Premium Stevia Extract from China - Bulk Suppliers and Factory Direct Quality Steviol Glycosides 90-98%

Botanical Source: Stevia Rebaudina Bertoni
Production Method: Extraction/Synthetic biology
Appearance: White powder
Main Active Ingredients: Reb-A, Stevioside, Reb-D, Reb-M

Specifications:

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%

Discover premium Steviol Glycosides from our state-of-the-art factory in China. As leading suppliers, we ensure our products like Reb-A, Reb-D, and Reb-M are extracted using advanced methods that meet the highest quality standards. Our white powder formulation is perfect for various applications, providing a natural sweetening solution with exceptional purity levels. Trust in our expertise as a reliable supplier and manufacturer based in China for all your Stevia needs.

Product Detail

Rebaudioside A (Reb-A/ RA)

CAS number: 58543-16-1

Molecular Formula: C₄₄H₇₀O₂₃

Molecular Weight: 967.01

Structural Formula:

Stevioside (STV)

CAS number: 57817-89-7

Molecular Formula: C₃₈H₆₀O₁₈

Molecular Weight: 804.87

Structural Formula:

Rebaudioside D (Reb-D/ RD)

CAS number: 63279-13-0

Molecular Formula: C₅₀H₈₀O₂₈

Molecular Weight: 1129.15

Structural Formula:

Rebaudioside M (Reb-M/ RM)

CAS number: 1220616-44-3

Molecular Formula: C₅₆H₉₀O₃₃

Molecular Weight: 1291.3

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

Rebaudioside A (Reb-A)

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

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

Rebaudioside M (Reb-M)

Application: Used in products requiring high sweetness with minimal bitterness. About 250-300 times sweeter than sugar.

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

Rebaudioside D (Reb-D)

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

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

🔬 Advances in Synthetic Biology: Reb-D and Reb-M

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Production via Fermentation

Advances in synthetic biology enable production through fermentation using genetically modified microorganisms. This allows for scalable, cost-effective, and high-purity production.

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Sustainability & Efficiency

Fermentation-based production reduces the need for extensive agricultural land and ensures consistent quality and purity essential for industry standards.

Frequently Asked Questions

Q1: What are the main active ingredients in Stevia leaf extract? The main active ingredients are steviol glycosides, primarily Rebaudioside A (Reb-A), Stevioside, Rebaudioside D (Reb-D), and Rebaudioside M (Reb-M).

Q2: How much sweeter is Stevia compared to regular sugar? Depending on the specific glycoside (like Reb-A or Reb-M), Stevia is generally 200 to 300 times sweeter than traditional sucrose.

Q3: What is the difference between Reb-A and Reb-M? Reb-A is the most common and heat-stable glycoside, while Reb-M is known for providing a cleaner, more sugar-like taste with even less bitterness, making it ideal for premium products.

Q4: Why is synthetic biology used for Reb-D and Reb-M production? Synthetic biology and fermentation allow for the scalable and cost-effective production of these rare glycosides, ensuring high purity and sustainability without needing vast amounts of farmland.

Q5: Is Stevia leaf extract stable for cooking? Yes, Stevia (especially Reb-A) is stable under various heat and pH conditions, making it suitable for baked goods and processed foods.

Q6: What are the primary benefits of using Stevia? Stevia offers a natural, low-calorie alternative to sugar, helping to reduce calorie intake without the health concerns associated with synthetic sweeteners.