Stevia Knowledge Center | Episode 3

Reb A 95%, 97%, or 98%: How to Choose the Right Specification?

--Understanding Reb A Purity, Glycoside Profile, Application Performance, and Cost

30-Second Read

When purchasing Rebaudioside A, buyers often encounter commercial specifications such as Reb A 95%, Reb A 97%, and Reb A 98%.

At first glance, choosing a higher percentage may seem like the obvious solution.

However, a higher Reb A percentage does not automatically mean a better solution for every application.

The right choice depends on the complete glycoside profile, product requirements, sensory performance, quality specifications, and overall formulation cost.

Introduction

Rebaudioside A is one of the most established high-purity steviol glycosides used in food and beverage applications.

As the stevia market has developed, suppliers have introduced different commercial grades with varying Reb A concentrations.

Among the specifications commonly encountered in the market are:

·Reb A 95%

·Reb A 97%

·Reb A 98%

·Reb A 99%

For purchasing teams, these numbers are often the first point of comparison.

But there is an important question:

What does the percentage actually tell us about the ingredient?

First, Don't Confuse "Reb A Purity" with "Total Steviol Glycosides"

This is one of the most important points when comparing stevia ingredients.

Reb A ≥95% and total steviol glycosides ≥95% are not necessarily the same specification.

A product described as Reb A 95% generally refers to the concentration of Rebaudioside A, while a total steviol glycosides specification refers to the combined content of the relevant steviol glycosides according to the applicable analytical method and specification.

JECFA's historical specifications for steviol glycosides, for example, used an assay of not less than 95% of the total of specified steviol glycosides, rather than defining commercial products as "RA95," "RA97," or "RA98."

Therefore, professional buyers should not evaluate a product only from its commercial name.

The COA and analytical specification are more important than the headline number.

What Do RA95, RA97, and RA98 Mean?

In commercial practice, these specifications generally indicate different levels of Reb A concentration.

However, these are commercial specifications rather than universal regulatory categories.

The actual composition of a product depends on the supplier's manufacturing process and analytical specification.

That means two products both described as "RA97" should still be compared through their individual COAs.

Does Higher Reb A Purity Always Mean Better Taste?

Not necessarily.

This is where ingredient selection becomes more complicated.

The sensory performance of a stevia ingredient can be influenced by:

·Reb A concentration

·Other steviol glycosides

·Dosage

·Product matrix

·Acidity

·Flavor system

·Other sweeteners used in the formulation

Research and technical literature have long recognized that steviol glycosides can have different sensory characteristics depending on their composition and application.

Therefore:

Higher purity should not automatically be interpreted as better sensory performance.

The finished product is what ultimately needs to be evaluated.

RA95: When Can It Make Sense?

RA95 can be an attractive option when the formulation requires a high Reb A concentration while maintaining a competitive raw-material cost.

It may be considered for:

·Mainstream beverages

·Reduced-sugar foods

·Tabletop sweetener systems

·Cost-sensitive formulations

For some products, moving from RA95 to a higher specification may not create enough additional value to justify the additional raw-material cost.

The answer depends on the formulation.

RA97: A Balance Between Specification and Cost

RA97 can be considered when the customer wants a higher Reb A concentration while maintaining a reasonable cost position.

Potential applications include:

·Beverages

·Functional drinks

·Dairy products

·Nutrition products

·Food formulations requiring a higher-purity Reb A ingredient

For many applications, RA97 can represent a practical balance between specification and economics.

However, application testing is still recommended.

RA98: When Is a Higher Specification Worth Considering?

RA98 provides a higher concentration of Reb A and may be selected when the customer has a specific raw-material requirement.

It can be considered when:

·A higher Reb A concentration is required;

·The customer has a defined purchasing specification;

·The formulation has limited tolerance for other glycosides;

·A premium raw-material specification is required.

But again:

RA98 is not automatically the best choice simply because the number is higher.

If the finished product does not benefit from the additional specification, the higher raw-material cost may not provide meaningful commercial value.

What Should You Compare When Buying Reb A?

A professional purchasing evaluation should go beyond the product name.

We recommend comparing at least the following:

1. Reb A Assay

What is the actual Rebaudioside A content?

