steviola® Steviola Stevia Sweetener

Steviol glycosides are the natural sweetening molecules of the Stevia rebaudiana plant and are up to 300 times sweeter than conventional table sugar. In the plant's leaves, they make up only about two to three percent of the dry mass, which is why gentle extraction is required for their recovery. The most relevant representatives are stevioside and rebaudioside A, with rebaudioside A having a particularly pure, pleasant sweetness profile without a bitter aftertaste. In the EU, steviol glycosides have been approved as a sweetener since 2011 and are labeled E 960a. Since minimal amounts are sufficient for the desired sweetness, they enable calorie-conscious sweetening without sacrificing taste.

Erythritol is a naturally occurring sugar alcohol found in small amounts in fruits like pears, melons, and grapes, as well as in fermented foods. With about 70 percent of sugar's sweetness and virtually zero usable calories, erythritol forms the ideal carrier for highly concentrated steviol glycosides. Unlike other sugar alcohols, erythritol is absorbed in the small intestine and largely excreted unchanged via the kidneys, making it significantly gentler on the stomach than, for example, sorbitol or xylitol. This property explains its good tolerability at normal doses. In the EU, erythritol is labeled E 968.

Steviol glycosides are heat-stable up to over 200 degrees Celsius and do not lose their sweetness when baking, cooking, or caramelizing. Since erythritol, as a carrier, replaces sugar volume one-to-one, the dough structure in cakes, muffins, and cookies largely remains intact. Note, however, that erythritol does not undergo the Maillard reaction – so the typical browning of baked goods will be somewhat lighter than with conventional sugar. Yeast doughs also rise normally, as the yeast receives sufficient nourishment from flour starch. For jams and jellies, you should use a gelling agent without added sugar, as erythritol does not support gelling.

Steviol glycosides and erythritol cannot be metabolized by caries bacteria and therefore cannot cause plaque or acid attack. Streptococcus mutans, the main cause of tooth decay, cannot ferment either steviol glycosides or erythritol into tooth-damaging acids. Studies show that erythritol can even inhibit plaque formation by making it harder for bacteria to adhere to the tooth surface. This makes a sweetener based on these two ingredients suitable for people who are particularly mindful of their dental health. Dental professional associations generally classify sugar alcohols like erythritol as tooth-friendly.

The ingredient list is crucial – high-quality stevia sweeteners contain only erythritol and steviol glycosides, without hidden fillers like maltodextrin or dextrose, which themselves contribute calories and affect blood sugar. Check the proportion of steviol glycosides, as too high a percentage without a suitable carrier can produce a bitter aftertaste. The 1:1 dosage ratio to sugar significantly simplifies recipe conversions. Look for production under microbiological control and freedom from genetic engineering. Products without artificial flavors and colors offer a more natural taste experience.

Steviol glycosides are considered safe and well-tolerated when adhering to the acceptable daily intake of four milligrams per kilogram of body weight set by the EFSA. The carrier erythritol is well-tolerated at typical doses, but significantly excessive consumption – similar to other sugar alcohols – can have a laxative effect. However, this threshold is much higher for erythritol than for sorbitol or xylitol. People with a rare fructose intolerance should know that erythritol is not fruit sugar and is generally well-tolerated. Pregnant and breastfeeding individuals can safely use stevia products within the recommended amount.