Stevia has transformed the sugar-free beverage and supplement market, but not all stevia extracts are created equal. The two most commercially important steviol glycosides are Rebaudioside A (Reb A) and Rebaudioside M (Reb M). Understanding the differences between these two compounds is critical for formulators seeking the best taste profile at the right price point.
What Are Steviol Glycosides?
Stevia sweetness comes from steviol glycosides, a family of compounds found in the leaves of the Stevia rebaudiana plant. There are over 40 known steviol glycosides, but Reb A and Reb M are the two most commonly used in food and beverage manufacturing. Both are approximately 200-350 times sweeter than sucrose, but their taste profiles differ significantly.
Rebaudioside A (Reb A)
Stevia Reb A is the most widely available and cost-effective steviol glycoside. It has been the industry standard for over a decade.
Characteristics
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Sweetness: approximately 200-300 times sweeter than sugar
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Taste profile: clean initial sweetness with a noticeable bitter or licorice-like aftertaste at higher concentrations
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Purity levels: commonly available at 95-98% purity
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Cost: significantly less expensive than Reb M
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Usage rate: typically 200-400 ppm in beverages
Best Use Cases
Reb A works well in applications where other flavours can mask the aftertaste, such as strongly flavoured beverages, protein shakes, and formulations blended with sucralose or erythritol. It is also suitable for cost-sensitive products where price per unit matters most.
Rebaudioside M (Reb M)
Stevia Reb M is a newer, premium steviol glycoside that has gained rapid adoption due to its superior taste.
Characteristics
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Sweetness: approximately 250-350 times sweeter than sugar
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Taste profile: closest to sugar among all steviol glycosides, with minimal bitterness and a clean finish
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Purity levels: typically 95% or higher
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Cost: 3-5 times more expensive than Reb A
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Usage rate: typically 150-300 ppm in beverages, lower than Reb A due to cleaner taste
Best Use Cases
Reb M is the preferred choice for premium beverages, clean-label products, and any application where taste is the top priority. It works exceptionally well in clean label formulations, sparkling waters, teas, and functional drinks where consumers expect a sugar-like experience without artificial sweeteners.
Taste Comparison
The critical difference between Reb A and Reb M is taste. Reb A delivers strong initial sweetness but often leaves a lingering bitter or metallic aftertaste, especially at higher concentrations. Reb M, on the other hand, provides a rounder, more sugar-like sweetness with a clean finish. In blind taste tests, Reb M consistently scores closer to sucrose than any other steviol glycoside.
Formulation Tips
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Blending strategy: many formulators blend Reb A and Reb M to balance cost and taste. A 50/50 blend can deliver significantly better taste than pure Reb A at a moderate cost increase.
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Masking agents: when using Reb A alone, combining with citric acid or malic acid helps mask the aftertaste.
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Synergy with other sweeteners: both Reb A and Reb M pair well with sucralose for a cost-effective, great-tasting sweetener system.
Sourcing Food-Grade Stevia in Canada
LiquidShop supplies both Stevia Reb A and Stevia Reb M in bulk quantities. Both products are food-grade, non-GMO, and shipped from Canada with full documentation including COA and allergen statements.
