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.
