date:Oct 23, 2012
s good through typical commercial processes, with degradation being observed only when pH is less than 3, and temperature exceeded 40#61616;C. Reb A is also stable to light.
Reb A is usually used to reduce sugar and calories in formulations, so it is often used in combination with nutritive sweeteners, such as sucrose and fructose, Deis says. For most of the beverage and dairy applications we have worked with, reb A is generally used in the less than 100 to 300 ppm range. Keep in mind that we