Stevia

A naturally derived high-intensity sweetener extracted from the leaves of Stevia rebaudiana. The standard mixed-glycoside grade contains stevioside as the dominant glycoside (the leaf's most abundant sweet compound), alongside Reb A and minor glycosides totaling 95 percent or more steviol glycosides.

White to off-white free-flowing crystalline powder. Approximately 200 to 300 times the sweetness of sucrose with a more pronounced licorice-like aftertaste than the higher-Reb-A grades, balanced by a meaningfully lower cost per unit of sweetness.

We supply food-grade and pharmaceutical-grade Stevia from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades are differentiated by Rebaudioside A content within the total steviol glycoside profile: Reb A 40%, 60%, 80%, 97%, and 98%, with the 40 to 60 percent range serving cost-sensitive applications and the higher Reb A grades targeting clean-taste premium products.

Bulk and reduced-MOQ shipments. Batch-level COA covering total steviol glycosides, individual glycoside profile, residual solvents (methanol, ethanol per JECFA limits), heavy metals, and microbiology.

Stevia rebaudiana is a perennial herb native to Paraguay and Brazil, used by the Guarani people as a sweetening agent for at least 1,500 years. The active sweet compounds, the steviol glycosides, were chemically characterized by French researchers in 1931.

The mixed-glycoside grade reflects the natural distribution of sweet compounds in the leaf: stevioside accounts for approximately 5 to 10 percent of dry leaf weight and is the most abundant glycoside, while Rebaudioside A averages 2 to 4 percent. Higher-purity Reb A grades require additional chromatographic separation steps that add cost.

Regulated as E960 in the EU since 2011, classified as Generally Recognized as Safe by the U.S. FDA for high-purity steviol glycosides, and approved by JECFA with an Acceptable Daily Intake of 4 mg per kg body weight expressed as steviol equivalents.

Stevia mixed glycosides are heat-stable through baking and retort, pH-stable from 3 to 9, and not metabolized in the systemic sense; the steviol glycosides are hydrolyzed to steviol in the colon, which is then conjugated and excreted.

The choice between mixed-glycoside Stevia and isolated Rebaudioside A is a cost-versus-taste trade-off: mixed glycosides are cheaper but show more pronounced licorice notes; high-purity Reb A is cleaner-tasting but more expensive. Modern reformulation programs typically start with mixed Stevia for early prototyping and migrate to higher-purity grades as the product approaches market.

• Sugar-free and reduced-sugar carbonated and still beverages, RTD teas, and sports drinks
• Tabletop natural sweetener formats: sachets, tablets, and 1:1 sugar-replacement blends with erythritol
• Sugar-free dairy: yogurt, flavored milk, ice cream, and frozen desserts
• Sugar-free chocolate, candies, and chewing gum positioned for the natural and clean-label segment
• Sugar-free baked goods, cookies, and breakfast cereals; heat-stable through baking
• Functional and nutraceutical beverages including herbal teas and wellness shots
• Sugar-free sauces, dressings, jams, and condiments
• Pharmaceutical syrups and chewable tablets where natural sweetening is required
• Animal feed and pet food applications; palatant in low-sugar formulations
• Diabetic and clinical-nutrition formulas; non-glycemic with no insulin response