Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia)

Q: What is E 960?

E 960 is Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia). Steviol glycosides are intense sweeteners extracted from the leaves of the stevia plant, between two and three hundred times as sweet as sugar. They are used in soft drinks, dairy products, confectionery and tabletop sweeteners.

Q: What is Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia) used for in food?

It is listed as a sweetener — the role Canada and Codex assign it. This page shows every function each regulator records, with the citation for each.

Q: Where is Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia) permitted?

Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.

Q: Is Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia) vegan?

Yes. Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia) is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

E number E960INS 960a

Listed as a sweetener by Canada and Codex.

Listed as sweeteners (CA, Codex)

Canada: Sweetener — Health Canada, List of Permitted Sweeteners (List 9)
Codex Alimentarius: Sweetener — CXS 192-1995 Table One, INS 960a

Steviol glycosides are intense sweeteners extracted from the leaves of the stevia plant, between two and three hundred times as sweet as sugar. They are used in soft drinks, dairy products, confectionery and tabletop sweeteners.

Where it is and isn’t permitted

Status of Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia) by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
Jurisdiction	Status	Scope and limits	Citation
Australia and New ZealandFood Standards Australia New Zealand	Permitted, with conditions	28 food categories highest permitted level 1,100 mg/kg Show every food category 1.1.2 Liquid milk products and flavoured liquid milk — 115 mg/kg 1.2.2 Fermented milk products and rennetted milk products — 175 mg/kg 11.4 Tabletop sweeteners — GMP 13.3 Formulated meal replacements and formulated supplementary foods — 175 mg/kg 13.4 Formulated supplementary sports foods — 175 mg/kg 13.5 Food for special medical purposes — 75 mg/kgNot for a very low energy food. Not for a product formulated for infants. 13.5 Food for special medical purposes — 330 mg/kgFor a very low energy food only. 14.1.2.1 Fruit and vegetable juices — 50 mg/kg 14.1.2.2.1 Fruit drink — 200 mg/kg 14.1.2.2.2 Low joule fruit and vegetable juice products — 125 mg/kg 14.1.2.2.3 Soy bean beverage (plain or flavoured) — 100 mg/kgOnly plain soy bean beverage. 14.1.2.2.3 Soy bean beverage (plain or flavoured) — 200 mg/kgOnly flavoured soy bean beverage. 14.1.3 Water based flavoured drinks — 200 mg/kg 14.1.4 Formulated Beverages — 200 mg/kg 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — 100 mg/kg 20.2.0.1 Custard mix, custard powder and blancmange powder — 80 mg/kg 20.2.0.2 Jelly — 260 mg/kg 20.2.0.3 Dairy and fat based desserts, dips and snacks — 150 mg/kgOnly dairy and fat based dessert products. 20.2.0.4 Sauces and toppings (including mayonnaises and salad dressings) — 320 mg/kg 3 Ice cream and edible ices — 200 mg/kg 4.3.2 Fruits and vegetables in vinegar, oil, brine or alcohol — 160 mg/kg 4.3.4.1 Low joule chutneys, low joule jams and low joule spreads — 450 mg/kg 4.3.6 Fruit and vegetable preparations including pulp — 210 mg/kg 5.1 Chocolate and cocoa products — 550 mg/kg 5.2 Sugar confectionery — 1,100 mg/kg 6.3 Processed cereal and meal products — 250 mg/kg 7.1.1 Fancy breads — 160 mg/kg 7.2 Biscuits, cakes and pastries — 160 mg/kg	Food Standards Code, Schedule 15, S15—5and 27 further provisionsretrieved 2026-10-17
CanadaHealth Canada	Permitted, with conditions	highest permitted level 3,500 mg/kg 11 permitted uses Show every permitted use In: Breakfast cereals; Confectionery glazes for snack foods; Nut spreads; Peanut spreads; Sweetened coating mixes for snack foods; Sweetened seasonings for snack foods; Unstandardized chocolate confectionery; Unstandardized chocolate flavoured confectionery coatings; Unstandardized fruit spreads; Unstandardized purées; Unstandardized salad dressings; Unstandardized sauces; Unstandardized table syrups. Purpose: Sweetener. Limit: 350 ppm in the food as consumed, calculated as steviol equivalents. Source: Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM. Amendment notices: NOM/ADM-0169, NOM/ADM-0151, NOM/ADM-0132, NOM/ADM-0102, NOM/ADM-0002. — Health Canada, List of Permitted Sweeteners (List 9), item S.5(a) In: Breath fresheners; Chewing gum. Purpose: Sweetener. Limit: 3,500 ppm, calculated as steviol equivalents. Source: Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM. Amendment notices: NOM/ADM-0169, NOM/ADM-0151, NOM/ADM-0132, NOM/ADM-0102, NOM/ADM-0002. — Health Canada, List of Permitted Sweeteners (List 9), item S.5(b) In: Canned (naming the fruit or fruits); Unstandardized canned fruits. Purpose: Sweetener. Limit: 120 ppm, calculated as steviol equivalents. Source: Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM. Amendment notices: NOM/ADM-0169, NOM/ADM-0151, NOM/ADM-0132, NOM/ADM-0131. — Health Canada, List of Permitted Sweeteners (List 9), item S.5(c) In: Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized bakery products; Unstandardized dessert mixes; Unstandardized desserts; Yogurt. Purpose: Sweetener. Limit: 350 ppm in the food as consumed, calculated as steviol equivalents. Source: Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM. Amendment notices: NOM/ADM-0210, NOM/ADM-0169, NOM/ADM-0151, NOM/ADM-0132, NOM/ADM-0102, NOM/ADM-0002. — Health Canada, List of Permitted Sweeteners (List 9), item S.5(d) In: Meal replacement bars; Nutritional supplement bars. Purpose: Sweetener. Limit: 200 ppm, calculated as steviol equivalents. Source: Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM. Amendment notices: NOM/ADM-0169, NOM/ADM-0151, NOM/ADM-0132, NOM/ADM-0102, NOM/ADM-0078, NOM/ADM-0022. — Health Canada, List of Permitted Sweeteners (List 9), item S.5(e) In: (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids. Purpose: Sweetener. Limit: 200 ppm, calculated as steviol equivalents. Source: Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM. Amendment notices: NOM/ADM-0169, NOM/ADM-0151, NOM/ADM-0133. — Health Canada, List of Permitted Sweeteners (List 9), item S.5(f) In: Table-top sweeteners. Purpose: Sweetener. Limit: Good Manufacturing Practice. Source: Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM. Amendment notices: NOM/ADM-0169, NOM/ADM-0151, NOM/ADM-0132, NOM/ADM-0102, NOM/ADM-0002. — Health Canada, List of Permitted Sweeteners (List 9), item S.5(g) In: Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages. Purpose: Sweetener. Limit: 200 ppm in the beverage as consumed, calculated as steviol equivalents. Source: Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM. Amendment notices: NOM/ADM-0169, NOM/ADM-0151, NOM/ADM-0132, NOM/ADM-0102, NOM/ADM-0002. — Health Canada, List of Permitted Sweeteners (List 9), item S.5(h) In: Unstandardized condiments. Purpose: Sweetener. Limit: 130 ppm, calculated as steviol equivalents. Source: Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM. Amendment notices: NOM/ADM-0169, NOM/ADM-0151, NOM/ADM-0132, NOM/ADM-0102, NOM/ADM-0002. — Health Canada, List of Permitted Sweeteners (List 9), item S.5(i) In: Unstandardized confectionery, except unstandardized chocolate confectionery; Unstandardized confectionery coatings, except unstandardized chocolate flavoured confectionery coatings. Purpose: Sweetener. Limit: 700 ppm, calculated as steviol equivalents. Source: Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM. Amendment notices: NOM/ADM-0169, NOM/ADM-0151, NOM/ADM-0132, NOM/ADM-0102, NOM/ADM-0002. — Health Canada, List of Permitted Sweeteners (List 9), item S.5(j) In: Unstandardized snack bars. Purpose: Sweetener. Limit: 400 ppm, calculated as steviol equivalents. Source: Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM. Amendment notices: NOM/ADM-0169, NOM/ADM-0151, NOM/ADM-0132, NOM/ADM-0102, NOM/ADM-0098. — Health Canada, List of Permitted Sweeteners (List 9), item S.5(k)	Health Canada, List of Permitted Sweeteners (List 9)and 10 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSA	Permitted, with conditions	34 food categories highest permitted level 3,300 mg/l Show every food category 1.4 flavoured fermented milk products including heat-treated products — 100 mg/lPermitted as a member of Steviol glycosides. ML = 100 mg/l. only energy-reduced products or with no added sugar’;. 