Natural Sweetener Blend

Stevia and Luo Han Guo Extract (Monk fruit extract ) are extracted from plant stevia and monk fruit,they are recognized as the safest natural sweeteners in the international food industry,with sweetness equivalent to 200 to 300 times that of sucrose. Due to their very high sweetness, sometimes the users can't control the dosage of the accurately in the household applications. So some customers prefer we mix the stevia with low sweetness sweeteners...

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Natural Sweetener Blend

Product Introduction

Natural Sweetener Blend is made by mixing two or more sweeteners in a certain proportion or formula. The general process is dry mixing. There are still relatively few compound sugars on the market that can achieve co-crystallization. Its sweetness is generally comparable to that of sucrose, ranging from 1 to n times sweeter. The advantages are good taste and low calories, making it suitable for people who are on a diet or controlling blood sugar.

Application field

It is commonly used in table sugar, beverages, baking, candies, chocolates, etc

The core advantages of natural blend sweeteners
Enhance the quality of sweetness
Single natural sweeteners often have taste defects (such as delayed sweetness, aftertaste, and insufficient aftertaste, etc.), while blends can improve these through complementary components:
For instance, the combination of stevia (with high sweetness and a bitter aftertaste) and erythritol (with low sweetness and a refreshing sensation) can mask the bitterness while making the sweetness more similar to that of sucrose.
Reduce the usage cost
High-sweetness natural sweeteners (such as stevioside and mogroside) have a relatively high unit price, while low-sweetness natural components (such as erythritol and frucosaccharides) have a lower cost. After blending, the amount of high-sweetness components can be reduced while maintaining the sweetness, thereby lowering the overall cost.
Expand functional attributes
Some natural ingredients have both sweetness and functionality (such as prebiotics and low calories), and when compounded, they can endow
Avoid the limitations of a single component
Some natural sweeteners have usage restrictions (such as low solubility and poor thermal stability), and their physicochemical properties can be optimized through blend.
For instance, stevioside is prone to decomposition at high temperatures. When compounded with the heat-resistant mogroside, it can enhance stability in baked goods and high-temperature sterilized foods.