From Leaf to Product: Reb A, Reb M, and Reb D Explained
In food and beverage manufacturing, the search for the best sugar alternatives has always been a crucial endeavor. Stevia has gained significant attention due to its naturally-derived sweetening compounds. This plant comprises various steviol glycosides, each with unique characteristics and sweetness profiles. Reb A, Reb D, and Reb M—the star steviol glycosides—all offer sweetness without the calories. However, these individual glycosides exhibit distinct taste profiles, allowing manufacturers to tailor their sweetener blends to meet specific product requirements.
In this article, we’ll break down the distinct characteristics of 3 types of Stevia variations: Reb A, Reb D, and Reb M, examining their taste profiles, sweetness levels, applications, and cost. Join us as we navigate the Reb A vs Reb D vs Reb M discussion and cover the implications for manufacturers seeking to meet the evolving demands of sugar-conscious consumers.
Later on in the article, we will discuss Pyure’s Proprietary sweetening solutions of Pyure PRIME and Pyure TRIO.
What exactly is Reb A, Reb M and Reb D?
Many different components make up the stevia plant. Reb A, Reb M, and Reb D are three types of steviol glycosides found in the stevia plant, which is native to South America and widely used as an alternative sweetener. Over the years, these three steviol glycosides have been important ingredients for food and beverage manufacturers. Generally, all three are pH stable and highly soluble. Stevia has wide-ranging applications across various food and beverage products, from beverages and baked goods to dairy and confectionery items, to non-food items like personal care and pharmaceutical products.
Reb A - “The Toyota”
Reb A, or Rebaudioside A, is the most abundant and well-known steviol glycoside, valued for its intense sweetness. It is often extracted and used as a sugar substitute in various food and beverage products. Reb A is highly sought after for its zero-calorie properties, making it an attractive option for those seeking to reduce their sugar intake. Widely used, Reb A is approximately 250-300 times as sweet as sugar.
Taste: Reb A offers an intense sweetness with a slightly lingering aftertaste, particularly at high concentrations. It may have a cleaner taste when used in moderation but can contribute to bitterness in larger amounts.
Price: Due to its abundance and established production methods, Reb A tends to be more cost-effective compared to other steviol glycosides like Reb M and Reb D. Its relatively lower price point makes it a popular choice for manufacturers looking to reduce sugar content in their products without significantly increasing costs.
If Reb A were a car, it would be a Toyota: cost-efficient, popular, and reliable.
Reb M - “The Cadillac”
Reb M, short for Rebaudioside M, is a designer steviol glycoside found in stevia. Reb M offers a clean, remarkably sugar-like taste without the bitter aftertaste sometimes associated with other steviol glycosides. This makes it a desirable choice for manufacturers aiming to create products with a taste similar to sugar while reducing overall sugar content. It is 225-250 times as sweet as sugar.
Reb M provides an appealing marketing angle as an ingredient, since it is a higher-quality sweetener option.
Taste: Reb M offers a sweetness profile that closely resembles sucrose (table sugar) without the bitterness commonly associated with other steviol glycosides. It provides a clean, sugar-like taste, making it highly desirable for consumers seeking a better sugar substitute.
Price: Reb M typically commands a higher price compared to Reb A due to its lower abundance in the stevia plant and the more complex extraction and purification processes required to isolate it. Despite its higher cost, its sugar-like taste profile makes it a preferred option for certain applications where taste is paramount. Reb M is also a more recently introduced option which contributes to its price point.
If Reb M were a car, it would be a Cadillac because it’s a more expensive, designer rebaudioside with a superb taste that is quite sugar-like and less bitter.
Reb D - “The Mustang”
Reb D, or Rebaudioside D, is the most well-rounded of the steviol glycosides. While not as widely used as Reb A and Reb M, Reb D offers formulators additional flexibility in creating products with a clean, sugar-like taste and minimal bitterness. It is 225-250 times as sweet as sugar.
Taste: Reb D offers the fastest onset and finish, which means that you taste the sweetness originally but it does not linger as much as Reb A. It is the least bitter of the options.
Price Implications: Reb D is a mid-range option- it’s typically more expensive than Reb A, but less expensive than Reb M.
If Reb D were a car, it would be a Red Mustang with fast flavor onset that is highly sought after, but not quite the level of luxury as Reb M.
Reb A, Reb M and Reb D: Similarities
Plant-based Origin
All three compounds are derived from the leaves of the stevia plant (Stevia rebaudiana), a shrub native to South America. These plant-based beginnings contribute to their status as popular alternatives to artificial sweeteners.
