Processed
Mixed Glycosides
B tier
Mixed-glycoside extract is a standardised leaf cut that keeps several steviol glycosides together—reb A, stevioside, reb C, and others—rather than isolating one. Flavour is a compromise: cheaper than reb M, broader than pure reb A, sometimes more rounded, sometimes more bitter depending on the ratio. Many "stevia leaf extract 80–95%" powders are this. Specify the HPLC profile if you care. A mixed extract can be the right economic choice in a chocolate milk and the wrong one in a sparkling water. It is still an extract, not ground leaf.
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Characteristics
Preparations
Traits
History
Leaf processors sold mixed glycoside extracts before single-fraction chromatography was cheap.
80–95% mixed extracts were the export default from early large stevia plants.
Some formulators returned to mixed cuts for a fuller sweetness than isolated reb A.
Cost-driven beverages still specify mixed glycosides with a declared HPLC ratio.