11.4.1 table-top sweeteners in liquid form — quantum satisPermitted as a member of Steviol glycosides. quantum satis. 11.4.2 table-top sweeteners in powder form — quantum satisPermitted as a member of Steviol glycosides. quantum satis. 11.4.3 table-top sweeteners in tablets — quantum satisPermitted as a member of Steviol glycosides. quantum satis. 12.4 Mustard — 120 mg/kgPermitted as a member of Steviol glycosides. ML = 120 mg/kg. 12.5 Soups and broths — 40 mg/kgPermitted as a member of Steviol glycosides. ML = 40 mg/kg. only energy-reduced soups’. 12.6 Sauces — 175 mg/kgPermitted as a member of Steviol glycosides. ML = 175 mg/kg. Only soy-bean sauce (fermented and non-fermented)’;. 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — 330 mg/kgPermitted as a member of Steviol glycosides. ML = 330 mg/kg. 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — 270 mg/kgPermitted as a member of Steviol glycosides. ML = 270 mg/kg. 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — 100 mg/lPermitted as a member of Steviol glycosides. ML = 100 mg/l. only energy-reduced or with no added sugar. 14.1.4 Flavoured_drinks — 80 mg/lPermitted as a member of Steviol glycosides. ML = 80 mg/l. only energy-reduced or with no added sugar. 14.1.5.2 other — 20 mg/kgPermitted as a member of Steviol glycosides. ML = 20 mg/kg. only malt-based and chocolate/ cappuccino flavoured drinks, energyreduced or with no added sugars’;. 14.2.1 beer and malt beverages — 70 mg/kgPermitted as a member of Steviol glycosides. ML = 70 mg/kg. only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol.; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type’;. 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % — 150 mg/lPermitted as a member of Steviol glycosides. ML = 150 mg/l. 15.1 Potato- cereal- flour- or starch-based snacks — 20 mg/kgPermitted as a member of Steviol glycosides. ML = 20 mg/kg. 15.2 Processed nuts — 20 mg/kgPermitted as a member of Steviol glycosides. ML = 20 mg/kg. 16 Desserts excluding products covered in category 1 3 and 4 — 100 mg/kgPermitted as a member of Steviol glycosides. ML = 100 mg/kg. only energy-reduced or with no added sugar’;. 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’, — 1,800 mg/kgPermitted as a member of Steviol glycosides. ML = 1800 mg/kg. only food supplements in chewable form. 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — 1,800 mg/lPermitted as a member of Steviol glycosides. ML = 1800 mg/l. only food supplements in syrup form’. 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — 270 mg/kgPermitted as a member of Steviol glycosides. ML = 270 mg/kg. 3 edible ices — 200 mg/kgPermitted as a member of Steviol glycosides. ML = 200 mg/kg. only energy-reduced products or with no added sugar’. 4.2.2 fruit and vegetables in vinegar oil or brine — 100 mg/kgPermitted as a member of Steviol glycosides. ML = 100 mg/kg. only sweet-sour preserves of fruit and vegetables’;. 4.2.4.1 fruit and vegetable preparations excluding compote — 200 mg/kgPermitted as a member of Steviol glycosides. ML = 200 mg/kg. only energy-reduced’;. 4.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC — 200 mg/kgPermitted as a member of Steviol glycosides. ML = 200 mg/kg. only energy-reduced jams jellies and marmalades’;. 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 200 mg/kgPermitted as a member of Steviol glycosides. ML = 200 mg/kg. only energy-reduced jams jellies and marmalades’;. 4.2.5.3 other similar fruit or vegetable spreads — 200 mg/kgPermitted as a member of Steviol glycosides. ML = 200 mg/kg. only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar’;. 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — 270 mg/kgPermitted as a member of Steviol glycosides. ML = 270 mg/kg. only energy-reduced or with no added sugars’;. 5.2 Other confectionery including breath freshening micro-sweets — 270 mg/kgML = 270 mg/kg. only cocoa or dried fruit based, energy reduced or with no added sugar. 5.2 Other confectionery including breath freshening micro-sweets — 670 mg/kgPermitted as a member of Steviol glycosides. ML = 670 mg/kg. only strongly flavoured freshening throat pastilles, energy-reduced or with no added sugars’. 5.3 chewing gum — 3,300 mg/kgPermitted as a member of Steviol glycosides. ML = 3300 mg/kg. only with no added sugar’;. 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 270 mg/kgPermitted as a member of Steviol glycosides. ML = 270 mg/kg. only cocoa or dried fruit based, energy reduced or with no added sugar’;. 6.3 breakfast cereals — 330 mg/kgPermitted as a member of Steviol glycosides. ML = 330 mg/kg. only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar’. 7.2 Fine bakery wares — 330 mg/kgPermitted as a member of Steviol glycosides. ML = 330 mg/kg. only essoblaten – wafer paper. 9.2 Processed fish and fishery products including molluscs and crustaceans — 200 mg/kgPermitted as a member of Steviol glycosides. ML = 200 mg/kg. only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs’;.	Regulation (EC) No 1333/2008and 33 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards Scotland	Permitted, with conditions	32 food categories highest permitted level 3,330 mg/kg or mg/l Show every food category 1.4 Flavoured fermented milk products including heat-treated products — 100 mg/kg or mg/lML = 100. only energy-reduced products or with no added sugar. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 11.4.1 Table-top sweeteners in liquid form — quantum satisquantum satis. Note (60): Expressed as steviol equivalents. 11.4.2 Table-top sweeteners in powder form — quantum satisquantum satis. Note (60): Expressed as steviol equivalents. 11.4.3 Table-top sweeteners in tablets — quantum satisquantum satis. Note (60): Expressed as steviol equivalents. 12.4 Mustard — 120 mg/kg or mg/lML = 120. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 12.5 Soups and broths — 40 mg/kg or mg/lML = 40. only energy-reduced soups. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 12.6 Sauces — several limits(1) ML 120: except soy-bean sauce (fermented and non-fermented); (2) ML 175: only soy-bean sauce (fermented and non-fermented). Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — 330 mg/kg or mg/lML = 330. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — 270 mg/kg or mg/lML = 270. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — 100 mg/kg or mg/lML = 100. only energy-reduced or with no added sugar. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 14.1.4 Flavoured drinks — 80 mg/kg or mg/lML = 80. only energy-reduced or with no added sugar. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 14.1.5.2 Other — several limits(1) ML 30: only coffee, tea and herbal infusion beverages, energy-reduced or with no added sugar; (2) ML 30: only flavoured instant coffee and instant cappuccino products, energy-reduced or with no added sugar; (3) ML 20: only malt-based and chocolate/cappuccino flavoured drinks, energy-reduced or with no added sugar. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. Note (93): Maximum level applies to the ready-to-drink products (e.g. canned) and their mixes and concentrates after preparation and ready for consumption. 14.2.1 Beer and malt beverages — 70 mg/kg or mg/lML = 70. only alcohol-free beer or with an alcohol content not exceeding 1.2% volume.; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6%) except for ‘Obergäriges Einfachbier’; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — 150 mg/kg or mg/lML = 150. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 15.1 Potato-, cereal-, flour- or starch-based snacks — 20 mg/kg or mg/lML = 20. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 15.2 Processed nuts — 20 mg/kg or mg/lML = 20. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 16 Desserts excluding products covered in categories 1, 3 and 4 — 100 mg/kg or mg/lML = 100. only energy-reduced or with no added sugar. