Stevia Extract Powder; Stevia RM(Rebaudioside M) CAS No.:1220616-44-3; Steviol glycosides RM

• Stevia is a perennial herbaceous plant in the Asteraceae family, with a plant height of 1-1.3 meters. The root tips are enlarged, with 50-60 branches, and can grow up to 25 centimeters in length. Stevia leaves contain 6-12% inulin glycosides, and the premium product is a white powder that is a low-calorie, high-sweetness natural sweetener.
• Stevioside is mainly composed of Stevioside and Rebaudioside. These compounds have a strong sweet taste, but are not absorbed by human metabolism, so they contain almost no calories. These glycoside components include RA glycosides, STV glycosides, RC glycosides, RD glycosides, RM glycosides, and other single glycosides. The quality of stevia varieties depends on the total steviol glycosides and the content of each single glycoside in the dried leaves of stevia. So far, researchers have isolated at least 8 different sweetness glycosides from stevia leaves.
• Among these, Stevia RM (Rebaudioside M) is one of nine steviol glycosides, comprising 1.0% of the total, and is 200–350 times sweeter than sucrose. In addition to the low calorie and high sweetness of steviol glycosides, it also has the advantage of pure taste and is the component of steviol glycosides with the closest taste to sucrose; The sweetness of RM is higher than that of mainstream RA in the market, and the bitterness is weaker than RA, so the steviol glycoside RM component in stevia will have a wider range of applications.

Stevia is a perennial herb of the Asteraceae family, reaching heights of 90–150 cm. The stem is upright and round, with a woody base and a soft upper part covered in dense short hairs. The stem is approximately 0.8 centimeters thick.

The leaves are opposite or alternate on the upper part of the stem, forming a nearly circular, elliptical, or willow leaf shape. The leaves are green, with a rough surface, shallow serrations, short hairs on both sides, and three distinct veins. As the primary site of steviol glycoside storage, they are significantly sweeter than other parts of the plant.

Stevioside typically appears as a white powder or crystals, is minimally hygroscopic, and dissolves easily in water and ethanol. Its sweetness is notably high and resembles sucrose, with optimal flavor perception at around 10% sucrose concentration.

This natural sweetener exhibits high stability across a pH range of 3–10, strong heat resistance, and light stability, making it easy to store. Under standard food processing conditions, it remains stable against heat, acid, alkali, and salt, is non-fermentable, and can only be hydrolyzed by a limited number of enzymes.

Stevioside also has multiple functional properties:

1. Antibacterial effect: It can inhibit the growth of various bacteria, which is beneficial for extending the shelf life of food. Research has shown that stevia glycosides have good antibacterial properties against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis.

2. Flavor improvement: Used in fruit wine to enhance its flavor, make it sour and sweet, and change its viscosity. In baijiu, it reduces spiciness, while in beer, it not only enriches flavor but also promotes foaming.

Assisted marinating: Adding it to pickled products can suppress excessive saltiness and shorten the marinating time.

1. Blood glucose regulation effect

Stevioside has a positive effect on controlling blood sugar levels. Research has shown that stevia glycosides can enhance the activity of pancreatic islet cells, improve insulin tolerance to blood sugar, and help maintain blood sugar stability. It also has the effect of relieving insulin resistance, enhancing cell sensitivity to insulin, and therefore has a certain auxiliary effect on regulating postprandial blood glucose elevation.
Researchers at the University of Leuven in Belgium have found that the active ingredients in stevia (steviol glycosides and steviol alcohol) can activate the activity of the ion channel TRPM5.
This protein is essential for the perception of sweetness, bitterness, and umami on the tongue, and is also involved in postprandial insulin release.
In mice fed a long-term high-fat diet, those concurrently given stevioside were largely protected from developing diabetes. For mice lacking TRPM5, steviol glycosides do not have this protective effect. It is important to note that steviol glycosides only exert their hypoglycemic influence in cases of high blood sugar, so it is safe for healthy individuals to consume steviol glycosides.

