New Research Supports Stevia’s Naturality

Form:Asia Food Journal

A new research study conducted at the University of Bonn in Germany found that the sweet, stevia plant molecules remain unchanged throughout the stages of processing.

This research looked at three separate batches of stevia leaf that went through commercial production to final product, the 95 percent purity stevia leaf extract. The study samples were provided by PureCircle and each of the three, commercial batches included the dried stevia leaf, the first water extract and the final product from each of the three corresponding leaf samples.

The research found that the stevia leaf extract end products were of 95 percent purity, which is required by JECFA. This is the first time a study has examined steviol glycosides from multiple commercial stevia leaf samples through different stages in the extraction and purification process, starting with the leaf and ending with the stevia sweetener end product.

Claims: 
The copyrights of articles in the website belong to authors. Please inform us if there is any violation of intellectual property and we will delete the articles immediately.