What is the difference between Stevia (steviodise) & Rebaudioside-A
and Rebaudioside-M?
Stevia is the name of the plant. Stevia rebaudiana plant contains a high percentage of steviol glycoside (stevioside) and rebaudioside A, C, D, F
& M. The Stevioside has a lingering aftertaste while Rebaudioside-A and
Rebaudioside-M have no lingering or aftertaste. The Stevioside (Steviol Glycoside) traditionally makes up the majority of the sweetness. However, when the rebaudioside is higher than stevioside, the bitterness and aftertaste is eliminated or reduced. The filtration and purification process of stevia extract affect the quality, characteristics, concentration and taste. Rebaudioside can be further filtered and purified up to 99%. That’s why Reb-A
and Reb-M are more expensive. The more purified and concentrated the less bitter and more sweeter it is. It could actually goes up to 500 times sweeter than sugar.
The next generation of stevia sweetener that is newly
discovered is Rebaudioside-M. It has more sweetness potency that is
similar to sugar without the lignering or aftertaste. This formula
found is more expensive than Rebaudioside-A. While Reb-A is found in 5%
of stevia leaves, Reb-M is found in only less than 0.1% of stevia
leaves. Some people blend it with other stevia sweetener to reduce cost.
When you see Stevia 90 or 95% Stevioside on the label,
it doesn’t mean it’s a good quality or it has no bitterness and aftertaste.
Stevioside has an aftertaste even if it is 99% purified, but Rebaudioside
does not possess an aftertaste and has a sweetness flavor comparable to
sugar.
The difference between
Stevioside & Rebaudioside Scientifically explained:
Overview: The history, technical function and safety of rebaudioside A, a naturally occurring steviol glycoside, for use in food and beverages
M.C. Carakostasa, L.L. Curryb, A.C. Boileaub, D.J. Brusickc
Clinical studies provide further evidence that purified rebaudioside A has no effect on either blood pressure or glucose homeostasis. This paper summarizes the information used to conclude that high purity rebaudioside A (rebiana) produced to food-grade specifications and according to Good Manufacturing Practices is safe for human consumption under its intended conditions of use as a general purpose sweetener.
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