2. Total Steviol Glycosides

What is the total content of steviol glycosides according to the applicable analytical method?

3. Glycoside Profile

What other glycosides are present?

4. Moisture

Does the product meet the required moisture specification?

5. Physical Characteristics

Consider:

·Appearance

·Color

·Particle size

·Solubility, where relevant

6. Safety and Quality Parameters

Depending on the market and application, this may include:

·Heavy metals

·Microbiological limits

·Residual solvents

·Other customer-specific requirements

7. Sensory Performance

How does the ingredient actually perform in the finished formulation?

The COA Is More Important Than the Product Name

Imagine two suppliers offering:

Supplier A: RA97

Supplier B: RA97

At first glance, the products appear identical.

But their detailed glycoside profiles, analytical methods, moisture, impurities, sensory characteristics, and other specifications may differ.

Therefore, a professional comparison should look like:

Product Name → Specification → COA → Application Test

rather than simply:

RA97 → RA97 → RA97

This is particularly important when purchasing raw materials for large-scale production.

How Should Manufacturers Select the Right Specification?

A practical decision process can be:

Step 1 - Define the Application

Is the product:

·Beverage?

·Dairy?

·Nutrition?

·Tabletop sweetener?

·Other food application?

↓

Step 2 - Define the Sensory Target

Determine the desired:

·Sweetness intensity

·Sweetness profile

·Aftertaste

·Flavor interaction

↓

Step 3 - Define the Raw-Material Requirement

Determine whether RA95, RA97, RA98, or another specification is appropriate.

↓

Step 4 - Compare Supplier COAs

Review the complete analytical profile.

↓

Step 5 - Conduct Application Testing

Evaluate the ingredient in the actual formulation.

↓

Step 6 - Calculate Total Cost

Consider the cost contribution to the finished product rather than simply comparing the price per kilogram.

💡 A Practical Example

Suppose two formulations deliver similar sensory performance:

Formula A

Uses RA95 at a slightly higher dosage.

Formula B

Uses RA98 at a lower dosage.

Although RA98 has a higher price per kilogram, the actual cost contribution to the finished product may not increase proportionally.

This is why the correct question is not:

"Which ingredient has the lowest price per kilogram?"

Instead, it is:

"Which ingredient provides the best overall cost-performance balance in my formulation?"

This is a much more useful approach to sweetener procurement.

TangBaobao Insight

At TangBaobao, we don't believe that the highest specification is automatically the best specification.

Different customers have different priorities.

Some customers may prioritize:

Cost efficiency

Others may prioritize:

Higher Reb A concentration

Others may focus more on:

Sensory performance and formulation compatibility

Our RA product range is designed to provide different specification options for different application requirements.

For this reason, we recommend evaluating purity, glycoside profile, application performance, quality specifications, and cost together rather than selecting a product based on one number alone.

Conclusion

RA95, RA97, and RA98 should not simply be viewed as a ranking from "low" to "high."

They represent different commercial Reb A specifications, and the right choice depends on the customer's:

·Application

·Sensory requirements

·Raw-material specification

·Quality requirements

·Cost objectives

Most importantly, buyers should distinguish between Reb A concentration and total steviol glycosides, and should always verify the detailed specification through the supplier's COA.

The best stevia ingredient is not necessarily the one with the highest number.

It is the one that performs best for the intended application at the right total cost.

References

[1] JECFA - Steviol Glycosides Specifications Joint FAO/WHO Expert Committee on Food Additives (JECFA), Combined Compendium of Food Additive Specifications - Steviol Glycosides. FAO JECFA - Steviol Glycosides Specifications

[2] Carakostas MC, Curry LL, Boileau AC, Brusick DJ.

Overview: The history, technical function and safety of rebaudioside A, a naturally occurring steviol glycoside, for use in food and beverages. Food and Chemical Toxicology. 2008;46(Suppl 7):S1–S10. DOI: 10.1016/j.fct.2008.05.003

[3] Prakash I, DuBois GE, Clos JF, Wilkens KL, Fosdick LE. Development of rebiana, a natural, non-caloric sweetener. Food and Chemical Toxicology. 2008;46(Suppl 7):S75–S82. DOI: 10.1016/j.fct.2008.05.004