General term used to refer to the plant and commercially to food uses of Stevia rebaudiana Bertoni (botanical name)
Sweet tasting components in leaves of the stevia plant
The leaf contains at least 10 unique steviol glycosides including rebaudioside A, stevioside, rebaudioside C in the extraction process they are separated into 2-off main components Rebaudiosie A (approx. 10% ) and Stevioside (approx. 90%) by total weight of extracted steviol glycosides.
Predominant steviol glycoside
Also referred to as ‘RA.’ ‘reb A,’ or ‘rebiana’
Purified from the leaf, it provides a clean, sweet taste
Stevia leaf extract
Refers to compounds isolated (extracted) from stevia