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — several limits(1) ML 670: no further restriction; (2) ML 1800: only food supplements in chewable form. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — several limits(1) ML 200: no further restriction; (2) ML 1800: only food supplements in syrup form. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 3 Edible ices — 200 mg/kg or mg/lML = 200. only energy-reduced products or with no added sugar. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 4.2.2 Fruit and vegetables in vinegar, oil, or brine — 100 mg/kg or mg/lML = 100. only sweet-sour preserves of fruit and vegetables. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 4.2.4.1 Fruit and vegetable preparations excluding compote — 200 mg/kg or mg/lML = 200. only energy-reduced. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 4.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC — 200 mg/kg or mg/lML = 200. only energy-reduced jams, jellies and marmalades. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 200 mg/kg or mg/lML = 200. only energy-reduced jams, jellies and marmalades. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 4.2.5.3 Other similar fruit or vegetable spreads — 200 mg/kg or mg/lML = 200. only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — 270 mg/kg or mg/lML = 270. only energy-reduced or with no added sugar. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 5.2 Other confectionery including breath refreshening microsweets — several limits(1) ML 270: only cocoa or dried fruit based; energy-reduced or with no added sugar; (2) ML 330: sandwich spreads made with a base of cocoa, milk, dried fruit or fat; energy-reduced or with no added sugar; (3) ML 350: only confectionery with no added sugar; only energy-reduced hard confectionery such as candies and lollies; only energy-reduced soft confectionery such as chewy candies, fruit gums and foam sugar products/marshmallows; only energy-reduced liquorice; only energy-reduced nougat; only energy-reduced marzipan; (4) ML 2000: only breath-freshening microsweets, energy-reduced or with no added sugar; (5) ML 670: only strongly flavoured freshening throat pastilles, energy-reduced or with no added sugar. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 5.3 Chewing gum — 3,330 mg/kg or mg/lML = 3330. only with no added sugar. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — several limits(1) ML 330: only confectionery with no added sugar; (2) ML 270: only cocoa or dried fruit based; energy-reduced or with no added sugar. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 6.3 Breakfast cereals — 330 mg/kg or mg/lML = 330. only breakfast cereals with a fibre content of more than 15%, and containing at least 20% bran, energy-reduced or with no added sugar. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 7.2 Fine bakery wares — 330 mg/kg or mg/lML = 330. only essoblaten – wafer paper. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents. 9.2 Processed fish and fishery products including mollusks and crustaceans — 200 mg/kg or mg/lML = 200. only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs. Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents.	FSA/FSS Register of Food Additive Authorisationsand 31 further provisionsretrieved 2026-10-18
JapanConsumer Affairs Agency	No listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug Safety	Permitted, with conditions	Designated food additive: Standards and Specifications for Food Additives, Part III, 1. … Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 스테비올배당체 (“Steviol Glycoside”, the English the Code prints beside it); 1. 일반식품첨가물 (general food additives), 스테비올배당체 (“Steviol Glycoside”, the English the Code prints beside it). Main use (주용도) of 스테비올배당체: 감미료. Standard for use (사용기준) of 스테비올배당체: (1) [must not be used in the foods listed] “스테비올배당체는 아래의 식품에 사용하여서는 아니 된다. 1. 설탕 2. 포도당 3. 물엿 4. 벌꿀류” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.	Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug Administration	Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFA	Permitted, with conditions	73 food categories highest permitted level 3,500 mg/kg Show every food category and its notes 01.1.4 Flavoured Fluid Milk Drinks — 200 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS243 Excluding products conforming to the Standard for Fermented Milks (CXS 243-2003). 01.5.2 Milk and cream powder analogues — 330 mg/kg Note 26 As steviol equivalents. Note 408 For use in flavoured and/or sweetened milk powder analogues only. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS251 Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006). 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 330 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS243 Excluding products conforming to the Standard for Fermented Milks (CXS 243-2003). 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 330 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 03.0 Edible ices, including sherbet and sorbet — 270 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 04.1.2.1 Frozen fruit — 40 mg/kg Note 26 As steviol equivalents. Note 358 For use in products in a syrup or juice only. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 04.1.2.10 Fermented fruit products — 115 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 04.1.2.11 Fruit fillings for pastries — 330 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 04.1.2.12 Cooked fruit — 40 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 04.1.2.3 Fruit in vinegar, oil, or brine — 100 mg/kg Note 26 As steviol equivalents. Note 144 For use in sweet and sour products. 04.1.2.4 Canned or bottled (pasteurized) fruit — 330 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS319 Excluding products conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015). 04.1.2.5 — 360 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 330 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS160 Excluding products conforming to the Standard for Mango Chutney (CODEX STAN 160-1987). 04.1.2.7 Candied fruit — 40 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 330 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013). 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 350 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 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 Note 26 As steviol equivalents. Note 144 For use in sweet and sour products. Note 348 For general use in dried seaweed. Note 613 Except for products conforming to the Regional Standard for Laver Products (CXS 323R-2017), only for use in Seasoned Laver Products. Note XS336R Excluding products conforming to the Regional Standard for kava products for use as a beverage when mixed with water (North America and South West Pacific) (CXS 336R-2020). 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 Note 26 As steviol equivalents. Note 144 For use in sweet and sour products. Note XS66 Excluding products conforming to the Standard for Table Olives (CODEX STAN 66-1981). 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 Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981). Note XS257R Excluding products conforming to the Codex Regional Standard for Canned Humus with Tehena (CODEX STAN 257R-2007). Note XS258R Excluding products conforming to the Regional Standard for Canned Foul Medames (CXS 258R-2007). 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 Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981). 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 Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981). Note XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007). Note XS308R Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011). 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, — 200 mg/kg Note 26 As steviol equivalents. Note 144 For use in sweet and sour products. Note XS294 Excluding products conforming to the Standard for Gochujang (CXS 294-2009). 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 Note 26 As steviol equivalents. Note 144 For use in sweet and sour products. Note 345 For use in curried products. