stevia leaf extract

We regularly ship stevia leaf extract with total steviol glycosides from 80% to 98%. The most common grade for beverage work is 90% or 95%, with a rebaudioside A ratio around 50%. Other grades like 80% or 98% are available, and we can adjust rebaudioside A content to 60% or higher if needed.

Both are natural, zero-calorie, plant-based sweeteners, but they have different taste profiles. Stevia has a slight licorice aftertaste at high concentrations, while monk fruit can have a fruity note. Cost-wise, high-purity stevia extracts are generally more affordable per sweetness unit than equivalent monk fruit extracts, making stevia the go-to for budget-conscious formulations. Many companies use a blend of the two to mask off-notes.

Yes, but with a formulation adjustment. Since stevia doesn't caramelize like sugar, you need a small amount of a browning agent or a blend with a sugar alcohol. Typically, you replace 20–30% of the sugar with our stevia extract and adjust with bulking agents. Our technical team can provide starting-point recommendations for bread, cookies, and cakes.

When stored in its original sealed container at room temperature (below 25°C) and away from direct sunlight, the powder form keeps full potency for 24 months from the date of manufacture. Once opened, it's best to reseal tightly and use within 6 months to avoid moisture pickup.

We supply standard certificates of analysis and process documentation. If your project requires organic or non-GMO project verification paperwork, we can work with recognized third-party certifiers on a case-by-case basis. Please mention it during the inquiry stage so we can prepare the correct documentation from the start.