In detail

Stability

Reb-A is  table at room temperature for an indefinite period. After 22 hrs at 100°C, only 11.5% hydrolyzed to Reb B and glucose. Reb A is stable in acidic conditions - no degradation of product was detected when either phosphoric acid or citric acid beverages containing Reb A were stored for three months at room temperature. Even raising the temperature to 60°C did not appreciably increase the hydrolysis of Reb A after five days. Reb A is quite stable to sunlight exposure in cola and lemon-lime beverages. No growth of micro-organisms was detected at 4-37°C after 17 days. Therefore, Reb A is thermo-, pH-, and photostable. It can be successfully used for sweetening a variety of foods, beverages and bakery products.
 

Blending with bulking agents

When mixed  with bulking agents, Reb A contributes to an excellent taste profile thereby making it possible to produce great tasting low calorie or zero calorie products.
 

Production

Stevia is a perennial shrub of the Asteraceae (Compositae) family native to Paraguay. Its leaves contain 10-20% of diterpene glycosides which are intensely sweet compounds (150 to 450 times sweeter than sugar). The leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local teas and medicines.

Reb A is produced by a proprietary technological scheme from high quality Stevia plant leaves. The process is based on physical separation and during the process Reb A does not undergo any modification.