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Bulk stevia for industry: consistent quality and reliable supply

If you’re comparing bulk stevia options—best stevia bulk, stevia bulk wholesale, stevia extract bulk (including Reb A stevia bulk ), organic stevia powder bulk, or stevia erythritol blend bulk—we supply stable lots with documented specs. Choose bulk stevia powder, bulk stevia extract powder, or stevia liquid sweetener bulk with consistent PSD, moisture, and sweetness. Ask for stevia bulk price by grade (Reb A 60–97) or blends (erythritol + stevia). COA/TDS provided per lot. EU/LATAM deliveries with industrial support.

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Bulk stevia sweetener in industrial packaging for wholesale and food production.
Formulation and technical support for bulk sweeteners ensuring quality, consistency, and performance in industrial food and beverage applications.

Formulation Tech Support

Competitive bulk sweetener prices from trusted global supplier for industrial food and beverage manufacturing.

Competitive Prices

High-quality bulk sweetener with natural taste produced for industrial food and beverage manufacturing.

Natural Taste

Full batch traceability for bulk sweetener production ensuring safety, quality control, and consistency across every shipment.

Full batch traceability

The risks of buying bulk stevia without standards

  • Sweetness variability and PSD drift between lots
  • Moisture issues leading to caking or flow problems
  • Irregular dissolution and visible specks in beverages

We qualify leaf sources and extract grades, control PSD via calibrated sieving, and monitor moisture to a defined spec. Each lot is QC-checked for steviol glycosides profile (e.g., Reb A), sensory panel validated, and released with COA/TDS. Result: predictable sweetness, clean dissolution, and fewer reworks

Quality control process in bulk stevia sweetener factory for industrial production.
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Key Technical Specifications — Bulk Stevia

Category Specification Details
Chemistry Purity (steviol glycosides) ≥95% (JECFA) — options up to Reb A 97
Relative sweetness (vs sucrose) 200–300× (grade-dependent)
pH (aqueous solution) Typically 4.5–7.0 (method-dependent)
Moisture (loss on drying) ≤4.0% (typical ≤3.0%)
Physical PSD / mesh 80–200 mesh (customizable per application)
Bulk density (tamped) 0.35–0.55 g/mL
Solubility in water (20 °C) Fully soluble; fast-dissolving grade available
Stability Thermal Stable in baking up to ~200 °C (time-dependent)
pH range Functional from ~pH 3–9
Hygroscopicity Low to moderate; store below 60% RH
Quality Allergens None expected (per spec)
GMO Non-GMO options available
Heavy metals Compliant with food-grade limits
Origin Leaf-derived; sourcing programs in Americas/Asia
Documents COA, TDS, MSDS available on request

Key Technical Specifications — Bulk Stevia

Category Specification Details
Chemistry Purity (steviol glycosides) ≥95% (JECFA) — options up to Reb A 97
Relative sweetness (vs sucrose) 200–300× (grade-dependent)
pH (aqueous solution) Typically 4.5–7.0 (method-dependent)
Moisture (loss on drying) ≤4.0% (typical ≤3.0%)
Physical PSD / mesh 80–200 mesh (customizable per application)
Bulk density (tamped) 0.35–0.55 g/mL
Solubility in water (20 °C) Fully soluble; fast-dissolving grade available
Stability Thermal Stable in baking up to ~200 °C (time-dependent)
pH range Functional from ~pH 3–9
Hygroscopicity Low to moderate; store below 60% RH
Quality Allergens None expected (per spec)
GMO Non-GMO options available
Heavy metals Compliant with food-grade limits
Origin Leaf-derived; sourcing programs in Americas/Asia
Documents COA, TDS, MSDS available on request

Client testimonials and reviews

Bara Ezquerra

At Bara Ezquerra we work with Bulksweetener for our stevia, and the quality is excellent: clean taste, no aftertaste, and very consistent. We pack it in sticks for our HORECA clients and they’re very happy; they reorder and appreciate the presentation and product consistency.

CEO

Cacao Delta

After testing several options, Cacao Delta chose Bulksweetener’s stevia blend: balanced sweetness that preserves the cocoa notes. It performs beautifully in tempering, baking, and fillings, with no recrystallization or aftertaste. It’s the perfect solution for our bars and bonbons.

CEO

Acasyna

For our jams, Bulksweetener’s stevia blend works beautifully: it sweetens without masking the fruit and keeps a uniform consistency even after months in storage. No syneresis, no crystallization, and a clean taste. At Acasyna, we’re very satisfied.

Chief Innovation Officer

Oroyes

As a food distributor, Oroyes brings Bulksweetener sweeteners to the retail channel and the brand practically sells itself: it’s well-known, trusted, and moves quickly on shelves. Product quality is consistent, and our customers reorder it regularly.

Senior Buyer

Frequently Asked Questions — Bulk Stevia

What is the typical sweetness level of stevia?

Purified steviol glycosides (e.g., Reb A) are roughly 200–300× sweeter than sucrose on a weight basis. The exact factor varies by glycoside type, purity, matrix, and temperature. At very low use levels, sweetness is clean; at higher levels, some people perceive herbal or lingering notes, which formulators often smooth with taste modulators or blends.

Rebaudioside A (Reb A) is one of the main sweet molecules in Stevia rebaudiana. Extracts are often labeled by their Reb A content (e.g., Reb A 60–97). Higher Reb A grades generally taste cleaner and less bitter than lower grades at the same sweetness, though other glycosides (Reb D/M) can further improve taste in some applications.

Stevia is used in beverages, dairy, bakery, confectionery, RTD and tabletop. Because it is high-intensity, usage levels are typically 0.02–0.2% depending on product and grade. In reduced-sugar foods, it’s often paired with bulk sweeteners (e.g., erythritol, allulose) and flavor systems to rebuild mouthfeel and temporal profile.

Steviol glycosides are water-soluble and disperse readily. Finer PSD (higher mesh) can speed dissolution and reduce specking in cold beverages. Agitation and pre-mixing into a syrup or dry premix further improves handling in plant conditions.

Steviol glycosides are thermally stable under typical food processes (pasteurization, UHT, most baking). In baking, sweetness is largely retained; any losses are usually minor and time/temperature dependent. Stevia is also stable across about pH 3–9, which covers most beverage and dairy systems.

Yes. Stevia provides negligible calories and no digestible carbohydrates, so it has no meaningful glycemic impact at normal use levels. Always check the full formula: carriers or bulking agents (e.g., maltodextrin) can change nutritional values.

Food-grade extract is a white to off-white, fine powder, neutral in odor, low to moderately hygroscopic. Typical bulk density is ~0.35–0.55 g/mL depending on grade and milling. Store sealed to prevent moisture pickup and caking.

Stevia extract is plant-derived and naturally gluten-free. It is not among major food allergens identified in common regulatory lists. Final allergen status depends on the facility and any carriers used in specific products.

Leaf-derived stevia extracts are generally considered non-GMO. Some newer steviol glycosides are produced via fermentation with engineered microbes; the purified end product does not contain the organism or its DNA, but GMO labeling rules vary by country. Check the specification and local regulations.

Pure stevia extract delivers high sweetness with minimal volume. Blends (e.g., stevia + erythritol or allulose) add bulk, improved mouthfeel, and smoother sweetness curves, which is helpful in sugar-reduced foods and beverages.

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