Bulk Stevia Extract Powder Supplier in China
- 2,000-ton annual manufacturing capacity
- Reb A 60%, 80%, 97%, and 98%
- Reb M 95% with a more sugar-like taste
- Custom specifications and sweetener blends available
- Free samples and factory-direct wholesale pricing
Home / Bulk Sweeteners / Natural Sweeteners / Wholesale Stevia Extract Rebaudioside A 98%
| Product Name | Bulk Stevia Extract Powder |
| Other Names | Stevia Leaf Extract, Steviol Glycosides, Stevia Sweetener, Rebaudioside A Powder, Reb A Extract, Rebaudioside M Powder, Reb M Extract, Stevia rebaudiana Extract |
| Botanical Source | Stevia rebaudiana Bertoni Leaves |
| Main Sweet Components | Steviol Glycosides, including Rebaudioside A, Rebaudioside M, Rebaudioside D, Rebaudioside C, and Rebaudioside B |
| Reb A Specifications | Reb A 60%, 80%, 97%, and 98% |
| Reb M Specification | Reb M 95% |
| Custom Specifications | Custom steviol glycoside ratios, sweetness systems, and application-specific blends |
| Taste Profile | High-intensity sweetness, with grade-specific differences in onset, lingering, and aftertaste |
| Sweetness | About 250 to 400 times sweeter than sucrose, depending on grade and formula |
| Bulk Package | 25kg/bag, or 25kg/drum, custom package |
BSH Ingredients supplies bulk stevia extract powder standardized with Reb A 60%, 80%, 97%, and 98%, plus Reb M 95% for a cleaner, more sugar-like taste. Compared with lower-purity steviol glycosides, high-purity Reb A and Reb M grades provide a more refined sweetness profile with less bitterness and lingering aftertaste. As a professional stevia extract manufacturer in China, BSH Ingredients has an annual manufacturing capacity of 2,000 tons. We provide natural leaf-extracted stevia, custom steviol glycoside blends, batch-specific COAs, product specifications, samples, third-party testing, and international shipping support.
What Is Stevia Extract?
Stevia extract is a plant-based, high-intensity sweetener made from the leaves of Stevia rebaudiana Bertoni.
The sweet components in the leaves are called steviol glycosides. They include Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside M, stevioside, and several minor glycosides.
Steviol glycosides can be about 250 to 400 times sweeter than sugar, depending on their composition and the finished formula. They are used at low levels, so they add little or no energy to the finished product at normal use levels.
Stevia extract is not the same as ground stevia leaf powder. Leaf powder contains the full dried plant material. Purified stevia extract contains concentrated steviol glycosides and is formulated for controlled use in food and beverages.
Stevia extract, steviol glycosides, and Reb A are not the same term
These names are related, but they describe different things:
- Stevia extract is a broad name for an extract from stevia leaves.
- Steviol glycosides are the sweet compounds within the extract.
- Rebaudioside A, or Reb A, is one type of steviol glycoside.
- Rebaudioside M, or Reb M, is another glycoside with a more sugar-like taste.
- Total steviol glycosides refers to the combined content of qualifying glycosides.
A product may contain at least 95% total steviol glycosides while containing only 60% Reb A. Buyers should check both values before comparing grades.
- Plant-based sweetener made from Stevia rebaudiana leaves
- About 250 to 400 times sweeter than sucrose
- Available in Reb A 60%, 80%, 97%, and 98%
- Reb M 95% available for a more sugar-like taste
- Suitable for low-sugar and no-added-sugar formulations
- Good stability in many beverage, dairy, and dry-mix applications
- Works well with erythritol, allulose, monk fruit, and other sweeteners
- Available as natural leaf-extracted and custom blended grades
- Low use level helps reduce sugar without adding bulk
- Helps reduce added sugar and calorie content
- Helps reduce added sugar and calorie content
- Suitable for beverages, dairy, supplements, bakery, confectionery, and tabletop sweeteners
- Custom steviol glycoside blends and sweetness systems
- Custom particle size, granulation, and blending services
Stevia Extract Specifications
BSH Ingredients supplies a broad range of stevia extract specifications for food, beverage, supplement, tabletop sweetener, dairy, bakery, and confectionery applications. The main grades include standard Rebaudioside A products, high-purity Reb A, minor steviol glycosides such as Reb D and Reb M, glucosyl steviol glycosides, bioconverted stevia, and custom steviol glycoside blends. Buyers should select a grade based on sweetness quality, aftertaste, sugar reduction level, production process, target market, ingredient label, and cost-in-use. High-purity Reb A remains the standard choice for many formulas, while Reb M and Reb D are used when a cleaner, more sugar-like profile is required.
