MOQ :
5 MT

Stevia

High-potency, plant-derived sweetener in powder or granules. Stevia delivers clean, sugar-like sweetness at very low use levels, enabling deep sugar reductions while preserving flavor appeal across liquids and solids.

Functions :
  • Sweetener
Download Stevia Catalog and TDS File :
Distributed in :
IBC
Custom
Drum
250 kg
Sack
50 kg
10kg

Stevia Applications

Stevia is used in several instances across different industries such as :

Beverages
Bakery
Dairy & Frozen Desserts
Confectionery
Jelly and Gummy
Jellies & Gummy
Pharmaceutical
Pharmaceuticals
Jam
Jams
Low-Calorie Foods
Low-Calorie Foods

Used Industries

You can read about the industries this product can be used in. Hover mouse to reveal the description.

Beverage & RTD Brands

High-impact sweetness with low solids.

Bakery

Bakery & Confectionery

Sugar-reduction programs with texture partners.

Dairy

Dairy & Ice Cream

Calorie-friendly sweetness without freezing-point impact.

Spreads & Preserves

Bright taste in reduced-sugar recipes.

Pharmaceutical

Pharma/Nutrition

Clean-taste sweetener for dose forms.

Discover More

How It’s Made (process)

  1. Fermentation/Extraction feedstock: Stevia leaf is harvested and macerated in water.

  2. Primary production: Steviol glycosides are extracted and enriched via ion-exchange and adsorption resins.

  3. Purification: Decolorization and polishing steps yield high-purity glycoside fractions.

  4. Drying & milling: Concentrate is spray-dried; particles milled/sieved to target granulation.

  5. Standardization/QA: Glycoside profile (e.g., Reb A), assay, moisture, and microbiology verified; COA issued.

Suggested Dosage

General: 0.01–0.30% w/w; trial recommended (purity/profile dependent).

By application

  • Beverages/RTD & syrups: 0.01–0.15%

  • Dairy (yogurt/ice cream): 0.02–0.10%

  • Bakery (with bulking): 0.02–0.20%

  • Confectionery/coatings: 0.02–0.20%

  • Jams/jellies/gummy (with bulking/gelling): 0.02–0.18%

  • Pharma syrups/lozenges: 0.02–0.15%

Stevia’s sweetness can be 200–300× sucrose depending on glycoside profile.

Table of Details

Title
Info
Form
Powder or granules
Appearance
White to off-white

Pairing with acids, flavors, or polyols can smooth aftertaste and round sweetness.

Pairing with acids, flavors, or polyols can smooth aftertaste and round sweetness.

Stevia’s sweetness can be 200–300× sucrose depending on glycoside profile.

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