推荐产品
质量水平
方案
≥95.0% (HPLC)
表单
solid
颜色
white to off-white
应用
food and beverages
储存温度
2-8°C
SMILES字符串
O1[C@H]([C@@H]([C@H]([C@@H]([C@H]1CO)O)O[C@@H]%10O[C@@H]([C@H]([C@@H]([C@H]%10O)O)O)CO)O[C@@H]9O[C@@H]([C@H]([C@@H]([C@H]9O)O)O)CO)O[C@]32C[C@]4([C@H]([C@]5([C@@H]([C@](CCC5)(C)C(=O)O[C@@H]6O[C@@H]([C@H]([C@@H]([C@H]6O[C@@H]8O[C@@H]([C@H]([C@@H]([C@H]8O)O
InChI key
GSGVXNMGMKBGQU-PHESRWQRSA-N
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一般描述
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.
应用
<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>
其他说明
To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
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
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
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