Unlike some other high-intensity sweeteners, Reb A is highly stable at extreme temperatures, making it suitable for cooking, baking and freezing. It is pH-stable, so has a long shelf life, and it does not ferment, making it suitable for use in a wide range of food and beverage products.
Solid Stability: Reb A is very stable. No degradation was observed over the first two years of a five-year storage study at room temperature at 60% relative humidity.
Solution Stability: In solution, Reb A is most stable between a pH value of 3 to 8, and noticeably less stable below a pH of 2. Stability decreases with increasing temperature. It is noteworthy that the hydrolytic breakdown products of Reb A are steviol glycosides, which are sweet, and thus the loss of sweetness is negligible over the normal shelf life period. Reb A is photostable; no degradation is observed on light exposure.
Temperature & pH stability: Reb A is fairly acid stable at a pH of 3 and above at a high temperature, as shown in the following graph.
The following graph shows the stability of Reb A solution (0.5%) in different acid systems after 120 days at room temperature.
In the United States, it is currently being considered by manufacturers for use in tomato ketchup, cereals, ice cream, hard candy, chewing gum and chocolate. In Asia, it is an established ingredient in soy sauce, beverages, and many foods including kimchi. In summary, Reb A offers food and beverage manufacturers an all-natural, zero calorie, readily processable alternative to sugar, high fructose corn syrup and synthetic sweeteners.