莱鲍迪甙A

Description

Rebaudioside A · CAS 58543-16-1 · C44H70O23. UNII B3FUD0528F. Melting Point: 242 - 244 °C.

Identification

CAS Registry Number	58543-16-1
PubChem CID	6918840
Molecular formula	C44H70O23
UNII (FDA)	B3FUD0528F
FEMA number	4601

Computed Descriptors

Molecular Weight	967.0
XLogP3	-2.8
Hydrogen Bond Donor Count	14
Hydrogen Bond Acceptor Count	23
Rotatable Bond Count	13
Exact Mass	966.43078848
Monoisotopic Mass	966.43078848
Topological Polar Surface Area	374
Heavy Atom Count	67
Formal Charge	0

Physical & Chemical Properties

Melting Point	242 - 244 °C

Physical description & handling notes

• Solid
• The sweetness is tainted with a bitter and undesirable aftertaste. The time-intensity profile is characteristic of naturally occurring sweeteners: slow onset, but lingering. ... enzymatically glycosylated blend of stevioside and rebaudioside A, ... appears to impart a cleaner taste profile
• 299.48 Ų [M+H]+ [CCS Type: TW]
• Stevioside and rebaudioside A are diterpene glycosides. The aglycone moiety, steviol ... which is the principal metabolite, has been reported to be mutagenic. Wide use of stevia in Japan for > 30 years did not produce any known deleterious side effects.

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents SWEETENER: Food Additives Can impart a licorice, creamy note; At low levels can alter the perception of sweetness, but does not impart s Can impart a licorice, creamy note within flavor formulations; At low levels can alter the perception of sweet
GHS notification summary	100% (188 / 188)

GHS Hazard Classification

GHS notification summary	100% (188 / 188)

Documented Uses

• Naturally occurring potent sweetener
• Food Additives -> SWEETENER -> JECFA Functional Classes
• Stevioside can be isolated from the leaves of Stevia by extraction with water or water - ethanol mixtures. Crude Stevia extracts are more or less purified, e.g., by treatment with calcium or magnesium hydroxides or carbonates. Further purification by ion-exchangers, or absorption of undesired ingredients is possible. Stevioside can be obtained from the extracts by precipitation with methanol. ... Rebaudioside A is isolated from Stevia leaves in a similar way to stevioside. The ratio of rebaudioside A to stevioside
• Because no food additive petition has been presented to the FDA, stevioside and related materials cannot be used in the United States as food ingredients. An import alert against stevia was issued by the FDA in 1991. In 1995, however, the FDA revised this import alert to allow the importation and use of stevia as a dietary supplement, but not as a sweetener or an ingredient for foods.
• The dried leaves, the water extract of leaves, and the refined chemical ingredients, eg, Stevioside and Rebaudioside A ... (approximately 300X) /of Stevia rebaudiana Bertoni/ can all be used as sweetening agents. These are collectively referred to as stevia.
• Discovered in Paraguay and Brazil, /Stevia rebaudiana Bertoni/ was identified in the early 1970s as a plant of high economical value and transported to Japan for cultivation, where the commercialization of stevia leaves extract as a natural sweetener became a success. Today Stevia plant is cultivated primarily in China. ... In Japan, enzymatically glycosylated blend of stevioside and rebaudioside A, which appears to impart a cleaner taste profile, is also available commercially.

Synonyms

Rebaudioside A; 58543-16-1; Stevioside A3; Truvia; Rebaudioside-A; Rebiana; Rebaudiana a; Sweetener 4G-S; Reb-A; DTXSID8047898; Sooolite!-Pure; B3FUD0528F; Glycoside X; Reb-A 97; DTXCID50819922; INS NO.960A

Frequently Asked Questions

What are the CAS number and molecular formula of Rebaudioside A?

CAS 58543-16-1; molecular formula C44H70O23; molecular weight — g/mol.

What other names is Rebaudioside A known by?

Rebaudioside A, 58543-16-1, Stevioside A3, Truvia, Rebaudioside-A, Rebiana.

What is the regulatory status of Rebaudioside A?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is Rebaudioside A classified as hazardous?

100% of GHS notifications report no hazard classification (188 of 188).

What are the key physical properties of Rebaudioside A?

Melting Point: 242 - 244 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.