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

Development of Next Generation Stevia Sweetener: Rebaudioside M

1,* , 2
 and 1
Received: 21 January 2014; in revised form: 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 which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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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.

AMA Style

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.

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