Enzymatically produced steviol glycosides
An improved form of stevia that tastes more like real sugar.
- Category
- Sweeteners
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Steviol glycosides modified using enzymes to improve their taste profile and remove the bitter aftertaste typical of stevia.
How it is used in food
Enzymatic conversion takes abundant rebaudioside A and adds glucose units in a specific position to turn it into rebaudioside M or D, the glycosides that come closest to sugar's taste profile. The practical gain is sensory: less bitterness, less lingering aftertaste and a faster sweetness onset, which lets manufacturers replace more sugar before consumers notice the substitution.
Commonly found in- Beverages
- Dairy products
- Tabletop sweeteners
Health and safety
Approved by EFSA and safe for human consumption.
EFSA evaluated enzymatically produced steviol glycosides and concluded they raise no safety concern, extending the existing group ADI of 4 mg per kg body weight per day as steviol equivalents to cover them. Because the end products are identical to compounds already assessed and are metabolised by the same colonic-hydrolysis-then-glucuronidation route, the review concentrated on the enzyme source and the impurity profile of the conversion step.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E960c
Worth knowing
The chemistry is enzymatic surgery rather than synthesis. Glycosyltransferases transfer sugar from a donor such as UDP-glucose or sucrose onto the steviol backbone, so the finished molecule is one that also occurs naturally in the stevia leaf — just made in far greater yield than the plant manages.
Conclusion
An improved form of stevia that tastes more like real sugar.
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Open the appEntry last reviewed 2026-07-28.
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