Steviol Glycosides E960
Steviol Glycosides are food-grade high-intensity sweeteners used by industrial food and beverage manufacturers for sugar reduction, calorie reduction, sweetness optimization and plant-derived sweetener positioning. They are selected where formulators need strong sweetness at low dosage, low sugar contribution, suitable stability in many food systems and a more natural sweetener image compared with some synthetic high-intensity sweeteners. This page is prepared for purchasing teams, R&D technologists, QA departments, regulatory teams and import managers who need structured technical information before requesting a quotation.
Product identity
| Product name | Steviol Glycosides |
|---|---|
| Common names | Steviol Glycosides E960, stevia sweetener, stevia-derived glycosides, high-purity stevia extract |
| Source | Typically derived from Stevia rebaudiana leaves or produced through approved glycoside manufacturing routes depending on supplier and destination market |
| CAS / identity | Stevia-derived glycoside mixture; individual glycosides may have separate CAS identities |
| E / INS number | E960 / INS 960 |
| Category | Sweeteners & Polyols |
| Primary function | High-intensity sweetener, sugar-reduction ingredient and sweetness-profile design tool |
| Common glycosides | Stevioside, Rebaudioside A, Rebaudioside C, Rebaudioside D, Rebaudioside M and related steviol glycosides depending on grade |
| Typical sweetness | High-potency sweetness; dosage is far lower than sucrose and must be calculated precisely according to grade and sweetness target |
| Typical forms | White to off-white powder, crystalline powder, granule, premix, diluted blend or liquid preparation |
Application fit
Steviol Glycosides are evaluated where sweetness is needed with reduced sugar solids, lower calorie contribution or plant-derived sweetener positioning. Potential use areas may include:
- Carbonated soft drinks, still drinks, powdered drinks, flavored waters and beverage concentrates
- Dairy desserts, yogurts, flavored milk drinks, ice cream systems and plant-based alternatives
- Confectionery, chewing gum, hard candy, gummies, jellies and sweet fillings
- Tabletop sweeteners, sachets, tablets, drops and consumer sweetener blends
- Bakery fillings, glazes, sauces, syrups, toppings and heat-processed sweet systems where permitted
- Nutrition products, protein powders, meal replacements, cereal systems and reduced-sugar formulations
Technical overview for industrial buyers
Steviol Glycosides are a family of intensely sweet compounds associated with stevia sweeteners. Commercial food-grade materials are not all identical: they can differ by total steviol glycoside content, glycoside profile, rebaudioside content, stevioside content, extraction or production route, purity profile, solubility, particle size, sensory character and regulatory classification. For this reason, buyers should not compare products only by the name “stevia” or the E number. The exact grade and glycoside profile strongly influence sweetness quality, cost-in-use and formulation performance.
For industrial procurement, Steviol Glycosides should be evaluated by total steviol glycoside assay, Rebaudioside A content, Rebaudioside D or M content where applicable, stevioside content, residual solvents, moisture, ash, pH in solution, solubility, solution clarity, particle size, bulk density, heavy metals, pesticide residue statement where required, microbiological status, sensory profile, packaging protection, shelf-life and documentation completeness. In premium beverage and dairy applications, sensory performance may be more important than pure sweetness intensity because bitterness, licorice notes, delayed sweetness onset and lingering aftertaste can affect consumer acceptance.
Functional role in formulation
- Sweetness delivery: provides high sweetness intensity at low dosage in beverages, dairy, confectionery, tabletop and nutrition products.
- Sugar reduction: enables reduced-sugar and lower-calorie product development when paired with suitable bulking and texture systems.
- Plant-derived positioning: supports formulations where customers prefer stevia-based or plant-origin sweetening systems.
- Sweetness profile design: can be blended with erythritol, allulose, monk fruit, acesulfame K, sucralose or other sweeteners where permitted.
- Flavor interaction: requires balancing against bitterness, herbal note, licorice note, sweetness linger and flavor masking requirements.
- Low-use-rate economics: cost-in-use depends on glycoside profile, target sweetness, usage level, sensory quality and local legal limits.
