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China Stevia Extract Suppliers - High-Quality Factory Production of Reb-A, Reb-D, Reb-M and Total Steviol Glycosides

Stevia Leaf Extract.jpg

Botanical Source: Stevia Rebaudina Bertoni
Production Method: Advanced Extraction and Synthetic Biology
Appearance: Pure White Powder
Main Active Ingredients: Rebaudioside A (Reb-A), Stevioside, Rebaudioside D (Reb-D), Rebaudioside M (Reb-M)

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Specifications:

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Total Steviol Glycosides (TSG/ SG): 90-98%
Rebaudioside A (Reb-A/ RA): 40-98%
Rebaudioside D (Reb-D/ RD): 95%
Rebaudioside M (Reb-M/ RM): 95%
Enzyme Modified Steviol Glycosides: 80-95%

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As a leading China Supplier and Factory, we offer high-quality Stevia extracts, ensuring that our products meet the highest standards for purity and potency. Our Steviol Glycosides are ideal for various applications, providing natural sweetness without the calories. Trust our expertise as a reliable source for all your Stevia needs.

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    Product Detail

    Rebaudioside A (Reb-A/ RA)

    CAS number: 58543-16-1

    Molecular Formula: C44H70O23

    Molecular Weight: 967.01

    Structural Formula:

    Rebaudioside A Structural Formula

    Stevioside (STV)

    CAS number: 57817-89-7

    Molecular Formula: C38H60O18

    Molecular Weight: 804.87

    Structural Formula:

    Stevioside Structural Formula

    Rebaudioside D (Reb-D/ RD)

    CAS number: 63279-13-0

    Molecular Formula: C50H80O28

    Molecular Weight: 1129.15

    Structural Formula:

    Rebaudioside D Structural Formula

    Rebaudioside M (Reb-M/ RM)

    CAS number: 1220616-44-3

    Molecular Formula: C56H90O33

    Molecular Weight: 1291.3

    Structural Formula:

    Rebaudioside M Structural Formula

    Main Active Ingredient: Reb-A / Stevioside / Reb-D / Reb-M

    Stevia Leaf Extract: Natural Sweetener for Modern Applications

    Stevia leaf extract is a natural sweetener derived from the leaves of the Stevia rebaudiana plant. It is increasingly popular as a sugar substitute due to its natural origin, low-calorie content, and health benefits. Stevia is commonly used in various food and beverage products to provide sweetness without the negative effects associated with traditional sugar and synthetic sweeteners.

    Key Components of Stevia Leaf Extract
    1. Rebaudioside A (Reb-A):

    Application: Most commonly used in food and beverages; 200-300 times sweeter than sugar.

    Characteristics and Benefits: Clean, sweet taste with minimal aftertaste. Stable under heat and pH variations, suitable for soft drinks, baked goods, and dairy.

    2. Rebaudioside M (Reb-M):

    Application: Used where high sweetness and minimal bitterness are required; 250-300 times sweeter than sugar.

    Characteristics and Benefits: Provides a cleaner, more sugar-like taste compared to Reb-A. Favored in premium beverages.

    3. Rebaudioside D (Reb-D):

    Application: Gaining popularity for its sweet profile; approximately 200-300 times sweeter than sugar.

    Characteristics and Benefits: Balanced sweetness with low bitterness, suitable for flavored waters and low-calorie desserts.

    Advances in Synthetic Biology: Reb-D and Reb-M
    Production via Synthetic Biology:

    Advances have enabled production through fermentation using genetically modified microorganisms. This allows for scalable, cost-effective, and high-purity production.

    Advantages:

    More sustainable and efficient than traditional extraction. It reduces agricultural land use and ensures consistent compound quality.

    Industry Implications:

    Ensures consistent quality and purity essential for product standards. Scalability meets the growing global demand for natural sweeteners.

    Frequently Asked Questions
    Q1: What is Stevia leaf extract?
    Stevia leaf extract is a natural, low-calorie sweetener derived from the Stevia rebaudiana plant, used as a healthy alternative to sugar and synthetic sweeteners.
    Q2: Which steviol glycoside is most commonly used?
    Rebaudioside A (Reb-A) is the most commonly used component due to its high sweetness potency (200-300x sugar) and stability across different processing conditions.
    Q3: How do Reb-M and Reb-D differ from Reb-A?
    Reb-M and Reb-D offer a cleaner, more sugar-like taste with even less bitterness or aftertaste compared to Reb-A, making them ideal for premium food and beverage applications.
    Q4: How is synthetic biology helping Stevia production?
    Synthetic biology allows for the production of high-purity Reb-D and Reb-M through fermentation, which is more sustainable, scalable, and cost-effective than traditional leaf extraction.
    Q5: Is Stevia leaf extract stable for cooking?
    Yes, Stevia components like Reb-A are stable under various heat and pH conditions, making them versatile for use in baked goods and other processed foods.
    Q6: Why is Reb-M favored in premium beverages?
    Reb-M is favored because it provides a high level of sweetness with a taste profile that very closely mimics sugar without the bitter aftertaste.