Reb A in Confectionery
- Since Reb A is a natural sweetener and stable in a wide range of temperature (up to 200°C) and pH (3-8), it provides an innovative solution to reduce calories in all major confectionery applications such as hard boiled candies, chewing gums, gummy bears and milk chocolate based confectioneries.
- The temperature stability of Reb A provides a great flexibility during the process. Reb A can be added at the start of the cooking process (160°-170°C) of hard candy or with the acid and flavors after the cooking process.
- Reb A will only provide sweetness and so must be used in combination with a bulking agent, which replaces the bulk of the sugar. Another approach is to add enough Reb A to provide the required sweetness level and not to replace all the sugar which will provide critical physical and textural characteristics.
- In reduced sugar confectionery, the suggested bulk sugar replacers are isomalt, maltitol, lactitol, polydextrose, soluble fibers (e,g., polydextrose, resistant maltodextrin, soluble corn fiber), maltodextrin and corn syrup solids.
- Since some of the bulking agents contribute to sweetness, the usage level of Reb A will vary.
| Category | Reb A (% Usage level) | Suggested Bulking agent(s) |
| No-added sugar hard boiled sweets | 0.04 to 0.07 | Isomalt |
| No-added sugar Gummy Bears | 0.03 to 0.05 | Maltitol Syrup, lactitol |
| No-added sugar milk | 0.05 to 0.07 | Lactitol, soluble fiber |
The Reb A Story:
Designed by stillwaters-rundeep.com