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Reb-D has a “better sugar character and more desirable taste” than Reb-A in many beverage applications, but is difficult to use because of its low solubility in water at room temperature, says PepsiCo. Picture: Cargill

Stevia innovation: PepsiCo tackles Reb-D solubility challenge

By Elaine WATSON

A patent application filed by PepsiCo describes methods of enhancing the solubility of steviol glycoside Reb-D such that it can be used in higher amounts in beverages and beverage concentrates, overcoming a key formulation challenge.

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