Key buying parameters
| Grade | Food grade; confirm E960 / INS 960 identity and destination-market compliance |
|---|---|
| Total steviol glycosides | Request total assay, test method and expression basis on specification and COA |
| Glycoside profile | Review stevioside, Reb A, Reb C, Reb D, Reb M or other glycoside levels where relevant |
| Sensory quality | Evaluate sweetness onset, sweetness peak, bitterness, licorice note, lingering and flavor compatibility |
| Particle size | Important for dry blending, dissolution speed, dusting, segregation risk and dosing accuracy |
| Solubility | Critical for beverages, syrups, concentrates, liquid sweetener preparations and clear products |
| Purity profile | Review residual solvents, ash, heavy metals, pesticide statement and market-specific impurity limits where required |
| Documentation | Confirm origin, production route, food-grade status, allergen, GMO, halal, kosher and market-specific declarations |
| Packaging | Commonly supplied in sealed bags, cartons, fiber drums, HDPE containers or export pallet packaging |
Industrial application notes
In beverage production, Steviol Glycosides are commonly evaluated in carbonated soft drinks, flavored waters, fruit drinks, powdered beverages, energy drinks, tea drinks, coffee drinks and beverage concentrates. Formulators should evaluate sweetness intensity, acid balance, mouthfeel, bitterness, flavor masking, preservative system, pasteurization, hot-fill conditions, carbonation, light exposure and storage temperature. In many beverages, stevia sweeteners are blended with erythritol, allulose, sugar, acesulfame K, sucralose, monk fruit or flavor modulators to improve sweetness onset and reduce lingering aftertaste.
In dairy and plant-based systems, Steviol Glycosides can support reduced-sugar yogurts, flavored milk drinks, puddings, ice cream and dairy alternatives. Because sugar contributes body, solids and freezing-point depression, product developers may need milk solids, fibres, polyols, stabilizers, proteins or bulking systems to rebuild texture. In cultured products, steviol glycosides are not fermentable sugars for starter cultures, so fermentation targets, acidity development and final flavor balance must be controlled separately.
In confectionery, chewing gum and tabletop sweetener systems, Steviol Glycosides are used to provide sweetness while reducing sugar contribution. Gum and confectionery systems may require encapsulated, granulated or carrier-based sweetener preparations to control sweetness release, distribution and processing behavior. Tabletop sachets and tablets require special attention to carrier selection, flowability, tablet compression, dissolution, serving size sweetness equivalence and label declaration.
In bakery and heat-processed sweet products, Steviol Glycosides can provide sweetness, but they do not deliver Maillard browning, caramelization, yeast fermentation, bulk or water-binding behavior like sucrose. Reduced-sugar bakery products often require additional formulation work to rebuild color, volume, crumb softness, moisture retention and shelf-life quality. Heat process, pH, water activity and finished-product sensory profile should be tested in the buyer’s actual process before commercial approval.
Sweetener system design
- Define the target sweetness level using benchmark products, trained sensory panels or customer-approved samples.
- Select the required glycoside profile: Reb A-rich, Reb D/M-rich, stevioside-rich, standard extract or customized blend.
- Decide whether steviol glycosides will be used alone or blended with other sweeteners, polyols or bulking agents.
- Evaluate sweetness onset, sweetness peak, bitterness, licorice note, linger, mouthfeel and flavor masking in the final matrix.
- Calculate dosage carefully because small weighing errors can create large sweetness differences.
- Validate stability under actual pH, heat treatment, storage time, packaging and distribution conditions.
Process and handling considerations
- Use accurate weighing systems suitable for low-dose high-intensity sweeteners.
- Pre-blend with carriers when needed to improve distribution in dry mixes, sachets or tablets.
- Prepare liquid solutions under controlled agitation to ensure full dissolution before dosing.
- Manage dusting, cross-contact and carryover during weighing, transfer and blending.
- Store tightly closed in a clean, dry area away from moisture, heat, strong odors and contamination.
- Maintain lot traceability from raw material receipt through finished product batch records.
Quality control checkpoints
Food manufacturers usually evaluate Steviol Glycosides through chemical identity, glycoside composition, physical handling and sensory performance. Because the ingredient is used at low levels, dosing accuracy and blend uniformity are critical. A supplier change can affect sweetness profile even when total steviol glycoside assay appears similar, so incoming lots should be compared against approved reference material when sensory consistency is important.
