Stevia Extract Bulk EU
Steviol Glycosides E960a

E960a is the EU code for steviol glycosides from water extraction of Stevia rebaudiana leaves (>=95% total SG, EU Reg. 231/2012). E960c (since 2022) covers Rebaudioside M produced enzymatically using GMO yeast strains - same ADI (4 mg/kg bw/day, EFSA 2024), but separate specification and label declaration required.

EU Reg. 231/2012: minimum 95% total steviol glycosides on a dry weight basis, in any combination and ratio of identified glycosides. Plus: moisture <=6.0%, ash <=1.0%, specific rotation -30 to -8 degrees, Pb <=2 mg/kg. HPLC identity confirmation must reference EP or USP monograph methods.

EU Reg. 1131/2011 conversion factors: Reb A x 0.242; Stevioside x 0.233; Reb M x 0.242. Example: 120 mg/L Reb A in a soft drink = 120 x 0.242 = 29 mg steviol equiv./L. EU MPL for non-alcoholic flavoured beverages: 80 mg steviol equiv./kg. So 29 mg/L is well within the limit.

No - only in specific categories listed in Reg. (EC) 1333/2008 Annex II, Part E. Key approved categories: beverages (80 mg/kg), flavoured dairy (100 mg/kg), fine bakery (350 mg/kg), confectionery (500 mg/kg), sauces (350 mg/kg), tabletop sweeteners (quantum satis). Not permitted in: plain bread, fresh meat, standard infant formula.

Ingredients list: 'sweetener (steviol glycosides)' or 'sweetener (E 960a)' - the 'a' suffix is mandatory after 2022 updates. Display panel: 'with sweetener(s)' statement required on front-of-pack. 'No artificial sweeteners' claim is fully defensible (stevia is not synthetic). Do not use 'natural' in the E960a ingredient declaration itself.

EFSA FAF Panel 2024 confirmed the ADI of 4 mg/kg bw/day (steviol equivalents) - insufficient justification to increase it. At EU MPLs, exposure stays below the ADI in all adult population groups. In worst-case modelling for high-consuming children, theoretical exposure approaches but does not exceed the ADI - this is a conservative regulatory methodology outcome, not a real-world safety concern.

No. Steviol glycosides (E960a) are not listed as approved additives for infant formula or follow-on formula under EU Reg. 609/2013. E960a is also not permitted in processed cereal-based baby foods (Reg. 1333/2008 category 13.1). EFSA has not completed an evaluation for use in infant nutrition products.

Critical compliance point: stevia leaf powder (ground dried leaves, 8-12% total SG) does NOT meet E960a specification (>=95% SG) and is NOT approved as a food additive sweetener in EU food products. Using it as a sweetener in food constitutes use of a non-approved additive. Only the purified extract meeting >=95% total SG specification qualifies as E960a and may be used as a food additive sweetener.

SG95-RA60 contains approximately 60% Reb A and 30-35% stevioside - higher stevioside causes more pronounced bitterness and liquorice aftertaste. SG98-RA98 is essentially pure Reb A (stevioside <=2%), delivering cleaner sweetness with minimal off-notes. RA98 is approximately 30-40% more potent per gram than RA60. Despite higher cost per kg, RA98 efficiency partially offsets the price difference in beverage applications.

Stevia's taste is non-linear due to differential receptor binding. At low concentrations (<=80 ppm Reb A, steviol equiv.), T1R2-T1R3 sweet receptors dominate. At higher concentrations, steviol glycosides progressively activate bitter receptors TAS2R4 and TAS2R38, producing bitter and liquorice notes. Optimal window in beverages: 60-120 ppm steviol equiv. Solutions: erythritol (3-5 g/L), lower pH to 3.2-3.5, or blend with acesulfame-K/sucralose to reduce total stevia dose.

Steviol glycosides are thermally stable: pasteurisation (72 degC/15s) - no degradation; UHT (135 degC/4-6s) - <=2% loss; hot-fill (85-88 degC) - stable; retort (121 degC/15 min) - stable; baking dry heat up to 200 degC - stable. Also stable across pH 3-9. This makes stevia superior to aspartame (degrades above 70 degC) in all heat-processed applications.

Reb M (E960c) activates sweet receptors with a sucrose-like profile and minimal TAS2R bitter receptor activation even at higher concentrations. Consumer studies show 40-60% lower bitterness scores vs Reb A. Specify Reb M when: reformulating full-sugar products where taste authenticity is critical; product pH is neutral (>5) where Reb A bitterness is amplified; premium positioning justifies the 3-5x cost premium over RA98.

EU Reg. 1131/2011 conversion factors to steviol equivalents: Rebaudioside A: 0.242; Stevioside: 0.233; Rebaudioside C: 0.205; Rebaudioside D: 0.242; Rebaudioside M: 0.242; Dulcoside A: 0.209. These factors are used to calculate compliance with EU maximum permitted levels (MPLs) regardless of which specific glycoside or grade is used.

