Reb D Series – Natural Sweetener Solutions

How is color controlled in Reb D final product?

Activated carbon treatment (0.5% w/v, 60°C for 30min) achieves APHA color ≤20. Hunter Lab values must show L* ≥85, a* -0.5 to +0.5, b* ≤5.0, measured against 10% aqueous solution with spectrophotometer at 420nm.

What’s the permissible Reb M content in 95% Reb D?

FCC XI specifies ≤3.5% Reb M in 95% pure Reb D. Our process achieves ≤2.8% through selective adsorption chromatography using DIAION® HP-20 resin with 42% ethanol elution.

How does Reb D’s thermal stability compare to Reb A?

Reb D shows 12-15% greater thermal stability, with only 5% degradation at 150°C for 30min (vs 18% for Reb A), making it superior for baked goods requiring high-temperature processing.

What’s the relative sweetness intensity of Reb D?

Reb D exhibits 250-300× sucrose sweetness (vs 350-450× for Reb A) but with delayed onset (3-4s) and longer duration (150-180s), yielding a more sucrose-like temporal profile ideal for dairy applications.

What’s the optimal solvent system for Reb D crystallization?

Ethanol-water (65:35 v/v) at 45°C yields 92-95% pure Reb D crystals (confirmed by HPLC-ELSD), with controlled cooling at 0.3°C/min to prevent inclusion of Reb M impurities which co-crystallize above 0.5°C/min.

How does Reb D’s molecular structure differ from Reb A?

Reb D contains two β-D-glucose units at C-13 and one β-D-glucose at C-19 (vs two glucoses at each position in Reb A), resulting in 30-40% lower solubility but improved thermal stability (decomposition at 220°C vs 195°C for Reb A).

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