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note 613 Except for products conforming to the Regional Standard for Laver Products (CXS 323R-2017), only for use in Seasoned Laver Products. Note XS334R Excluding products conforming to the Regional Standard for fermented cooked Cassava-based products (Africa) (CXS 334R-2020). 05.1.1 Cocoa mixes (powders) and cocoa mass/cake — 350 mg/kg Note 26 As steviol equivalents. Note 97 On the final cocoa and chocolate product basis. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS141 Excluding products conforming to the Standard for Cocoa (Cacao) Mass (Cocoa/chocolate liquor) and Cocoa Cake (CODEX STAN 141-1983). 05.1.2 Cocoa mixes (syrups) — 350 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 05.1.3 Cocoa-based spreads, incl. fillings — 350 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981). 05.1.4 Cocoa and chocolate products — 350 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 05.1.5 Imitation chocolate, chocolate substitute products — 350 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 700 mg/kg Note 26 As steviol equivalents. Note 199 Except for use in microsweets and breath freshening mints at 6 000 mg/kg as steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211). 05.3 Chewing gum — 3,500 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 330 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 06.3 Breakfast cereals, including rolled oats — 350 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 165 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 06.8.1 Soybean-based beverages — 200 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note 172 Except for products conforming to the Regional Standard for Non-Fermented Soybean Products (Asia) (CXS 322R-2015): for use in composite/flavoured soybean beverages and soybean-based beverages. 07.1 Bread and ordinary bakery wares and mixes — 165 mg/kg Note 26 As steviol equivalents. Note 398 Some Codex Members allow the use of additives with sweetener and colour functions in this food category while others limit this food category to products without these additives. 07.2 Fine bakery wares (sweet, salty, savoury) and mixes — 350 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 08.2 Processed meat, poultry, and game products in whole pieces or cuts — 80 mg/kg Note 26 As steviol equivalents. Note 200 Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as steviol equivalents Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). 08.3.2 Heat-treated processed comminuted meat, poultry, and game products — 100 mg/kg Note 26 As steviol equivalents. Note 202 For use in brine used in the production of sausage only. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981). Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981). Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981). 09.2.4.1 Cooked fish and fish products — 70 mg/kg Note 26 As steviol equivalents. Note 322 For use in cooked products boiled with soy sauce only. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 09.2.4.2 Cooked molluscs, crustaceans, and echinoderms — 165 mg/kg Note 26 As steviol equivalents. 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — 250 mg/kg Note 26 As steviol equivalents. Note 241 For use in surimi products only. 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — 165 mg/kg Note 26 As steviol equivalents. Note 208 For use in dried and dehydrated products only. Note 489 For use in smoked or salted mollusks only. 09.3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated and/or in jelly — 100 mg/kg Note 26 As steviol equivalents. Note 144 For use in sweet and sour products. 09.3.2 Fish and fish products, including molluscs, crustaceans and echinoderms, pickled and/or in brine — 165 mg/kg Note 26 As steviol equivalents. Note 144 For use in sweet and sour products. 09.3.3 Salmon substitutes, caviar and other fish roe products — 100 mg/kg Note 26 As steviol equivalents. Note 144 For use in sweet and sour products. Note XS291 Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010). 09.4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms — 100 mg/kg Note 26 As steviol equivalents. Note 144 For use in sweet and sour products. Note XS3 Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981). Note XS37 Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991). Note XS70 Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981). Note XS90 Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981). Note XS94 Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981). Note XS119 Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981). 10.4 Egg-based desserts (e.g. custard) — 330 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 11.6 Table-top sweeteners, including those containing high-intensity sweeteners — GMP Note 26 As steviol equivalents. 12.2.2 Seasonings and condiments — 30 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 12.4 Mustards — 130 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 12.5 Soups and broths — 50 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS117 Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981). 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips) — 350 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) — 350 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS306 Excluding products conforming to the Standard for Chilli Sauce (CXS 306-2011). 12.6.3 Mixes for sauces and gravies — 350 mg/kg Note 26 As steviol equivalents. Note 127 On the served to the consumer basis. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 12.6.4 Clear sauces (e.g. fish sauce) — 350 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note XS302 Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011). 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 Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 12.9.2.1 Fermented soybean sauce — 30 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 12.9.2.2 Non-fermented soybean sauce — 165 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 12.9.2.3 Other soybean sauces — 165 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 350 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022). 13.4 Dietetic formulae for slimming purposes and weight reduction — 270 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories — 660 mg/kg Note 26 As steviol equivalents. Note 198 For use in solid products (e.g., energy, meal replacement or fortified bars) only. Note 294 Except for use in liquid products at 600 mg/kg as steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 13.6 Food supplements — 2,500 mg/kg Note 26 As steviol equivalents. Note 203 For use in chewable supplements only. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 14.1.3 Fruit and vegetable nectars — 200 mg/kg Note 26 As steviol equivalents. Note 127 On the served to the consumer basis. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 200 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — 200 mg/kg Note 26 As steviol equivalents. Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 14.2.1 Beer and malt beverages — 70 mg/kg Note 26 As steviol equivalents. 14.2.2 Cider and perry — 50 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 14.2.4 Wines (other than grape) — 160 mg/kg Note 26 As steviol equivalents. 14.2.5 Mead — 160 mg/kg Note 26 As steviol equivalents. 14.2.6 Distilled spirituous beverages containing more than 15% alcohol — 160 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 200 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. 15.0 Ready-to-eat savouries — 170 mg/kg Note 26 As steviol equivalents. Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars.	CXS 192-1995 Table One, INS 960aand 72 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand	50 mg/kg – 1,100 mg/kg	27 numeric limit, 1 GMP
Canada	120 mg/kg – 3,500 mg/kg	7 numeric limit, 1 GMP, 3 no quantity stated
European Union	20 mg/kg – 3,300 mg/kg	31 numeric limit, 3 quantum satis
Great Britain	20 mg/kg – 3,330 mg/kg	23 numeric limit, 6 several limits, 3 quantum satis
South Korea	—	1 no quantity stated
Codex Alimentarius	30 mg/kg – 3,500 mg/kg	72 numeric limit, 1 GMP

