Stevia Extract Powder

Stevia Extract Powder is a high-intensity sweetener ingredient produced from the leaves of Stevia rebaudiana (Bertoni) Bertoni, a member of the Asteraceae family. Unlike milled stevia leaf powder, the extract concentrates naturally occurring steviol glycosides into a purified powder suitable for food, beverage, dietary supplement, and sweetener formulations.

Commercial stevia extracts are commonly specified by total steviol glycoside content, with ≥95% total steviol glycosides representing an important high-purity benchmark. Individual glycosides such as rebaudioside A can be standardized separately, giving formulators additional control over sweetness profile, aftertaste, formulation performance, and ingredient cost.

SKU: BOT-BEX-0582 Categories: Botanical Extracts, Leaf & Herb Extracts Tags: Diterpene Glycosides, Functional Beverages, Herbal Extracts, Stevia, Steviol Glycosides

Ingredient Profile & Common Uses

Stevia rebaudiana leaves contain diterpene glycosides built around a steviol backbone, including rebaudioside A, stevioside, and related glycosides. The resulting extract differs from whole-leaf powder because the broader plant matrix is substantially reduced while the sweet glycoside fraction is concentrated. It also differs from highly purified individual compounds sold specifically as rebaudioside A or another defined steviol glycoside.

Commercial grades vary according to both total glycoside concentration and the relative proportion of individual glycosides. Reb A-focused grades are used when buyers require a more defined rebaudioside A profile, while mixed steviol glycoside preparations retain a broader composition. These differences influence sensory performance, sweetness quality, formulation targets, and commercial positioning.

High-purity steviol glycosides provide approximately 200–300 times the sweetness intensity of sucrose in common reference comparisons, allowing very low addition levels. They can be incorporated into aqueous and dry systems, although performance depends on concentration, pH, temperature, flavor matrix, and glycoside composition. Because stevia supplies sweetness rather than sugar mass, reduced-sugar products often require separate adjustment of body, texture, solids, or bulking functionality.

Application Areas

Reduced-Sugar Beverages

Used in flavored waters, carbonated drinks, teas, powdered beverages, and other reduced-sugar systems where formulators must balance sweetness intensity, acidity, flavor masking, and lingering sweetness.

Dairy & Plant-Based Products

Suitable for flavored dairy products, yogurt-style systems, and plant-based beverages where sweetness reduction must be coordinated with acidity, body, flavor intensity, and the selected glycoside profile.

Tabletop & Blended Sweeteners

Applied in concentrated tabletop and blended sweetener systems. Steviol glycosides provide high sweetness intensity, while separate bulking ingredients can be used when volume and mouthfeel are required.

Bakery & Confectionery

Used in reduced-sugar bakery and confectionery formulations. When sucrose is reduced, product developers must separately manage volume, moisture, browning, texture, crystallization, and structural performance.

Dietary Supplements & Powdered Nutrition

Suitable for flavored supplement powders, protein products, sachets, and chewable formats. Low use levels make accurate weighing, premixing, and blend uniformity important during scale-up.

Typical Specifications

Parameter	Specification / Technical Information
Product Name	Stevia Extract Powder
Botanical Name	Stevia rebaudiana (Bertoni) Bertoni
Botanical Family	Asteraceae
Plant Part	Leaf
Ingredient Type	Purified steviol glycoside extract
Product Form	Powder
Primary Specification	≥95% Total Steviol Glycosides
Commercial Reb A Grades	≥60% · ≥80% · ≥97% · ≥98%
Principal Glycosides	Rebaudioside A · Stevioside · related steviol glycosides
Primary Grade Marker	Rebaudioside A for Reb A standardized grades
Analytical Approach	HPLC glycoside assay / chromatographic profile
Relative Sweetness	Approximately 200–300× sucrose
Reference Solution pH	Approximately 4.5–7.0 for a 1 in 100 aqueous preparation
Functional Class	High-intensity sweetener

Steviol Glycoside Profile & Grade Interpretation

Total steviol glycosides and rebaudioside A represent two different analytical measurements. Total SG describes the combined concentration of qualifying steviol glycosides, whereas Reb A assay measures rebaudioside A specifically.

For example, an RA60 grade may contain ≥95% total steviol glycosides while containing ≥60% rebaudioside A. RA80 increases the Reb A proportion, while RA97 and RA98 represent increasingly concentrated rebaudioside A profiles. Consequently, “95% stevia extract” and “95% Reb A” should not be treated as equivalent specifications.

This distinction is particularly important during RFQ comparison. Buyers sourcing a defined Reb A composition should state both the total glycoside requirement and the individual Reb A assay. Other glycosides, including Reb D and Reb M, represent separate composition categories and may involve different ingredient profiles or processing routes.

Technical & Quality Considerations

HPLC-based chromatographic analysis is central to evaluating standardized stevia ingredients because it separates and quantifies individual steviol glycosides. The resulting profile can distinguish a mixed steviol glycoside preparation from a Reb A-focused material and provides a more meaningful basis for comparing ingredient composition than commercial naming alone.

Formulation behavior depends on glycoside distribution, concentration, pH, temperature, and the surrounding flavor system. At higher sweetness targets, some formulations may exhibit more noticeable lingering sweetness or characteristic bitter and licorice-like notes. Beverage development should therefore evaluate sweetness onset, persistence, acidity, flavor interactions, heat exposure, and storage performance within the finished matrix.

Scale-up also requires attention to low-dose distribution. Direct addition of a high-intensity sweetener to a large powder blend can create local concentration differences, so controlled premixing can improve uniformity. In bakery, confectionery, and other products where sucrose contributes bulk or structure, replacing sweetness does not replace sugar solids; formulation work must separately address texture, volume, moisture, browning, and related physical functions.

Packaging & Commercial Supply

Essencefield supports product evaluation, formulation trials, commercial orders, and ongoing ingredient supply. Packaging, storage, and shipping arrangements are determined by product characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available upon request for formulation, testing, and supplier evaluation
Order Quantities	100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	Typically 5–7 days after sample confirmation
Production Lead Time	Typically 15–30 days after order and specification confirmation
Packaging	Suitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
Storage	Store in tightly sealed, suitable protective packaging in a cool, dry environment. Protect from moisture, heat, and direct sunlight. Specific storage conditions follow the approved product specification.
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations (as applicable)

Final order quantities, lead times, packaging, documentation, and shipping arrangements are confirmed according to the selected product and commercial requirements.