Rebaudioside

Rebaudioside refers to a group of natural steviol glycosides derived from Stevia rebaudiana leaves. The term most commonly encountered is rebaudioside A (Reb A), the principal contributor to the sweetness in commercial stevia extracts. The rebaudioside family also includes Reb B, Reb C, Reb D, Reb E, Reb F, Reb M, and related compounds.

Chemistry and properties: These compounds are diterpene glycosides based on the steviol skeleton with one or more glucose units. Reb A is typically about 200–400 times sweeter than sucrose and is prized for its clean sweet taste with relatively little bitterness compared with stevioside. Purified Reb A is usually marketed at high purity, often at or above 95%.

Metabolism and safety: Rebaudioside glycosides pass through the upper digestive tract largely intact and are metabolized by gut microbiota to steviol, which is absorbed and excreted as steviol glucuronide. Regulatory bodies assess intake with an acceptable daily intake (ADI) of 4 mg/kg body weight per day as steviol equivalents. Steviol glycosides have been deemed safe for use as sweeteners by authorities such as the U.S. FDA and the European Food Safety Authority (EFSA).

Use: They are employed as high-intensity sweeteners in beverages, dairy products, baked goods, sauces, confectionery, and various processed foods, as well as in some oral care products. Reb A is often blended with other steviol glycosides to optimize sweetness and reduce aftertaste at higher concentrations.

See also: Steviol glycosides, Stevia rebaudiana, Sugar substitutes.