Rebaudioside E Chemical Properties

Boiling point:

1113.5±65.0 °C(Predicted)

Density 

1.59±0.1 g/cm3(Predicted)

pka

12.61±0.70(Predicted)

form 

Solid

color 

White to off-white

Rebaudioside E Usage And Synthesis

Description

Rebaudioside E, one of the minor components of steviol glycosides, was first isolated and identified from Stevia rebaudiana in 1977. It is a high-intensity sweetener that tastes about 150-200 times sweeter than sucrose and is also a precursor for biosynthesis of rebaudioside D and rebaudioside M, the next-generation Stevia sweeteners.
Rebaudioside E was isolated from Stevia rebaudiana leaves. Steviol glycosides are typically 200-350 times sweeter than sucrose, therefore Rebaudioside E (stevia sweetner) can potentially be used in the production of low and no-calorie products.

Definition

Rebaudioside E is a rebaudioside that is stevioside in which the hydroxy group at position 2 of the glucosyl ester moiety has been converted into the corresponding beta-D-glucoside. It is a tetracyclic diterpenoid, a rebaudioside and a sophoroside. It derives from a stevioside.

Rebaudioside E(63279-14-1)Related Product Information

• Steviol-19-O-Glucoside
• Steviol
• Rebaudioside D
• RebaudiosideC
• Stevioside
• Rebaudioside G
• Rebaudioside I
• REBAUDIOSIDE B(P)(NEW)
• steviolbioside
• Rebaudioside J
• Rebaudioside A
• ISOSTEVIOL
• Rebaudioside M
• REBAUDIOSIDE N(P)
• Rebaudioside O
• Stevia
• STEVIA
• CYANIN CHLORIDE