Rebaudioside D Chemical Properties

Melting point:

>243°C (dec.)

storage temp. 

-20°C Freezer, Under inert atmosphere

solubility 

DMSO (Slightly), Methanol (Slightly), Water (Slightly)

form 

Solid

color 

White to Off-White

InChIKey

RPYRMTHVSUWHSV-CUZJHZIBSA-N

LogP

-3.377 (est)

Safety Information

WGK Germany 

3

Rebaudioside D Usage And Synthesis

Description

Rebaudioside D, a glycoside of the diterpene steviol is a minor constituent found in leaves of Stevia rebaudiana. It is considered non-caloric and is about 200–220 times sweeter than sucrose.
Rebaudioside D is a natural non-caloric sweetener. It is a steviol glycoside that has been found in S. rebaudiana leaves. Rebaudioside D, similarly to rebaudioside A and rebaudioside C, is metabolized by gut microbiota to steviol, a compound whose safety is widely studied.

Uses

Rebaudioside D is a steviol glycoside used as a nutritive sweetener and may be used as a replacement for sugar in foods and beverages. Useful in the treatment of blood glucose sensitive diseases such as diabetes, high blood pressure, and obesity.
It may be used as internal standard to optimize the desorption electrospray ionization (DESI) mass spectrometry during the analysis of Stevia leaves for diterpene glycosides.

Definition

ChEBI: Rebaudioside D is a rebaudioside that is rebaudioside A in which the hydroxy group at position 2 of the beta-D-glucosyl ester moiety has been converted to the corresponding beta-D-glucoside. Found in minute quantities in the leaves of Stevia rebaudiana. It has a role as a sweetening agent. It is a tetracyclic diterpenoid, a rebaudioside and a sophoroside. It is functionally related to a rebaudioside A, a rebaudioside E and a beta-D-Glcp-(1->2)-[beta-D-Glcp-(1->3)]-beta-D-Glcp.

Preparation

The rebaudioside D-rich steviol glycoside preparation (~95% rebaudioside D) is produced via an enzymatic conversion process using a strain of Pichia pastoris that has been genetically modified to express UDPglucosyltransferase EUGTll. In the first stage of manufacturing, a steviol glycoside primary extract from the leaves of 5. rebaudiana Bertoni containing 55±5% of rebaudioside A is produced according to the methodology outlined in the Chemical and Technical Assessment (CTA) published by the Food and Agriculture Organization (FAO)/JECFA for steviol glycosides (FAQ, 2016). In the next step, the steviol glycoside primary extract is further purified to a purity of ~95% rebaudioside A through crystallization, also consistent with the CTA methodology. In the third stage, the P. pastoris production strain is subjected to a fermentation step to express the UGT-glucosyltransferase EUGTll, which is used to catalyze the conversion of the high-purity rebaudioside A extracted from 5. rebaudiana Bertoni to rebaudioside D. In the last stage, the rebaudioside D solution is purified and concentrated according to the methodology described in the steviol glycoside CTA, yielding a final product that contains ~95% rebaudioside D.
www.fda.gov

Rebaudioside D(63279-13-0)Related Product Information

• REBAUDIOSIDE F(P)
• Rebaudioside J
• Rebaudioside E
• Rebaudioside G
• Rebaudioside I
• Sucralose
• Acesulfame
• REBAUDIOSIDE B(P)(NEW)
• Rebaudioside A
• RebaudiosideC
• Rebaudioside M
• REBAUDIOSIDE A(RG)
• REBAUDIOSIDE B(P)
• RUBUSOSIDE
• Steviol
• glucosilsteviol
• Rebaudioside D
• kaurenoic acid