Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2587328 | Food and Chemical Toxicology | 2008 | 8 Pages |
Abstract
Rebiana is the common name for high-purity rebaudioside A, a natural non-calorie sweetener 200–300 times more potent than sucrose. It provides zero calories and has a clean, sweet taste with no significant undesirable taste characteristics. It is functional in a wide array of beverages and foods and can be blended with other non-calorie or carbohydrate sweeteners. It is stable under dry conditions, and has much better stability than aspartame or neotame in aqueous food systems. Studies undertaken for the development of a purification process and for the full characterization of the properties of rebiana are reported here.
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Authors
I. Prakash, G.E. DuBois, J.F. Clos, K.L. Wilkens, L.E. Fosdick,