Steviol Glycoside RM (Rebaudioside M)

                         Steviol Glycoside RM (Rebaudioside M) Product Introduction

Basic Information

1. Chemical Name: Rebaudioside M
2. CAS Number: 1220616-44-3
3. Source: A natural component of steviol glycosides, derived through the catalytic conversion of Rebaudioside A (RA).
4. Content: Accounts for 0.3%–1.0% of the total steviol glycoside composition.
5. Sweetness Intensity: 200–350 times sweeter than sucrose.

Core Advantages

1. Superior Taste Profile: Delivers a clean, refreshing sweetness with no noticeable bitterness, making it the steviol glycoside component that tastes most similar to sucrose. It boasts higher sweetness intensity than the market-dominant Rebaudioside A (RA) and a significantly milder bitter aftertaste.
2. Zero-Calorie & Sugar-Free: Non-caloric and sugar-free, it does not trigger blood glucose fluctuations. It also helps prevent dental caries, making it ideal for diabetics, weight-conscious individuals, and health-focused consumers.
3. Exceptional Stability: Exhibits excellent thermal stability and pH stability, remaining stable under typical food and beverage processing temperatures and within a pH range of 3–9.
4. Proven Safety: Certified as GRAS (Generally Recognized as Safe) by the U.S. Food and Drug Administration (FDA), ensuring reliable safety credentials.
5. Cost-Effective Alternative: Can partially or fully replace sucrose, effectively reducing production costs.

Application Fields

1. Beverages: Partially or fully replaces sucrose to enhance taste—for example, reducing the bitterness of tea and coffee, and boosting the flavor profile of fruit juice drinks.
2. Dairy Products: Not only adjusts sweetness levels but also promotes the proliferation of bifidobacteria and lactobacilli in the human gut, while extending the product’s shelf life.
3. Pickled Foods: Moderates sourness, suppresses excessive saltiness, amplifies sweetness, and improves the overall taste of pickled items.
4. Aquatic Products: Inhibits protein deterioration and prevents browning or mold caused by rancidity, providing a certain preservation effect for aquatic products.
5. Health Food: Leveraging its zero-calorie and sugar-free properties, it effectively prevents dental caries and is suitable for manufacturing various health foods to meet the needs of sugar control, weight management, and other health goals.