Sweeteners are one of the most regulated parts of a food label. A formulation that is compliant in one market ...
Tag: sweeteners
Sweetener Synergy: Combining Polyols and Intense SweetenersSweetener Synergy: Combining Polyols and Intense Sweeteners
Few sugar replacers work well alone. The art of modern reformulation is synergy: combining a bulk polyol with one or ...
Sweetener Cost Engineering: Balancing Price, Mouthfeel and LabelsSweetener Cost Engineering: Balancing Price, Mouthfeel and Labels
Sweetener reformulation is usually triggered by cost, regulation or a health claim — and almost always constrained by the other ...
Sorbitol vs Maltitol vs Xylitol: Polyol Selection for Sugar-Free FoodsSorbitol vs Maltitol vs Xylitol: Polyol Selection for Sugar-Free Foods
Polyols all replace sugar, but they are not interchangeable. Sorbitol, maltitol and xylitol differ in sweetness, cooling sensation, glycaemic response ...
Crystalline Fructose vs Liquid Fructose: Choosing the Right SweetenerCrystalline Fructose vs Liquid Fructose: Choosing the Right Sweetener
Fructose is available in two commercial forms: a liquid syrup and a crystalline solid. Both sweeten, but they behave differently ...