Jump brown sugar stevia navigation Jump to search This article is about the sweetener. The legal status of stevia as a food additive or dietary supplement varies from country to country.
In 1899, Swiss botanist Moisés Santiago Bertoni, while conducting research in eastern Paraguay, first described the plant and the sweet taste in detail. However, the FDA said that these products are not stevia, but a highly purified Stevia-extract product. In the early 1970s, sweeteners such as cyclamate and saccharin were gradually decreased or removed from a variant formulation of Coca-Cola. In the mid-1980s, stevia became popular in U. In May 2008, Coca-Cola and Cargill announced the availability of Truvia, a consumer-brand Stevia sweetener containing erythritol and Rebiana, which the FDA permitted as a food additive in December 2008. Rebaudioside A has the least bitterness of all the steviol glycosides in the Stevia rebaudiana plant.
Stevia extracts and derivatives are produced industrially and marketed under different trade names. Truvia is the brand for an erythritol and rebiana sweetener concoction manufactured by Cargill and developed jointly with the Coca-Cola Company. Preliminary experiments deduce that the tongue’s taste receptors react to the glycosides and transduce the sweet taste sensation and the lingering bitter aftertaste by direct activation of sweet and bitter receptors. According to basic research, steviol glycosides and steviol interact with a protein channel called TRPM5, potentiating the signal from the sweet or bitter receptors, amplifying the taste of other sweet, bitter and umami tastants. Steviol cannot be further digested in the digestive tract and is taken up into the bloodstream, metabolised by the liver to steviol glucuronide, and excreted in the urine. A three-dimensional map of the proteins produced by the stevia plant, showing the crystalline structures that produce both the sensation of sweetness and bitter aftertaste in the sweetener, was reported in 2019.