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Stevia glycosides RebM and RebD are widely used in high sweetness value (SEV) foods and beverages. Compared to regular steviol glycosides, they offer an ideal initial taste, a full-bodied middle taste, and minimal aftertaste, providing high-quality sweetness and thus reducing the need for masking agents and flavor enhancers.
Its maximum SEV exceeds 9, and it can provide a pleasant sweet taste without the need for sugar alcohols or other synthetic sweeteners. More importantly, it fully meets the requirements of “clean labels”.
Reb-M and Reb-D products can provide full palate much better than other stevia extracts and the taste is resemble to sucrose with imperceptible bitter aftertaste.The Reb-M and Reb-D steviol glycosides can replace 80%-100% of the sucrose and truly be natural as well as zero-sugar. It's the best new choice for snacks and drinks.
Reb M outperforms traditional Reb A in bitterness, sourness and other taste evaluations, and it can achieve an SEV of 9 or above in beverages and foods, whether in aqueous or acidified aqueous solutions.
In the sweetness test, RebM has a much faster sweetening speed than other chrysanthemums (such as RebA and STV), and its sweetness is closest to sucrose, with no aftertaste and ending faster. In addition, no bitterness is detected in high-concentration solutions.
Reb-M exhibit stability in acidic and weakly alkaline environments. In products such as flavored tea beverages, fruit juices, sports drinks, flavored dairy drinks, yogurt, etc., Reb-M is able to maintain stability during HTST (Short Term High Temperature)treatment without affecting flavour andshelflife. Reb-M is 200-300 times sweeter than sugarin mostcircumstances.
The stability of Reb-M can be stably stored for more than 24 months under dry and room temperature conditions. In solution pH 3-8, it is also relatively stable. as for pH<2, a noticable decrease in stability can be observed.