Typical laboratory checks
- Appearance, color, odor and foreign matter inspection
- Identification as Steviol Glycosides / E960
- Total steviol glycoside assay and individual glycoside profile
- Rebaudioside A, Rebaudioside D, Rebaudioside M or stevioside content where specified
- Moisture or loss on drying
- Ash, pH in solution or residue parameters where required
- Residual solvent statement or test result according to production route
- Particle size distribution, bulk density and flowability for dry grades
- Solubility and solution clarity for beverage, syrup or liquid sweetener applications
- Lead, arsenic, mercury, cadmium or other heavy metals according to destination rules
- Pesticide residue and microbiological status where required by application and specification
- Lot number, manufacturing date and shelf-life verification
Functional performance checks
- Sweetness intensity at intended dosage
- Sweetness onset, linger, bitterness and licorice note in the finished product
- Blend performance with erythritol, allulose, monk fruit, acesulfame K, sucralose or sugar where used
- Stability under pH, heat process, pasteurization, hot-fill or storage conditions
- Dry blend homogeneity and segregation risk in powders, sachets and tablets
- Dissolution behavior in beverages, syrups and concentrates
- Flavor interaction in fruit, dairy, cola, cocoa, coffee, tea, mint or citrus systems
- Packaging seal integrity and pallet condition on receipt
Regulatory and compliance notes
Steviol Glycosides are commonly identified as E960 or INS 960, but the exact regulatory wording, permitted food categories, maximum use levels, glycoside specifications, production-route acceptance, additive naming and label requirements can differ by country and final application. Some markets distinguish between purified steviol glycosides and crude stevia leaf extracts, and some may apply sub-designations or specific definitions for different production methods. Buyers should verify the exact grade against the destination-market regulation before commercial use.
Buyers should also review whether the final product will be sold as reduced sugar, no added sugar, sugar free, low calorie, natural sweetened, stevia sweetened, plant-based, diabetic-friendly, keto-positioned or another nutrition-related claim. These claims are not controlled only by the sweetener choice; they depend on the complete formulation, nutrition panel, serving size, local definitions and final label review. Documentation should be collected before shipment when the product is intended for export, private-label supply or multinational launch.
Recommended documents to request
- Product specification or technical data sheet with assay, purity and physical parameters
- Certificate of analysis for available batch or lot
- Safety data sheet where applicable
- Food-grade declaration and statement of intended food use
- Total steviol glycoside assay and individual glycoside profile
- Reb A, Reb D, Reb M, stevioside or customer-specified glycoside content where required
- Origin statement and production-route statement where available
- Residual solvent statement, pesticide statement and market-specific impurity information where required
- Allergen, GMO, vegan, halal, kosher or animal-origin declarations when required
- Heavy metals statement and market-specific contaminant compliance where applicable
- Particle size, solubility, moisture, bulk density and sensory information where specified
- Shelf-life, storage condition and humidity-protection recommendation
- Label draft, net weight, drum, carton, bag or container dimensions, pallet configuration and container loading estimate
- Traceability information, batch coding format and recall-support documentation
Specification information useful for quotation
For a faster and more accurate quotation, provide the target specification, required glycoside profile, total steviol glycoside assay, target Reb A/Reb D/Reb M content if known, physical form, annual and first-order quantity, destination country, delivery term, packaging preference, required certifications, inspection requirements and expected shipment date. If you already purchase Steviol Glycosides, share the existing COA, technical data sheet, product label, approved sample, glycoside profile, particle size requirement or benchmark supplier specification so equivalent options can be compared by assay, sensory profile, solubility, origin, production route, documentation and logistics cost.
Packaging and logistics
Industrial Steviol Glycosides are usually quoted according to product form, net weight, packaging type, palletization, container loading, port of loading, Incoterms and destination. Because the ingredient is high value and used at low dosage, packaging integrity, moisture protection, tamper evidence, batch traceability and customs documentation are especially important. Export shipments should be reviewed for shelf-life remaining, documentation deadlines, pallet wrapping, humidity exposure, bag integrity and destination import requirements.
