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Development of Next Generation Stevia Sweetener: Rebaudioside M
AbstractThis 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.
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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.View more citation formats
Prakash I, Markosyan A, Bunders C. Development of Next Generation Stevia Sweetener: Rebaudioside M. Foods. 2014; 3(1):162-175.Chicago/Turabian Style
Prakash, Indra; Markosyan, Avetik; Bunders, Cynthia. 2014. "Development of Next Generation Stevia Sweetener: Rebaudioside M." Foods 3, no. 1: 162-175.