Apimar Foods (EN) › Sweeteners & fibres › Stevia
Steviol glycosides (E960) are high-intensity sweeteners extracted from the leaves of Stevia rebaudiana. They are 200–350 times sweeter than sugar, provide no calories and are stable in heat and acid, which makes them one of the main tools for sugar reduction in drinks, dairy and bakery. The taste depends on the glycoside composition – which is why choosing the right grade matters more than the price per kilo. Apimar Foods supplies steviol glycosides to manufacturers across Europe.
Technical data
| Parameter | Value |
| E number | E960 (sub-numbered by production method) |
| Source | leaves of Stevia rebaudiana |
| Sweetness vs sucrose | 200–350× depending on glycoside composition |
| Energy value | 0 kcal |
| Heat stability | high – suitable for baking and pasteurisation |
| pH stability | wide range, suitable for acidic drinks |
| Bulk and volume | none – needs a bulking agent |
| Solubility | good, depends on purity and grade |
Which glycoside profile
Stevia leaves contain more than a dozen glycosides with different taste profiles. The composition decides how close the sweetness is to sugar and how much bitterness or liquorice aftertaste appears.
| Profile | Character | Typical use |
| Rebaudioside A (Reb A), high purity | clean sweetness, some aftertaste at high doses | drinks, dairy, standard applications |
| Rebaudioside M / D | closest to sugar, very little aftertaste | premium drinks, high sugar replacement levels |
| Steviol glycoside blends | balanced cost and taste | cost-sensitive products |
Stevia replaces sweetness but not bulk. When sugar is removed, add a bulking agent such as sorbitol or a soluble fibre like resistant dextrin.
Applications
- Soft drinks and flavoured waters
- Dairy products and yoghurts
- Bakery and cereal products
- Confectionery and chocolate
- Table-top sweeteners
- Sports and nutrition products
Technical notes
Stevia gives sweetness without bulk. In solid foods, removing sugar also removes volume and texture, which have to be restored with a bulking agent.
Aftertaste increases with dosage. Combining stevia with other sweeteners or flavour modifiers usually gives a more sugar-like profile than stevia alone at a high dose.
Start trials with a low dosage and increase gradually – the sweetness curve flattens at higher concentrations.
Labelling and EU regulations
In the list of ingredients it is declared as „sweetener (steviol glycosides)” or „sweetener (E960)”, with the sub-number according to the production method.
Steviol glycosides are authorised food additives in the EU under Regulation (EC) No 1333/2008, with maximum levels per food category.
Supply and documentation
- Samples for recipe trials before the first order
- Specification, certificate of analysis (CoA) for each batch, allergen and GMO statements
- Safety data sheet where applicable
- From single pallets to full truckloads – quantities, packaging and delivery terms (Incoterms) are confirmed in each quotation
- Deliveries to customers in Poland and across Europe
Request a quote or a sample. Tell us the ingredient, the estimated volume and your application – we reply with a proposal, specification and price within one business day. Send an inquiry →
Frequently asked questions
Why does my stevia taste bitter?
Usually the dosage is too high or the glycoside profile is not suited to the product. A different grade or a blend often solves it.
Can stevia replace all the sugar?
In drinks often yes; in solid foods you also need to replace bulk and texture.
Is stevia stable in baking?
Yes, steviol glycosides are heat stable.
Which grade should I start with?
Tell us your product and target sugar reduction and we will suggest a grade and send samples.
Related ingredients
- Sorbitol – bulk and moisture
- Resistant dextrin – bulk with fibre
- All sweeteners
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