Available Stevia Extract Specifications
| Product Category | Common Specifications | Main Taste or Commercial Position |
|---|---|---|
| Total Steviol Glycosides | 80%, 85%, 90%, 95%, 97%, 98%, 99% | General stevia sweetener grades based on combined glycoside content |
| Rebaudioside A | Reb A 40%, 50%, 60%, 80%, 90%, 95%, 97%, 98%, 99% | Standard stevia grade with strong cost-in-use performance |
| Rebaudioside M | Reb M 50%, 80%, 90%, 95%, 97% | More sugar-like sweetness with less bitterness and lingering |
| Rebaudioside D | Reb D 50%, 80%, 90%, 95%, 97% | Clean taste with very low aftertaste |
| Rebaudioside B | Custom Reb B content | Used to shorten lingering sweetness and improve the finish |
| Rebaudioside C | Custom Reb C content | Used as a sweetening and flavor-support component |
| Stevioside | Stevioside 80%, 90%, 95%, 98% | Traditional stevia grade with a stronger herbal and licorice note |
| Mixed Steviol Glycosides | Custom Reb A, Reb B, Reb C, Reb D, Reb M, and stevioside ratios | Used for application-specific taste and cost targets |
| GSG | Glucosyl Steviol Glycosides, custom glycosylation level | Used to reduce bitterness, improve sweetness onset, and support flavor |
| Bioconverted Reb M | Reb M 80%, 90%, 95%, 97% | Made by directed enzymatic conversion, commonly from Reb A to Reb M |
| Fermented Reb M | Reb M 80%, 90%, 95%, 97% | Non-leaf steviol glycosides made through fermentation |
| Natural Flavor Stevia Systems | Application-specific low-use blends | Used as flavor modifiers where local labeling rules allow |
| Stevia Erythritol Blends | 1:1 sugar replacement, 2 times sweetness, custom ratios | Tabletop sweeteners, drink powders, and retail sugar replacements |
| Stevia Allulose Blends | Custom sweetness and bulk ratio | Reduced-sugar beverages, bakery products, and tabletop sweeteners |
| Stevia Monk Fruit Blends | Custom Reb A, Reb M, and Mogroside V ratios | Cleaner taste and wider sweetness curve |
| Application-Specific Blends | Beverage, dairy, bakery, confectionery, supplement, and sauce grades | Designed for product-specific pH, flavor, texture, and cost targets |
Commercial availability may vary by target standard, process, and order volume. BSH Ingredients can provide a grade-specific specification sheet and batch COA before sample approval or commercial shipment.
