描述
<!– ══════════════════════════════════════════════════════════
PhytoVale — product page · Rebaudioside A
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⚠ EVERY NUMBER BELOW EXCEPT THE PURITY GRADES IS AN
INDUSTRY-TYPICAL PLACEHOLDER. Moisture, ash, heavy-metal
limits, microbiology, packaging, HS code — check each one
against your own specification sheet before publishing. A
wrong limit printed here becomes a purchase specification
the moment a customer quotes it back at you.
══════════════════════════════════════════════════════════ –>
<div class=”pv”>
<!– ═══════ Intro ═══════ –>
<section class=”pv-block”>
<div class=”pv-eyebrow”>Steviol Glycoside</div>
<p class=”pv-lead”>
<strong>Rebaudioside A</strong> — <span class=”pv-latin”>Stevia rebaudiana</span>
— CAS 58543-16-1. Supplied from 60% to 97% by the JECFA HPLC method, with the
individual glycoside profile reported on every lot, not a class total.
</p>
<p>
Reb A is the established high-intensity sweetener for partial sugar replacement:
well supplied, predictable in cost, and covered by approvals in most major markets.
Its limitation is a bitter and slightly liquorice-like tail that becomes noticeable
above roughly 4–5% sucrose equivalence, which is why the higher grades are
usually paired with a bulk sweetener or a small Reb M addition rather than pushed
alone to a high sweetness target.
</p>
<span class=”pv-tag”>Organic available</span>
<span class=”pv-tag”>MOQ 1 kg</span>
<span class=”pv-tag”>Free sample</span>
</section>
<!– ═══════ Purity grades ═══════ –>
<section class=”pv-block”>
<h2>Purity grades</h2>
<table class=”pv-spec”>
<thead>
<tr>
<th scope=”col”>Grade</th>
<th scope=”col”>Assay</th>
<th scope=”col”>Typically specified for</th>
</tr>
</thead>
<tbody>
<tr>
<td>RA60</td>
<td>Rebaudioside A ≥ 60%</td>
<td>Cost-led blends where another sweetener carries the profile</td>
</tr>
<tr>
<td>RA80</td>
<td>Rebaudioside A ≥ 80%</td>
<td>Table-top blends and dry mixes</td>
</tr>
<tr>
<td>RA90</td>
<td>Rebaudioside A ≥ 90%</td>
<td>Mid-range beverage systems</td>
</tr>
<tr>
<td>RA95</td>
<td>Rebaudioside A ≥ 95%</td>
<td>Beverage, dairy and confectionery</td>
</tr>
<tr>
<td>RA97</td>
<td>Rebaudioside A ≥ 97%</td>
<td>The reference grade; cleanest profile in the Reb A range</td>
</tr>
</tbody>
</table>
<div class=”pv-note” style=”margin-top:22px”>
<h4>Read the method, not just the number</h4>
<p>
Every figure above is by HPLC against a reference standard, per the JECFA
monograph. A UV or total-glycoside method reads higher on the same material.
Compare quotations only within the same method.
</p>
</div>
</section>
<!– ═══════ Specification ═══════ –>
<section class=”pv-block”>
<h2>Specification</h2>
<table class=”pv-spec”>
<thead>
<tr>
<th scope=”col”>Parameter</th>
<th scope=”col”>Limit</th>
<th scope=”col”>Method</th>
</tr>
</thead>
<tbody>
<tr><td>Appearance</td><td>White to off-white crystalline powder</td><td>Visual</td></tr>
<tr><td>Total steviol glycosides</td><td>≥ 95% (dry basis)</td><td>HPLC, JECFA</td></tr>
<tr><td>Particle size</td><td>100% through 80 mesh</td><td>Sieve</td></tr>
<tr><td>Loss on drying</td><td>≤ 6.0%</td><td>105 °C, 2 h</td></tr>
<tr><td>Ash</td><td>≤ 1.0%</td><td>Gravimetric</td></tr>
<tr><td>pH (1% solution)</td><td>4.5 – 7.0</td><td>Potentiometric</td></tr>
<tr><td>Lead (Pb)</td><td>≤ 1.0 mg/kg</td><td>ICP-MS</td></tr>
<tr><td>Arsenic (As)</td><td>≤ 1.0 mg/kg</td><td>ICP-MS</td></tr>
<tr><td>Total plate count</td><td>≤ 1,000 cfu/g</td><td>ISO 4833</td></tr>
<tr><td>Yeast & mould</td><td>≤ 200 cfu/g</td><td>ISO 21527</td></tr>
<tr><td>E. coli</td><td>Absent in 10 g</td><td>ISO 16649</td></tr>
<tr><td>Salmonella</td><td>Absent in 25 g</td><td>ISO 6579</td></tr>
<tr><td>Residual ethanol</td><td>≤ 0.5%</td><td>GC, ICH Q3C Class 3</td></tr>
<tr><td>Residual methanol</td><td>Not used in process</td><td>Declaration</td></tr>
</tbody>
</table>
</section>
<!– ═══════ Glycoside profile ═══════ –>
<section class=”pv-block”>
<h2>Glycoside profile</h2>
<p>
Reported individually on every certificate. If you are qualifying a second source,
this profile is what you compare — two lots meeting the same total can differ
by twenty percentage points of Reb A and taste nothing alike.
