The Secretariat of Agriculture, Livestock and Fisheries and the Secretariat of Health Quality by Joint Resolution 7/2023 published an amendment to item 64.3 of article 1.398 on Steviol Glycosides in the Argentine Food Code.

64.3 STEVIOL GLYCOSIDES:

Steviol Glycosides from Stevia Rebaudiana Bertoni (INS 960a): Steviol glycosides consist of a mixture of compounds containing a steviol skeleton conjugated with any number or combination of the major sugar residues (glucose, rhamnose, xylose, fructose, arabinose, galactose, and deoxyglucose) in any of the orientations found in the leaves of Stevia rebaudiana Bertoni. The product is obtained from Stevia rebaudiana Bertoni leaves with hot water and the aqueous extract is passed through an adsorption resin to trap and concentrate the steviol glycoside component. The resin is washed with a solvent alcohol to release the glycosides and the product is recrystallized in methanol or aqueous ethanol. Ion exchange resins can be used in the purification process. The final product can be spray dried.

Description: White to light yellow powder, odorless or with a slight characteristic odor. Approximately 200 300 times sweeter than sucrose.