A plant-derived high-intensity sweetener in powder or granular form. Stevia provides clean, sugar-like sweetness at very low usage levels; it enables significant sugar reduction while maintaining flavor appeal in liquid and solid applications.
A plant-derived high-intensity sweetener in powder or granular form. Stevia provides clean, sugar-like sweetness at very low usage levels; it enables significant sugar reduction while maintaining flavor appeal in liquid and solid applications.
Stevia is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
High-impact sweetness with low dry solids content.
Sugar reduction programs with texture-supporting ingredients.
Calorie-friendly sweetness without affecting the freezing point.
Vibrant flavor in low-sugar recipes.
Clean-tasting sweetener for dosage forms.
How It’s Made (process)
Suggested Dosage
General: 0.01–0.30% (w/w); trial testing is recommended (depending on purity/profile).
By Application
• Beverages/RTD and syrups: 0.01–0.15%
• Dairy products (yogurt/ice cream): 0.02–0.10%
• Bakery (with bulking agents): 0.02–0.20%
• Confectionery/coatings: 0.02–0.20%
• Jams/jellies/gummies (with bulking/gelling agents): 0.02–0.18%
• Pharmaceutical syrups/lozenges: 0.02–0.15%
Stevia’s sweetness can be 200–300 times that of sucrose, depending on its glycoside profile.
Using it in combination with acids, flavorings, or polyols may help soften the aftertaste and create a more rounded sweetness.
Using it in combination with acids, flavorings, or polyols may help soften the aftertaste and create a more rounded sweetness.
Stevia’s sweetness can be 200–300 times that of sucrose, depending on its glycoside profile.
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