steviaStevia is a natural is a sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana. The active compounds of stevia are steviol glycosides (mainly stevioside and rebaudioside), which have up to 150 times the sweetness of sugar,[4] are heat-stable, pH-stable, and not fermentable.

Stevia/Rebaudioside A is a white to off-white, hygroscopic fine crystal or powder having a sweet taste. It is freely soluble in water and sparingly soluble in ethanol. It is obtained from the leaves of the Stevia rebaudiana(Bertoni) plant that can be used as a general sweetener in foods. It is non-caloric natural sweetener that is approximately 300-400 times sweeter than sucrose.

Formula: C44H70O23

CAS: 58543-16-1

Flashpoint: Not Applicable

Molecular Weight: 967.01

E Number: E960


Diet Soft Drinks, Ready-to-drink teas, Fruit juice drinks, Energy drinks, Flavored waters, Table-Tops, Baked Goods, Cereals, Ice-Cream


Test Item Specification
Appearance White Crystal or Crystalline Powder
Identification Meet requirements
Purity (on dry basis) ≥ 95%
Related Steviol Glycosides ≤ 3.0%
Loss on Drying (105°C 4hr) ≤ 6.0%
Residue on Ignition (sulfate) ≤ 1.0%
pH 4.5 ~ 7.0
Arsenic ≤ 1ppm
Lead ≤ 1ppm
Residual Solvents/Organic Impurities ≤ 0.020% methanol
≤ 0.5% ethanol


Powder ( Reb A 97, Reb A 95, Reb A 90, Reb A 85, Reb A 80, TSG 40%-99%)


25 kg net weight fiber drums with inner liner or as otherwise agreed upon.


Recommended to be stored in an odor-free environment. Low humidity conditions are recommended to minimize caking/degradation potentials.


Store in well closed containers in a cool, dry environment.


The shelf life of this material is 2 years from the date of manufacture if
stored in recommended conditions.


FAO-WHO Specifications
Food Chemicals Codex
European Commission Regulation No. 231/2012 Japanese Standards for Food Additives
US Pharmacopoeia
This material is Kosher Pareve and Halal Certified