Steviol Glycosides (Reb-A, Stevioside)
Sweeteners
57817-89-7
E960a
C₃₈H₆₀O₁₈
$11.39 ~ $17.09
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Steviol Glycosides (Reb-A, Stevioside)?
Steviol Glycosides are intensely sweet, zero-calorie compounds, like Reb-A and Stevioside, naturally extracted from the Stevia plant for use as a high-potency sugar substitute in foods and beverages.
How is Steviol Glycosides (Reb-A, Stevioside) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Harvesting & Drying | Harvest mature Stevia rebaudiana leaves and dry them. | Harvest at peak glycoside content for maximum sweetness. Leaves are dried to a moisture content of <10% to prevent microbial growth and preserve the active compounds. |
| 2 | Extraction | Extract steviol glycosides from the dried leaves using hot water. | This is a water infusion process. Key controls are water temperature (typically 50-60°C) and extraction time to maximize yield without extracting bitter components. Purified water is used. |
| 3 | Primary Purification | Filter the crude aqueous extract to remove leaf particles and suspended solids. | Also known as clarification. Achieved through methods like flocculation, centrifugation, or filtration. The goal is to get a clear liquid extract free from insoluble plant matter. |
| 4 | Chromatographic Purification | Pass the clarified extract through adsorption and/or ion-exchange resin columns. | This is a critical purification step. The resins capture the steviol glycosides while allowing impurities (salts, pigments, etc.) to pass through. The glycosides are then eluted using a solvent like food-grade ethanol. |
| 5 | Concentration | Remove water and ethanol from the purified glycoside solution. | Typically done using membrane filtration (e.g., nanofiltration) and/or vacuum evaporation. Low temperature is crucial to avoid thermal degradation of the sweet compounds. |
| 6 | Crystallization | Induce crystallization of the steviol glycosides from the concentrated syrup. | The concentrated solution is cooled, often with the addition of a solvent, to precipitate the high-purity glycoside crystals. This step is key for separating specific glycosides like Reb-A from others. |
| 7 | Drying | Separate and dry the purified crystals to form a powder. | Crystals are separated via centrifugation and then dried, most commonly using a spray dryer. Control of inlet/outlet temperature is vital to achieve the final low moisture content (<5%) and desired particle size. |
| 8 | Final Processing & QC | Sieve, blend, and perform final quality control tests on the powder. | Sieving ensures uniform particle size. Batches may be blended for consistency. HPLC analysis confirms the purity and composition (e.g., Reb-A % vs. Stevioside %). Microbial and heavy metal tests are also performed. |
| 9 | Packaging | Package the final Steviol Glycoside powder into sealed, food-grade containers. | Packaging must be airtight and moisture-proof to maintain product stability and prevent contamination. Proper labeling with batch number, manufacturing date, and specifications is essential. |
Technical Specifications
| CAS Number | 57817-89-7 |
| Chemical Formula | C₃₈H₆₀O₁₈ |
| Solubility | Slightly soluble in water (~4 g/L for stevioside) |
| Storage Conditions | Store cool, dry, sealed, protected from light |
| Shelf Life | 36 Months |
Applications & Usage
Common Applications:
Beverages
desserts
dairy
tabletop sweeteners
pharmaceuticals
Mechanism of action:
| Parameter | Steviol Glycosides (Reb-A, Stevioside) |
|---|---|
| Functional Category | High-Intensity Sweetener; Flavor Enhancer |
| Key Ingredients | Purified steviol glycosides from Stevia rebaudiana leaf, primarily Rebaudioside A (Reb A) and Stevioside. |
| Mechanism of Action | The steviol glycoside molecule binds to the sweet taste receptor heterodimer T1R2/T1R3 on taste bud cells. This binding event activates intracellular G-protein signaling pathways (specifically gustducin), leading to membrane depolarization and neurotransmitter release, which is interpreted by the brain as sweetness. The specific glycoside structure influences binding affinity and receptor interaction, affecting sweetness intensity and temporal profile (e.g., onset, linger). |
