Not all stevia are created equal
What is the difference? Stevia rebaudiana plant contains a high percentage of steviol glycoside (stevioside) and a small percentage of rebaudioside A, C, D, F & M. The Stevioside has a lingering aftertaste while Rebaudioside has clear taste close to sugar.
We only sell 100% Rebaudioside, here is why:
​​We recognize that some individuals may have had unfavourable experiences with stevia in the past, but our Reb-A or Reb-M are game-changers. They are extracted from an isolated steviol glycoside known as "Rebaudioside-A or Rebaudioside-M". These components are the sweetest part of stevia leaf, resulting in a clear, delightful taste that is very close to sugar. Don't let the negative experiences stops you from trying our products
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We sell Organic and Conventional Rebaudioside-A. It is known as Reb-A or Rebaudiana-A, This formula is a highly popular and cost-effective. The more purified and concentrated it is, the less bitter and sweeter it tastes. This formula can be filtered and purified up to 99%, making it 400 times sweeter than sugar.
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Here is some of the Advantage of Rebaudioside-A
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Its safe, zero calories, clear, and sweet taste with no significant undesirable characteristics.
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The high solubility of Reb-A at 24° C. in water of about 25 - 45 gm rebaudioside A/per 100 gm water allows it to be used in applications such as syrups and concentrates.
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​Highly stable in ultra-high temperature.
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Researcher show that it has many physiological functions, such as anti-hypertension, anti-diabetes, and prevent tooth decay.
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It is used in carbonated and still beverages like soft drink preparations, fruit juice, milk, dairy products such as yogourt, ice cream and frozen desserts, confectionery, including hard candy, chewing gums and mints. It is also used in cereal products and, as a table-top sweetener. ​
Rebaudioside-M is considered the Next Generation of stevia sweetener. Researchers have discovered a novel minor steviol glycoside in stevia leaves, called rebaudioside M.
What is the advantage of Reb-M 95%?
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Reb-M 95% has more sweetness potency and less aftertaste. It has a superior flavour profile compared to other steviol glycosides. The taste is round and soft, sweet from the tip of the tongue, without aftertaste, very similar to sugar. It is 400 times sweeter than sugar.
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Owing to its sugar-like taste, it allows for greater amounts of sugar to be replaced with Reb-M 95%, while maintaining the clear soft sweetness without the lingering aftertaste.
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Reb-M has a water solubility of 0.1 g/100 mL at 25 °C.
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With its pure sugar-like taste Reb-M is being used instead of sugar in beverages, ice cream, tabletop sweetener, desserts, dairy products, confectionery, baking, canned fruits, pickled foods, and other products.
Why Rebaudiana-M 95% is very expensive?
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While Rebaudioside-A found in 5% of stevia leaves, Rebaudioside-M found in only less than 0.1% in stevia leaves. Therefore, concentration and purification process requires more steps to produce high concentration Reb-M, and for these reasons Reb-M is significantly more expensive than Reb-A. To reduce cost, it can be blended with other mixtures of the stevia sweeteners.
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Having said that, Rebuadiana-A 98% is still everyone's favour it due to its popularity, taste and cost.