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Why high purity stevia extracts overcome taste issues

16-Mar-2009
Last updated on 16-Mar-2009 at 17:51 GMT2009-03-16T17:51:59Z

Why high purity stevia extracts overcome taste issues
Why high purity stevia extracts overcome taste issues
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Blue California's Cecilia McCollum explains the purity-taste link for Reb-A, and hope for the new sweetener's approval all around the globe.

Since the FDA granted no objection letters to stevia-derived Reb-A being generally recognised as safe (GRAS) for use in food and beverage products, the industry has been preparing for an anticipated raft of new products.

But it's not just any Reb-A that can be used. The FDA approval holds for Reb-A with a purity over 95 per cent steviol glycosides only. Blue California claims to have the highest purity on the market, meanwhile, at 99 per cent.

And as the FAO’s JECFA - Joint Executive Committee on Food Additives - also concluded that stevia extracts with 95 percent purity are safe for human use in the range of four milligrams per kilogram of body weight per day, the sweetener is expected to be deemed acceptable in more key markets before the year is out.

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