Rebaudioside M (Reb M)

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[ Other Name ] Reb-M; Rebaudioside M; Stevia RM
[ Herb Source ] Stevia Rebaudiana Bertoni
[ CAS NO. ] 1220616-44-3
[ Molecular Formula ] C56H90O33
[ Molecular Weight ] 1291.30
[ Appearance ] White Powder
[ Purity ] ≥95%

[ Function ]
1. Replaces sucrose, helping to control sugar intake and reduce calorie consumption;
2. Significantly boosts insulin levels and enhances the body's response to glucose;
3. Increases insulin sensitivity and alleviates insulin resistance;
4. Inhibits gluconeogenesis and reduces hepatic glucose output;
5. Replacing sucrose with it lowers daily caloric intake, aiding in weight management;
6. Regulates blood sugar levels; suitable for diabetics as a sucrose substitute and may help improve glucose tolerance;

[ Application ]
1. Food and Beverage: Commonly used as a sucrose substitute in beverages, dairy products, baked goods, etc.
2. Pharmaceuticals: Used as a flavoring agent to improve the taste of medications and as a sweetener in pharmaceutical formulations.
3. Health Supplements: Used in foods for diabetics, weight-loss supplements, and blood-pressure-lowering aids; as it is not metabolized by the body, it is suitable for consumption by individuals with specific dietary needs.

About Rebaudioside M (Reb M)
Rebaudioside M (Reb M) is a natural sweetener extracted from the Stevia rebaudiana plant. Characterized by high sweetness, low caloric content, and a taste profile closely resembling sucrose, it is a highly sought-after sucrose substitute in the current market.
The taste characteristics of steviol glycosides depend primarily on the type and number of glycoside units attached to the C13 and C19 positions of the steviol backbone; these compounds are 200 to 350 times sweeter than sucrose. Among the glycosides found in the stevia plant, Reb M offers the best taste profile; containing six glucose units, it is the steviol glycoside with the highest number of glucose units identified in the plant.
Of the more than 60 steviol glycosides discovered to date, Reb M offers a taste profile closest to that of sucrose. It is virtually free of the bitterness, metallic notes, or licorice aftertaste often associated with traditional stevia sweeteners, delivering a clean sweetness with a short lingering effect. It is soluble in organic solvents such as methanol, ethanol, and DMSO, and is suitable for use in food and beverage products. Compared to traditional steviol glycosides (such as Reb A), Reb M provides a flavor profile closer to sucrose, with reduced bitterness, a smoother mouthfeel, and a cleaner finish. It is frequently used as a sucrose substitute in the food and beverage industry, making it an ideal choice for diabetics and individuals managing their sugar intake.