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Foods 2014, 3(1), 162-175; doi:10.3390/foods3010162

Development of Next Generation Stevia Sweetener: Rebaudioside M

1
The Coca-Cola Company, Atlanta, GA 30313, USA
2
PureCircle Limited, Lengkuk Teknologi, 71760 Bandar Enstek, Negeri Sembilan, Malaysia
*
Author to whom correspondence should be addressed.
Received: 21 January 2014 / Revised: 18 February 2014 / Accepted: 19 February 2014 / Published: 27 February 2014
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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.
Keywords: specifications; rebaudioside M; rebaudioside A; purification; stability; food application; sweetener blends specifications; rebaudioside M; rebaudioside A; purification; stability; food application; sweetener blends
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Prakash, I.; Markosyan, A.; Bunders, C. Development of Next Generation Stevia Sweetener: Rebaudioside M. Foods 2014, 3, 162-175.

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