2. Anti-inflammatory and antioxidant properties

Stevioside and steviol alcohol can reduce the production of pro-inflammatory factors induced by polysaccharides by affecting cytokine expression and inhibiting the NF-κB signaling pathway.
Stevia ethanol extract inhibited inflammation by 32.2–43.9% in the experimental model, mediated through suppression of the NF-κB pathway and upregulation of nuclear factor E2-related factor 2 (Nrf2). In the acute liver injury model induced by lipopolysaccharide (LPS), the water alcohol extract of Stevia rebaudiana significantly alleviates liver injury by reducing the levels of TNF-α, IL-1 β, and IL-6, while restoring the activity of antioxidant enzymes such as superoxide dismutase (SOD) and glutathione (GSH).

3. Blood pressure regulating effect
Stevioside can assist in the treatment of hypertension, and its mechanism of action is similar to that of calcium ion blockers in Western medicine. Its hypotensive effect is mainly achieved through three pathways: reducing the influx of extracellular Ca²⁺, decreasing Na ⁺ reabsorption, and stimulating the production of vasodilator prostaglandins.

Studies show that stevia glycosides lower blood pressure comparably to conventional antihypertensive drugs-including calcium channel blockers, diuretics, and ACE inhibitors-but without associated side effects such as palpitations, hypokalemia, or cough. It is worth noting that steviol glycosides do not have a hypotensive effect on individuals with normal blood pressure.

• Food and Beverage Industry

Stevioside is widely used in food products, beverages, seasonings, pickles, and related applications.
In the beverage industry, it can replace 15–35% of sucrose in cold and refreshing drinks, providing a clean, sweet taste while reducing sugar content.
In the dessert field, steviol glycosides can replace 20% -30% of sucrose in desserts. Its high sweetness and low calorific value characteristics not only reduce the sweetness and greasiness brought by sugar, but also lower costs to a certain extent.

In alcoholic beverages, steviol glycosides enhance the flavor of fruit wines by imparting a balanced sweet-and-sour taste and modifying their viscosity, reducing the spiciness in Baijiu, and improving both the flavor and foam stability of beer.

• Special food applications

Stevioside is particularly suitable for the following specialty food fields:
Special food for diabetes: as a safe source of sweetness, it does not affect the blood sugar level
Weight loss foods: provide sweetness without increasing calorie intake
Children's food: help prevent dental caries and protect dental health
Low salt foods: maintaining deliciousness while reducing salt content

Although stevia can help lower blood sugar, it should not be used as the sole method for glycemic control. Individuals with diabetes or those requiring long-term blood sugar management should combine its use with a scientifically balanced diet and prescribed medications. Stevia serves as a suitable natural sweetener in diabetic diets-for example, by replacing granulated sugar in tea or foods. However, exercise caution and use purified stevia products to ensure limited intake of non-sweetener additives.

Practical reference:

① When stevia is mixed with sucrose, fructose, or isomeric sugars, it can increase its sweetness and improve taste. When using stevia instead of about 30% sucrose, the effect is better.

The recommended dosage is as follows:

Orange water: 0.75 g/L

Fruit-flavored beverage: 0.1 g/L

Ice cream: 0.5 g/L

Using 20g of stevia sugar instead of 3.2kg of sucrose to make egg bread, its appearance, color, and softness are all excellent, and the taste is good. Using 14.88kg of Chemicalbook instead of 0.75kg of sodium saccharin to make preserved plums has a delicious aroma and a cool aftertaste.

② The calorific value of stevia is only 1/300 of sucrose, and it does not participate in metabolism in the body, so it is suitable for making health food for patients with diabetes, obesity, and cardiovascular disease. Used for candy and also has anti-caries effects.

③ In recent years, high-purity Rebaudioside A (the second main component of ordinary stevia, with a sweetness 400 times that of sucrose) products and enzyme-converted α-G-stevia have emerged, with better taste and better efficacy in food and beverages. This product can also be used as a sweetener for glycyrrhizin. It is often used with sodium citrate to enhance flavor.

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