Analytical methods: (1) Total SG by HPLC-DAD: C18 reverse phase column, acetonitrile/water gradient, detection at 210 nm, reference EP/USP monograph; (2) Moisture: Karl Fischer (USP <921>); (3) Specific rotation: polarimetry EP 2.2.7; (4) Heavy metals: ICP-MS per EP 2.4.27; (5) Microbiological: ISO 4833-1 (TPC), ISO 6579 (Salmonella), ISO 16649-2 (E.coli). Third-party labs: Eurofins, SGS, Intertek.

Yes. INCI name: Stevia rebaudiana leaf extract. Listed in EU CosIng database, permitted under EU Cosmetics Reg. 1223/2009. Common applications: toothpaste and mouthwash (0.1-0.5%) - non-cariogenic (Streptococcus mutans cannot ferment steviol glycosides); lip care; skin-care. Use INCI name on cosmetic labels, not E960a or 'steviol glycosides' (food additive designations). No restricted concentration in Annex III/IV.

Standard E960a from water extraction is inherently non-GMO: Stevia rebaudiana is not genetically modified; water extraction uses no GM organisms. Documentation: non-GMO identity-preserved (IP) certificate, PCR test confirming absence of GM DNA, EU Reg. 1829/2003 compliance statement. Important distinction: E960c (enzymatic Reb M) uses GMO yeast in production - the organism is not in the final product, but the process uses a GMO and must be disclosed.

Standard industry practice. Stevia + acesulfame-K (50:50 steviol equiv.): approximately 15-25% higher sweetness than either alone; acesulfame-K's rapid onset complements stevia's slower onset for a more sugar-like profile. Stevia + sucralose: complementary bitterness profiles (sucralose does not significantly activate TAS2R4/38). Typical soft drink triple blend: 30-40% stevia + 30-40% sucralose + 20-40% acesulfame-K as % of total sweetness. Keeps each component well within its ADI.

Erythritol (E968, EUR 4.56/kg FDCM) is the most effective stevia co-formulant: provides bulk and mouthfeel, competitively inhibits TAS2R bitter reception, synergistic with high-purity Reb A. Beverage ratios: full sugar-free (replacing 10 g/L sucrose): 100-120 ppm Reb A + 5-8 g/L erythritol; 50% sugar reduction: 50-60 ppm Reb A + 3-4 g/L erythritol + residual sucrose; sports drinks at neutral pH: 80 ppm Reb A + 6-10 g/L erythritol. Note: erythritol has slight cooling effect - adjust flavours in fruit beverages.

Isotonic drinks (neutral pH 6.0-7.5) have the highest stevia bitterness risk. Approach: (1) Reb A 98% at 80-100 ppm (steviol equiv.) + acesulfame-K 60-80 ppm + erythritol 6-8 g/L; (2) Citrate buffer (trisodium citrate + citric acid) to lower pH to 5.8-6.2; (3) Citrus or tropical natural flavours which mask bitterness better than berry at neutral pH; (4) Electrolytes: NaCl 0.4-0.6 g/L, KCl 0.1-0.15 g/L. EU Reb A MPL for non-alcoholic beverages: 80 mg steviol equiv./kg.

Base: gelatin or pectin (15-20%) + erythritol (40-50%) + isomalt or maltitol (30-40%). Add Reb A 98% at 200-400 mg/kg (steviol equiv.) for high-intensity sweetness peak. Citric or malic acid at 1-3% for sourness (essential to mask erythritol cooling and stevia bitterness). Processing: dissolve stevia in water before adding to hot syrup (<80 degC). Quality note: in very low pH gummies (pH <3.0), stevia can develop metallic notes over shelf life - use citrate-buffered acid system at pH 3.2-3.5. EU MPL confectionery: 500 mg/kg.

Avoiding 'artificial sweetener' perception: (1) Reb A 98% at 80-100 ppm steviol equiv. - labelled 'steviol glycosides'; (2) Erythritol 5-8 g/L for mouthfeel - fermentation-derived, not artificial; (3) Citric + malic acid (30:70) for clean acid profile; (4) Actives: caffeine (EUR 25.17/kg FDCM), taurine (EUR 5.06/kg), B-vitamins; (5) Target pH 3.0-3.5. Avoid acesulfame-K and sucralose if 'no artificial sweeteners' positioning is critical. This achieves approximately 85-90% of full-sugar sweetness equivalence.

Multiple functions beyond simple acidulation: (1) pH optimisation to 3.2-3.5 significantly reduces stevia bitterness - TAS2R4/38 receptors have lower sensitivity at lower pH, allowing higher stevia doses; (2) Fruit flavour enhancement and synergy; (3) Antimicrobial contribution below pH 3.5; (4) Antioxidant synergy with ascorbic acid by chelating metal ions. Use anhydrous grade (EUR 2.04/kg FDCM) for dry mixes; monohydrate (EUR 2.20/kg) for aqueous systems where it dissolves faster.

