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Steviol Glycoside Specifications: Total Content and Glycoside Composition
Read steviol glycoside specs: total content vs Reb A/Reb M composition, production route, COA checks and market rules.
Specifications for steviol glycosides may state total steviol glycosides and the contents of Reb A, Reb M, Reb D or stevioside. These are different measures and cannot substitute for one another. Confirm the production route, including enzymatic conversion or modification where relevant, because it forms part of product identity.
Total glycoside content states the sum of specified steviol glycosides. Glycoside composition identifies the individual glycosides within that total and their proportions. Two samples with the same total content may still differ in composition and sensory performance in the customer’s product.
A buyer does not need to research every glycoside before requesting a quotation. Provide the product application, requirements and intended result, and Hengliyuan can propose samples for evaluation in the real product.
What does total steviol glycoside content mean?
The total steviol glycoside content refers to the sum of multiple steviol glycosides calculated according to the corresponding specifications and detection methods. It can be used to determine the total amount of steviol glycosides in the product that meet the definition of the specification, but it cannot individually indicate which glycoside accounts for the major proportion. Taking the E 960 specification published by the European Union as an example, the product can be composed of 11 designated glycosides such as stevioside, rubusoside, dulcoside A, steviolbioside, and Reb A, B, C, D, E, F, and M in different combinations and proportions, and the total content on a dry basis is not less than 95%. European Commission Regulation (EU) 2021/1156 This definition illustrates that even if two products are labeled with the same total steviol glycoside content, the proportion of each glycoside in the product may be completely different. Therefore, the total content is an important specification indicator, but it is not a complete description of the taste.
Why does glycoside composition affect sample selection?
The glycoside profile further lists the specific steviol glycosides in the product. Common names include Reb A, Reb M, Reb D and stevioside, but the actual composition needs to be confirmed based on the specifications and batch documents of this product. The sensory performance of different glycosides may vary. The EU's regulatory explanation on Reb M mentions that the flavor of Reb M is closer to sucrose than major glycosides such as stevioside and Reb A. This can explain why the selection of steviol glycosides cannot only look at the total content. European Commission Regulation (EU) 2021/1156 However, a higher proportion of a certain type of glycoside does not mean it is necessarily better in every food and drink. Customers also need to make judgments through sample trials based on acidity, aroma, bitterness, drinking temperature, other sweeteners and required cost directions.
Also confirm whether enzymatic processing is used
Whether enzyme modification is used cannot be inferred just from product names such as Steviol glycosides or Reb M. The same named glycoside may correspond to different production routes. Product specifications, production method descriptions and target market documents need to be reviewed. According to the current Codex Alimentarius Commission classification of food additives, the steviol glycosides group contains the following different sources or production routes: Codex Alimentarius Classification of Steviol Glycosides
- Codex Alimentarius Classification of Steviol Glycosides
- European Commission Regulation (EU) 2022/1922
| INS number | Product Category | Issues that need to be confirmed when purchasing |
|---|---|---|
| INS 960a | Steviol glycosides from Stevia rebaudiana | Is it a product extracted and purified from stevia leaves? |
| INS 960b | Steviol glycosides produced by fermentation | Whether to use fermentation route for production |
| INS 960c | Enzymatically produced steviol glycosides | Which enzyme conversion or enzymatic rerouting is used and which major glycosides are formed |
| INS 960d | Glucosylated steviol glycosides | Whether it is glucosylated or not, how to describe the product identity and composition? |
For example, the EU has a separate classification for E 960c enzymatic steviol glycosides, which includes products such as Reb M, Reb D and Reb AM produced through enzymatic conversion or enzymatic modification. The relevant rules clearly distinguish between products made by enzymatic conversion of stevia leaf extract and Reb M made by specific enzyme modification routes. European Commission Regulation (EU) 2022/1922 Therefore, when purchasing, you must confirm not only whether the product is Reb M, but also the production method of Reb M. Not only does this impact product specifications and documentation verification, it may also impact product identity, additive numbers and label representations in target markets. If the customer specifically requires non-enzymatic modification, leaf extraction, enzymatic production or a grade that can be used in a specific market, this should be stated before sample selection. If the customer is not sure, he only needs to explain the sales market, use and desired effect, and Hengliyuan will check the production route, glycoside composition and required documents at the same time when selecting samples.
