What is difference between rebaudioside A and rebaudioside M ?

Stevioside is a type of glycosidic substance found in the leaves of stevia, and is also the sweetest part of stevia. Its function and taste are closest to sugar. According to the different sweet components, it can be divided into stevia A glycoside, stevia B glycoside, stevia C glycoside, stevia D glycoside, stevia E glycoside, and stevia M glycoside. The content of M glycoside (i.e. Reb M) and D glycoside (Reb D) in the leaves is extremely low, even less than Reb A or other glycosides.

Rebaudioside A characteristic

Reb A, or Rebaudioside A, is the most abundant and well-known steviol glycoside, valued for its intense sweetness. It is often extracted and used as a sugar substitute in various food and beverage products. Reb A is highly sought after for its zero-calorie properties, making it an attractive option for those seeking to reduce their sugar intake. Widely used, Reb A is approximately 250-300 times as sweet as sugar.

Rebaudioside M characteristic

Reb M, short for Rebaudioside M, is a designer steviol glycoside found in stevia. Reb M offers a clean, remarkably sugar-like taste without the bitter aftertaste sometimes associated with other steviol glycosides. This makes it a desirable choice for manufacturers aiming to create products with a taste similar to sugar while reducing overall sugar content. It is 225-250 times as sweet as sugar.

Improve Taste - mixed use of sweeteners

As a natural sugar substitute with a long history of use, the demand for steviol glycosides continues to grow, with most new product releases concentrated in North America, Asia, and Western Europe. Beverages remain the main category for the release of new steviol glycosides. In addition, there has been significant growth in sports nutrition products, dairy products, snacks, and candies, and new categories such as desserts, ice cream, and baked goods are gradually being introduced. Stevioside has attracted much attention in the food and beverage industry due to its natural nature and almost zero calorie value, but its bitterness and unpleasant aftertaste are major obstacles to its application.

"We have never stopped exploring the issue of After-bitterness solving it"

The application history of sugar substitutes is long and each product has its own characteristics. Combining different sweeteners will enhance the taste and make up for the shortcomings.

• Stevioside+Erythritol

As a high-intensity sweetener, steviol glycosides (mainly Reb A and Reb B) have a relatively slow onset of sweetness, a significant increase in sweetness, and are prone to long-lasting aftertaste. erythritol can alter the time curve of sweetness and eliminate some tailing.

• Stevioside+Allulose+Mogroside

The combination of stevia rebaudiana, Allulose and Mogroside grosvenorii glycoside is very similar to sugar in taste. It is suitable for carbonated drinks and non carbonated drinks, baked goods, frozen desserts, syrup, chewing gum and candy. It can promote the improvement of water binding and browning functions through Maillard reaction.

• Stevioside+Erythritol+Mogroside+Allulose

This mixture gives full play to the advantages of each sweetener while eliminating their respective disadvantages. For example, erythritol and Allulose can neutralize the taste of stevioside and Mogroside; Allulose can counteract the cool taste and endothermic properties of erythritol, reducing its crystallinity and lowering the freezing point of frozen foods, participating in the Maillard reaction.