Steviol Glycosides vs Stevia: Key Differences & Basic Concepts

 Steviol glycosides vs. stevia, what are they and what are their differences? This article breaks down everything here. 

Natural substances isolated from a variety of herbal plants have been discovered to demonstrate hypoglycemic action in the hunt for alternatives to white sugar. The natural constituents in the leaves of the herb Stevia rebaudiana Bertoni have been closely investigated in a range of in vitro, in vivo, and human studies. Let's go through them in detail along with steviol glycosides vs. stevia comparison.  

What is Stevia?

In the subtropical and tropical regions of South America and western North America, there are 240 distinct species of plants that belong to the genus called the "Stevia". The plant's leaves taste sweet, as the name suggests. Steviol glycosides, which are present in stevia leaf tissue, are what give the sweet taste and are most commonly used. 

What are Steviol Glycosides?

As mentioned before, the Stevia rebaudiana, also known as stevia, contains sweet compounds called steviol glycosides. They are likewise of natural origin and have no energy (0 kcal), no GI, and no effect on blood sugar. They are therefore a great option for lowering the sugar content of meals and beverages. 

Steviol glycosides are allowed to be added to a wide range of foods and beverages. Several government agencies assessed a sizable toxicological database on steviol glycosides and concluded that there is no proof of genotoxicity and carcinogenicity. 

Steviol Glycosides vs Stevia: Key Differences 

All steviol glycosides are made up of the compound steviol, to which glucose molecules have been joined by a process known as glycosidic bonding. Stevia is a name given to the entire family of these substances in which Steviol Glycosides are most commonly used. The sole difference between various steviol glycosides is the number of glucose molecules bound together and their location. For instance, Reb A and Stevioside are connected by four and three glucose moieties, respectively.

There are six different glucose moieties in Reb M. Studies show that more glucose units result in more sweetness and less bitterness, which helps to explain why Reb M has a nice taste. The high number of glucose moieties is also a contributing factor. Research shows that Stevia may have positive effects on human blood sugar and insulin levels. It has been hypothesized that Stevia may help regulate food consumption. 

Two factors make steviol glycosides great sweeteners. First, they don't elevate blood sugar and don't provide any energy (0 kcal). Secondly, steviol glycosides are derived from stevia like how sugar is derived from sugar beets and canes and are present in nature. As a result, many consumers consider them to be a healthier option to artificial sweeteners like aspartame, acesulfame K, and sucralose.

When it comes to the production of steviol glycosides from different kinds of stevia, the procedure is somehow similar to how sugar is derived from sugar cane and beets. steviol glycosides are taken out of the stevia plant in the same way as well. The plant is dried, and the stems and leaves are separated. Then boiling water is used to soak them. Steviol glycosides are present in the infusion, along with plant color, gelatinous materials, oil, wax, proteins, tannic acid, and other polyphenols that have been separated using various filters.

Ion exchange resin, which traps steviol glycosides but allows water to pass, is used to filter the filtered infusion. Steviol glycosides are captured by the porous substance known as ion exchange resin, which has an electrically charged surface. Water treatment facilities employ the same technique. The porous material is then cleaned with pure alcohol to get rid of the steviol glycosides. Through distillation and a membrane filter, the alcohol is then eliminated. What's left is a sweet syrup that has had the majority of the liquid squeezed out of it before the remaining components are dried to create steviol glycoside crystals.

Conclusion:

To conclude steviol glycosides vs. stevia differences, it can be stated Stevia leaf extract is a natural sweetener. It is derived directly from the leaves of the Stevia rebaudiana plant and contains a mixture of compounds, with steviol glycosides being the primary sweetening agents. Steviol glycosides are a specific group of compounds found in the Stevia plant in which most common are stevioside and rebaudioside A. Both are intensely sweet and often used as sugar substitutes in various foods and beverages.