Production routes and typical sensory directions for common steviol glycosides
The following table is used to help purchasers understand common categories and is not a fixed formula or sensory guarantee. The same glycoside can have different production routes; the actual taste will also be affected by purity, concentration used, other glycosides, food base and blending scheme.
| Common categories | Common sources or preparation routes | Typical taste direction | Key points to check when purchasing |
|---|---|---|---|
| Total steviol glycosides or complex glycosides | Stevia leaves are produced through water extraction, separation, purification and crystallization; the specific glycoside ratio depends on the raw materials and the degree of subsequent separation. | Mouthfeel depends on the actual ratio of stevioside, Reb A and other glycosides; bitter, herbal or licorice-like aftertaste and longer aftertaste may occur | Total glycoside content, composition of each glycoside, and whether it is only extracted and purified from leaves |
| Stevioside | Is one of the major glycosides in stevia leaves and is often further isolated and purified from leaf extracts | High sweetness, but bitterness, licorice-like aftertaste or persistent aftertaste may be more obvious than sucrose; higher concentrations require more careful evaluation | Single content of stevioside, proportion of other glycosides, target usage amount and taste modification plan |
| Reb A | It is often produced by separation, recrystallization and purification of stevia leaf extract. Different grades of Reb A have different contents; it can also be used as the starting material for some enzyme conversion routes. | It is generally easier to achieve a clean sweetness than a high-steviol glycoside blend, but bitterness, astringency, slower onset, and longer aftertaste may still occur at higher sweetness targets. | Reb A content, total glycoside content, leaf extraction finished product or subsequent enzymatic raw material, batch COA |
| Reb D | The content in stevia leaves is low. It can be isolated and purified from leaf extracts, or produced through enzymatic conversion or fermentation. The details are subject to the product documentation. | In comparative studies, bitterness is generally lower than Reb A and sensory closer to sucrose; there may still be a longer-lasting sweetness than sucrose | Is it leaf extraction, enzymatic method or fermentation route, Reb D content, residual sweetness and target market documents |
| Reb M | It is a trace glycoside in stevia leaves and can be isolated from the leaf extract; commercial products can also use enzyme conversion, enzyme modification or fermentation routes to purify leaf extract glycosides | In multiple comparative studies, the bitterness is lower than that of Reb A, and the sweetness and overall flavor are closer to sucrose; but the residual sweetness may still last longer than sucrose. | Production route, Reb M content, other glycoside composition, label identity and market suitability |
| Glucosylated or enzymatically modified steviol glycosides | On the basis of existing steviol glycosides, the sugar chain structure or distribution is changed by enzymatically transferring or adding glucose groups. | The goal is usually to reduce bitterness, astringency or undesirable aftertaste; some research samples have a sweetness onset faster than Reb A, but the relative sweetness may be reduced, and the sweet aftertaste still needs to be tested. | Enzyme modification or glucosylation method, final composition, sweetness, labeling and target market documentation |
In consumer sensory studies, the overall sensory characteristics of Reb D and Reb M were closer to sucrose than Reb A, and the bitterness was also lower, but both showed stronger sustained sweetness than sucrose. Comparative study on the senses of Reb A, Reb D and Reb M Research on glucosylated Reb A shows that the bitterness, bitter aftertaste and astringency of a specific glucosylated sample are lower than those of Reb A, and the sweetness onset is faster; at the same time, the relative sweetness of this sample is lower than that of Reb A, and the sweet aftertaste is still obvious. This shows that enzyme modification will change the entire sweetness curve and cannot be simply understood as removing the aftertaste. Sensory study of glucosylated Reb A What these studies provide is sample selection direction. The sensory results of a sample in water cannot directly represent its performance in juice, tea, coffee, dairy products or powdered beverage mixes. Customers eventually need to try it out in their own real products.
How do requirements differ across countries and regions?
There is no set of rules for the use of steviol glycosides that can be directly applied to all countries and regions. Purchasers need to check together the target sales market, production route of steviol glycosides, final food category and expected usage. Common restrictions mainly include: - Which steviol glycosides are allowed locally, such as leaf extraction, fermentation, enzymatic or glucosylated products; - In which food categories it is allowed; - The maximum usage level for each food category and whether it is calculated in steviol equivalents; - Are there any conditions for use such as reduced energy or no added sugar? - How should the ingredient names, additive numbers, labels and declaration documents correspond? The Codex Alimentarius Commission’s General Standard for Food Additives lists related products as INS 960a, 960b, 960c and 960d, and lists usage regulations by food category. The relevant values are usually expressed in steviol equivalents. These contents can be used to understand international classifications, but actual use still requires checking the current regulations in the country or region of sale. Codex Alimentarius Commission Classification and Usage Regulations of Steviol Glycosides
| Market example | Limitations to note |
|---|---|
| China | It should be checked in conjunction with GB 2760-2024 and relevant announcements from the National Health Commission. Taking steviol glycosides produced by the enzyme conversion method as an example, the approved announcement gives usage amounts according to specific food categories: modulated milk 0.18 g/kg, flavored fermented milk 0.2 g/kg, ice cream and ice cream 0.5 g/kg, gum-based candies 3.5 g/kg; beverages 0.2 g/kg, but does not include packaged drinking water and some fruit and vegetable juice categories listed in the announcement. The above values are all based on steviol equivalents. [Interpretation of National Health Commission Announcement No. 2 of 2024](https://zwfw.nhc.gov.cn/kzx/tzgg/sptjjxpzsp_224/202403/t20240314_2700.html) [Scope and dosage of steviol glycosides produced by enzyme conversion method](https://www.nhc.gov.cn/cms-search/downFiles/37f7090abb594309a56842f174ff4416.pdf) |
| European Union | E 960a, E 960b, E 960c and E 960d have different product identities; permissions are managed by food category and maximum usage, and some uses are also limited to products with reduced energy or no added sugar. Although E 960d can be used in the corresponding categories for which E 960a to E 960c are approved, it is still subject to the specific upper limits and conditions of each category. [European Commission Regulation (EU) 2023/447](https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R0447) |
| Australia and New Zealand | Food standards are also managed by food category and maximum usage, and are calculated in steviol equivalents; some special-purpose foods have additional restrictions. For example, the approval of foods for specific medical purposes does not extend to infant formula products. [FSANZ A1273 Approval Report](https://www.foodstandards.gov.au/sites/default/files/2024-03/A1273%20Approval%20Report.pdf) |
Therefore, even if a steviol glycoside is used in general beverages in one country, it does not directly infer that it can be used under the same name and dosage in another country, another food category, or in an infant and young child product. Regulations will also be updated. Before officially placing an order and determining the formula, you should reconfirm according to the current regulations of the target market and this product document. If customers are unsure, they can tell Hengliyuan the original target country or region, specific uses, product requirements and desired effects. Based on this, we will propose samples that better meet the requirements and assist in the preliminary verification of production routes, glycoside composition, product identity and data direction. After the customer completes the sample trial, the final usage volume, labeling and access documents should still be confirmed according to the target market and actual product category.
