Key Benefits of Reb A
- High-intensity non-nutritive natural sweetener category.
- Excellent taste (non-bitter and non-metallic aftertaste).
- High solubility and can be easily applied in water.
- (1% solubility in water) and alcohol bases.
- High stability in acid and alkaline solutions (pH 3.9).
- High tolerance to temperature of up to 200 C.
- High stability under light.
Reb A in Confectionery
- Reduce calories in confectionery applications - hard boiled candies, chewing gums, gummy bears and milk-chocolate based sweets.
- Temperature stable up to 200 C.
- pH stable (3-8).
- Temperature stability allows flexibility during the cooking process.
- Must be used in combination with a bulking agent to replace the bulk of sugar.
- Or use in combination with sugar to lower calories while keeping functional characteristics.
- Reduced sugar confectionery - suggested bulk sugar replacers: isomalt, maltotol, lactititol, polydextrose, soluble fibers (e.g., polydextrose, resistant maltodextrin, soluble corn fiber), maltodextrin and corn syrup solids.
- Usage of Reb A will vary.
