green leaf stevia extract

The price difference is not linear. Reb-A 60% typically costs 30–40% less per kilogram yet provides around 80% of the sweetness intensity of 90%. In a soft drink formulation, switching from 90% to 60% can cut sweetener cost by a quarter while the taste difference is often manageable with minor flavor adjustments.

Bitterness comes largely from the stevioside fraction. With 90% purity, most people perceive a clean sweetness. Lower purities have more stevioside, which can cause a slight aftertaste. Our process keeps stevioside content on the low end of the typical range for each grade, and we can advise on blending with erythritol or natural flavors to smooth the profile.

Every shipment includes a batch-specific Certificate of Analysis listing total steviol glycosides, Reb-A percentage, loss on drying, ash, heavy metals limits, and microbial counts. We also supply a technical data sheet and regulatory statements covering FDA GRAS and EU novel food status. Larger orders can include third-party lab reports if needed.

No, stevia is about 200–300 times sweeter, so you replace only 0.5% of the sugar weight by sweetness equivalence. You'll need a bulking agent like polydextrose or allulose to make up the lost mass and texture. We can share starting-point ratios for muffins, cookies, or cakes based on your desired calorie reduction.

Yes. The main steviol glycosides are stable up to about 200°C for short periods. In standard pasteurization (72–95°C) and UHT (135–140°C), there is no meaningful loss of sweetness. We've also verified stability in acidic conditions down to pH 3, so it works in carbonated drinks and fruit juices.