White to light yellow crystalline powder or granule, RA glycosides in stevia sugar is good taste sweet.
The product with particular cultivating stevia raw material to produce, the taste of cool and refreshing and tasty, posterior bitter, proposal to taste in the mouth is not easy to disappear.
This product can improve the flavor of food quality, the quality and grade of the product.
Its sweetness is 320 times as sucrose.
*The following content is generated by AI and is for reference only.
R-B Series Stevia Sugar represents a premium line of high-purity sweeteners derived from the leaves of the *Stevia rebaudiana* Bertoni plant. Unlike traditional sucrose, this product is characterized by its intense sweetness and zero-caloric profile, making it an ideal solution for modern dietary needs. The primary active compounds in R-B Series are steviol glycosides, specifically Rebaudioside A (Reb A) and often blends containing Reb B or Reb D, which offer a clean, sugar-like taste with minimal aftertaste compared to earlier generations of stevia extracts.
The molecular structure of these glycosides typically centers around the steviol backbone, C20H30O3, modified with various glucose units. For instance, Rebaudioside A has the molecular formula C44H70O18, while Rebaudioside B is C48H76O22. While specific CAS numbers vary depending on the exact glycoside composition within the series, common identifiers include 58543-16-9 for Rebaudioside A and 63231-39-8 for Rebaudioside B. These natural non-nutritive sweeteners possess a relative sweetness intensity approximately 200 to 300 times that of table sugar, allowing for significant portion reduction in formulations without compromising flavor.
The applications of R-B Series Stevia Sugar are vast and diverse across multiple industries. In the food sector, it is extensively used in beverages, including sodas, juices, and dairy products, where it provides bulk and sweetness without spiking blood glucose levels. It is also a staple in confectionery, baking mixes, and tabletop sweeteners for consumers managing diabetes or following low-carb diets. Furthermore, its stability under heat and varying pH levels makes it suitable for processed foods and pharmaceutical preparations. As a natural, plant-based alternative to artificial sweeteners like aspartame or sucralose, R-B Series appeals to health-conscious consumers seeking clean-label ingredients. Its versatility ensures it remains a cornerstone ingredient in the global shift toward reduced-sugar and functional food products, supporting both weight management and metabolic health initiatives worldwide.