What is Stevia Powder Made of? From Leaf to Zero-Calorie Sweetener

December 16, 2025 •

4 min read

Stevia powder is derived from the leaves of the Stevia rebaudiana plant, an herbal shrub native to South America. While the leaves themselves can be used as a sweetener, the fine white powder found commercially is a highly refined extract of specific sweet-tasting compounds.

Quick Summary

Commercial stevia powder is a refined sweetener made by extracting intensely sweet steviol glycosides from the leaves of the Stevia rebaudiana plant. This potent, zero-calorie extract is often combined with fillers to create the final tabletop product.

Key Points

Source Plant: Stevia powder is derived from the leaves of the Stevia rebaudiana plant, native to South America.
Sweet Compounds: The intense sweetness comes from steviol glycosides within the plant's leaves, which are 200-400 times sweeter than sugar.
Refinement Process: Commercial stevia powder undergoes extensive processing involving hot water extraction, filtration, and purification to isolate specific steviol glycosides like Rebaudioside A.
Added Fillers: Due to its high potency, refined stevia extract is often blended with fillers like erythritol, dextrose, or maltodextrin to provide bulk and improve usability.
Flavor Differences: The taste of stevia products can vary depending on the ratio of different steviol glycosides; highly purified extracts like Reb-M offer a cleaner, less bitter taste.
Calorie-Free: The steviol glycosides are not metabolized by the body, resulting in a zero-calorie sweetener that does not affect blood sugar levels.

The Stevia Plant: The Natural Source

At its core, stevia powder begins with the Stevia rebaudiana plant, often referred to as the “sweet herb”. This shrub has been used by the indigenous Guaraní people of Paraguay and Brazil for centuries to sweeten beverages like yerba mate. The secret to its sweet taste lies in the leaves, which contain a group of chemical compounds called steviol glycosides. It is these glycosides, not the bulk of the plant material, that are responsible for the intense, concentrated sweetness found in stevia products.

From Leaf to Powder: The Extraction Process

The journey from green leaf to white powder is a multi-step process that focuses on isolating and purifying the sweet steviol glycosides.

Traditional Preparation

Historically, and in some less-processed forms today, stevia was prepared simply. This method is straightforward and results in a less concentrated product:

The fresh leaves of the stevia plant are harvested and dried.
The dried leaves are then crushed into a fine, green powder.
This green leaf powder can be used directly as a sweetener, though it often has a more pronounced, licorice-like aftertaste and is far less potent than refined extract.

Industrial Extraction and Purification

For the commercial-grade, zero-calorie white powder, a more complex industrial process is used to create a highly purified extract. This process focuses on extracting the desired glycosides and removing the less palatable compounds.

Harvesting and Drying: Stevia leaves are harvested and thoroughly dried to prepare them for extraction.
Steeping: The dried leaves are steeped in hot water, much like brewing a large batch of tea. This draws the steviol glycosides out of the plant material.
Filtration and Separation: The liquid extract is separated from the leaves, then run through a series of filters to remove plant matter and impurities.
Purification: The process is repeated using techniques like ion exchange chromatography to capture the steviol glycosides. Water or food-grade alcohol is used to rinse the desired compounds from the resin, with the alcohol removed later through distillation.
Crystallization: Through repeated recrystallization, different steviol glycosides, such as rebaudioside A (Reb-A), can be isolated and concentrated to high purity levels (often over 95%).
Drying and Mixing: The highly purified, concentrated steviol glycoside solution is spray-dried to produce the fine white powder. It is often mixed with bulking agents or other ingredients to create the final product, which is easier to measure and use.

Not All Stevia Powder is the Same: Glycosides and Fillers

While the source is consistent, the final stevia powder can vary significantly based on the specific glycosides used and the additional ingredients.

Common Steviol Glycosides:

Rebaudioside A (Reb-A): One of the most common and prized glycosides because it offers a clean, sugar-like taste with the least bitterness. Commercial products frequently purify for a high concentration of Reb-A.
Rebaudioside M (Reb-M): Considered a “next-generation” stevia, Reb-M is present in very small amounts in the leaf but provides a superior, sugar-like taste with virtually no aftertaste. Because of its scarcity, it is often produced via fermentation for commercial use.
Stevioside: The most abundant glycoside in the leaf, but it is known for having a stronger, more bitter aftertaste.