What a label must say

Words a food containing Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia) is obliged to carry, quoted from the instrument that imposes them. A required statement is a fact about the regulation, not a finding about the substance — every rule below applies where the additive is authorised.

‘with sweetener(s)’, or ‘with sugar(s) and sweetener(s)’ where the food also contains added sugar. The statement accompanies the name of the food.
Any food containing an authorised sweetener. Regulation (EU) No 1169/2011, Annex III, points 2.1 and 2.2 · Assimilated Regulation (EU) No 1169/2011, Annex III

Every rule collected at what a label must say.

Regulatory changes

Dated acts affecting this additive, then anything the weekly comparison of the imported lists has seen move. The status panel above shows where the rules stand now; these are the decisions that got them there.

2024-11-14 · Great Britain
End of the labelling transition for steviol glycosides renamed E 960a in Great Britain
When steviol glycosides were renumbered from E 960 to E 960a in 2023, regulation 4 of S.I. 2023/334 allowed the additive, and foods containing it, labelled before the end of 14 November 2024 to keep the old name and number and to be placed on the market and used until stocks are exhausted. The Scottish and Welsh instruments contain the same provision, and the FSA/FSS register still records it against E 960a.
Read the instrument

What it is made from

Extracted with water from the dried leaves of Stevia rebaudiana, then purified through resin and crystallisation steps to isolate specific glycosides such as rebaudioside A. Some newer preparations are made by fermentation or enzymatic conversion rather than leaf extraction, and are regulated separately.

Vegan
Vegetarian

Compare other additives on the dietary indexes.

