Abstract
This work aims to review and showcase the unique properties of rebaudioside M as a natural non-caloric potential sweetener in food and beverage products. To determine the potential of rebaudioside M, isolated from Stevia rebaudiana Bertoni, as a high potency sweetener, we examined it with the Beidler Model. This model estimated that rebaudioside M is 200–350 times more potent than sucrose. Numerous sensory evaluations of rebaudioside M’s taste attributes illustrated that this steviol glycoside possesses a clean, sweet taste with a slightly bitter or licorice aftertaste. The major reaction pathways in aqueous solutions (pH 2–8) for rebaudioside M are similar to rebaudioside A. Herein we demonstrate that rebaudioside M could be of great interest to the global food industry because it is well-suited for blending and is functional in a wide variety of food and beverage products.
Highlights
IntroductionHigh-purity rebaudioside M ( known as rebaudioside X), is a natural non-calorie sweetener being commercialized jointly by PureCircle Limited and The Coca-Cola Company for food and beverage use
High-purity rebaudioside M, is a natural non-calorie sweetener being commercialized jointly by PureCircle Limited and The Coca-Cola Company for food and beverage use
In our continuing research to discover a natural non-caloric sweetener, we have focused on minor steviol glycosides and found a novel minor steviol glycoside, rebaudioside M (7) that is more potent, has higher sweetness intensity, and very slight licorice or bitter aftertaste than other steviol glycosides
Summary
High-purity rebaudioside M ( known as rebaudioside X), is a natural non-calorie sweetener being commercialized jointly by PureCircle Limited and The Coca-Cola Company for food and beverage use. Rebaudioside M is one of the minor sweet components of Stevia rebaudiana Bertoni, a. It is a glycoside of the ent-kaurene diterpenoid aglycone known as steviol, and. Foods 2014, 3 is found in nature accompanied by at least ten other sweet-tasting steviol glycosides [1,2,3]. The leaves of Stevia rebaudiana Bertoni have been used by the natives of Paraguay to sweeten beverages for centuries [5]. The plant is the source of a number of sweet ent-kaurene diterpenoid glycosides (Figure 1, Table 1), but the major sweet constituents are rebaudioside A (1) and stevioside (8)
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