74632
Rebaudiosid M
≥95.0% (HPLC)
Synonym(e):
Rebaudiosid X
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About This Item
Empirische Formel (Hill-System):
C56H90O33
CAS-Nummer:
Molekulargewicht:
1291.29
UNSPSC-Code:
12352201
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Qualitätsniveau
Assay
≥95.0% (HPLC)
Form
solid
Farbe
white to off-white
Anwendung(en)
food and beverages
Lagertemp.
2-8°C
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Verwandte Kategorien
Allgemeine Beschreibung
Rebaudioside M is a diterpene glycoside isolated from Stevia rebaudiana leaves. Rebaudioside M is a zero-calorie sweetener and has a clean sweet taste with slight bitter or licorine aftertaste.
Anwendung
<ul>
<li><strong>Acute and two-week effects of neotame, stevia rebaudioside M and sucrose-sweetened biscuits on postprandial appetite and endocrine response in adults with overweight/obesity</strong>: This randomized crossover trial examines how Rebaudioside M impacts appetite regulation and hormonal responses after consumption, providing insights into its application in dietary management and obesity control (Gibbons et al., 2024).</li>
<li><strong>Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosides</strong>: Research detailing the sensory profiles of Rebaudioside M among other glycosides, useful for optimizing flavor profiles in sweetener development and food science applications (Tian et al., 2022).</li>
</ul>
<li><strong>Acute and two-week effects of neotame, stevia rebaudioside M and sucrose-sweetened biscuits on postprandial appetite and endocrine response in adults with overweight/obesity</strong>: This randomized crossover trial examines how Rebaudioside M impacts appetite regulation and hormonal responses after consumption, providing insights into its application in dietary management and obesity control (Gibbons et al., 2024).</li>
<li><strong>Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosides</strong>: Research detailing the sensory profiles of Rebaudioside M among other glycosides, useful for optimizing flavor profiles in sweetener development and food science applications (Tian et al., 2022).</li>
</ul>
Sonstige Hinweise
To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.
Lagerklassenschlüssel
11 - Combustible Solids
WGK
WGK 3
Flammpunkt (°F)
Not applicable
Flammpunkt (°C)
Not applicable
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Zhi Qiao et al.
The Journal of organic chemistry, 83(19), 11480-11492 (2018-09-06)
With cheap and easily available mixtures of steviol glycosides as starting materials, a practical method for steviol acquisition has been developed, on the basis of which a facile, diversity-oriented, and economic protocol for the synthesis of structurally defined steviol glycosides
Indra Prakash et al.
Foods (Basel, Switzerland), 3(1), 162-175 (2014-02-27)
This work aims to review and showcase the unique properties of rebaudioside M as a natural non-caloric potential sweetener in food and beverage products. To determine the potential of rebaudioside M, isolated from Stevia rebaudiana Bertoni, as a high potency
Unser Team von Wissenschaftlern verfügt über Erfahrung in allen Forschungsbereichen einschließlich Life Science, Materialwissenschaften, chemischer Synthese, Chromatographie, Analytik und vielen mehr..
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