Food Business News - October 13, 2020 - 24

©MARA ZEMGALIETE - STOCK.ADOBE.COM

INGREDIENT APPLICATIONS

Mixing high-intensity sweeteners
for maximum sugar reduction
Stevia, monk fruit and sucralose work together in blends

E

xploring ways to blend high-intensity sweeteners may lead to new discoveries in reducing sugar in greater
amounts. Onset of sweetness, lingering
off-flavors and the price of the sweeteners
should be considered.
Blends of natural high-intensity
sweeteners stevia and monk fruit are effective. Depending on how a product is positioned, other high-intensity sweeteners
like sucralose and acesulfame potassium
(Ace K) will work in blends, too.
All high-intensity sweeteners have their
own strengths and weaknesses, said Jim
Carr, PhD, director, global ingredient technology for London-based Tate & Lyle, PLC.
"Monk fruit has a great label appeal
and the taste performance of a high-potency sweetener," he said. "Even sucralose
is being used in combination with some
of these natural high-potency sweeteners
to give the right taste profile. Sucralose, of
course, has a very clean, sweet taste, and it
can really help with overall formula cost."
The temporal profile, or the timing
and intensity of the sweetener, needs to
be considered, he said. Sucralose helps
control a bitterness that may linger from
another sweetener or from a protein.
Sucralose and stevia are being incorporated into sweetener blends in meal
24

Food Business News

replacement drinks and protein shakes,
said Beth Neiman Hacker, director, global
market research for Tate & Lyle.
"In addition to that, your snack, cereal and energy bars as well are categories
where we are seeing that combination
play out," she said.
Sweetener blends, including a
combination of different high-intensity
sweeteners, may mimic the sensory profile
of sugar, said Adela Casas, technical sales/
business development manager for Sweetener Solutions, Savannah, Ga.
"For example, acesulfame potassium
has an early onset and sucralose has a
later onset compared to that of sugar,"
she said. "The right ratios of these two
sweeteners will grant the profile you are
looking for."
As steviol glycosides, which are
found in the stevia plant or produced
through fermentation, have evolved,
formulators now may consider blends of
different steviol glycosides.
"Next-generation steviol glycosides
such as Rebaudioside M can provide up to
100% sugar reduction in beverages, but
high-intensity sweeteners' limitations in
replacing sugar's functional properties
restrict its role in non-beverage applications," said Akshay Kumar Anugu, PhD,

senior associate, applications, global sugar
reduction for Ingredion, Inc., Westchester,
Ill. "One hundred percent sugar-reduction solutions for beverages are often
optimized for taste, cost and performance
using several steviol glycosides, including
Reb A, Reb B, Reb D and Reb M. Monk fruit
extract is also used at lower levels with stevia for its taste and labeling advantages."
Before choosing high-intensity
sweeteners, formulators should know
whom the product is targeting and whether it may be promoted as more natural. A
proprietary study from Ingredion categorized consumers into five segments.
Christina Coles, associate marketing
manager, sugar reduction and specialty
sweeteners, said the first group, "naturelles," desire natural products and
make up 16% of total consumers. The
"balancers" make up 17% and show an
increased desire for products with sugar
instead of artificial or any other type of
sweetener. The "sugar frees" make up
19% and want to manage sugar intake.
They show a lower concern for artificial
sweetener use and an increased use of
stevia. The "sweet tooths" at 17% know
they should eat healthier but still do not.
The "carefrees" make up 30%. They do not
believe sugar is bad for them but show an
October 13, 2020



Food Business News - October 13, 2020

Table of Contents for the Digital Edition of Food Business News - October 13, 2020

Food Business News - October 13, 2020 - 1
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