• DOI:10.3390/foods3010162
• Corpus ID: 7313651

Development of Next Generation Stevia Sweetener: Rebaudioside M

@article{Prakash2014DevelopmentON,
  title={Development of Next Generation Stevia Sweetener: Rebaudioside M},
  author={Indra Prakash and Avetik Markosyan and Cynthia A Bunders},
  journal={Foods},
  year={2014},
  volume={3},
  pages={162 - 175}
}

• I. Prakash, A. Markosyan, Cynthia A Bunders
• Published 27 February 2014
• Chemistry, Medicine
• Foods

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.