How does Reb M’s thermal stability compare to other steviol glycosides?

Reb M demonstrates exceptional stability with only 3.2% degradation at 180°C for 30min (vs 8.5% for Reb D, 15% for Reb A). Its degradation activation energy (Ea=102.5 kJ/mol) is 23% higher than Reb A, making it ideal for baking applications.

This article was published on March 20, 2026, and last updated on March 20, 2026. The article will be continuously updated.