Intense Sweetness
Reb A, Reb M, and Reb D are all significantly sweeter than sucrose (table sugar). This high sweetness intensity allows them to be used in very small quantities to achieve the desired level of sweetness in food and beverage products. Although all 3 are intensely sweet, Reb A is the sweetest.
Reb A, Reb M and Reb D: Differences
While Reb A, Reb M, and Reb D share many similarities, there are also key differences between them:
Sweetness Profile
Reb A is known for its intense sweetness with a slightly bitter aftertaste at high concentrations and is 250x sweeter than sugar. It is the sweetest of the three. Reb M, on the other hand, provides a sweetness profile that closely resembles sucrose (table sugar) without the bitterness, making it more similar to the taste of sugar and is 225x sweeter than sugar. Reb D has the fastest onset of sweetness and is 225x sweeter than sugar.
Extraction and Purification
Due to the amount of each component in the stevia plant, the extraction and purification processes for Reb A, Reb M, and Reb D may vary. Reb A is usually extracted in larger quantities and is thus more economically feasible to produce on a commercial scale. Reb M and Reb D may require more complex extraction and purification methods due to their lower composition, potentially making them more expensive to produce.
Considerations for formulations in manufacturing
Optimizing formulation strategies with Reb A, Reb M, and Reb D involves a nuanced approach to ensure product excellence and consumer satisfaction. Delving into formulation techniques, it's essential to consider the unique sweetness profiles of each glycoside and their respective optimal usage ratios. Reb A, renowned for its affordability and widespread availability, may require careful balancing to avoid bitterness at higher concentrations, while Reb M's similarity to sucrose offers a more seamless integration into formulations seeking a sugar-like taste. Reb D, with its intense sweetness, presents opportunities for minimal sweetening needs but requires judicious use to prevent overpowering flavors. Exploring flavor masking methods and stability considerations further enhances product quality, ensuring consistent taste and texture across various food and beverage applications. By leveraging these formulation strategies, manufacturers can achieve the desired sweetness levels while maintaining product integrity and meeting consumer expectations.
Combining Reb A, Reb D, and Reb M for a balanced taste
Pyure Prime (Reb A, D, and M) - “The Lexus”
Mixing Reb A, Reb D, and Reb M, can be an excellent solution to get the best of 3 worlds. Pyure’s proprietary formula, Pyure Prime utilizes a blend of these three steviol glycosides to achieve a well-rounded sweetness profile with reduced bitterness and a clean taste. Reb A, the most abundant glycoside in the stevia leaf, provides sweetness, while Reb D and Reb M contribute to enhancing the overall flavor profile and masking any lingering aftertaste often associated with pure Reb A. This combination offers a more rounded and pleasant sweetness experience, making Pyure Prime a popular choice for those seeking a balanced, zero-calorie sweetener option.
Pyure Prime has a rounded, sucrose-like sweetness and is 225-250 times times sweeter than sugar.
Pyure Trio (Reb A, C, and D) - “The Honda”
Another proprietary blend that combines the best aspects of 3 Rebaudiosides is Pyure Trio. It has a round, even sweetness with a “sugar-like” impact and is 225-250 times as sweet as sugar. It’s generally less expensive than Prime, and used primarily for beverage applications.
The need for bulk
Navigating the need for bulk solutions poses a unique challenge when choosing between the stevia rebaudiosides, especially for manufacturers seeking versatile sweetening options. Despite their impressive sweetness—roughly 300 times that of regular sugar—the task of filling the void left by traditional sweeteners remains important. Just 3 grams of either Reb A, Reb M or Reb D can replace one kilogram of sugar. Here at Pyure, we specialize in tailored solutions across a spectrum of applications, featuring innovative sweetened fibers.
Pyure Stevia Extracts, available in powder, liquid and granule forms, offer diverse glycoside profiles specifically crafted for food, beverage, and personal care applications. Formulated to be keto-friendly, soluble and bakeable as well as pH stable, heat stable, and non-GMO, our extracts adhere to the highest standards of quality and safety, including FDA GRAS. With our advanced extraction process, we deliver the cleanest tasting and most extensive range of stevia extracts, eliminating the need for masking agents and modifiers..
The Bottomline
In conclusion, Reb A, Reb M, and Reb D offer different taste profiles and price points. Reb A is affordable and widely available, while Reb M most closely resembles the taste of sugar and Reb D is the most well rounded option. These glycosides all effectively reduce sugar consumption without compromising taste, shaping many foods, beverages, and personal care products. Pyure provides comprehensive bulk manufacturing solutions, including Reb A, Reb M, Reb D, and our specialized Reb A, Reb D and Reb M Mixture, to meet diverse industry needs. Contact a Pyure Commercial Specialist today to explore how our stevia extracts can enhance your products. Let's sweeten the future together.