How to assess total content and named glycosides together
When purchasing, specifications can be broken down into three levels:
| Check level | Questions that need to be answered |
|---|---|
| product identity | Is it leaf extraction, fermentation, enzymatic or glucosylated steviol glycosides? Is it a mixture of glycosides, mainly Reb A, or other named glycoside grades? |
| total content | According to the applicable specifications and testing methods this time, what is the total content of the specified glycosides? |
| Single glycoside composition | What are the proportions of Reb A, Reb M, Reb D, stevioside and other glycosides? |
If the quotation only states 95% steviol glycosides, you need to continue to confirm which set of specifications the total content of this 95% is calculated according to, and which glycosides it is mainly composed of. If the product name says Reb A or Reb M, you need to check the quantitative results in the specification sheet and batch COA, rather than judging the actual content based on the product name alone. Certain Reb A GRAS notification products from the US FDA have clear product specifications that Reb A is not less than 97%, which is not the same thing as the expression of the total content of total steviol glycosides. US FDA GRAS Notice 638
Why can’t we just choose products based on content and price?
Even if the total content of two steviol glycoside samples is the same, the sweetness onset speed, sweetness peak, bitterness, aftertaste and coordination with the main flavor may be different due to different glycoside compositions. Looking at price per kilogram alone is not enough to compare actual costs. If a sample requires higher usage, or requires additional ingredients to modify the aftertaste, its unit usage cost in the finished product may be ranked differently than the ingredient unit price. Therefore, the following conditions should be kept consistent when comparing: - Use the same food or drink recipe; - Use the same white sugar or current sweetener as a control; - Adjust the usage amount under the same sweetness target; - Record sweetness, bitterness, aftertaste and overall preference separately; - The unit usage cost is calculated based on the actual usage when the target effect is achieved.
What should be checked in specifications and batch COA?
After the sample direction is determined, the customer can check: 1. Whether the product name and grade are consistent with the quotation and sample; 2. Definition, detection method and specification range of total steviol glycoside content; 3. The composition or minimum content of the named glycoside; 4. Whether to use enzyme conversion, enzyme modification, fermentation or glucosylation process; 5. Whether the specification corresponds to the product identity in the batch COA; 6. Whether the product identity, production methods, labels or other documents required by the target market have been confirmed. The total content and glycoside composition need to correspond to this product and batch. Documents from another grade, another source of supply, or a historical batch cannot be substituted.
What if the appropriate glycoside has not been selected?
Customers do not need to decide whether to choose Reb A, Reb M, Reb D or other glycoside compositions, nor do they need to design the blending ratio themselves. Just explain to Hengliyuan: 1. Product use, such as beverages, bakery, dairy products, confectionery or tabletop sweeteners; 2. Specific requirements, such as whether steviol glycosides need to be used alone, whether blending is acceptable, and whether specific production routes such as leaf extraction or non-enzymatic modification are required; 3. Target sales market to facilitate simultaneous verification of product identity and required documents when selecting samples; 4. The desired effect, such as replacing all or part of white sugar, approaching the sweetness of a control sample, or improving the bitterness and after-sweetness. Hengliyuan will combine the customer's use, requirements, target market and desired effect, while also considering the glycoside composition, whether to use enzyme modification process, the access path to the target market and the blending direction, and propose samples that best meet the customer's requirements. Customers simply try it on their own real product and give us feedback on sweetness, bitterness, aftertaste and overall taste. If the first round of samples still needs adjustment, we will continue to optimize the sample direction based on the customer's trial results. After the taste and usage effects are confirmed, the specific grade, usage method, purchasing specifications and batch documents will be confirmed accordingly. Submit the use and target effects of steviol glycosides to Hengliyuan
Review note
Reviewed October 2, 2026.
