whole plant stevia extract

Whole plant extract naturally carries a mix dominated by stevioside and rebaudioside A, with smaller amounts of Reb C, dulcoside A, and other glycosides. The exact ratio depends on the leaf variety and harvest timing, but we can supply a typical COA upfront. If your formula tolerates stevioside content well, this native profile often reduces the need for additional blending with other high-intensity sweeteners.

Because whole plant extract skips additional crystallization or enzymatic conversion steps, production is less capital-intensive. That difference usually translates to a lower price per kilo compared to Reb A 95% or Reb M. Depending on your target sweetness level and formulation constraints, the cost-in-use can be 15–30% lower, but we always recommend a side-by-side bench trial to confirm.

Yes, with standard clarification. Our spray-dried powder dissolves in water at usage levels common for soft drinks, though you may see a faint haze at very low temperatures or high concentrations. For crystal-clear finished products, we often suggest a simple polish filtration step or buffering the extract with a small amount of solubilizer. The technical team can provide solubility curves at 20 °C, 4 °C, and varied pH.

It can carry a slightly more herbal or licorice-like aftertaste compared to pure Reb A, because it includes non-glycoside leaf components. In applications like flavored dairy, protein bars, or herbal teas, that background note often blends in naturally. We recommend tasting a water solution at 200 ppm sweetness equivalent to evaluate whether your target consumer would perceive the difference.

Our whole plant stevia extract is produced under a facility certified to FDA, HACCP, GMP, CE, and BRC standards. Every shipment comes with a full certificate of analysis, including heavy metals, microbial limits, and glycoside assay. We also maintain halal and kosher certifications for most of our stevia products—just confirm when requesting a quote.