Comparison of Main Stevia Extract Grades
| Grade | Main Assay | Taste Profile | Typical Applications | Cost Position |
|---|---|---|---|---|
| Reb A 40% to 60% | Rebaudioside A 40% to 60% | Strong sweetness with more herbal and lingering notes | Compound sweeteners, powdered drinks, cost-sensitive products | Economical |
| Reb A 80% | Rebaudioside A ≥80% | Better taste balance than lower Reb A grades | Beverages, dairy, supplements, tabletop sweeteners | Mid-range |
| Reb A 95% | Rebaudioside A ≥95% | Cleaner sweetness with reduced off-notes | Food, beverage, confectionery, and supplements | Premium |
| Reb A 97% | Rebaudioside A ≥97% | Clean standard high-purity stevia profile | Carbonated drinks, tea, dairy, protein powders | Premium |
| Reb A 98% | Rebaudioside A ≥98% | Highly refined Reb A taste | Premium beverages, supplements, tabletop systems | Premium |
| Reb A 99% | Rebaudioside A ≥99% | Very high-purity Reb A | High-specification formulas and custom blends | High |
| Reb M 80% to 90% | Rebaudioside M 80% to 90% | More sugar-like than Reb A | High sugar reduction and blended sweetener systems | High |
| Reb M 95% | Rebaudioside M ≥95% | Rounded, sugar-like sweetness with less lingering | Premium beverages, dairy, flavored water, full sugar replacement | High |
| Reb M 97% | Rebaudioside M ≥97% | Very clean sweetness with low bitterness | High-end and difficult flavor systems | Highest |
| Reb D 95% | Rebaudioside D ≥95% | Clean sweetness with very low aftertaste | Premium beverage and dairy formulations | High |
| GSG | Custom glycosylated steviol glycoside profile | Faster sweetness onset and softer finish | Beverages, flavor systems, sauces, and blends | Varies |
| Custom Blend | Custom glycoside ratio | Adjusted onset, peak, body, and finish | Application-specific sugar reduction | Varies |
Four Different Processes of Steviol Glycosides
The production process affects raw material origin, taste, cost, regulatory review, and potential ingredient labeling. Buyers should confirm the process before approving a grade, especially for Reb M and other minor glycosides.
| Production Process | Raw Material | Process Description | Typical Products |
|---|---|---|---|
| Extracted Stevia | Dried stevia leaves | Stevia leaves are dried, steeped in water, extracted, purified, concentrated, and dried. The process is similar to brewing and purifying tea. | Reb A, stevioside, mixed steviol glycosides, leaf-extracted Reb D, leaf-extracted Reb M |
| GSG, Glucosyl Steviol Glycosides | Steviol glycosides extracted from stevia leaves | Enzymes randomly convert major steviol glycosides into a wider group of modified minor glycosides. The conversion is not directed toward one exact glycoside. | Glucosyl steviol glycosides, taste modifiers, stevia flavor systems |
| Bioconverted Stevia | Steviol glycosides extracted from stevia leaves | Enzymes convert one selected steviol glycoside into a target glycoside. A common example is Reb A converted into Reb M. | Bioconverted Reb M, Reb D, and other targeted minor glycosides |
| Fermented Steviol Glycosides | Glucose, often from corn or sugarcane | Modified yeast produces enzymes similar to those found in stevia plants. The yeast converts glucose into steviol glycosides that are structurally identical to plant-derived glycosides. | Fermented Reb M and other non-leaf steviol glycosides |
Extracted Stevia
Extracted stevia uses stevia leaves as the direct raw material. The leaves are dried, steeped in water, and purified to separate the sweet glycosides from plant solids, color, and other compounds. This process is commonly used for Reb A, stevioside, mixed glycosides, and selected minor glycosides.
GSG, Glucosyl Steviol Glycosides
GSG starts with steviol glycosides extracted from stevia leaves. Enzymes add glucose units and create a broader mix of glycosylated compounds. The process is used to soften bitterness, improve sweetness onset, shorten lingering, and support flavor.
Bioconverted Stevia
Bioconverted stevia also starts with leaf-extracted glycosides. Enzymes carry out a directed conversion to produce a target glycoside, such as converting Reb A into Reb M. This process makes high-purity minor glycosides available at a larger commercial scale.
Fermented Steviol Glycosides
Fermented steviol glycosides are not directly extracted from stevia leaves. A modified yeast is fed glucose, such as corn glucose, and produces steviol glycosides through fermentation. The final molecules may be structurally identical to those found in the stevia plant, but the starting material and process are different.