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

Parameter	European Union	JECFA
Assay	no less than 95 %	no less than 95 %
Loss on drying	no more than 6 %	no more than 6 %
Lead	no more than 1 mg/kg	no more than 1 mg/kg
Arsenic	no more than 1 mg/kg	no more than 1 mg/kg

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 960a Steviol glycosides from stevia

The manufacturing process comprises two main phases: the first involving water extraction of the leaves of the Stevia rebaudiana Bertoni plant and preliminary purification of the extract by employing ion exchange chromatography to yield a steviol glycoside primary extract, and the second involving recrystallisation of the steviol glycosides from methanol or aqueous ethanol resulting in a final product containing not less than 95 % of the below identified 11 related steviol glycosides, in any combination and ratio. The additive may contain residues of ion-exchange resins used in the manufacturing process. Several other related steviol glycosides that may be generated as a result of the production process, but do not occur naturally in the Stevia rebaudiana plant have been identified in small amounts (0,10 to 0,37 % w/w).

Assay, identification and purity criteria

Description and assay

Chemical name: Steviolbioside: 13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid Rubusoside: 13-β-D-glucopyranosyloxykaur-16-en-18-oic acid, β-D-glucopyranosyl ester Dulcoside A: 13-[(2-O-α–L-rhamnopyranosyl-β–D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, β-D-glucopyranosyl ester Stevioside: 13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, β-D-glucopyranosyl ester Rebaudioside A: 13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, β-D- glucopyranosyl ester Rebaudioside B: 13-[(2-O-β–D-glucopyranosyl-3-O-β–D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid Rebaudioside C: 13-[(2-O-α–L-rhamnopyranosyl-3-O-β–D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, β-D-glucopyranosyl ester Rebaudioside D: 13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, 2-O-β-D-glucopyranosyl-β-D-glucopyranosyl ester Rebaudioside E: 13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, 2-O-β-D-glucopyranosyl-β-D-glucopyranosyl ester Rebaudioside F: 13[(2-O-β-D-xylofurananosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, β-D-glucopyranosyl ester Rebaudioside M: 13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, 2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl ester
Molecular formula: Trivial name Formula Conversion factor
Steviol: C₂₀ H₃₀ O₃ 1,00
Steviolbioside: C₃₂ H₅₀ O₁₃ 0,50
Rubusoside: C₃₂ H₅₀ O₁₃ 0,50
Dulcoside A: C₃₈ H₆₀ O₁₇ 0,40
Stevioside: C₃₈ H₆₀ O₁₈ 0,40
Rebaudioside A: C₄₄ H₇₀ O₂₃ 0,33
Rebaudioside B: C₃₈ H₆₀ O₁₈ 0,40
Rebaudioside C: C₄₄ H₇₀ O₂₂ 0,34
Rebaudioside D: C₅₀ H₈₀ O₂₈ 0,29
Rebaudioside E: C₄₄ H₇₀ O₂₃ 0,33
Rebaudioside F: C₄₃ H₆₈ O₂₂ 0,34
Rebaudioside M: C₅₆ H₉₀ O₃₃ 0,25
Molecular weight and CAS No: Trivial name CAS Number Molecular weight (g/mol)
Steviol: 318,46
Steviolbioside: 41093-60-1 642,73
Rubusoside: 64849-39-4 642,73
Dulcoside A: 64432-06-0 788,87
Stevioside: 57817-89-7 804,88
Rebaudioside A: 58543-16-1 967,01
Rebaudioside B: 58543-17-2 804,88
Rebaudioside C: 63550-99-2 951,02
Rebaudioside D: 63279-13-0 1 129,15
Rebaudioside E: 63279-14-1 967,01
Rebaudioside F: 438045-89-7 936,99
Rebaudioside M: 1220616-44-3 1 291,30
Assay: Not less than 95 % steviolbioside, rubusoside, dulcoside A, stevioside, rebaudiosides A, B, C, D, E, F and M on the dried basis, in any combination and ratio.
Description: White to light yellow powder, approximately between 200 and 350 times sweeter than sucrose (at 5 % sucrose equivalency).

Identification

Solubility: Freely soluble to slightly soluble in water
pH: Between 4,5 and 7,0 (1 in 100 solution)

Purity criteria

Total ash: Not more than 1 %
Loss on drying: Not more than 6 % (105 °C, 2h)
Residual solvents: Not more than 200 mg/kg methanol Not more than 5 000 mg/kg ethanol
Arsenic: Not more than 1 mg/kg
Lead: Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 960a

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 960 Steviol glycosides from Stevia Rebaudiana Bertoni (Tentative)

Steviol glycosides consist of a mixture of compounds containing a steviol backbone conjugated to any number or combination of the principal sugar moieties (glucose, rhamnose, xylose, fructose, arabinose, galactose and deoxyglucose) in any of the orientations occurring in the leaves of Stevia rebaudiana Bertoni. The product is obtained from the leaves of Stevia rebaudiana Bertoni. The leaves are extracted with hot water and the aqueous extract is passed through an adsorption resin to trap and concentrate the component steviol glycosides. The resin is washed with a solvent alcohol to release the glycosides and the product is recrystallized from methanol or aqueous ethanol. Ion exchange resins may be used in the purification process. The final product may be spray-dried.

