Bulk Trilobatin Sweet Tea Extract Supplier — Natural Dihydrochalcone Sweetener from Lithocarpus polystachyus

Written by Jonathan, Valeherb · Reviewed by Dr. Xiaoyan Qiu · Updated April 2026

If you are sourcing a natural high-intensity sweetener for clean-label food, beverage, or supplement formulation, trilobatin delivers a profile that stevia and monk fruit cannot replicate: sugar-like sweetness at approximately 300× the intensity of sucrose, no bitter or licorice aftertaste, full heat and pH stability across manufacturing conditions, and bioactive properties studied in published research — all from a single botanical source. Valeherb is a dedicated trilobatin sweet tea extract bulk supplier in Huaihua, China, offering standardized extracts from 30% to 98% trilobatin purity for B2B procurement.

What Is Trilobatin? Compound Identity and Botanical Source

Trilobatin (CAS: 4192-90-9) is a naturally occurring dihydrochalcone — a class of polyphenolic glycosides structurally related to phloretin. Its botanical source is Lithocarpus polystachyus (Chinese sweet tea, 多穗石柯; also known as Lithocarpus litseifolius), a broadleaf evergreen native to the mountainous regions of Hunan, Guangdong, and Guangxi provinces in southern China, where its leaves have been consumed as a traditional sweet herbal tea for centuries.

Trilobatin vs. Stevia vs. Monk Fruit: The Formulator’s Comparison

Compound Research: Beyond Sweetness

Alongside its sweetness profile, trilobatin is a polyphenolic dihydrochalcone that has been the subject of published bioactivity research. The summaries below describe findings reported in peer-reviewed literature for informational purposes only. They are not claims for any Valeherb product, and trilobatin is supplied as a flavour and food ingredient — not for any therapeutic use.

1. Alpha-Glucosidase Inhibition Research

In published enzyme-kinetics research, trilobatin has been studied as an alpha-glucosidase inhibitor. He et al. (2022) reported that trilobatin reversibly inhibits α-glucosidase in a noncompetitive manner, with a reported IC50 of 0.24 ± 0.02 mM in an in vitro assay combined with molecular docking analysis.^[3] These are in vitro findings reported in peer-reviewed literature and are described here for informational purposes.

2. Hepatic Lipid Research (Animal Model)

In an animal-model study, Zhang et al. (2022) examined trilobatin’s effects on hepatic lipid accumulation and NLRP3 inflammasome activity.^[4] These are preclinical animal-study findings reported in peer-reviewed literature; they are described here for informational purposes and are not claims for any product.

3. Antioxidant and Inflammatory-Pathway Research

As a polyphenolic dihydrochalcone, trilobatin demonstrates free radical scavenging activity in published research. In published studies it has also been observed to modulate pro-inflammatory cytokine markers (TNF-α, IL-1β, IL-6) and NF-κB pathway activity.^[5] These findings are reported in peer-reviewed literature and are described here for informational purposes.

Sourcing and Purity: Why Production Quality Determines Formulation Performance

Trilobatin and phlorizin are structurally related dihydrochalcones that co-occur in Lithocarpus polystachyus leaf material. Separating them requires precise chromatographic processing — suppliers without dedicated separation infrastructure deliver mixed dihydrochalcone extracts with inconsistent sweetness profiles and unpredictable active-compound content.

Available Specifications and Formulation Guidance

• Beverage formulation: Trilobatin performs cleanly at 0.005–0.02% in water-based systems. Synergistic blending with erythritol (50–70% of sweetness base) improves mouthfeel and reduces overall sweetener cost while maintaining clean flavor profile
• Supplement capsules/tablets: High-purity grades (40%+) for supplement applications. Typical extract loading: 50–200 mg per serving depending on purity grade and formulation
• Baked goods and high-temperature processing: Standard and high-purity grades are both stable above 120°C — confirmed through Valeherb internal stability testing. No sweetness degradation observed in retort or autoclave processing conditions
• Synergistic blending: Pairs effectively with monk fruit and erythritol. Trilobatin’s clean sweetness profile masks monk fruit’s mild aftertaste at low inclusion rates, enabling cost-optimized clean-label sweetener systems

A complete usage guide can be found at Trilobatin Inclusion Rate: Dosage by Application and Blend Systems.

Regulatory Status

• FEMA GRAS (US): Listed under the Flavor and Extract Manufacturers Association GRAS program — the foundational US market access pathway for flavor and functional food ingredients
• JECFA evaluated: Joint FAO/WHO Expert Committee on Food Additives evaluation provides international regulatory coverage for multinational brand supply chains
• United Kingdom: Trilobatin (FL No. 16.112) is authorised as a flavouring substance in England, Scotland, and Wales with a purity specification of ≥95% — providing a clear compliance pathway for UK and Commonwealth market formulations
• China: Lithocarpus polystachyus leaf extract is approved as a food ingredient under China GB standards — directly relevant for domestic market formulation and export production
• EU / Canada: Currently not listed as an authorised sweetener under EU Regulation 1333/2008 or Health Canada’s approved sweetener list. May be used via flavour or novel food pathways in the EU. Consult regulatory counsel before finalizing product claims in these markets

References