Separation of steviol glycosides (Stevia)

Steviol glycosides are responsible for the sweet taste of stevia plant leaves. These compounds range in sweetness from 75 up to 450 times sweeter than sucrose. The taste profile is a pure sweet one without the typical bitter aftertaste of some well known sweetener. Furthermore steviol glucosides are almost free of calories and show no fermentation. In addition these glucosides don't contribute to the formation of caries and plaque.

This application describes an isocratic separation of steviol glycosides.