Reduce and Replace Sugar
Reb A can be incorporated in a wide range of bakery products as a direct replacement for sugar. It can also be used as a part-replacer of sugar where the aim is simply to reduce sugar content in products.
An Acceptance and Intensity Ranking Test conducted by Firmenich with a 30 person panel yielded the following results:
- There was no significant difference in overall acceptance between the samples at the 90% confidence level.
- There was no significant difference in overall flavor intensity or sweetness intensity between the samples at the 90% confidence level.