COA of Stevia Extract RA-98
The supplied RA-98 COA identifies the product as Stevia Extract, Rebaudioside A 98, tested with JECFA 2023 methods. The batch was manufactured on March 19, 2026, with an expiry date of March 18, 2029.
| Item | Test Method | Specification | Batch Result |
|---|---|---|---|
| Appearance | Visual | White to off-white fine powder | White powder |
| Taste | Organoleptic | Sweet | Sweet |
| Rebaudioside A, dry basis | JECFA 2023 | ≥98.0% | 98.1% |
| Loss on Drying | JECFA 2023 | ≤5.0% | 0.3% |
| Total Ash | JECFA 2023 | ≤1.0% | 0.05% |
| pH, 1% in Water | JECFA 2023 | 4.5 to 7.0 | 5.5 |
| Arsenic | AAS ChP Part 4, 2321 | ≤1.0 ppm | Not detected |
| Cadmium | AAS ChP Part 4, 2321 | ≤1.0 ppm | Not detected |
| Mercury | AAS ChP Part 4, 2321 | ≤0.1 ppm | Not detected |
| Lead | AAS GB 5009.12 | ≤0.5 mg/kg | Not detected |
| Methanol | JECFA 2023 | ≤200 ppm | <50 ppm |
| Ethanol | JECFA 2023 | ≤3,000 ppm | 2,050 ppm |
| Aerobic Plate Count | GB 4789.2 | ≤1,000 CFU/g | <10 CFU/g |
| Molds and Yeasts | GB 4789.15 | ≤100 CFU/g | <10 CFU/g |
| Escherichia coli | GB 4789.38 | <3.0 MPN/g | <3.0 MPN/g |
| Salmonella | GB 4789.4 | Negative/25 g | Negative |
COA of Steviol Glycosides Bio M95
The supplied BM-95 COA identifies the product as Steviol Glycosides-Bio M95. It specifies not less than 95% total steviol glycosides and not less than 95% Rebaudioside M on a dry basis. The reported batch results were 98.9% total steviol glycosides and 97.5% Reb M.
| Item | Test Method | Specification | Batch Result |
|---|---|---|---|
| Appearance | Visual | White to off-white fine powder | White powder |
| Taste | Organoleptic | Sweet | Sweet |
| Total Steviol Glycosides, dry basis | JECFA 2023 | ≥95.0% | 98.9% |
| Rebaudioside M, dry basis | JECFA 2023 | ≥95.0% | 97.5% |
| Loss on Drying | JECFA 2023 | ≤5.0% | 0.6% |
| Total Ash | JECFA 2023 | ≤1.0% | 0.05% |
| pH, 1% in Water | JECFA 2023 | 4.5 to 7.0 | 5.5 |
| Arsenic | AAS ChP Part 4, 2321 | ≤1.0 ppm | Not detected |
| Cadmium | AAS ChP Part 4, 2321 | ≤1.0 ppm | Not detected |
| Mercury | AAS ChP Part 4, 2321 | ≤0.1 ppm | Not detected |
| Lead | AAS GB 5009.12 | ≤0.5 mg/kg | Not detected |
| Methanol | JECFA 2023 | ≤200 ppm | <50 ppm |
| Ethanol | JECFA 2023 | ≤3,000 ppm | 2,617 ppm |
| Aerobic Plate Count | GB 4789.2 | ≤1,000 CFU/g | <10 CFU/g |
| Molds and Yeasts | GB 4789.15 | ≤100 CFU/g | <10 CFU/g |
| Escherichia coli | GB 4789.38 | <3.0 MPN/g | <3.0 MPN/g |
| Salmonella | GB 4789.4 | Negative/25 g | Negative |
Grade Selection Guidance
Choose Reb A 60% to 80% for cost-sensitive blends and general sweetening. Select Reb A 95% to 99% for a cleaner standard stevia profile. Use Reb M or Reb D when the formula requires lower bitterness, shorter lingering, or a more sugar-like sweetness curve. For complex beverages, dairy products, protein powders, sauces, and full sugar replacement, a custom mixed-glycoside or GSG system may provide better performance than a single high-purity glycoside.
Stevia Extract Applications
Stevia extract is used across food, beverage, supplement, and tabletop sweetener products that need lower sugar, fewer calories, or plant-based sweetener positioning. Common applications include carbonated drinks, flavored water, juice drinks, tea, coffee, sports drinks, energy drinks, dairy beverages, yogurt, ice cream, plant-based milk, protein powders, meal replacements, gummies, tablets, bakery products, nutrition bars, chocolate, candy, chewing gum, sauces, dressings, syrups, fruit preparations, tabletop sweeteners, sachets, stick packs, and custom sugar replacement blends. The best grade depends on the required sweetness, aftertaste, pH, mouthfeel, product cost, and target market.
Beverages
Stevia extract is widely used in carbonated soft drinks, flavored water, juice beverages, iced tea, coffee drinks, sports drinks, energy drinks, drink concentrates, and powdered beverages. Reb A grades work well for standard sugar reduction, while Reb M and mixed-glycoside systems are better suited to products that need a cleaner and more sugar-like taste. In acidic beverages, the final taste can be affected by citric acid, fruit concentrate, tea solids, and flavor systems, so dosage and sensory testing are important.
Dairy and Plant-Based Products
Steviol glycosides are used in yogurt, flavored milk, dairy drinks, ice cream, frozen desserts, plant-based milk, protein shakes, and meal replacement beverages. These products often need more than sweetness replacement because sugar also adds body and texture. Stevia can be combined with erythritol, allulose, polydextrose, soluble fiber, or other bulking ingredients to improve mouthfeel. Reb M and custom blends are often selected when the goal is to reduce bitterness and maintain creamy or fruity notes.
Dietary Supplements and Sports Nutrition
Stevia extract is suitable for protein powders, electrolyte blends, pre-workout formulas, collagen drinks, greens powders, vitamin products, effervescent tablets, chewable tablets, and gummies. It can help cover the bitter taste of minerals, amino acids, botanical extracts, and other active ingredients. High-purity Reb A, Reb M, GSG, and custom sweetener systems can be used depending on the formula. For strong-tasting active ingredients, stevia is often combined with flavors, acids, or masking agents.
Tabletop Sweeteners and Sugar Replacement Systems
Stevia is commonly used in one-to-one sugar replacement blends, sachets, stick packs, spoonable sweeteners, baking sweeteners, and custom compound sweeteners. Because pure stevia is much sweeter than sugar, it is often blended with erythritol, allulose, maltodextrin, fiber, or other carriers to provide volume and make dosing easier. BSH Ingredients can supply custom sweetness levels, particle sizes, crystalline blends, and application-specific formulas for retail and industrial use.
Where to Buy Bulk Monk Fruit sweetener powder?
BSH Ingredients is a bulk stevia extract manufacturer and supplier in China, serving food, beverage, supplement, confectionery, dairy, and tabletop sweetener companies. We supply multiple Reb A and Reb M grades, including natural leaf-extracted options, selected bioconverted solutions, and custom sweetener blends. Buyers can select products by Reb A or Reb M content, total steviol glycoside content, production source, taste target, application, and local regulatory needs.
Available services include batch-specific COA, HPLC assay testing, samples for product trials, application-based grade selection, bulk industrial packing, export document support, third-party testing, international shipping, and stable repeat-order supply.
Quality Documents Available
BSH Ingredients can provide a full technical document package for qualified bulk orders. Available files may include:
- Product specification
- Batch-specific COA
- SDS or MSDS
- Allergen statement
- GMO statement
- TSE and BSE statement
- Residual solvent statement
- Heavy metal report
- Microbiological report
- Pesticide residue report
- Country of origin
- Manufacturing flow chart
- Shelf-life statement
- Halal certificate
- Kosher certificate
- Third-party test report
- Export documents
Document availability depends on the required grade, production process, target country, and certification needs.
Batch Testing and Quality Control
Each commercial lot is released against the agreed product specification. Testing may include:
- Identity
- Glycoside assay
- Reb A or Reb M content
- Total steviol glycosides
- Moisture
- Ash
- pH
- Heavy metals
- Residual solvents
- Aerobic plate count
- Yeast and mold
- E. coli
- Salmonella
- Appearance
- Taste
HPLC assay testing is used to verify the glycoside profile and confirm the main active specification. Buyers can compare the delivered batch with the approved sample and contract standard.
What Affects Bulk Stevia Extract Price?
