The prospect of replacing high-sweet sweeteners with sucrose
2023-05-20 06:08:44
| Food Business Network News High-sweet sweeteners have two main conditions to replace sugar: First, food manufacturers are profitable after changing sugar sources, that is, production costs are reduced; second, consumers can't tell the taste of products. The difference, that is, the taste is consistent. At the same time, high-intensity sweeteners can replace sucrose, and should also consider the use habits of each place. Cost of production The beverage industry is dominated by sugar, and whether the sugar in the beverage is partially or completely replaced with high-intensity sweeteners depends entirely on economic interests. From the data collected above, it can be seen that the sweetness of the saccharin unit is the lowest and the most competitive price, followed by cyclamate, acesulfame, and aspartame. Therefore, for food and beverage manufacturers, the use of high-intensity sweeteners or compound sweeteners in place of sucrose in the relevant product formulations can reduce production costs and have a price advantage. Improve taste All high-intensity sweeteners and sucrose have a more or less different taste. The foods with high-sweet sweeteners are not the same as those of sucrose-added foods, mainly related to their time-strength properties and their aftertaste. . In recent years, improvements in the taste of high-intensity sweeteners have been continuously developed. Recently, in the application development of high-intensity sweeteners, what kind of additives have been considered to change the taste to make it more like sucrose, and considering how to compound it. The flavor is more like sucrose. The potential benefits of compounding sweeteners have long been known. 40 years ago, when the saccharin/sweetin mixture began to be used, people began to quantitatively and qualitatively select a sweetener with a suitable sweetness. Nowadays, as the variety of high-intensity sweeteners that can be applied to foods increases, it is entirely possible to formulate a sweetener having a sucrose flavor by quantitative and qualitative methods. The more the amount of sweetener used for compounding, the more the flavor after compounding is like sucrose. The use of low concentrations of various carbohydrates also helps to reproduce the taste of sucrose while improving post-bitter taste. Nowadays, many perfume companies have mastered the technology of simulating sucrose flavor by adding special flavors to high-intensity sweeteners. usage habit The experience of the food industry and soft drink manufacturers using sweeteners proves that the choice of sweeteners, in addition to cost and taste, is also related to local customs and habits. In some places, whether to use high-intensity sweeteners instead of sucrose depends on local practices, and the taste and economic benefits are secondary, which is why some European markets are accustomed to using high-intensity sweeteners in ordinary beverages (such as It is rare in some countries in the UK and Northern Europe, but in other countries (such as the United States). High-intensity sweeteners are generally considered to be most suitable for use in "special foods", but high-intensity sweeteners are used in almost all common products throughout Europe, and some high-intensity sweeteners used in common foods are more than "special foods". Europe and the United States have different habits of high-intensity sweeteners. In Europe, high-intensity sweeteners are used quietly in regular beverages without publicity, not as "low sugar" or similar products, with only sugar and sweeteners on the label. In the United States, when a product of sucrose or high-intensity sweetener is used in the product, it cannot be mixed at the time of market and must be strictly separated. Medium heat-positioned products are not popular in the US and are not popular. Driven by economic interests, the international sweetener market competition is unprecedentedly fierce. It is foreseeable that sweetener suppliers will actively encourage the use of high-intensity sweeteners instead of sucrose or high fructose syrup, especially in North America. Although sucrose is accused of being an important cause of excess energy and dental caries, it still plays an important role in the food industry. Despite this, sucrose substitutes - high-intensity sweeteners have become a very important and essential food ingredient, and the development is very rapid. The reasons are many, there are requirements to reduce production costs and reduce energy. The demand for quality sweetness characteristics and the special requirements for the consumption of patients with diabetes and urinary tract are all making the market for high-intensity sweeteners even more unpredictable. |
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