Stevia Reb A (Rebaudioside A)

Rebaudioside A — Reb A — is the principal sweet compound in the stevia leaf and the most widely used stevia ingredient in the world. Purified to 97–99%, it delivers clean, intense sweetness with no meaningful energy contribution, and it stays stable through pasteurisation, baking and acidic conditions.

Why manufacturers choose Reb A

• Cost-effective sugar reduction. A small dose replaces a large amount of sugar, which keeps the cost per serve low.
• Process-friendly. Heat-stable and pH-stable, freely soluble, and easy to dry-blend.
• Consistent. Sold to a minimum Reb A assay, verified by HPLC on every lot.

Formulation notes

Reb A’s sweetness builds a little more slowly than sugar’s and can linger at high concentrations. Most products use it below the level where bitterness appears, pair it with natural flavours, or blend it with Reb M, monk fruit extract or polyols. Because sugar also gives bulk, mouthfeel and browning, reduced-sugar recipes usually need a bulking agent or fibre as well — we can help you think through the switch.

Which grade?

RA97 is the standard choice for most beverages and blends. RA98 and RA99 give a slightly cleaner taste for flavour-sensitive products such as flavoured waters. TSG 95 (total steviol glycosides 95%) is a lower-cost option where a small amount of other glycosides is acceptable.

Supply and paperwork

Every lot comes with its certificate of analysis. We provide the specification sheet, SDS and statements for your supplier-approval file before you order, and we deliver Australia-wide. Ask for a sample to run your bench trials.