sweet leaf stevia extract

We test every batch against a sucrose reference using a trained sensory panel. The relative sweetness is reported as a multiple of sucrose at a standard use level—our 95% Reb A extract typically falls between 250x and 300x, but the exact number varies slightly with concentration and pH. The panel also rates bitterness and licorice notes on a scale from 0 to 5, so you’ll know upfront whether a masking agent might be needed.

Steviol glycosides generally hold up past 200°C without meaningful degradation. We’ve run oven-hold tests with cookies at 180°C for 25 minutes and saw less than 2% loss of Reb A. The bigger variable in baking is moisture; if you’re working with very wet dough, the extract’s fine particle size can attract humidity, so we suggest pre-blending with a dry carrier like maltodextrin to prevent clumping.

Variation usually comes from the ratio of minor glycosides—Reb C, dulcoside A, etc.—that shift subtly with different leaf sources. Our QC protocol blends bulk intermediate lots to normalize the sensory profile, so the batch-to-batch drift stays within a just-noticeable-difference of about 0.3 on a bitterness scale. If your application is especially sensitive, we can hold a larger lot or provide a glycoside fingerprint to match previous orders.

Yes. We ship 200 g samples free of charge to most regions, enough for benchtop trials. Just bear in mind that freight for small packages can take a week or two, so it’s helpful to plan ahead. We’ll include the lot’s COA and can also ship a few extra grams if you need to run duplicate shelf-life studies.

Our standard production minimum is 25 kg net, packed in 1 kg or 5 kg food-grade aluminum-foil bags inside a fiber drum. For new customers, we can start at 5 kg at a slightly higher unit price to help with market trials. Lead time is typically five working days after payment, and we ship via air or sea depending on urgency and cost.