Stevia, Stevia Extract, Stevioside, Rebaudioside A, Reb A, Rebaudioside M, Reb M, Steviol Glycoside, E960, 57817-89-7, 58543-16-1, 91722-21-3

Stevia, Stevia Extract, Stevioside, Rebaudioside A, Reb A, Rebaudioside M, Reb M, Steviol Glycoside, E960, 57817-89-7, 58543-16-1, 91722-21-3

Stevia – Technical Profile

General Information

• Product Name / Synonyms: Stevia, Stevia Extract, Steviol Glycosides, Rebaudioside A (Reb A), Rebaudioside M (Reb M), E960

• CAS Numbers:

  • Stevioside: 57817-89-7

  • Rebaudioside A: 58543-16-1

  • Stevia Extract: 91722-21-3

• Form: White to off-white crystalline powder

• Sweetness Intensity: 200–450 times sweeter than sucrose

• Solubility: Water-soluble; limited solubility in ethanol

• Stability:

  • Thermal: Heat-stable, suitable for pasteurization and baking

  • pH: Stable in the range of 3–9

• HS Code (example): 2938.90.90

• Certifications: HACCP, Halal, Kosher, ISO, FDA GRAS, EFSA approved

Production Process

1. Leaf Harvesting – Stevia rebaudiana leaves are collected manually or mechanically.

2. Extraction – Steviol glycosides are dissolved using water or alcohol-based solutions.

3. Purification – Ion exchange, activated carbon filtration, and membrane technology.

4. Crystallization & Drying – Isolation of Stevioside and Rebaudioside A.

5. Milling & Packaging – Final product in powder or granule form.

Applications

• Food Industry: Sugar-free beverages, chewing gum, dairy products, sauces, bakery goods.

• Pharmaceuticals & Supplements: Diabetic-friendly formulations, vitamins, diet products.

• Cosmetics: Moisturizers, lip balms, fragrance-masking agents.

• Animal Feed: Flavor enhancer in pet food and livestock formulations.

Market & Regulatory Notes

• Natural Sweetener: Plant-derived, calorie-free sugar substitute.

• Health Benefits:

  • Does not raise blood sugar levels (diabetic-friendly).

  • Non-cariogenic (does not cause tooth decay).

  • Supports calorie reduction and weight management.

• Acceptable Daily Intake (ADI): 4 mg/kg body weight (WHO/JECFA, FDA).

• Consumer Perception: Some individuals perceive a bitter or menthol-like aftertaste.

Comparative Alternatives

Market Trends

• Increasing use in soft drinks, flavored waters, and yogurts by global brands.

• Rising demand in functional foods and dietary supplements.

• Positioned as a natural alternative to synthetic sweeteners in health-conscious markets.

Stevia Varieties

• Stevioside (CAS 57817-89-7): One of the primary glycosides, strong sweetness but sometimes with a bitter aftertaste.

• Rebaudioside A (Reb A, CAS 58543-16-1): Most widely used; cleaner taste profile, less bitterness.

• Rebaudioside M (Reb M): Newer generation glycoside, closer to sugar taste, preferred in premium formulations.

• Stevia Extract Powder (CAS 91722-21-3): General extract containing mixed steviol glycosides.

Reasons for Preference

• Natural Origin: Plant-based, considered healthier compared to synthetic sweeteners.

• Calorie-Free: Supports weight management and diet products.

• Diabetic-Friendly: Does not raise blood sugar levels.

• Heat & pH Stability: Suitable for baking, pasteurization, and acidic beverages.

• Regulatory Approval: Recognized as safe by FDA, EFSA, WHO/JECFA.

• Market Trend: Increasing consumer demand for “clean label” and natural sweeteners.

Usage Table

In practice, Reb A is the most common due to its balance of sweetness and taste, while Reb M is gaining popularity for premium applications thanks to its sugar-like profile. Stevioside is less preferred in consumer products because of its bitter aftertaste but still used in feed and industrial blends.

Stevia – Alternative Names / Trade Terms 

• Stevia

• Stevia Extract

• Stevioside / Rebaudioside A (Reb A), Rebaudioside M (Reb M)

• E960 (Food additive code)

• Steviol Glycosides

• Glycosylated Steviol Glycosides

• Natural Sweetener

• Stevia Bio

• Stevia Leaf Extract

In summary:

• E960 is the official EU food additive code.

• Reb A / Reb M are the most common commercial forms.

• Stevia Leaf Extract emphasizes the natural, plant-based origin.