About PCSI
Events
News
Contact
Search for:
English
Spanish
German
Russian
About Stevia
What Is Stevia
FAQs
FOR SCIENTISTS & HEALTH PROFESSIONALS:
Nutrition & Health
Weight Management
Metabolism
Diabetes
Children
Allergies
Safety & Food Policy
Regulatory Approvals
Ingredient and Taste
Taste of Stevia
Sensory Science
Stevia Taste Science
Natural Flavor Modification
Working with Stevia in Applications
Beverages
Dairy
Baked Goods
Chocolate and Confectionery
Agriculture
Stevia Farming
Extraction and Purification
Naturality of Stevia Leaf Extract
Understanding the Leaf
FOR CONSUMERS:
Healthy Lifestyle
Health and Wellness
Reducing Calories
Safe For the Family
Stamp of Approval
Diabetes Management
How to Find Stevia
Great Taste
How Sweet is Stevia?
Stevia Taste Science
Where Can I Use Stevia
Recipes
Stevia at Breakfast
Stevia Entrees
Stevia in Snacks
Drinks & Cocktails
Desserts
Resources
Articles
Feature Articles
Nutrition Articles
Ingredient & Regulatory Updates
Brochures and Tools
Infographics
Ask the Expert Videos
Terminology
Search for:
About PCSI
Events
News
Contact
About Stevia
What Is Stevia
FAQs
FOR SCIENTISTS & HEALTH PROFESSIONALS:
Nutrition & Health
Weight Management
Metabolism
Diabetes
Children
Allergies
Safety & Food Policy
Regulatory Approvals
Ingredient and Taste
Taste of Stevia
Sensory Science
Stevia Taste Science
Natural Flavor Modification
Working with Stevia in Applications
Beverages
Dairy
Baked Goods
Chocolate and Confectionery
Agriculture
Stevia Farming
Extraction and Purification
Naturality of Stevia Leaf Extract
Understanding the Leaf
FOR CONSUMERS:
Healthy Lifestyle
Health and Wellness
Reducing Calories
Safe For the Family
Stamp of Approval
Diabetes Management
How to Find Stevia
Great Taste
How Sweet is Stevia?
Stevia Taste Science
Where Can I Use Stevia
Recipes
Stevia at Breakfast
Stevia Entrees
Stevia in Snacks
Drinks & Cocktails
Desserts
Resources
Articles
Feature Articles
Nutrition Articles
Ingredient & Regulatory Updates
Brochures and Tools
Infographics
Ask the Expert Videos
Terminology
Comisión Europea
2011
La Comisión Europea autorizó el uso de los glicósidos de esteviol de alta pureza (≥95%) como edulcorante en alimentos y bebidas en toda la Unión Europea. El reglamento se publicó en el Diario Oficial de la Comisión Europea el 11 de noviembre de 2011 y se anunció el 14 de noviembre de 2011.
Reglamento (UE) N.º 1131/2011 de la Comisión del 11 de noviembre de 2011, por el que se modifica el Anexo II del Reglamento (CE) N.º 1333/2008 del Parlamento Europeo y del Consejo en lo referente a los glicósidos de esteviol
