Demystifying Stevia's Regulatory Codes
When a product is used as a food additive or traded internationally, it must adhere to specific coding systems for regulatory and customs purposes. For stevia, this means navigating codes for its purified extract, which is widely approved as a sweetener, versus the raw leaf, which may have different regulations. Understanding these codes is key for manufacturers, traders, and consumers wanting to know exactly what is in their food.
The E-Number: The Food Additive Code
In the European Union, food additives are assigned a specific E-number. For steviol glycosides, the official code is E960. This code represents a group of compounds extracted from the Stevia rebaudiana plant that provide the sweet taste. This classification has variations based on production methods:
- E960a: Steviol glycosides from traditional water extraction.
- E960c: Enzymatically produced steviol glycosides, often yielding more Reb M.
The E-number helps consumers identify approved food additives in European products. The European Food Safety Authority (EFSA) lists approved additives like E960, confirming their safety within established acceptable daily intake (ADI) limits.
The Harmonized System (HS) Code: For Trade and Commerce
The Harmonized System classifies traded products internationally. Stevia's HS code depends on whether it's a purified extract or raw leaf. The most common HS code for purified steviol glycoside extract is 2938.
- HS Code 2938.90.90: This subcategory is used for imports/exports of
Glycosides, Natural Or Reproduced By Synthesis And Their Salts, Ethers, Esters And Other Derivatives. It's frequently used for purified stevia extract. - HS Code 1211.90.99: This code may apply to raw stevia leaf powder under
plants and parts of plants... used primarily in perfumery, in pharmacy or for insecticidal... purposes. Regulatory approval for raw leaf products varies globally.
Stevia's Production and Varieties
Stevia sweeteners are made by extracting sweet compounds from dried Stevia rebaudiana leaves using hot water. The extract is then filtered and purified to concentrate steviol glycosides. Different purification methods can isolate specific glycosides to improve taste.
Key steviol glycosides include:
- Rebaudioside A (Reb A): Common, intense sweetness, potential aftertaste.
- Rebaudioside M (Reb M): Less abundant, prized for clean, sugar-like taste, often requires enzymatic production.
- Rebaudioside D (Reb D): Quick sweetness onset with less lingering aftertaste than Reb A.
Comparison of Codes and Regulations
| Feature | E-Number (e.g., E960) | HS Code (e.g., 2938.90.90) |
|---|---|---|
| Purpose | Food additive identification for consumers and regulators | International customs and trade classification |
| Application | Labels on food and beverages within regions like the EU | Import and export documents for moving goods across borders |
| Scope | Refers to the purified steviol glycosides used in a product | Categorizes the physical product itself (e.g., purified extract vs. crude leaf) |
| Authority | Regional food safety agencies (e.g., EFSA) | World Customs Organization (WCO) standard, implemented by national customs offices |
| Variations | Different sub-codes may specify production methods (e.g., E960a, E960c) | Different codes may apply depending on the product's form (purified vs. raw) |
Health and Safety Considerations
Major food safety authorities, including the FDA and EFSA, have deemed highly purified steviol glycoside extracts safe within recommended limits. However, raw stevia leaf and crude extracts lack sufficient toxicological data and are not approved for food use in some regions, like the US.
As a sugar alternative, purified stevia can support weight management and blood sugar control for diabetics due to its zero-calorie and zero-glycemic index properties. It also doesn't cause tooth decay. While potential benefits for blood pressure are being studied, moderate consumption is advised, and side effects like bloating or aftertaste are possible.
Practical Implications for Consumers
Consumers in the EU will primarily see the E-number E960 on ingredient lists. In the US, terms like 'stevia extract' or 'steviol glycosides' are used. These indicate the presence of a purified, approved extract. When baking, remember stevia is a concentrated sweetener and doesn't provide the same bulk or browning as sugar, requiring recipe adjustments.
Conclusion
The identifier for stevia sweetener is not a single code but a set of classifications based on its form and use. For food in the EU, the code is E960, with variations like E960a and E960c. For international trade, the Harmonized System (HS) code 2938.90.90 is commonly used for purified extracts, while raw leaf may fall under a different code. Understanding these codes helps consumers interpret labels and distinguish between approved purified extracts and unapproved raw leaf products, promoting informed choices about this natural sweetener.
- Learn more about EU food additives from the European Food Safety Authority's dedicated sweeteners page: https://www.efsa.europa.eu/en/topics/topic/sweeteners