</p>
<div class=”pv-kv”>
<div><span class=”pv-kv-k”>Rebaudioside A</span><span class=”pv-kv-v”>Assay grade</span></div>
<div><span class=”pv-kv-k”>Rebaudioside B</span><span class=”pv-kv-v”>Reported</span></div>
<div><span class=”pv-kv-k”>Rebaudioside C</span><span class=”pv-kv-v”>Reported</span></div>
<div><span class=”pv-kv-k”>Rebaudioside D</span><span class=”pv-kv-v”>Reported</span></div>
<div><span class=”pv-kv-k”>Rebaudioside M</span><span class=”pv-kv-v”>Reported</span></div>
<div><span class=”pv-kv-k”>Stevioside</span><span class=”pv-kv-v”>Reported</span></div>
<div><span class=”pv-kv-k”>Rubusoside</span><span class=”pv-kv-v”>Reported</span></div>
<div><span class=”pv-kv-k”>Method</span><span class=”pv-kv-v”>HPLC, JECFA</span></div>
</div>
</section>
<!– ═══════ Formulation ═══════ –>
<section class=”pv-block”>
<h2>Formulation notes</h2>
<ul>
<li><strong>Sweetness.</strong> Roughly 200–300× sucrose at threshold.
The multiple compresses as sweetness equivalence rises, so the practical figure
in a finished beverage is lower — confirm on your own base rather than
scaling from a water measurement.</li>
<li><strong>pH and heat.</strong> Stable across pH 3–9 short term; survives
pasteurisation, retort and baking.</li>
<li><strong>The bitter tail.</strong> Noticeable above roughly 4–5% sucrose
equivalence. Raising the Reb A dose to chase sweetness makes the tail worse,
not better — add a masking flavour, a trace of trilobatin, or move part
of the load to Reb M.</li>
<li><strong>Blending.</strong> Erythritol or allulose supplies the bulk Reb A
cannot. A small monk fruit addition adds body at the front of the curve.</li>
<li><strong>Handling.</strong> Freely soluble in water. Pre-disperse in
high-solids systems to avoid clumping.</li>
</ul>
</section>
<!– ═══════ Documents ═══════ –>
<section class=”pv-block”>
<h2>Documents supplied</h2>
<p>Issued at order confirmation and shipped with the goods, for every lot.</p>
<div class=”pv-docs”>
<div class=”pv-doc”>
<span class=”pv-doc-ico”><svg viewBox=”0 0 24 24″ width=”17″ height=”17″ fill=”none” stroke=”currentColor” stroke-width=”1.7″ stroke-linecap=”round” stroke-linejoin=”round” aria-hidden=”true”><path d=”M6 2.8h7.6L19 8.2v13H6z”/><path d=”M13.4 2.8v5.6H19″/><path d=”M9 12.6h7M9 16.2h5″/></svg></span>
<span>
<span class=”pv-doc-t”>Certificate of analysis</span>
<span class=”pv-doc-s”>Full glycoside profile and chromatogram</span>
</span>
</div>
<div class=”pv-doc”>
<span class=”pv-doc-ico”><svg viewBox=”0 0 24 24″ width=”17″ height=”17″ fill=”none” stroke=”currentColor” stroke-width=”1.7″ stroke-linecap=”round” stroke-linejoin=”round” aria-hidden=”true”><path d=”M6 2.8h7.6L19 8.2v13H6z”/><path d=”M13.4 2.8v5.6H19″/><path d=”M9 12.6h7M9 16.2h5″/></svg></span>
