My own observation is that Reb A by itself is far inferior to a mixture of multiple of steviosides. I tried some pure Reb A and threw it away because it was so much worse tasting than other products. This shouldn’t be a big surprise, because we generally find when using alternative sweeteners that mixtures are better. In other words, erythritol+stevia is better than either one alone. So why should it be any different with the steviosides? I wonder if this maximum sweetness issue is addressed using mixtures? I am generally able to make my ice creams and other sweet preparations sweet enough (for me) with stevia alone.