Food Engineering Reviews

, Volume 6, Issue 4, pp 150–162 | Cite as

Stevia rebaudiana Bertoni: An alternative Sugar Replacer and Its Application in Food Industry

  • Mohammed Abdalbasit A. Gasmalla
  • Ruijin YangEmail author
  • Xiao Hua
Review Article


Stevia rebaudiana Bertoni is a branched bushy shrub of the Asteraceae family, native to the Amambay region in the northeast of Paraguay. Stevioside and rebaudioside A are the main sweetening compounds of interest, which are commercially produced by both chemical and physical processes. S. rebaudiana has a great potential as a new agricultural crop since consumer demand for health promoting foods is increasing, and proximate analysis has shown that Stevia also contains substantial amounts of proteins, potassium, and other essential nutrients. Stevia can be taken in as a carbohydrate diet source without calories. This paper provides an overview of structure and properties of stevioside, various extraction techniques, applicability in food industry, and recent technological advances achieved.


Steviol glycosides Extraction Structure Application Sweetener Industry 



This work was supported by the Key Project of National Natural Science Fund (31230057), the National Key Technology R&D Program in the 12th Five year Plan of China (2011BAD23B03), the Open Research Project of Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education (KLCCB-KF201206), and the Natural Science Foundation of Jiangsu Province (BK2011149).


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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Mohammed Abdalbasit A. Gasmalla
    • 1
    • 2
  • Ruijin Yang
    • 1
    Email author
  • Xiao Hua
    • 1
  1. 1.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.Department of Nutrition and Food Technology, Faculty of Science and TechnologyOmdurman Islamic UniversityKhartoumSudan

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