What Are Steviol Glycosides?

Steviol glycosides are natural zero-calorie sweeteners extracted and refined from the leaves of Stevia rebaudiana Bertoni. Known as the “third global sugar source” after sugarcane and beet sugar, they deliver sucrose-like taste with zero calories, zero glycemic response, and non-fermentable properties.
Different from consumer-oriented stevia powder, industrial-grade standardized steviol glycosides are HPLC-tested graded ingredients, compliant with global food additive regulations. They are the core clean-label solution for low-sugar, zero-sugar, diabetic-friendly, and oral-care finished products.

Industrial Grade Specifications & Core Grading

B2B procurement is classified by total steviol glycoside content and Rebaudioside A (Reb-A) purity — the two decisive indicators for taste performance, cost budgeting and regulatory compliance. All batches comply with GB 1886.355-2022, FCC, JECFA standards.

Commercial Grade Total Steviol Glycosides Reb-A Purity Relative Sweetness (vs Sucrose) Taste Profile Recommended Industrial Application
Economical Standard Grade ≥90% Reb-A 40–60% 150–200x Slight licorice aftertaste, cost-effective Pickles, seasonings, bulk low-cost beverages
Mid-Grade Purified ≥95% Reb-A 80–95% 250–300x Pure sweetness, mild aftertaste Functional drinks, bakery, confectionery
Premium High-Purity Grade ≥98% Reb-A 98% 400–450x Sucrose-like clean taste, almost no aftertaste High-end zero-sugar drinks, pharmaceutical syrups, oral care
Enzymatic Modified Grade ≥98% Reb-M / Reb-D enriched 300–420x Zero licorice aftertaste, closest to sugar Ultra-premium clean-label CPG products

Universal Physical & QC Parameters

  • Appearance: White to off-white free-flowing fine powder
  • Solubility: Freely soluble in water & ethanol; no precipitation in cold/hot aqueous systems
  • pH Stability Range: 3.0–10.0 (food-grade full pH compatibility)
  • Heavy Metal Limit: Pb≤1ppm, As≤1ppm (compliant with FCC/JECFA)
  • Testing Method: HPLC quantified for individual glycosides (Stevioside, Reb-A/C/D/M)

Core Technical Characteristics for Formulation

1.Extreme Processing Stability (Beverage & Bakery Friendly)

  • Acid-Alkali Stability: No decomposition or precipitation after 180 days storage at pH 3.0 (room temperature)
  • Thermal Stability: Stable for 1 hour at 100℃ within pH 3–9; no browning compared to sucrose during high-temperature sterilization
  • Light Stability: Powder and aqueous solution resist sunlight degradation, suitable for transparent bottled beverages
  • Non-Fermentable: Inhibits microbial growth, extends shelf life; no mold or fermentation during long-term storage

2. Solubility & Taste Mechanism

Dissolution temperature directly affects product taste: low-temperature dissolution delivers higher sweetness; high-temperature dissolution provides purer flavor with slightly reduced sweetness. This rule guides beverage batching process adjustment for manufacturers.

Professional Taste Modification & Compound Formulation Solutions

The biggest pain point of stevia is licorice bitter aftertaste. Below are industrial verified compound formulas to correct aftertaste and optimize mouthfeel, directly available for R&D deployment.

1.Aftertaste Masking Mechanism

Organic acids, amino acids and rare sugars can suppress the receptor sensitivity of steviol glycosides, eliminating licorice and bitter lingering taste.

2. 3 Mature Industrial Compound Recipes

  1. Beverage Standard Formula: Steviol Glycosides + Citric Acid / Malic Acid Effect: Balances sweetness peak, removes bitter aftertaste; widely used in zero-sugar soda, tea drinks
  2. Low-Cost Daily Formula: Steviol Glycosides + Sucrose / Fructose (1:80 ratio) Effect: Synergistic sweetness, reduces total sugar dosage by 70%, pure sucrose-like taste
  3. Premium Zero-Sugar Formula: Reb-A 98% + Erythritol + Amino Acid Compound Effect: Completely eliminates licorice taste, cold and clean sweetness; top choice for high-end zero-sugar functional drinks

Industrial Application Fields & Recommended Dosage

1.Food & Beverage Industry (Mainstream Track)

  • Zero-Sugar Functional Drinks: Dosage 50–200 mg/L; use Reb-A≥95% grade for clean taste
  • Bakery & Confectionery: Replace 60–80% sucrose; non-browning property optimizes product appearance
  • Seasonings & Pickles: Dosage 0.02–0.05%; acid-resistant stability prevents flavor deterioration

2.Special Population Nutrition

Zero glycemic, fully suitable for diabetic, obese and cardiovascular health foods; does not stimulate insulin secretion.

3.Pharmaceutical & Oral Care

  • Pharmacy: Mask bitter odor of granules, syrups and tablets; replace sucrose to avoid drug deterioration
  • Oral Care: Non-cariogenic property prevents tooth decay, widely added in toothpaste and mouthwash

4.Other Scenarios

Cosmetics, cigarette flavoring agents for odor correction and sweetness modification.

Our Advantages & Supply Chain Support

  • Absolute Safety: Hundreds of years of edible history in South American origin areas; no toxic side effects confirmed by global authorities
  • Cost Optimization: 1/300 calorific value of sucrose; high sweetness multiplier drastically reduces formula sugar cost
  • Stable Inventory & Logistics: Non-hygroscopic, non-fermentable, easy to store and long-distance transport
  • Clean Label Selling Point: Plant-derived, zero-calorie, non-GMO, matching global low-sugar health trends

Ready to try Steviol Glycosides for your business? Contact us at info@xianherb.com for a free sample or wholesale price list.