Rebaudioside-A 98% is the most desirable and sweetest part of stevia leaf, appreciated for being both safe and zero-calorie with a clean flavor profile. The FDA classifies it as GRAS (Generally Recognized as Safe), confirming its safety and quality. 

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Sweetness, Solubility, Dosage, and Formulation Guidance:

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Rebaudioside-A 98% (Reb-A) is a highly purified stevia extract known for its intense sweetness and strong performance across a variety of food and beverage products. Composed of 98% pure Rebaudioside-A and approximately 2% residual stevioside, this high-purity grade delivers a significantly cleaner flavor profile compared to lower-concentration stevia options.

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Sweetness & Dosage

The sweetness relationship between high-purity steviol glycosides and sugar is based primarily on sensory evaluation rather than a fixed mathematical conversion matrix. Actual sweetness intensity fluctuates based on the matrix properties of the application, including ingredient concentration, system pH, processing temperature, and background flavor notes.

Formulation Starting Point

1 g of Rebaudioside-A 98% ≈ 300–400 g of sugar

This is a general benchmark only. Developers should test small experimental batches and adjust the inclusion level to achieve the targeted profile.

 

Why Does Reb-A Take Careful Handling to Dissolve?

Rebaudioside-A 98% exhibits moderate room-temperature water solubility, safely dissolving at approximately 0.8 g to 1.0 g per 100 mL of water. Because of its specific molecular layout and crystal structure, adding powder rapidly to cold solutions or without adequate shear can result in localized clumping or slow processing speeds.

If the solution appears hazy or downstream sweetness checks are inconsistent, the Reb-A may not be entirely dissolved in the liquid base.

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For Better Dissolution

• Utilize Thermal Energy: Use warm or hot water to disrupt the crystalline layout and significantly quicken dissolution rates.

• Watch Batch Concentration: Adding heavy amounts of Reb-A into an undersized liquid base creates localized concentration zones that resist rapid wet-out. Dissolve in a larger fluid portion first.

• Apply Mechanical Shear: Incorporate high-speed mixing equipment, commercial blenders, or industrial agitators to ensure rapid dispersibility.

• Leverage Cosolvents: For specific liquid applications, utilize food-grade water-ethanol mixtures (e.g., up to 50/50 v/v) to markedly enhance solubility thresholds.

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Why Does Reb-A 98% Look and Feel Like Starch?

Reb-A 98% is a completely natural, highly purified crystalline plant extract. Because it undergoes comprehensive refinement to remove impurities, it forms a fine, micro-crystalline particle size. This creates an ultra-fine, white, highly uniform powder that mimics the macroscopic appearance and chalky texture of starch.

This physical texture is normal and indicates an isolated crystalline glycoside. Our material is 100% pure stevia extract with absolutely no secondary starch fillers or bulking additives.

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Blending With Bulking Agents

Because pure Reb-A 98% is intensely sweet, blending it with bulk sweeteners provides an optimized, cost-efficient path to replicate the functional attributes of sugar. Combining Reb-A with bulk sweet carriers helps round out the flavor curve, balances the mouthfeel, and tempers any residual licorice or bitter notes that can show up at higher dosages.

Blending Tip

Due to the extreme potency of pure Reb-A 98%, commercial blending requires specialized digital scales with a minimum precision of 0.01 g.

Always prepare small, verified test batches before moving into scaled production.

 

Manufacturer Formulation

We provide raw material parameters rather than turn-key, proprietary manufacturing formulations, as every food and beverage product demands unique R&D, pilot runs, and specialized optimization. Final formulation parameters remain dependent on overall structural ingredients, packaging materials, and processing environments.

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Heat Stability

Rebaudioside-A 98% is highly heat-stable, allowing it to withstand commercial baking, pasteurization, and typical UHT thermal cycles without functional degradation. It preserves its primary molecular structure across normal thermal processing, making it an exceptional option for hot-fill and thermally treated foods.

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Dry State Stability

In its raw powder format, the ingredient displays complete structural integrity when kept in ambient temperatures under low humidity. Exposure to dry heat alone will not compromise its safety or quality parameters.

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The Heat + Low pH Exception

While highly stable across normal working solutions, prolonged exposure to high heat combined with extremely low pH (below pH 2.5) can impact performance over time. Sustained thermal stress under extreme acidic environments causes gradual breakdown into minor steviol compounds, slightly altering final sweetness intensity.

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Commercial Processing Success

Reb-A performs cleanly in standard flash pasteurization, High Temperature–Short Time (HTST) systems, and conventional hot-fill manufacturing lines without flavor drop-off.

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Lack of Functional Reactions

Unlike sucrose or fructose, Reb-A 98% does not caramelize, undergo Maillard browning, or contribute to gas production or bulk structure during dough expansion. When structure and browning are required, blend with polyols (like erythritol or maltitol) or bulking agents (like allulose).

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For Best Results

• Start with small, meticulously measured trial concentrations.

• Utilize a digital precision scale featuring 0.01 g increments.

• Thoroughly hydrate and dissolve Reb-A in warm or hot water prior to introduction.

• Ensure powerful, uniform blending across the complete formulation batch.

• Calibrate final quantities dynamically based on sensory feedback from your matrix.