<span>
<span class=”pv-doc-t”>Specification sheet</span>
<span class=”pv-doc-s”>Assay, limits and the method against each</span>
</span>
</div>
<div class=”pv-doc”>
<span class=”pv-doc-ico”><svg viewBox=”0 0 24 24″ width=”17″ height=”17″ fill=”none” stroke=”currentColor” stroke-width=”1.7″ stroke-linecap=”round” stroke-linejoin=”round” aria-hidden=”true”><path d=”M6 2.8h7.6L19 8.2v13H6z”/><path d=”M13.4 2.8v5.6H19″/><path d=”M9 12.6h7M9 16.2h5″/></svg></span>
<span>
<span class=”pv-doc-t”>Certification scope</span>
<span class=”pv-doc-s”>Organic, kosher and halal where the lot is covered</span>
</span>
</div>
<div class=”pv-doc”>
<span class=”pv-doc-ico”><svg viewBox=”0 0 24 24″ width=”17″ height=”17″ fill=”none” stroke=”currentColor” stroke-width=”1.7″ stroke-linecap=”round” stroke-linejoin=”round” aria-hidden=”true”><path d=”M6 2.8h7.6L19 8.2v13H6z”/><path d=”M13.4 2.8v5.6H19″/><path d=”M9 12.6h7M9 16.2h5″/></svg></span>
<span>
<span class=”pv-doc-t”>Regulatory documents</span>
<span class=”pv-doc-s”>Prepared per destination market</span>
</span>
</div>
</div>
</section>
<!– ═══════ Packaging ═══════ –>
<section class=”pv-block”>
<h2>Packaging and logistics</h2>
<div class=”pv-kv”>
<div><span class=”pv-kv-k”>Minimum order</span><span class=”pv-kv-v”>1 kg</span></div>
<div><span class=”pv-kv-k”>Packaging</span><span class=”pv-kv-v”>1 kg foil bag · 20 kg carton</span></div>
<div><span class=”pv-kv-k”>Shelf life</span><span class=”pv-kv-v”>36 months unopened</span></div>
<div><span class=”pv-kv-k”>Storage</span><span class=”pv-kv-v”>Cool, dry, out of direct light</span></div>
<div><span class=”pv-kv-k”>HS code</span><span class=”pv-kv-v”>2938.90</span></div>
<div><span class=”pv-kv-k”>Lead time</span><span class=”pv-kv-v”>7–15 working days</span></div>
<div><span class=”pv-kv-k”>Incoterms</span><span class=”pv-kv-v”>DDP · FOB · CIF · EXW</span></div>
<div><span class=”pv-kv-k”>Sample</span><span class=”pv-kv-v”>Free, freight credited</span></div>
</div>
</section>
<!– ═══════ Regulatory ═══════ –>
<section class=”pv-block”>
<h2>Regulatory status</h2>
<p>
Steviol glycosides are approved as a sweetener in the United States under GRAS
notifications, in the EU as E960 with sub-designations by production route, and in
most major markets subject to use-level limits by food category.
</p>
<div class=”pv-note”>
<h4>Confirm before artwork</h4>
<p>
Approval detail differs by glycoside and by production method, and the position
has moved more than once in recent years. Take current advice for your
destination market rather than relying on precedent from another launch.
