With its zero-calorie content combined with an excellent taste profile, Reb A is an ideal option for consumers to use as part of a balanced and calorie-controlled diet without compromising on taste.
Application Specifics
In commercial beverages (pH 3.6), Reb A remains fairly stable after 12 months of storage.
Applications: Reb A, being a premium, natural, high-intensity, no-calorie sweetener, is an excellent choice for a wide range of food products, including: tabletop sweetener for tea, coffee, etc.; beverages, including carbonated soft drinks, still beverages and powdered soft drinks; dairy, such as ice creams, yogurts and sherbets; baked goods, including cakes, biscuits, cereals and bars; jams, sauces and pickles; sweet desserts and puddings; confections and chewing gum; seafood; and vegetables. Plus, it can be used in products for general weight loss and diabetics.
The following table lists selected product categories containing different amounts of sugar. The Reb A concentration noted is the typical usage level when used as a single sweetener. The Reb A usage level may vary, depending on the formulation, flavor, co-sweetener, and target consumers.
Blending with Reb A
Blending of certain sweeteners provides sweetness synergy in food applications. Besides sweetness synergy, blend can also affect the flavor, sweetness profiles and whole-mouth experience of consuming food. A wide range of both caloric and noncaloric sweeteners can be blended with Reb A to provide earlier onset of sweetness, fuller mouthfeel and reduction of aftertaste. Some examples of caloric sweeteners that contribute to better mouthfeel are sugar, fructose, HFCS, sugar alcohols (e.g. sorbitol, maltitol and xylitol). Some of the amino acids (e.g. glycine, alanine and serine) can also improve the overall sweetness profile of Reb A.
Reb A will only provide sweetness and so must be used in combination with a bulking agent, which replaces the bulk of the sugar. Selection and optimization of the correct combination of bulking agents to give the required physical and textural characteristics is the challenge that calls for expertise of food scientists. In reduced sugar applications, the suggested bulk sugar replacers are sugar alcohols (sorbitol, maltitol or lactitol), fiber (e.g. polydextrose, soluble corn fiber, inulin, FOS, oat fiber, etc.), maltodextrin and corn syrup solids. Addition of a bulking agent may affect flow and thermal characteristics (viscosity, osmolality, water mobility, glass transition, temperature, etc.) of product during and after processing.
Healthy Reb A
Reb A is suitable for consumption by diabetics as it has a low glycemic index and may therefore be used in foods formulated for this market. It is non-cariogenic, so reduces the risk of tooth decay and cavities. It is both nontoxic and non-carcinogenic. Importantly it also meets today’s informed consumer’s preference for natural and healthy ingredients.