High-Intensity Sweeteners
High-intensity sweeteners are concentrated sweetening agents designed to replace sucrose, reduce caloric density, and optimize formulation costs. Because each compound possesses unique chemical properties, thermal limits, and sensory profiles, product selection must be aligned with specific processing conditions and destination-market regulations.
Technical Specifications & Sweetener Profiles
Selection depends on chemical purity, thermal stability, and sensory onset. Specifications should match recognized standards such as USP, FCC, or EP.
|
Sweetener Type |
CAS Number |
Relative Sweetness (vs. Sucrose) |
Thermal Stability |
Optimal pH Range |
Key Technical Characteristics |
|
Sucralose |
56038-13-2 |
600x |
High (up to 200°C) |
3.0 - 7.0 |
Clean sucrose-like taste profile; highly stable in acidic beverages and heat-treated foods. |
|
Acesulfame Potassium (Ace-K) |
55589-62-3 |
200x |
Very High (up to 225°C) |
3.0 - 9.0 |
Fast sweetness onset; highly soluble; frequently blended with Aspartame or Sucralose for synergy. |
|
Aspartame |
22839-47-0 |
180x - 200x |
Low to Moderate |
3.5 - 5.0 |
High sensory quality; breaks down under prolonged high heat or high pH environments. |
|
Steviol Glycosides (Reb A / Reb M) |
57817-89-7 |
200x - 350x |
High (up to 120°C) |
2.0 - 8.0 |
Plant-derived; profile depends on glycoside purity (e.g., Reb A 97%); may exhibit lingering liquorice notes. |
|
Sodium Saccharin |
6155-57-3 |
300x - 400x |
High |
2.0 - 8.0 |
Cost-effective; high water solubility; may impart a metallic aftertaste at higher concentrations. |
Application Selection Guide
|
Application |
Recommended Sweeteners |
Key Selection Factors |
|
Carbonated & Still Beverages |
Sucralose, Ace-K, Aspartame, Reb A |
Aqueous solubility, pH stability in liquid acid matrices, rapid sweetness onset. |
|
Powdered Drink Mixes |
Ace-K, Sucralose, Sodium Saccharin |
Low hygroscopicity, particle size distribution, rapid dissolution without caking. |
|
Dairy & UHT Products |
Sucralose, Ace-K |
Resistance to ultra-high temperature (UHT) processing and pasteurization. |
|
Bakery & Confectionery |
Sucralose, Ace-K |
Thermal degradation thresholds under high baking temperatures over extended times. |
|
Pharma & Oral Care |
Compendial Grades (USP/EP) |
Non-cariogenic properties, strict elemental impurity and heavy metal limits. |
Because food additive regulations vary by region, US FDA (21 CFR) and EU EFSA (Regulation EC No 1333/2008) approvals are not interchangeable. Manufacturers must verify local permitted usage levels (MPLs) for their specific end-product categories.
Standard Quality Documentation Package
Certificate of Analysis (COA): Batch-specific values for Assay, Loss on Drying, Heavy Metals, and Microbiological counts.
Technical & Safety Data Sheets (TDS / SDS): Physical parameters, mesh size, storage requirements, and safety handling.
Compliance Statements: Allergen-free, Non-GMO, Halal, Kosher, and Food-Grade declarations.
Procurement Verification Checklist
Before placing bulk orders, technical and procurement teams should verify:
Exact Product Identification:
Chemical name, grade (USP/FCC/EP), and assay purity percentage.
Physical Parameters:
Particle size (mesh size), bulk density, and solubility rate.
Processing Parameters:
pH, maximum temperature exposure, and storage conditions.
Supply Logistics:
Packaging specifications (e.g., 25 kg fiber drums), Minimum Order Quantity (MOQ), and lead times.
FAQ
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