As an experienced distributor of API-s and vitamines we have managed to expand our product portofolio and offer STEVIA EXTRACTS in the USP pharma quality. Beside a very strictly GMP controlled production our Stevia extracts are also backed up with KOSHER, HALAL and FDA GRAS certification. The fully backward integrated production processes from the herb cultivation through extraction and distribution marks us as a stable and reliebale supplier of STEVIA EXTRACTS. Furthermore, it is very important to note that our stevia extracts are produced with very low levels of Methanol with production capacity of 500 tons / year which further assures a stable and quality product.
The stevia leaf contains 12 primary steviol glycosides. Each glycoside has a unique sweetness and flavor profile which impact the taste and sweetness of the extracts and the finished food and beverage product. Of the primary steviol glycosides, the most abundant in the leaf and the most well known in the industry is Rebaudioside A. This glycoside is considered the sweetest of the primary glycosides.
Glycoside Sweetness Intensity Range
Dulcoside A: 50 – 120 times sweeter than sucrose
Rebaudioside A: 250 – 450
Rebaudioside B: 300 – 350
Rebaudioside C: 50 – 120
Rebaudioside D: 250 – 450
Rebaudioside E: 150 – 300
Steviolbioside: 100 – 125
Stevioside: 100 – 300
Like the steviol glycosides, each stevia extract also has a varying degree of sweetness intensity that is based on the glycoside profile as well as the finished product profile.
For Use as a Food and Beverage Ingredient
- Rebaudioside A extracts greater than 95% are roughly 450 times sweetener than sucrose.
- Total Steviol Glycosides (TSG) 95% with a Rebaudioside A content greater than 80% extracts are roughly 300 times sweeter than sucrose.
- Total Steviol Glycosides (TSG) 95% with a Rebaudioside A content greater than 60% extracts are roughly 250 times sweeter than sucrose.
- Total Steviol Glycosides (TSG) 95% with a Stevioside content greater than 90% extracts are roughly 300 times sweeter than sucrose.
Stevia is stable to Acid, Alkali, hot, light and not fermentable. It can be bacteriostaticand without mold. It doesn’t become brown after heating treatment.
Usage: Food, beverage, medicine medium, sweetener complex, pickles, cosmetics, cigarette flavour, and toothpaste, etc.
Packaging: In 25kg fiber drum and inner polythene bags.
Maximum use levels set for stevia, EU Regulation No 1131/2011
The EU approval of purified stevia extracts (steviol glycosides) as a food additive, which took effect on 2nd December 2011, has lead to an increased development activity among food and beverage manufacturers.
However, the maximum use levels of the new sweetener are expressed as steviol equivalents and not as steviol glycosides. This makes all maximum levels appear about three times lower than they actually are and is creating some confusion among some of the manufacturers formulating with stevia. (click here to view Regulation No 1131/2011).
As an example, let’s look into the maximum level of our product Stevia A 85 in a flavoured beverage:
With an overall purity of steviol glycosides of 95%, Stevia A 85 contains 85% Reb A, 7% Stevioside and 3% Reb C. Looking at the table above, we can see that the conversion from steviol equivalents to respectively, Reb A, Stevioside and Reb C are: 0.329, 0.395 and 0.334.
Considering that the maximum level as expressed in steviol equivalents for flavoured beverages is 80mg/l, the maximum level for Stevia A 85 is: 80/(0.329*0.85 + 0.395*0.07 + 0.334*0.03)= 252mg/l.
As a conclusion, one can use up to 252mg/l of Stevia A 85 in flavoured beverages, and not a maximum of 80mg/l, as it might appear if one misses the footnotes in the regulation.