Reb M 95% vs Reb A 98% for Formulators — Taste, Cost-in-Use & East Coast Stock

Reb M is not universally “better” — it is a different steviol glycoside with a cleaner, more sugar-like sensory profile. Reb A 98% remains the cost-efficient workhorse where flavoured matrices mask mild bitterness. Choose Reb M 95% when clear beverages, dairy, protein RTDs or premium zero-sugar formulas cannot tolerate liquorice notes. Many teams blend both and validate by sensory. Zenith stocks both grades at 5 kg MOQ from Ronkonkoma, NY.

Reb A means rebaudioside A, the most commercially used steviol glycoside from Stevia rebaudiana. Zenith’s food-grade Reb A 98% (CAS 58543-16-1) is produced by water/ethanol extraction with resin purification and recrystallisation, assayed ≥98% Reb A by HPLC with total steviol glycosides ≥95%, relative sweetness typically 200–300× sucrose. Lot COA governs.

Choose Reb M when sensory failure is more expensive than the raw-material premium — especially plain water, flavoured water, dairy/alt-dairy, and clean-label protein systems. Reb M (CAS 1220616-44-3) is typically made by enzymatic bioconversion, assayed ≥95% Reb M by HPLC, sweetness typically 250–350× sucrose, with faster onset and minimal liquorice. Run cost-in-use at finished-formula level, including any maskers Reb A would need.

Zenith’s published programme for both Stevia Reb M 95% and Stevia Extract Reb A 98% starts at 5 kg MOQ with typical 3–7 business day ship windows from Ronkonkoma, Long Island, New York stock. Sampling pouches are available (Reb M: 500 g / 1 kg; Reb A: 1 kg / 5 kg). Docs include lot COA, SDS, spec, allergen/GMO, and Kosher/Halal where applicable. Request a quote for current availability — no public list prices.