Sweetness, Solubility, Dosage, and Formulation Guidance

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Rebaudioside-M 95% (Reb-M) is a highly purified stevia extract known for its clean, sugar-like sweetness and minimal bitter aftertaste. Most food and beverage manufacturers prefer Reb-M over Reb-A because of its superior taste profile.

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Sweetness & Dosage

The teaspoon-to-cup comparison on our product labels is a general kitchen guideline and should not be considered a precise weight-to-weight conversion, because powder density and particle size can vary. Sweetness is based on sensory evaluation rather than a fixed sugar-equivalence ratio. Actual sweetness can vary depending on the food or beverage, concentration, pH, temperature, other ingredients, and personal taste.

Formulation Starting Point

1 g of Rebaudioside-M 95% ≈ 300–400 g of sugar

This is a starting point only — test small batches and adjust dosage to achieve the desired sweetness.

 

Why Does Reb-M Take Longer to Dissolve?

Reb-M 95% has very low room-temperature water solubility — approximately 0.1 g per 100 mL of water. Its tightly packed crystalline structure means it may not dissolve completely in cold water with simple stirring.

If a mixture looks cloudy or the sweetness seems weak, the Reb-M may not have fully dissolved.

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For Better Dissolution

1. Use warm or hot water to help break down the crystalline structure.

2. Use a very small pinch of Reb-M. Adding a large quantity of Reb-M to a small volume of water can result in an unnecessarily concentrated mixture that is difficult to dissolve.

3. Mix vigorously using a frother, blender, or vigorous shaking if necessary.

 

Once fully dissolved, Reb-M delivers its characteristic clean, sugar-like sweetness.

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Why Does Reb-M 95% Look and Feel Like Starch?

Reb-M 95% is a highly purified crystalline plant extract. Because it contains a very high concentration of purified Rebaudioside-M and has a fine crystalline particle structure, it naturally appears as a fine white powder with a starch-like appearance and texture.

This does not mean that starch or other fillers have been added. Our Reb-M 95% is 100% pure, with no additives or fillers.

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Blending With Bulking Agents

Blending pure Reb-M with other sweet components or bulking agents can be a cost-effective alternative to purchasing pre-blended retail sweeteners.

Blending Tip: Because Reb-M is extremely concentrated, use a digital scale with 0.01 g resolution for accurate blending. Prepare small test batches before scaling up to larger quantities.

 

Manufacturer Formulation

We do not provide specific manufacturer formulations, because each food and beverage product requires its own R&D and formulation process. Manufacturers typically determine the appropriate dosage based on their product, ingredients, processing conditions, and desired sweetness intensity. Our general sweetness ratio can be used as a starting point, followed by application-specific testing.

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Heat Stability

Rebaudioside-M 95% (Reb-M 95%) is highly heat-stable and remains structurally sound under standard cooking, baking, and pasteurization temperatures. It handles processing temperatures up to 200°C (392°F) with minimal degradation, making it an excellent choice for thermal food applications. However, heat combined with specific environments can cause subtle changes:

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• Dry State Stability

In its pure powder form, Reb-M 95% is completely stable when stored at ambient temperatures with controlled humidity. High ambient heat alone will not degrade the dry powder.

• The Heat + Low pH Exception

While Reb-M is highly stable in liquid solutions between pH 4 and 8, its stability decreases if it is subjected to prolonged high temperatures in highly acidic environments (below pH 2.0). Extreme conditions — for example, 80°C (176°F) for 24 hours at pH 2 — cause the molecule to slowly break down into minor, less-sweet steviol glycoside structures.

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Commercial Processing Success

Reb-M excels in standard flash pasteurization or High Temperature–Short Time (HTST) beverage processing. It retains its full flavor integrity and sweetness throughout hot-fill manufacturing lines.

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Lack of Functional Reactions

Unlike table sugar, Reb-M does not caramelize or undergo Maillard browning when heated. In baking, it will provide sweetness but will not contribute to the browning, spreading, or structural bulking of the dough. Food manufacturers frequently blend it with heat-stable polyols (such as erythritol) to address this texturing limitation.

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For Best Results

• Start with a small, precise dosage.

• Use a precision scale (0.01 g resolution).

• Dissolve Reb-M in warm or hot water for liquid applications.

• Mix thoroughly.

• Adjust sweetness based on the specific recipe.