The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside-A. But the quality of stevioside and rebaudioside-A is better than those of other component, which are commercially extracted and used in various applications. The steviol glycosides present in stevia extract are referred to as "steviosides". Among these "steviosides", the most common is Stevioside followed by Rebaudioside-A. The Stevioside has an herbal taste and the Rebaudioside-A has no herbal taste. 85% â€“ 95% Sweet Glycosides - The processed form of stevia leaves to concentrate on the sweet glycosides by removing unwanted plant matter. A white or off white fine powder. This powder is 200 â€“ 300 times sweeter than cane sugar. Quality of the powder depends on purity of the glycosides (i.e. 85% â€“ 95% pure) and the ratio of Rebaudioside-A over Stevioside. The higher the ratio, the better the product taste. Commonly referred to as "Stevioside".