Reb D shows 12-15% greater thermal stability, with only 5% degradation at 150°C for 30min (vs 18% for Reb A), making it superior for baked goods requiring high-temperature processing.

FCC XI specifies ≤3.5% Reb M in 95% pure Reb D. Our process achieves ≤2.8% through selective adsorption chromatography using DIAION® HP-20 resin with 42% ethanol elution.

Ethanol-water (65:35 v/v) at 45°C yields 92-95% pure Reb D crystals (confirmed by HPLC-ELSD), with controlled cooling at 0.3°C/min to prevent inclusion of Reb M impurities which co-crystallize above 0.5°C/min.

Reb D contains two β-D-glucose units at C-13 and one β-D-glucose at C-19 (vs two glucoses at each position in Reb A), resulting in 30-40% lower solubility but improved thermal stability (decomposition at 220°C vs 195°C for Reb A).

Statistical process control ensures ±2% Reb A content variation, with taste panel evaluation (n=8 trained assessors) and electronic tongue analysis (ASTM E2454-05) for sensory consistency.

We use 5-layer membranes to get the retaining ≥99.7% of target stevia glycosides.