Rebiana sweetener

Low-calorie sweeteners are chemicals that offer the sweetness of sugar without the calories. Consumers are increasingly concerned about the quality and safety of many products present in the diet, in particular, the use of low-calorie sweeteners, flavorings, colorings, preservatives, and dietary supplements. Rebiana sweetener comes from a natural herb, it is an extract from stevia sweetener herb.

Rebiana stability study
Photostability of rebaudioside A and stevioside in beverages.
J Agric Food Chem. 2008 Sep 24; Clos JF, DuBois GE, Prakash I. The Coca-Cola Company, One Coca-Cola Plaza, Atlanta, Georgia 30313, USA.
The Coca-Cola Company and Cargill, Inc. have initiated the development and commercialization of the Stevia rebaudiana (Bertoni) derived sweetener rebaudioside A. Efforts were focused on high purity rebaudioside A (>97% by HPLC), commonly known as rebiana. In the course of the development program, extensive stability studies were carried out on rebiana, all supporting good stability for use in all food and beverage applications, including conditions where rebiana sweetened beverages were exposed to light. Our findings on rebiana light stability refute those of an earlier study that suggested rebaudioside A to be unstable to sunlight exposure, while the structurally homologous stevioside is stable. We replicated the earlier study and found no significant photodegradation for either rebaudioside A or stevioside.

July 2008
Cargill's Truvia Greenhouse at New York City's Rockefeller Center offered consumers the "First Taste Moment" of Truvia, a branded sweetener made from rebiana for use in foods and beverages. The event marks the beginning of the stevia-derived sweetener's quest for the taste buds of tabletop sweetener consumers, following stevia's decades-long journey to GRAS status.
   Truvia Greenhouse opened July 9 - 11, coinciding with the initial retail availability of Truvia at select D'Agostino supermarkets in New York City. The Greenhouse, which is the centerpiece of an educational exhibit detailing the journey of the sweetener from stevia leaf to tabletop sachet, featured thousands of stevia plants and beverages sweetened with Truvia tabletop natural sweetener, as well as samples of the new tabletop product. "The Truvia Greenhouse offered a hands-on opportunity to discover how this product makes its way from the field to the consumer's table. The result is a new, great-tasting, zero-calorie product — Truvia natural sweetener," said Steve Snyder, vice president, Cargill Health and Nutrition. "Made with rebiana, the best-tasting part of the stevia leaf, Truvia natural sweetener offers consumers zero-calorie sweetness in their favorite foods and beverages."

May 2008
Cargill introduced TRUVIA, a sweetener made from rebiana for use in foods and beverages. In partnership with Coca-Cola, Cargill spent years evaluating stevia ingredients for safety and perfecting ways to extract, what they consider, a sweet tasting component of the stevia plant, called rebaudioside A. Research, funded by Cargill, and published electronically on May 16, 2008, in the peer-reviewed scientific journal, Food and Chemical Toxicology, demonstrated the safety of rebiana for use in sweetened food and beverages. TRUVIA is rebiana, not stevia. Both stevia and rebiana come from the leaves of the stevia plant. Rebiana is a high-purity, fully-characterized extract that is consistently produced to a food-grade specification by Cargill.
   Steviol glycosides are the sweet components of the stevia leaf. There are various kinds of steviol glycosides, but the two most abundant types are stevioside and rebaudioside A. Stevioside is the most abundant steviol glycoside in the stevia leaf, and the most studied. Rebaudioside A is the best-tasting steviol glycoside. It is broken down by the body into the same basic parts as stevioside. Rebiana is a 97-percent pure extract of rebaudioside A. It is the first high-purity, well-characterized form of rebaudioside A. Steviol is the substance produced when the body breaks down steviol glycosides in the colon. Source: Cargill, Overview of the Rebiana Research Program, May 2008.