis le 2 décembre 2011
国家: 中华人民共和国 - 查看来自全球的匹配产品