Reb A and Reb M steviol glycosides
High-purity steviol glycosides from the stevia leaf — Reb A for cost-effective sweetening and Reb M for the cleanest, most sugar-like taste.
The most widely used stevia sweetener: clean, heat-stable and cost-effective, in 97–99% Reb A grades for beverages, dairy, bakery and tabletop products.
Next-generation stevia with a rounder, more sugar-like taste and less bitterness than Reb A — ideal for zero-sugar drinks and flavour-sensitive products.
Stevia extracts are steviol glycosides purified from the leaves of Stevia rebaudiana. They are intensely sweet, contribute no meaningful energy at usage levels, are heat-stable and dissolve readily in water — which is why they are now a standard tool for reducing sugar in beverages, dairy, bakery, confectionery and nutrition powders.
Reb A (rebaudioside A) is the workhorse. At 97–99% purity it is clean and cost-effective, and it suits most beverages, tabletop sweeteners and blends with other sweeteners. At high usage levels some products show a lingering or slightly bitter finish, which formulators manage with flavour systems or by blending.
Reb M (rebaudioside M) is a minor glycoside in the leaf with a noticeably rounder, more sugar-like profile and less bitterness. It costs more per kilogram but lets you push sugar reduction further before off-notes appear — a common choice for zero-sugar drinks and premium products.
Steviol glycosides (INS 960) are a permitted intense sweetener under the Australia New Zealand Food Standards Code. Each lot we supply comes with a certificate of analysis showing the glycoside assay, and we provide the specification and supporting statements your QA team needs to approve the ingredient.
Tell us the grade, the quantity (per order and per year if it repeats), your delivery postcode and any documents you need. We reply with price, availability and lead time. Samples are available for qualified business buyers.
No. Leaf powder is the dried, ground leaf and tastes grassy. Extracts such as Reb A and Reb M are purified steviol glycosides — white powders with a far cleaner taste and a consistent, specified sweetness.
Reb A is roughly 200–300 times sweeter than sugar, so a few grams replace a kilogram of sugar for sweetness. Because sugar also supplies bulk and texture, most recipes pair stevia with a bulking agent; run bench trials before scaling.
Yes. Ask for the ratio you are targeting and we will confirm availability and send the specification.
Get a price
Price, availability and lead time for delivery to your postcode — usually within one business day. Samples and full documentation for your QA team on request.