| Application Effect in Product | Provides non-caloric, non-cariogenic sweetness, typically 200-400 times that of sucrose, enabling significant sugar reduction. Used in beverages, dairy, confections, and tabletop sweeteners. Can exhibit a delayed sweetness onset and a characteristic bitter or licorice-like aftertaste at higher concentrations, which can be mitigated through formulation with other sweeteners or flavor modifiers. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Steviol Glycosides (Reb-A, Stevioside) | Natural High-Intensity Sweetener | Plant-derived (Stevia rebaudiana), zero-calorie, 200-350x sucrose sweetness, zero glycemic index, heat stable. | Natural, plant-based origin appeals to consumers seeking clean labels; highly potent; no impact on blood sugar. | Can have a bitter or licorice-like aftertaste, especially lower-purity grades; provides no bulk for baking. | Beverages, tabletop sweeteners, protein powders, yogurt, keto/diabetic-friendly products. | For a natural, plant-based, zero-calorie sweetener with high heat stability, especially when a clean ingredient list is a priority. |
| Monk Fruit Extract (Mogrosides) | Natural High-Intensity Sweetener | Fruit-derived (Luo Han Guo), zero-calorie, 150-250x sucrose sweetness, zero glycemic index. | Natural origin; often perceived as having a cleaner taste profile with less bitterness or aftertaste than stevia. | Typically more expensive than stevia; can impart a subtle fruity note; provides no bulk. | Beverages, dairy, and applications where stevia's aftertaste is a concern. Often blended with erythritol. | When seeking a natural high-intensity sweetener with a taste profile that many find less bitter than stevia. |
| Erythritol | Sugar Alcohol (Polyol) | ~70% as sweet as sucrose, near-zero calories, provides bulk and mouthfeel, creates a cooling sensation on the palate. | Provides bulk and structure essential for baking; better digestive tolerance than most other sugar alcohols. | Less sweet than sugar; can cause digestive upset in high doses; the cooling effect can be undesirable in some foods. | Bulk sweetener in baked goods, chocolates, and keto desserts; often used as a carrier for stevia/monk fruit. | When replacing the bulk and texture of sugar in baking and confections, not just the sweetness. |
| Sucralose | Artificial High-Intensity Sweetener | Zero-calorie, ~600x sucrose sweetness, highly heat stable, chemically modified from sugar. | Very high sweetness intensity; taste is often considered closer to sugar than natural alternatives; very cost-effective. | Artificial origin is a negative for consumers seeking natural products; some perceive a chemical aftertaste. | Diet soft drinks, processed foods, baked goods, syrups, and a wide range of commercial food products. | For maximum sweetness intensity and heat stability in applications where an artificial sweetener is acceptable. |
| Aspartame | Artificial High-Intensity Sweetener | Near-zero calorie, ~200x sucrose sweetness, composed of two amino acids (aspartic acid and phenylalanine). | Clean, sugar-like taste with minimal aftertaste; widely available and inexpensive. | Not heat stable and loses sweetness when cooked or baked; must carry a warning for individuals with PKU. | Diet sodas, chewing gum, yogurt, gelatin desserts, cold-use tabletop sweeteners. | For cold applications like beverages where a clean, sugar-like taste is desired and heat stability is not needed. |
| Allulose | Rare Sugar | ~70% as sweet as sucrose, very low calorie, provides bulk, and undergoes Maillard reaction (browning) like sugar. | Uniquely browns and caramelizes like real sugar, providing superior results in baking; excellent mouthfeel. | Significantly more expensive and less widely available than other sweeteners; less sweet than sugar. | Keto-friendly baked goods (cookies, cakes), ice cream, caramels, and sauces where browning is desired. | For baking and cooking applications where achieving sugar-like browning, texture, and caramelization is critical. |
Technical Documents
Available Documentation
Spec Sheet, CoA, MSDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications