Stevia sweeteners are natural high-intensity sweetening agents extracted from stevia leaves. They exhibit significantly higher sweetness than sucrose while providing zero calories. Stevia sweeteners do not affect blood glucose levels and demonstrate excellent thermal stability, making them widely used in processed foods, functional foods, and pharmaceutical applications.
| Category | N type | SF type | RGM type | Reb A type |
|---|---|---|---|---|
| Sweetness (relative to sucrose) | 100ⅹ | 160ⅹ | 220ⅹ | 250ⅹ |
| Sweetness profile | stevia’s characteristic sweetness | mild and smooth taste | The closest stevia taste to sugar | clean taste with a bitter note |
| Steviol Glycoside Content(%) | Not less than 80% | Not less than 80% | Not less than 95% | Not less than 95% |
| Specifications & Regulations | Enzymatically Modified Stevia (Korea) | Enzymatically Modified Stevia (Korea) |
Enzymatically Modified Stevia (Korea) α-Glucosyltransferase Treated Steviol Glycoside(Japan) Meets GRAS Standards |
Steviol Glycoside (Korea) |
| Applications | Soy sauce, Seasoning, Pickles, Candy | Dessert, Soft drinks, Dairy products, Confectionery, Snacks | Pharmaceuticals, Supplements, FOSHU, Dairy products, Table top sweetener | Vinegar beverage, Health functional foods |

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