Home / Codex databases / General Standard for Food Additives Database / Food additives list / Food Additive Details

STEVIOL GLYCOSIDES

Synonym(s)

Functional Classes

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No.
Click here to search the WHO JECFA database for evaluation of additive(s) with INS No.

Participating Additive(s)

Number Name
960a Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia)
960b(i) Rebaudioside A from multiple gene donors expressed in Yarrowia lipolytica

GSFA Provisions for STEVIOL GLYCOSIDES

Table Items Number Category MaxLevel Notes
Table Item 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers) 200 mg/kg
26: As steviol equivalents.
Table Item 06.3 Breakfast cereals, including rolled oats 350 mg/kg
26: As steviol equivalents.
Table Item 04.1.2.7 Candied fruit 40 mg/kg
26: As steviol equivalents.
Table Item 04.1.2.4 Canned or bottled (pasteurized) fruit 330 mg/kg
26: As steviol equivalents. XS319: Excluding products conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015).
Table Item 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds 70 mg/kg
26: As steviol equivalents.
Table Item 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) 165 mg/kg
26: As steviol equivalents.
Table Item 05.3 Chewing gum 3500 mg/kg
26: As steviol equivalents.
Table Item 12.6.4 Clear sauces (e.g. fish sauce) 350 mg/kg
26: As steviol equivalents. XS302: Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
Table Item 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa 200 mg/kg
26: As steviol equivalents. 160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
Table Item 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4 700 mg/kg
26: As steviol equivalents. 199: Except for use in microsweets and breath freshening mints at 6 000 mg/kg as steviol equivalents. XS309R: Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
Table Item 04.1.2.12 Cooked fruit 40 mg/kg
26: As steviol equivalents.
Table Item 04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds 40 mg/kg
26: As steviol equivalents.
Table Item 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) 330 mg/kg
26: As steviol equivalents.
Table Item 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories 13.1 - 13.4 and 13.6 660 mg/kg
198: For use in solid products (e.g., energy, meal replacement or fortified bars) only. 294: Except for use in liquid products at 600 mg/kg as steviol equivalents. 26: As steviol equivalents.
Table Item 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) 350 mg/kg
26: As steviol equivalents.
Table Item 13.4 Dietetic formulae for slimming purposes and weight reduction 270 mg/kg
26: As steviol equivalents.
Table Item 04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 40 mg/kg
26: As steviol equivalents.
Table Item 03.0 Edible ices, including sherbet and sorbet 270 mg/kg
26: As steviol equivalents.
Table Item 10.4 Egg-based desserts (e.g. custard) 330 mg/kg
26: As steviol equivalents.
Table Item 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dip) 350 mg/kg
26: As steviol equivalents.
Table Item 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 330 mg/kg
26: As steviol equivalents.
Table Item 04.1.2.10 Fermented fruit products 115 mg/kg
26: As steviol equivalents.
Table Item 12.9.2.1 Fermented soybean sauce 30 mg/kg
26: As steviol equivalents.
Table Item 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 200 mg/kg
26: As steviol equivalents.
Table Item 09.3.1 Fish and fish products, including mollusks, crustaceans, and echinoderms, marinated and/or in jelly 100 mg/kg
144: For use in sweet and sour products only. 26: As steviol equivalents.
Table Item 09.3.2 Fish and fish products, including mollusks, crustaceans, and echinoderms, pickled and/or in brine 165 mg/kg
26: As steviol equivalents.
Table Item 01.1.4 Flavoured fluid milk drinks 200 mg/kg
26: As steviol equivalents. XS243: Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003).
Table Item 13.6 Food supplements 2500 mg/kg
203: For use in chewable supplements only. 26: As steviol equivalents.
Table Item 14.1.3 Fruit and vegetable nectars 200 mg/kg
26: As steviol equivalents.
Table Item 04.1.2.11 Fruit fillings for pastries 330 mg/kg
26: As steviol equivalents.
Table Item 04.1.2.3 Fruit in vinegar, oil, or brine 100 mg/kg
26: As steviol equivalents.
Table Item 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk 330 mg/kg
26: As steviol equivalents.
Table Item 04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based desserts 350 mg/kg
26: As steviol equivalents.
Table Item 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category 04.1.2.5 330 mg/kg
26: As steviol equivalents.
Table Item 09.4 Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms 100 mg/kg
26: As steviol equivalents. XS119: Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981). XS3: Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981). XS90: Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981). XS70: Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981). XS37: Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991). XS94: Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).
Table Item 08.3.2 Heat-treated processed comminuted meat, poultry, and game products 100 mg/kg
202: For use in brine used in the production of sausage only. 26: As steviol equivalents. XS89: Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981). XS88: Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981). XS98: Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
Table Item 04.1.2.5 Jams, jellies, marmelades 360 mg/kg
26: As steviol equivalents.
Table Item 01.5.2 Milk and cream powder analogues 330 mg/kg
201: For use in flavoured products only. 26: As steviol equivalents.
Table Item 12.6.3 Mixes for sauces and gravies 350 mg/kg
26: As steviol equivalents. 127: On the served to the consumer basis.
Table Item 12.4 Mustards 130 mg/kg
26: As steviol equivalents.
Table Item 12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) 350 mg/kg
26: As steviol equivalents.
Table Item 12.9.2.2 Non-fermented soybean sauce 165 mg/kg
26: As steviol equivalents.
Table Item 12.9.2.3 Other soybean sauces 165 mg/kg
26: As steviol equivalents.
Table Item 15.0 Ready-to-eat savouries 170 mg/kg
26: As steviol equivalents.
Table Item 12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3 115 mg/kg
26: As steviol equivalents.
Table Item 09.3.3 Salmon substitutes, caviar, and other fish roe products 100 mg/kg
XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010). 26: As steviol equivalents.
Table Item 12.2.2 Seasonings and condiments 30 mg/kg
26: As steviol equivalents.
Table Item 12.5 Soups and broths 50 mg/kg
XS117: Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981). 26: As steviol equivalents.
Table Item 06.8.1 Soybean-based beverages 200 mg/kg
26: As steviol equivalents.
Table Item 11.6 Table-top sweeteners, including those containing high-intensity sweeteners
26: As steviol equivalents.
Table Item 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 165 mg/kg
26: As steviol equivalents.
Table Item 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter) 330 mg/kg
26: As steviol equivalents.
Table Item 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce 330 mg/kg
26: As steviol equivalents.
Table Item 14.1.4 Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks 200 mg/kg
26: As steviol equivalents.
Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).