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| Rebaudioside E Basic information |
| Product Name: | Rebaudioside E | | Synonyms: | (4R)-13-[[2-O-(β-D-Glucopyranosyl)-β-D-glucopyranosyl]oxy]kaur-16-en-18-oic acid 2-O-(β-D-glucopyranosyl)-β-D-glucopyranosyl ester;(4alpha)-13-[(2-O-beta-D-Glucopyranosyl-beta-D-glucopyranosyl)oxy]-kaur-16-en-18-oic acid 2-O-beta-D-glucopyranosyl-beta-D-glucopyranosyl ester;Rebaudioside E;Rebaudioside Impurity E;Kaur-16-en-18-oic acid, 13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-, 2-O-β-D-glucopyranosyl-β-D-glucopyranosyl ester, (4α)-;(4R)-13-[[2-O-(β-D-Glucopyranosyl)-β-D-glucopyranosyl]oxy]kaur-16-en-18-oic acid 2-O-(β-D-glucopyranosyl)-β-D-glucopyranosyl ester | | CAS: | 63279-14-1 | | MF: | C44H70O23 | | MW: | 967.01 | | EINECS: | | Product Categories: | | Mol File: | 63279-14-1.mol |
| Rebaudioside E Chemical Properties |
| Boiling point | 1113.5±65.0 °C(Predicted) | | density | 1.59±0.1 g/cm3(Predicted) | | pka | 12.61±0.70(Predicted) |
| Rebaudioside E Usage And Synthesis |
| Description | Rebaudioside E, one of the minor components of steviol glycosides, was first isolated and identified from Stevia rebaudiana in 1977. It is a high-intensity sweetener that tastes about 150-200 times sweeter than sucrose and is also a precursor for biosynthesis of rebaudioside D and rebaudioside M, the next-generation Stevia sweeteners.Rebaudioside E was isolated from Stevia rebaudiana leaves. Steviol glycosides are typically 200-350 times sweeter than sucrose, therefore Rebaudioside E (stevia sweetner) can potentially be used in the production of low and no-calorie products. | | Definition | Rebaudioside E is a rebaudioside that is stevioside in which the hydroxy group at position 2 of the glucosyl ester moiety has been converted into the corresponding beta-D-glucoside. It is a tetracyclic diterpenoid, a rebaudioside and a sophoroside. It derives from a stevioside. |
| Rebaudioside E Preparation Products And Raw materials |
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