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Rebaudioside A | C44H70O23 - PubChem
https://pubchem.ncbi.nlm.nih.gov/compound/Rebaudioside-A
Rebaudioside A is a rebaudioside that is rubusoside in which the hydroxy groups at positions 3 and 4 of the beta-D-glucopyranosyloxy group at the 13alpha position have both been converted to the corresponding beta-D-glucopyranoside. It has a role as a sweetening agent.
Rebaudioside A - an overview | ScienceDirect Topics
https://www.sciencedirect.com/topics/medicine-and-dentistry/rebaudioside-a
Stevia rebaudioside A or Reb-A (Truvia, PureVia, SweetLeaf) Description: Stevia rebaudioside A is extracted from the leaves of a South American plant. Only the highly purified form of stevia (Reb-A) is approved safe by the FDA. Stevia is 250 to 300 times sweeter than sucrose.
Rebaudioside A 98% | Natural Sweeteners - STEVIA GROUP
https://stevia-group.com/rebaudiosid-a-m/
Rebaudioside A is a steviol glycoside which occurs in the leaves of Stevia plants. Mainly the sweet herb Stevia rebaudiana contains the sweetener mixture Stevioside. Depending on the growing region and the plant variety, seven to ten other sweet steviol glycosides may be present.
Safety evaluation of rebaudioside A produced by ...
https://pubmed.ncbi.nlm.nih.gov/26776281/
The safety of rebaudioside A, produced fermentatively by Yarrowia lipolytica encoding the Stevia rebaudiana metabolic pathway (fermentative Reb A), is based on several elements: first, the safety of steviol glycosides has been extensively evaluated and an acceptable daily intake has been defined; second, the use of Y. lipolytica, an avirulent yeast naturally found in foods and …
Toxicology of Rebaudioside A: A Review
https://cspinet.org/sites/default/files/attachment/stevia-report_final-8-14-08.pdf
Rebaudioside A is a steviol glycoside derived from the herb Stevia Rebaudiana (bertoni). Rebaudioside A and stevioside (Fig. 1) are the two main steviol glycosides found in the S. Rebaudiana herb and are the two predominant derivatives used in high-potency sweeteners. Stevioside differs from rebaudioside A by having one less glucose moiety.
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