Synonyms: INS No. 960

Assay, identification and purity criteria

Description and assay

Specification history: 1 out of 21 STEVIOL GLYCOSIDES FROM STEVIA REBAUDIANA BERTONI Prepared at the 84 th JECFA (2017) and published in FAO JECFA Monographs 20 (2017), superseding tentative specifications prepared at the 82 nd JECFA (2016) and published in FAO JECFA Monographs 19 (2016) . An ADI of 0 - 4 mg/kg bw (expressed as steviol) was established at the 69 th JECFA (2008).
Chemical name: See Appendix 1
C.A.S. number: See Appendix 1
Chemical formula: See Appendix 1
Structural formula: Steviol (R1 = R2 = H) is the aglycone of the steviol glycosides. Glc, Rha, Fru, deoxyGlc, Gal, Ara and Xyl represent, respectively, glucose, rhamnose, fructose, deoxyglucose xylose, galactose, arabinose and xylose sugar moieties.
Assay: Not less than 95% of total of steviol glycosides, on the dried basis, determined as the sum of all compounds containing a steviol backbone conjugated to any number, combination or orientation of saccharides (glucose, rhamnose, fructose, deoxyglucose xylose, galactose, arabinose and xylose) occurring in the leaves of Stevia rebaudiana Bertoni.
DESCRIPTION: White to light yellow powder, odourless or having a slight characteristic odour. About 200 - 300 times sweeter than sucrose.
FUNCTIONAL USES: Sweetener
METHOD OF ASSAY: Determine the percentages of major steviol glycosides (those with analytical standards) using Method A (HPLC, Vol. 4). Confirm the presence of each minor steviol glycoside (compounds where analytical standards are not available) using Method B (HPLC-MS). Calculate the concentration of the minor compounds using respective molecular mass corrected UV peak area against the rebaudioside A UV standard curve. Calculate their sum and express the content on the dried basis. Method A: Determination of Major Steviol Glycosides by HPLC: Reagents: - Acetonitrile: HPLC grade with transmittance more than 95% at 210 nm. - Deionized water: HPLC grade - Standards (Reference and Quality Control Standards):Stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, rubusoside and steviolbioside. Chromadex, USA; Wako Pure Chemical Industries Ltd., Japan; Sigma-Aldrich; US Pharmacopeia or equivalent. Note: Standards of other steviol glycosides, which may become commercially available in the future, may also be included. The analyst should consider that the inclusion of additional standards will lower the concentration of the mixed standards described below. Preparation of Steviol Glycosides Standard Solutions: 4 out of 21 Prepare individual stock standard solutions (1.5 mg/mL) in water:acetonitrile (7:3) Prepare mixed standard solution (115 μg/mL) by mixing 1.0 mL each individual stock standard solutions. Prepare Peak Identification Standard Solutions (0.1 mg/mL) from individual stock standard solutions in water:acetonitrile (7:3). Prepare mixed working standard solutions in the range of 20 – 100 μg/mL by following appropriate dilution of mixed standard solution (b) with water:acetonitrile (7:3). Prepare quality control and system suitability individual stock standard solutions (1.5 mg/mL) as well as mixed standard solution (115 μg/mL) using standards from a different batch /manufacturer (if available). Prepare quality control mixed working standard solutions (40 and 80 μg/mL) and system suitability standard (52 μg/mL) by following appropriate dilutions of mixed standard solution Preparation Sample Solution: Accurately weigh 50 mg of sample and quantitatively transfer into a 50-mL volumetric flask. Add about 20 mL of water:acetonitrile (7:3), sonicate and shake well to dissolve the sample and make up to volume. Procedure: Use a HPLC consisting of a high precision binary pump and an auto sampler (capable of operating at 2 -8 o ); Diode-Array detector @ UV at 210 nm; and Mass Spectrometric Detector (Electrospray Negative Ionisation over a mass range from 50 to 1500 m/z using a unit mass resolution, For use in Method B below) connected in series. Agilent 1200 with Waters Quattro or equivalent: - Column: Luna 5μ C18(2), 100A, (150 mm x 4.6 mm, 5μm, Phenomenex) or Capcell pak C18 MG II (250 mm x 4.6 mm, 5μm, Shiseido Co. Ltd) or equiv. - Column temperature: 50° - Autosampler temperature: 2 – 8 o - Injection volume: 10 μl - Mobile phase A: Deionised or LC-MS grade water (0.2 μm filtered) - Mobile phase B: LC-MS grade Acetonitrile (0.2 μm filtered) 5 out of 21 HPLC Gradient Time table: Time % Solvent % Solvent Flow Rate (min) A B (mL/min) 0.00 85.0 15.0 0.3 40.0 70.0 30.0 0.3 60.0 55.0 45.0 0.3 70.0 55.0 45.0 0.3 70.1 85.0 15.0 0.3 80.0 85.0 15.0 0.3 Inject peak identification standard solutions (c), identify peaks and calculate relative retention times (RRT) with respect to rebaudioside A (Typical RRT values are given in Appendix-3). See Appendix 2 for an example of a chromatogram obtained using the method. Inject working mixed standard solutions (d) and construct standard curves for each steviol glycoside. Inject quality control and system suitability standard solutions (f) to ensure a satisfactory working system. Inject prepared samples. Dilute sample solution, if required, to bring the concentration of each analyte within the standard curve range. Make duplicate injections. Deduce concentration of each steviol glycoside from its corresponding standard curve and obtain average concentration in sample solution (μg/mL). Calculation of major steviol glycosides content: Calculate the concentration of each steviol glycoside in the sample solution using the following formula: 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 (% 𝑤𝑤 / 𝑤𝑤 ) = 𝐶𝐶 𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠 × 𝑊𝑊𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠 Where: - Csample is the average concentration (μg/mL) in the sample solution - Wsample is the weight of sample (μg) in 1 mL of sample solution (~1000 μg/mL) 6 out of 21 Note: Above calculation will change if additional dilutions were done prior to LC injection. Analyst shall account such dilutions in the calculation. Calculate the percentage of major steviol glycosides in the sample by summation of percentages of individual steviol glycosides in the sample (A). Note: If the concentration of major steviol glycosides in the sample is <95%, then analyst should perform Method B. Method B: Determination of Minor Steviol Glycosides by HPLC-MS: HPLC-MS conditions may vary based on the manufacturer and model of the system used. Analyst should set the conditions following the manufacturer’s instructions. Typical HPLC-MS Conditions for Waters Quattro Micro mass spectrometer are shown in the Annexure. The mass spectrometer is connected to the HPLC-UV system used in method A. Analyse the mass spectral data of the minor peaks (major steviol glycoside peaks are identified from RRT in method A). Confirm the presence of each minor steviol glycoside from the observed molecular mass ion (Typical molecular mass ions of steviol glycosides are given in Appendix-3) and one or more of the following mass spectral diagnostic ions: Mass spectral diagnostic ions observed during in-source fragmentation of steviol glycosides [Fragment-H] - Identity m/z 317 Steviol 427 Related Steviol glycoside #3 479 Steviol-GLC 625 Steviol-2GLC [M-16] 641 Steviol-2GLC 787 Steviol-3GLC deoxyglucose [M-16] 803 Steviol-3GLC 819 - 965 Steviol-4GLC 7 out of 21 Note: The example chromatogram of minor steviol glycosides shown in Appendix 2 is obtained from the purified in-house standards. After confirming the presence of a minor steviol glycoside, correct its mean peak area (obtained from the UV chromatogram) as described below. Calculation of minor steviol glycosides content: Calculate the molecular mass corrected peak area abundance for each minor steviol glycoside using the formula: M x × MPA 𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌 𝐦𝐦 𝐌𝐌 𝐦𝐦𝐦𝐦 𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌 𝐜𝐜 𝐌𝐌 𝐜𝐜 𝐩𝐩 𝐌𝐌𝐌𝐌 𝐩𝐩 𝐌𝐌 𝐌𝐌𝐌𝐌𝐌𝐌 = M RebA Where: - Mx is the molecular mass of the minor steviol glycoside - MRebA is the molecular mas of Rebaudioside A (967 amu) - MPA is the mean peak area Deduce the concentration (μg/mL) of each minor steviol glycoside using from the UV standard curve of rebaudioside A. Calculate the concentration of each minor steviol glycoside in the sample solution using the following formula: Conc sample × 100 𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌𝐌 𝐒𝐒 𝐜𝐜𝐌𝐌 𝐒𝐒 𝐌𝐌𝐌𝐌𝐌𝐌 𝐆𝐆 𝐌𝐌 𝐆𝐆 𝐌𝐌𝐌𝐌𝐦𝐦𝐌𝐌𝐜𝐜𝐌𝐌 𝐂𝐂 𝐌𝐌𝐌𝐌𝐌𝐌 . (% 𝐰𝐰 / 𝐰𝐰 ) = Weight Sample Where - Concsample is the assayed concentration (μg/mL) in the test sample - Weightsample is the sample weight in 1 mL solution (μg/mL) Note : Above calculation will change if additional dilutions were done prior to LC injection. Analyst shall account such dilutions in the calculation. Calculate the percentage of minor steviol glycosides in the sample by summation of percentages of individual minor steviol glycosides in the sample (B). Determine the total amount of steviol glycoside content using the following formula: 8 out of 21 ( 𝐴𝐴 + 𝐵𝐵 ) × 100 𝑇𝑇𝑇𝑇𝑇𝑇 = (100 − 𝑀𝑀 ) Where: - TSG is the Total steviol glycosides content (%w/w, on the dried basis) - A is the percent major steviol glycosides - B is the percent minor steviol glycosides - M is the percent loss on drying 9 out of 21

