Reb A in Bakery Products
- The stability of Reb A at neutral pH and high temperature makes it a great sweetener to reduce calories in a wide variety of baked goods such as cakes, cookies and crackers.
- No loss of Reb A occurred during different baking conditions and storage conditions.
- Since Reb A provides only sweetness to replace sugar in baked products, Reb A should be used in combination with bulk sugar replacers.
- The required physical, thermal and textural characteristics of baked goods will dictate the choice and amount of the bulking agent
The Reb A Story:
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