Stevia + inulin (EUR 7.50/kg FDCM) is a common combination for: (1) Bulk and texture: inulin (2-2.5 kcal/g) compensates for lack of sucrose volume that stevia (used at ppm levels) cannot provide; (2) Prebiotic claim: inulin qualifies for EU Reg. 1924/2006 claims at >=12g/day ('contributes to normal bowel function'); (3) Taste complement: mild milky sweetness and smooth mouthfeel in dairy alternatives and bars; (4) Stability: both stable at pH 3-9 and heat to 120 degC. Typical ratio: stevia 80-150 ppm (steviol equiv.) + inulin 5-15 g/100g.

Base-specific approach: (1) Oat milk (pH 6.5-7.0, highest bitterness risk): Reb M 95% or Reb A 98% at <=70 ppm + erythritol 3-5 g/L; (2) Soy milk: stevia <=70 ppm + malic acid to lower pH to 5.8-6.2 (suppresses beany off-notes and bitterness); (3) Almond/coconut milk (pH 5.0-6.0): RA80 grade at 80-100 ppm; (4) Fermented plant-based yoghurt (pH 4.0-4.5): add stevia post-fermentation; RA60-80 at 80-120 ppm is sufficient. EU MPL for dairy analogues: 100 mg steviol equiv./kg.

At low stevia doses (20-40 ppm Reb A, steviol equiv.), stevia primarily enhances existing sucrose sweetness through T1R2-T1R3 receptor synergy rather than replacing it - 50% sucrose can taste like 70-80% with added stevia. This stays well below the bitterness threshold. For soft drinks: reduce sucrose from 10 g/L to 6-7 g/L and add 40-60 ppm Reb A (steviol equiv.) - typically indistinguishable from full-sugar formula in blind tests. Note: 'No Added Sugar' EU claims require full removal of added sugars, not partial reduction.

Yes. Key European sugar taxes: UK Soft Drinks Industry Levy: 18p/L (>=5g sugar/100mL), 24p/L (>=8g/100mL) - stevia zero-sugar drinks are fully exempt. France, Portugal, Ireland, Hungary all have similar tiered levies. Replacing sugar with stevia + erythritol reduces sugar content to 0g/100mL, eliminating tax liability entirely. UK saving alone: up to EUR 0.28/L - substantially exceeding stevia + erythritol ingredient cost (typically EUR 0.03-0.10/L). This creates a strong economic case for reformulation beyond health positioning.

Standard with every order: Certificate of Analysis (CoA) with HPLC-verified total SG (%), Reb A content (%), moisture, ash, specific rotation, heavy metals (Pb, Cd, As, Hg by ICP-MS), microbiological data (TPC, yeast/mould, Salmonella/25g, E.coli/1g). Also: Safety Data Sheet (SDS) in English, allergen declaration, GMO status statement, country of origin declaration. Available on request: non-GMO IP certificate with PCR data, halal/kosher certificates, detailed HPLC glycoside profile, residual solvents analysis, USP/EP method reference CoA.

From 1 kg with no mandatory minimum order value - no volume commitment required. Pricing: 1-4 kg (lab/R&D); 5-24 kg (mid B2B); 25 kg standard bag (full B2B per kg pricing); pallet 20-30 bags (volume discount); full container 100+ kg (negotiated). Grades: SG95-RA60, SG95-RA80, SG97-RA95, SG98-RA98, Reb M 95%. All B2B inquiries answered within 4 business hours.

Storage: temperature 15-25 degC (avoid condensation from cycling); relative humidity <=60% (caking starts above 70% RH); protect from direct UV; original sealed laminate bags; reseal immediately after opening; do not store next to strong odours (stevia absorbs volatiles). Shelf life: 24 months sealed. After opening: use within 30-60 days. Minor caking: de-agglomerate through 300-micron mesh sieve without affecting functionality.

USA: FDA GRAS since 2008 for high-purity Reb A (>=95%) - no maximum use limits in most food categories; crude leaf extract NOT FDA-approved as food additive. Japan: used since 1970s as natural flavouring - essentially unrestricted. Canada: approved 2012, MPLs similar to EU. Australia/NZ: FSANZ approved. China: GB2760 food additive standard with specific use levels. India: FSSAI approved 2015 for 11 food categories. EU approval does not automatically transfer to export markets.

Replacing 10 g/L sucrose (EUR 0.010/L cost): Reb A 98% at EUR 60-80/kg, dose 0.33-0.40 g/L = EUR 0.020-0.032/L; Reb A 60% at EUR 20-30/kg, dose 0.50-0.60 g/L = EUR 0.010-0.018/L. Stevia ingredient CIU is higher than sucrose alone in beverages. However total product CIU can be neutral or positive when accounting for: sugar tax savings (UK up to EUR 0.28/L), reduced syrup density, premium pricing for calorie/sugar reduction claims, and lower transport costs from reduced product density.