Common Fillers and Carriers: Because steviol glycosides are so intensely sweet (up to 400 times sweeter than sugar), a tiny amount is needed to achieve the desired sweetness. To make the powder measurable and comparable to sugar, manufacturers add fillers or carriers.

Erythritol: A sugar alcohol that is used to add volume and a sugar-like texture. It has a low risk of digestive issues compared to some other sugar alcohols.
Dextrose or Maltodextrin: Glucose-based fillers derived from corn or other starches.

Stevia vs. Other Zero-Calorie Sweeteners: A Comparison


Feature	Stevia (Purified Extract)	Monk Fruit	Erythritol
Source	Stevia rebaudiana plant leaves	Monk fruit (luo han guo) gourd	Found naturally in some fruits, or produced by fermenting glucose
Sweetening Compound	Steviol Glycosides (e.g., Reb-A, Reb-M)	Mogrosides	Sugar alcohol
Sweetness Level	200-400x sweeter than sugar	100-250x sweeter than sugar	60-80% as sweet as sugar
Calories	Zero	Zero	Virtually zero (0.2 calories per gram)
Taste Profile	Can have a licorice-like or slightly bitter aftertaste, depending on purity	Clean, sugar-like taste	No aftertaste, slightly cool sensation on the tongue
Fillers Used	Often blended with erythritol, dextrose, or maltodextrin for bulk	Frequently blended with erythritol or dextrose	Can be used as a standalone product
Effect on Blood Sugar	Does not raise blood sugar or insulin levels	Does not raise blood sugar or insulin levels	Does not raise blood sugar or insulin levels

Conclusion

What is stevia powder made of? The simple answer is a purified extract from the leaves of the stevia plant. The more complex reality reveals a fascinating process that isolates intensely sweet steviol glycoside molecules, primarily Reb-A, from the plant. This refined extract is then often combined with other natural fillers to produce the familiar white powder. By understanding this process, consumers can make informed choices about the specific type of stevia product they prefer, whether a minimally processed green leaf powder or a highly refined, low-aftertaste extract blended with a filler like erythritol.

For more technical information on stevia sweeteners, consult the International Stevia Council at https://internationalsteviacouncil.org/about-stevia/how-stevia-is-made/.

Frequently Asked Questions

Stevia is considered a natural sweetener because its sweetening compounds, known as steviol glycosides, are extracted from the leaves of the Stevia rebaudiana plant. While the extraction process involves purification, the source material is plant-based, differentiating it from synthetic artificial sweeteners.

Steviol glycosides are the sweet-tasting chemical compounds naturally present in the leaves of the stevia plant. Over 40 different types exist, including Rebaudioside A (Reb-A) and Stevioside, which are the primary sources of sweetness in commercial products.

Since purified stevia extract is hundreds of times sweeter than sugar, only a tiny amount is needed for sweetening. Other ingredients, such as erythritol, dextrose, or maltodextrin, are added as fillers to create a bulkier powder that is easier to measure and use in place of sugar.

The aftertaste of stevia depends on the specific steviol glycosides present and their purity level. Stevioside, a common glycoside, is known for a slight bitterness, whereas highly purified compounds like Rebaudioside A (Reb-A) and Rebaudioside M (Reb-M) are known for a much cleaner, more sugar-like flavor.

Green leaf stevia is simply dried and ground stevia leaves. It is less concentrated and contains all the plant's compounds, which can contribute a stronger aftertaste. White powder stevia is a highly refined and purified extract of the sweetest compounds, the steviol glycosides.

Yes, highly purified stevia extracts have been reviewed by major regulatory bodies like the FDA in the United States and the EFSA in Europe and deemed safe for consumption. They have been given a "Generally Recognized as Safe" (GRAS) status and are permitted as a food additive.

Advanced stevia products with less bitterness often contain Rebaudioside M (Reb-M), which provides a better taste profile. Since Reb-M is scarce in the plant itself, it is often produced more cost-effectively through bioconversion or fermentation using genetically modified microorganisms.