stevia rebiana extract

On a sweetness-equivalent basis, stevia rebiana extract generally lands 30–50% cheaper than monk fruit extract, especially when bought direct from a primary processor. Taste-wise, stevia can carry a slight bitterness or lingering licorice note in lower-purity grades, while monk fruit tends to have a cleaner front-end sweetness but can feel thinner in mouthfeel. Blending the two is common in commercial beverages to balance cost and aftertaste.

Regular stock covers RA60, RA80, RA95, and RA98, with custom glycoside profiles available for orders above 500 kg. RA80 and RA95 are the workhorses for beverages, yogurts, and sauces. RA98 becomes relevant when you need crystal-clear solubility and almost no bitterness, for instance in sparkling water or a protein shake. Our applications lab can run a quick feasibility test with your base formula to recommend a starting grade.

Steviol glycosides withstand temperatures up to 200 °C without breaking down, so they survive typical baking, UHT processing, and retort canning. The bigger challenge in baked goods is bulk replacement: because stevia provides no sugar bulk, you will need a bulking agent like erythritol or inulin to maintain texture. We can supply the extract pre-blended with a bulking partner if that simplifies your line.

Yes, we ship 50–100 g evaluation samples by express courier within three working days. The sample is free; freight is collect or we can invoice a small shipping fee. We include the relevant COA and a product data sheet so your R&D team can start formulation work immediately.

Our extraction facility holds FDA registration, HACCP, GMP, BRC, and CE, and we operate under a third-party audited food safety management system. Each shipped batch is accompanied by a certificate of analysis, and we can provide additional documentation like non-GMO statements or allergen declarations to match your distributor’s compliance requirements.