Reb A in Dairy Products
- The stability of Reb A makes it an ideal sweetener for dairy products, such as yogurts, frozen desserts, ice cream, sherbet, UHT dairy desserts, and milk drinks
- During pasteurization and fermentation of yogurt, no significant loss of Reb A was measured. Reb A was stable throughout the 6 weeks of storage at refrigerated temperature
- To improve onset of sweetness or lingering sweetness, Reb A can be blended with fructose or FOS
- Reb A should be used in combination with bulking agents for products with a high sugar level
The Reb A Story:
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