Identification

Solubility (Vol. 4): Freely soluble in a mixture of ethanol and water (50:50)
HPLC chromatographic profile: The main peaks in a chromatogram obtained by analysing a sample following the procedure in METHOD OF ASSAY correspond to steviol glycosides
pH (Vol. 4): Between 4.5 and 7.0 (1 in 100 solution)

Purity criteria

Total ash (Vol. 4): Not more than 1%
Loss on drying (Vol. 4): Not more than 6% (105°, 2 h)
Residual solvents (Vol. 4): Not more than 200 mg/kg methanol and not more than 5000 mg/kg ethanol (Method I, General Methods, Organic Components, Residual Solvents)
Arsenic (Vol. 4): Not more than 1 mg/kg Determine using a method appropriate to the specified level (Use Method II to prepare sample solution). The selection of sample size and method of sample preparation may be based 3 out of 21 on the principles of the methods described in Vol. 4 (under “General Methods, Metallic Impurities”).
Lead (Vol. 4): Not more than 1 mg/kg Determine using a method appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the methods described in Vol. 4 (under “General Methods, Metallic Impurities”).
Microbiological criteria (Vol. 4): Total (aerobic) plate count: Not more than 1,000 CFU/g Yeasts and moulds: Not more than 200 CFCU/g E. coli : Negative in 1 g Salmonella : Negative in 25 g
Instrumentation Ionization: Capillary voltage: Cone voltage: Extractor voltage: RF lens voltage: Source temperature: Desolvation temperature: Desolvation flow rate: Collisional pressure: Collisional voltage: Collision gas: Resolution: Data acquisition: Waters Quattro Micro mass spectrometer Electrospray negative polarity 4.0 kV 35 V (low) and 60 V (high) 5.0 V 1.0 V 90 ° 350 ° 400 L/h Not applicable Not applicable Not applicable 1 amu Scanning from 50 to 1500 m/z using Mass Lynx 10 out of 21
Appendix 1: Chemical Information of Some Steviol Glycosides: 11 out of 21 12 out of 21 13 out of 21 14 out of 21 15 out of 21 16 out of 21 17 out of 21 18 out of 21 19 out of 21 20 out of 21 21 out of 21
Appendix-3: Typical Retention Time (RT), Relative Retention Time (RRT) and Mass Ions: of Steviol Glycosides

FAO JECFA Monograph 20 (2017)

Every name it appears under

7 recorded names. A label may use any of them.

E number

E960
E960a

INS number

960a

As it appears in regulation

Steviol glycosides from Stevia

Other names

E 960
STEVIOL GLYCOSIDES
Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia)

Hazard reference values

EFSA and JECFA have both set an acceptable daily intake for Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia), and they agree: 4 mg/kg bw/day. An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
Type	Value	Population	Assessed by	Opinion
ADI	4 mg/kg bw/day	—	JECFA	2026
ADI	4 mg/kg bw/day	consumers	EFSA	not identified in the dataset

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 960?: E 960 is Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia). Steviol glycosides are intense sweeteners extracted from the leaves of the stevia plant, between two and three hundred times as sweet as sugar. They are used in soft drinks, dairy products, confectionery and tabletop sweeteners.
What is Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia) used for in food?: It is listed as a sweetener — the role Canada and Codex assign it. This page shows every function each regulator records, with the citation for each.
Where is Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia) permitted?: Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia) vegan?: Yes. Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia) is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

anz retrieved 2026-10-17
ca retrieved 2026-10-17
eu retrieved 2026-10-18
gb retrieved 2026-10-18
kr retrieved 2026-10-18
gsfa retrieved 2026-09-07
euspecs retrieved 2026-10-18
jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

Follow changes to Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia):Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.