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Among the glycosides, stevioside is the most abundant followed by rebaudioside A. Stevioside is 150 times sweeter than sucrose, while rebaudioside is 250 times sweeter. Rebaudioside A has a better quality of sweetness. In Japan, stevia sweeteners have been produced commercially and are widely used in food products such as soy sauce, pickles, and boiled fish paste. Steviol glycosides are stable enough to remain sweet in processed foods.

We have powdered, granular, also have conventional stevioside and organic stevioside.

Even though, due to its special characters, it is often used on Pickled vegetables and cosmetics.

Background Information

Stevioside is a steviol glycoside found in the leaves of Stevia rebaudiana, a plant originating in South America.a member of the sunflower family that is native to Paraguay and Brazil, French chemists M. Bridel and R. Lavielle discovered stevioside in 1931 and named it after the plant's genus. In 1980, Tomoya Ogawa and colleagues at the Institute of Physical and Chemical Research (now Riken) in Wakō, Japan reported the total synthesis of stevioside.

For centuries, South Americans have used the dried leaves of S. rebaudiana as a sweetener. More recently, stevia products that contain stevioside and its glycoside cousin Rebaudioside A were "discovered" in the rest of the world as a non-nutritive replacement for common sugar (sucrose). One gram of stevioside is estimated to be as sweet as ≈300 g sucrose.

Dried leaves, as well as aqueous extracts, have been used for decades as a sweetener in many countries, notably in Latin America and Asia (Japan, China). Stevioside was discovered in 1931 by French chemists who gave it its name. The sweetening power of stevioside was estimated to be about 300 times stronger than cane sugar.