As a newly discovered steviol glycosides which is not included in JECFA, Reb-M showed its superior taste compare to Reb-D in recent developing and testings, and it gains the favor of several leading brands of food and beverages.
Lately, Reb-D has become a new component which is studied an applied into products, it has an unparalleled sweet taste comparing to traditional steviosides, and its aqueous solution tastes almost exactly the same as sugar solution. Because the content of Reb-D is quite lower in dry leaves, currently it tends to be used in high-end products. With the R&D of new stevia seedling, the future of Reb-D is very promising.
Although the sweetness of Reb-B is not high, it does generate a fine taste in different stevia-involved formulations; while mixing it with other stevia compounds, it inhibits the possible bitter taste and bring fascinating smell.