rebaudioside C 30%

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dulcoside B 30%

CAS: 63550-99-2 C44 H70 O22 MW: 951.02430000 sweet
All Ingredients Aromatic Ingredients CAS Numbers Flavor Ingredients

Identification

Namerebaudioside C 30%
CAS Number63550-99-2
FDA UNIIFE0M8Z5L2E
Molecular FormulaC44 H70 O22
Molecular Weight951.02430000

Regulatory

FEMA Number4796
FDANo longer provide for the use of these seven synthetic flavoring substances

Physical Properties

Food Chemicals Codex Listed No
Boiling Point 1070.00 °C. @ 760.00 mm Hg (est)
Flash Point 591.00 °F. TCC ( 310.50 °C. ) (est)
logP (o/w) -0.851 (est)

Organoleptic Properties

Taste Description sweet

Safety Information

Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categorysweeteners, flavor enhancers
Recommendation for rebaudioside C 30% usage levels up tonot for fragrance use.
baked goods30.00000
beverages(nonalcoholic)20.00000
beverages(alcoholic)20.00000
breakfast cereal30.00000
cheese-
chewing gum1000.00000
condiments / relishes-
confectionery froastings20.00000
egg products-
fats / oils-
fish products-
frozen dairy20.00000
fruit ices20.00000
gelatins / puddings20.00000
granulated sugar-
gravies20.00000
hard candy-
imitation dairy20.00000
instant coffee / tea-
jams / jellies20.00000
meat products10.00000
milk products30.00000
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors20.00000
snack foods-
soft candy-
soups-
sugar substitutes-
sweet sauces-

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Potential Uses

None Found

Natural Occurrence

stevia rebaudiana

Synonyms

1-O-[(5xi,8alpha,9xi,10alpha,13alpha)-13-{[6- deoxy-alpha-D-mannopyranosyl-(1->2)-[beta-D-glucopyranosyl-(1->3)]-beta-D-glucopyranosyl]oxy}-18-oxokaur-16-en-18-yl]-D-glucopyranose dulcoside B 30% RP44 30% PubMed: Determination of eight artificial sweeteners and common Stevia rebaudiana glycosides in non-alcoholic and alcoholic beverages by reversed-phase liquid chromatography coupled with tandem mass spectrometry. PubMed: Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves. PubMed: Validation of HPLC-UV method for determination of minor glycosides contained in Stevia rebaudiana Bertoni leaves. PubMed: [Biological conversion of stevioside to steviol by Aspergillus aculeatus and the purification of rebaudioside A]. PubMed: Hydrogenation of the exocyclic olefinic bond at C-16/C-17 position of ent-kaurane diterpene glycosides of Stevia rebaudiana using various catalysts. PubMed: Simultaneous analysis of steviol and steviol glycosides by liquid chromatography with ultraviolet detection on a mixed-mode column: application to Stevia plant material and Stevia-containing dietary supplements. PubMed: Stevia rebaudiana Bertoni as a source of bioactive compounds: the effect of harvest time, experimental site and crop age on steviol glycoside content and antioxidant properties. PubMed: Catalytic hydrogenation of the sweet principles of Stevia rebaudiana, Rebaudioside B, Rebaudioside C, and Rebaudioside D and sensory evaluation of their reduced derivatives. PubMed: Evaluation of steviol and its glycosides in Stevia rebaudiana leaves and commercial sweetener by ultra-high-performance liquid chromatography-mass spectrometry. PubMed: Monitoring stevioside in soju by high-performance liquid chromatography and liquid chromatography/mass spectrometry. PubMed: Rebaudioside F, a diterpene glycoside from Stevia rebaudiana.