Is it necessary to replace RA with RD and RM?

First of all, it is necessary to consider the use of stevia side. To understand stevia side from an objective point of view, it is a natural plant high-power sweetener, represented by RA. Stevia side is accompanied by a high ratio of coolness and sweetness, but it has some inherent defects in this sweetness. For example, there will be some aftertaste, or when the dosage is more than 300 ppm, when the SUV value is more than 7, you can also feel a distinct bitter aftertaste.

    For such a general specification, it still depends on the application scenario of stevia side. If the dosage of stevia side in the original formula is relatively low, such as less than 150 ppm or even less than 100 ppm, then RA97 will be sufficient for use.
            

            

In this case, stevia side is still able to keep the cost relatively low, so far this year, RA is a very low price. However, there are also some parts that RA cannot do, such as the need for high SEV (sucrose replacement rate) in the formulation. For example, when the original specification of the product is 7% sucrose and it is expected to be completely replaced by stevia side, or mostly replaced by stevia side, RA is a little powerless at this time. At this time, we generally recommend RM and RD, which are characterized by a taste very close to sucrose. RD can describe its taste with a very clean finish, so we can obviously feel that it has improved taste compared with RA. Based on this RD, the taste of RM is more rounded and sweet, close to that of sucrose. RM has another advantage.

    At this time, we generally recommend RM and RD, which are characterized by a taste very close to sucrose. RD can describe its taste with a very clean finish, so we can obviously feel that it has improved taste compared with RA. Based on this RD, the taste of RM is more rounded and sweet, close to that of sucrose. RM has another advantage.
            

The selection of products is mainly based on the actual application. For example, in the production formula of fruit juice drinks or sparkling water, if the sweet ingredient is stevia side and sucralose, please note whether the dosage of stevia side is less than 150ppm or less than 100ppm.

    If you want to minimize the use of chemical or artificial sweeteners, try to use stevioside sweeteners, or even stevioside as the main beverage.
            

Then the main contribution of sweetness will be made by stevia side, in which case RD and RM provide a new option to add very high doses, up to 350ppm, instead of 8%-9% sucrose, which is quite sufficient in actual food and beverage.