Bulk pricing depends on the exact specification and purchasing terms. The main factors include:
- Reb A or Reb M content
- Total steviol glycoside content
- Leaf-extracted, bioconverted, or fermented source
- Order volume
- Packing size
- Required test items
- Certification needs
- Target country
- Shipping method
- Custom blending
- Contract volume
A higher-purity product usually has a higher price per kilogram, but it may provide better cost-in-use. It can require a lower dose or less flavor masking in the finished formula.
For an accurate quotation, please provide:
- Required grade
- Application
- Target sweetness
- Annual quantity
- Destination country
- Packing request
- Required certificates
Bulk Packing and International Shipping
Standard bulk industrial packing may include 25 kg bags or 25 kg drums, depending on the grade and customer request. Custom packing, palletizing, labeling, and private-label options can be discussed for commercial orders.
BSH Ingredients supports international shipping by sea, air, rail, or courier. Export documents can be prepared according to the destination country and agreed Incoterms.
How to Start a Stevia Extract Project
Send BSH Ingredients the following details:
- Finished product category
- Current sugar level
- Target sugar reduction
- Serving size
- Target sweetness
- Other sweeteners in the formula
- Required ingredient label
- Sales country
- Trial quantity
- Annual volume
We will recommend a starting grade, provide the current specification, arrange a sample, and quote the matching bulk order.
Our main grades include Reb A 60%, Reb A 80%, Reb A 97%, Reb A 98%, and Reb M 95%. Custom steviol glycoside blends and compound sweeteners are also available.
Total steviol glycosides measure the combined content of accepted sweet glycosides. Reb A measures only Rebaudioside A.
For example, an RA60 product may contain at least 95% total steviol glycosides but only 60% Reb A.
Reb M is usually the most sugar-like. Reb D also has a clean finish. High-purity Reb A has a cleaner taste than lower Reb A grades, but the finished result depends on dosage and formula.
RA97 contains at least 97% Rebaudioside A. RA98 contains at least 98%.
The one-point difference may not create a large sensory change in every application. Buyers should compare samples in the finished recipe.
Reb M usually tastes closer to sugar and has less lingering. Reb A is more widely used and often costs less.
Reb M is suited to premium products and high sugar reduction. Reb A remains a good choice for standard food and beverage formulas.
No. Reb M may be produced through leaf extraction, bioconversion, or fermentation.
Directly extracted Reb M comes from stevia leaves. Bioconverted Reb M uses leaf-extracted glycosides as the starting material. Fermented Reb M is made from glucose through a yeast process.
Bioconverted stevia starts with glycosides extracted from stevia leaves. Enzymes then convert one glycoside into a target glycoside, such as Reb A into Reb M.
Glucosyl steviol glycosides are made by adding glucose units to leaf-extracted steviol glycosides through an enzyme process.
They are often used to improve sweetness onset, reduce bitterness, and support flavor.
Pure stevia cannot replace sugar by weight. It is much sweeter and is used at a much lower dose.
It replaces sweetness, but not sugar’s bulk, texture, browning, or moisture control. A one-to-one product needs a carrier such as erythritol, allulose, fiber, or another bulking ingredient.
Yes. BSH Ingredients can develop stevia blends with erythritol, allulose, monk fruit, fibers, or other carriers.
Please provide the required sweetness, texture, label, and market.
Yes. It is used in carbonated drinks, flavored water, juice drinks, tea, sports drinks, concentrates, and powdered beverages.
Acid balance and aftertaste should be tested in the actual drink base.
Available documents may include a specification, batch COA, SDS, allergen statement, GMO statement, heavy metal report, microbiological report, residual solvent statement, and certificates.
Document availability depends on the grade.
MOQ depends on the product grade, packing, and stock status. Trial orders may be available before a full commercial order. Generally speaking, there is no MOQ. Contact us for detailed project requirement.
The referenced RA80 grade uses 20 kg cartons. Other grades may use different cartons or drums. Custom packing can be discussed for commercial volumes.
Send the required grade, quantity, destination, application, packing, and test requirements. BSH Ingredients will provide a current bulk quotation.