Mucopen® Stevia extracts

Stevia sweeteners are made by extracting steviol glycosides from the leaves of the stevia plant and purifying them to remove some of the bitter attributes found in the crude extract. When extracts of its leaves are processed into a powder, stevia is used as a sugar substitute. The chemical compounds that produce its sweetness are various steviol glycosides (mainly stevioside and rebaudioside).



  • Natural
  • Plant-based
  • Full traceability


Reb A

Steviol glycosides all have a common basic backbone called steviol. They include compounds like stevioside and rebaudiosides in different forms. Rebaudioside A (or reb A) is the most common that could be up to 400 times sweeter than sugar or even more depending on Reb A content. It is the sweetest and most stable steviol glycoside, which is less bitter than stevioside.

Under Mucopen® we offer wide range of steviol glycosides with different Reb A proportions ranging from 60 to 99%, with total steviol glycosides >95% min.

Mucopen® Stevia RA99
Mucopen® Stevia RA98
Mucopen® Stevia RA97
Mucopen® Stevia RA80
Mucopen® Stevia RA60
Mucopen® Stevia Opt

Reb M

Some steviol glycosides are also made through processes called bioconversion and fermentation, which allow better tasting and less bitter rebaudiosides, such as reb M. However, it is found naturally, but, in very low concentrations in the leaves of Stevia Rebaudiana. It could be up to 450 times sweeter than sucrose.


Reb M has a unique pure and pleasant taste profile without bitterness and licorice-like aftertaste. Its sweetness profile is similar to sugar, which is due to its higher glucose moieties (stevioside has links to three glucose moieties and reb A to four, whereas reb M to six). Literatures report that the more glucose moieties, the more sweetness and the less bitterness.


Under Mucopen® we offer steviol glycoside high in Reb M (80% Reb M and total steviol glycosides >95% min.).

Mucopen® Stevia RM80


More information

Stevia rebaudiana is a small seasonal plant species in the genus Stevia of the family Asteraceae. It has elongated leaves that grow along the stems and are lined up against each other. It is widely grown for its leaves, from which extracts can be manufactured as sweetener products known generically as stevia.


Stevia sweeteners are high-intensity, non-nutritive and low- or no-calorie sweeteners. Stevia sweeteners range from being 200-450 times sweeter than sugar, and as such only small amounts of stevia sweeteners are needed to match the sweetness provided by sugar. Stevia sweeteners can be used by food and beverage manufacturers as an ingredient. Stevia sweeteners are also used in several tabletop sweeteners.


Based on the JECFA (Joint Expert Committee on Food Additives) declaration, safe consumption of steviol glycosides for humans is determined to be 4 mg/kg body weight per day. It was also agreed by the European Commission in 2011 for use in food in European countries. Steviol glycosides have also been accepted in the US as generally recognized as safe (GRAS).



Dry and cool place, avoid direct sunlight.


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