whole leaf stevia extract

Whole leaf extract contains the full mix of glycosides naturally present in the stevia leaf, while Reb A products are refined to isolate mainly rebaudioside A. The full profile often gives a different taste curve—some describe it as less single-note sweetness, with a slower onset and a cleaner finish, though it can carry slight liquorice notes depending on usage.

It varies by target sweetness and base recipe, but many developers start at 0.01–0.05% of the finished drink. Because it’s not a single-glycoside extract, you may need to adjust by taste, not just sweetness power. We can send a starting-point guide for common pH ranges.

We work directly with contracted stevia farms, and our chain is covered under our integrated management system. Documentation for certifications like BRC and HACCP is available on request. For specific environmental or social responsibility questions, our technical sales team can share third-party audit reports.

Steviol glycosides are heat-stable up to about 200°C, so they’re suitable for baked goods, canned foods, and pasteurized beverages. The sweetness profile stays consistent because the backbone structure doesn’t degrade. We can suggest carrier options if you need a free-flowing powder for dry mixes.

Yes. We keep inventory of standard grades and can ship a 500-gram sample within a few business days. Just let us know your intended application and any special certification needs, and we’ll match the batch to your requirements.