Commercial evaluation criteria
- Food-grade status and documentation completeness
- Correct E960 identity and destination-market regulatory fit
- Consistency of total assay, glycoside profile, particle size, moisture and sensory performance
- Suitability for beverages, dairy, confectionery, bakery, tabletop, nutrition or dry-blend applications
- Availability of origin, production route, allergen, GMO, vegan, halal or kosher documents when required
- Lead time, stock position and minimum order quantity
- Packaging suitability for low-dose, high-value ingredient handling
- Customer claim support for stevia-derived, plant-derived, sugar-reduced or clean-label positioning
- Total landed cost and cost-in-use, not only unit price
How to request this product
Send the product name, target glycoside profile, total assay, required grade, physical form, quantity, destination country, packaging preference, expected shipment date and required documents. If the ingredient will be used in beverages, dairy desserts, confectionery, chewing gum, tabletop sweeteners, bakery fillings, sauces, nutrition products or dry blends, include the application category, target sweetness level, blending strategy, label claim requirement and any bitterness or aftertaste target so the supplier review can focus on the most relevant technical and regulatory parameters.
Useful answers
What are Steviol Glycosides used for in food manufacturing?
Steviol Glycosides are used as high-intensity sweeteners for sweetness design, sugar reduction and calorie reduction in approved food and beverage applications such as drinks, dairy desserts, confectionery, chewing gum, tabletop sweeteners, sauces, syrups, bakery fillings and nutrition products.
Are Steviol Glycosides the same as whole stevia leaf?
No. Steviol Glycosides are purified sweet compounds associated with stevia sweeteners. Whole stevia leaf and crude extracts may have different regulatory status from purified food-grade steviol glycosides, so buyers should verify the exact grade and destination-market rule.
Why does the glycoside profile matter?
Different glycosides such as stevioside, Rebaudioside A, Rebaudioside D and Rebaudioside M can differ in sweetness intensity, bitterness, licorice note, sweetness onset and lingering aftertaste. The profile should be tested in the finished product matrix before approval.
Are Steviol Glycosides a bulking sweetener?
No. Steviol Glycosides provide sweetness at very low dosage but do not replace the bulk, texture, browning, freezing-point effect or humectancy of sugar. Reduced-sugar products often require separate bulking and texture-support ingredients.
Can Steviol Glycosides be blended with other sweeteners?
Yes. They are often evaluated with erythritol, allulose, monk fruit, acesulfame K, sucralose, sugar or other sweeteners where permitted. Blending can improve sweetness onset, reduce bitterness, adjust cost-in-use and create a more balanced sensory profile.
Which applications commonly use Steviol Glycosides?
Common application areas include beverages, powdered drinks, dairy products, confectionery, chewing gum, tabletop sweeteners, nutrition products, sauces, syrups, fillings and reduced-sugar bakery systems where permitted by local regulations.
Which specification parameters matter most?
Important parameters include total steviol glycoside assay, individual glycoside profile, Reb A/Reb D/Reb M or stevioside content where specified, particle size, solubility, moisture, residual solvent status, heavy metals, pesticide statement, microbiological status where required and sensory performance in the buyer’s application.
Can Global Food Additives source Steviol Glycosides?
Global Food Additives can review sourcing options for Steviol Glycosides according to target specification, glycoside profile, physical form, application, quantity, destination, packaging, certification needs and required documentation.
Which documents should be requested?
Buyers commonly request a technical data sheet, certificate of analysis, safety data sheet, food-grade declaration, origin statement, production-route statement, allergen statement, GMO status, halal or kosher certificate, glycoside profile, particle size or solubility information, shelf-life and storage information, label details and packing configuration.
Is this product permitted in every country?
No. Food additive use depends on destination-market rules, food category, use level, glycoside specification, production route, label requirements and buyer responsibility. Always verify local regulations before commercial use.
Tell us which food additive or ingredient you need.
Send product names, target specifications, quantity, destination country, packaging preference, delivery term, and document requirements. Our team will review your inquiry and respond from orders@foodgradeadditives.com.
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