</p>
</div>
</section>
<!– ═══════ FAQ ═══════ –>
<section class=”pv-block”>
<h2>Frequently asked questions</h2>
<div class=”pv-faq”>
<details class=”pv-faq-item”>
<summary>
<span class=”pv-faq-q”>
<span>Is Rebaudioside A 97% the same as steviol glycosides 97%?</span>
<em aria-hidden=”true”></em>
</span>
</summary>
<div class=”pv-faq-a”><p>No, and the difference is the single most common source of dispute in this category. Reb A 97% means 97% of the powder is that one glycoside, measured by HPLC against a reference standard. Steviol glycosides 97% means 97% of the powder is the whole glycoside class, of which Reb A might be 60% or 90%. Put the individual compound and its minimum on your purchase order, and read that line on the certificate.</p></div>
</details>
<details class=”pv-faq-item”>
<summary>
<span class=”pv-faq-q”>
<span>Which grade should I specify?</span>
<em aria-hidden=”true”></em>
</span>
</summary>
<div class=”pv-faq-a”><p>RA97 is the established beverage and tabletop grade. RA60 and RA80 are cost-led and carry a longer bitter tail, so they suit blends where another sweetener does the heavy lifting. The practical breakpoint is around 40–50% sugar replacement: below it RA97 usually holds up with a masking flavour, above it the tail becomes the limiting factor and Reb M is the better answer.</p></div>
</details>
<details class=”pv-faq-item”>
<summary>
<span class=”pv-faq-q”>
<span>How stable is Reb A in a low-pH beverage?</span>
<em aria-hidden=”true”></em>
</span>
</summary>
<div class=”pv-faq-a”><p>Stable across pH 3–9 in the short term. Over a long ambient shelf life at low pH and warm storage, slow hydrolysis of the glycoside bond can reduce sweetness. Accelerated studies tend to under-predict this, so run a real-time trial at your target pH and storage temperature before committing to a date on pack.</p></div>
</details>
<details class=”pv-faq-item”>
<summary>
<span class=”pv-faq-q”>
<span>Do you supply organic Rebaudioside A?</span>
<em aria-hidden=”true”></em>
</span>
</summary>
<div class=”pv-faq-a”><p>Yes, across the full purity range. Certification scope covers the field, the extraction and the finished powder — ask for the certificate and check the scope line rather than the logo.</p></div>
</details>
<details class=”pv-faq-item”>
<summary>
<span class=”pv-faq-q”>
<span>What documents ship with the order?</span>
<em aria-hidden=”true”></em>
</span>
</summary>
<div class=”pv-faq-a”><p>Certificate of analysis with the full individual glycoside profile and chromatogram, JECFA method statement, heavy metals, microbiology, residual solvent by GC, allergen and GMO declarations, and certificate of origin. Tell us the destination market at enquiry stage and the regulatory set is prepared with the quotation.</p></div>
</details>
<details class=”pv-faq-item”>
<summary>
<span class=”pv-faq-q”>
<span>Is there a minimum order, and are samples free?</span>
<em aria-hidden=”true”></em>
</span>
</summary>
<div class=”pv-faq-a”><p>MOQ is 1 kg. Samples are free; you cover the courier charge and that freight is credited against your first production order.</p></div>
</details>
</div>
</section>
<!– ═══════ Related ═══════ –>
<section class=”pv-block”>
<h2>Related grades</h2>
<div class=”pv-related”>
<a class=”pv-rel” href=”/products/rebaudioside-m/”>
<span class=”pv-rel-t”>Rebaudioside M</span>
<span class=”pv-rel-s”>Cleanest profile, shortest tail. For deep sugar reduction.</span>
<span class=”pv-rel-go”>95% / 98% →</span>
</a>
<a class=”pv-rel” href=”/products/rebaudioside-d/”>
<span class=”pv-rel-t”>Rebaudioside D</span>
<span class=”pv-rel-s”>Body and mouthfeel; often blended with Reb M.</span>
<span class=”pv-rel-go”>95% / 98% →</span>
</a>
<a class=”pv-rel” href=”/products/monk-fruit-extract/”>
<span class=”pv-rel-t”>Monk Fruit Extract</span>
<span class=”pv-rel-s”>Mogroside V. Adds body at the front of the sweetness curve.</span>
<span class=”pv-rel-go”>25% / 50% / 60% →</span>
</a>
</div>
</section>
<!– ═══════ CTA ═══════ –>
<section class=”pv-cta”>
<div>
<h2>Request Rebaudioside A</h2>
<p>
Tell us the grade, the annual volume and the destination market. You get
<b>a quotation, a specification sheet and a free sample</b> — freight
credited against your first order.
</p>
</div>
<div class=”pv-cta-actions”>
<a class=”pv-btn” href=”/contact/”>Request a sample <em>→</em></a>
<a class=”pv-btn-ghost” href=”/products/”>Browse the catalogue <em>→</em></a>
</div>
</section>
</div>
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