Steviol glycosides
E960a / E960b / E960c / E960d
E960, E960a, E960b, E960b(i), E960c, E960d, steviol glycosides, steviol glycosides from Stevia, steviol glycosides from fermentation, stevioside, rebaudioside A, rebaudioside M, rebaudioside M from fermentation, Reb A, Reb M, fermented rebaudioside M, stevia, stevia extract, steviol glycoside, Yarrowia lipolytica
What it is
A family of high-intensity sweet steviol glycosides. EU subclasses distinguish products obtained from Stevia leaves and other production routes, including E960b steviol glycosides from fermentation; E960b(i) covers rebaudioside M from fermentation produced using Yarrowia lipolytica.
Why BOTIA flags it
The "stevia" on a label is not the leaf: it is a purified compound extracted from it or made by fermentation. The intestine converts it into steviol, which is why JECFA sets a common limit for all forms. In 2026 JECFA confirmed that limit and did not identify a health concern at estimated dietary exposure, although it noted that the ADI could be exceeded in high-consuming children.
BOTIA CAN
- Detect E960a, E960b, E960b(i), E960c, E960d and common steviol-glycoside/rebaudioside names on food labels.
- Identify the declared steviol-glycoside subclass and distinguish fermentation-derived rebaudioside M when the label provides that information.
BOTIA CANNOT
- Determine an undeclared manufacturing microorganism, process or exact glycoside ratio.
- Assume that every product marketed as 'stevia' contains the same E960 subclass or production route.