Ⅰ The birth of compound recipe sweetener

1. The sense of synthetic sweeteners
　　What is the sense difference when synthetic sweetener is used as a cane sugar substitute? Most synthetic sweeteners are not the same as cane sugar in taste, they invariably have a bitter taste or metallic taste, such as saccharin, cyclamate, etc. Mouthwash, for instance, which is bitter in origin, needs to attain some medical effect for oral cavity ailments, is blended with saccharin; the bitter sense remains for a long time.

　　Numerous synthetic sweeteners seem good when the sugar content is low or minimal, but once the concentration level is increased, the sweet taste is lost. In certain cases the taste is even bitter - Acesulfame K. Some can not endure high room temperatures: the sweetness becomes weak if stored indoors for prolonged periods. Like TGS, the sweet taste will be low once the storage period exceeds two years. What is more, there is no available synthetic sweetener to match cane sugar in taste, that is, all synthetic sweeteners are not so pure and readily available. To solve this problem, we should promptly develop compound recipes with desirable effects. If synthetic sweeteners are developed without scientific research, then each ingredient’s alteration will easily lead to quality fluctuation. Since cane sugar is characterized by form related features, such as wetting property, viscosity, capacity and volume; merely altering one or two elements cannot solve the problem.

2. The sense of natural sweeteners

　　Natural sweeteners are mostly extracted from plants and fruits, like stevioside, glycyrrhizin, mogrosides, and dihydrochalcone and so on. Taking product resources, sweetness degree and pricing into account, stevioside is the best on the present market.

　　It has to be pointed out however that the bitter aftertaste remains a problem despite its wide circulation. Japan and Korea have tried to improve stevioside's bitter aftertaste by transferase and hydralase, but the shortcomings are reduced sweetness and increased cost . People strive to refine it to a high degree of A3, increasing the sweetness degree by 350-400 times, but the bitter aftertaste becomes enhanced.

　　Glycyrrhizin, if used as a sweetener, no matter how refined, still cannot get rid of its inherent aroma, so it can be used only as a sweetener supplement.

3. How to make sweeteners pure and sweet?

　　As above-mentioned, the pure sense of cane-sugar is what people desired and so any sugar which wants to be a sugar substitute should comparable to cane sugar in taste. .

　　In the last two years, popular sweeteners, like xylitol, erythritol, sorbitol, maltitol, and lactitol, all belong to low degree sweetener series which emanate a cool feeling, among other things. But these could only to be additives in food and beverage but cannot be used in cooking, and seldom if never displayed in supermarkets.

　　Compound recipes sweeteners bring the best effects into play as sweeteners, while remaining their low cost, for the time being, sweeteners not only act as a sweetener but also to be a new style compound recipe sweetener through balancing several sweeteners’ synergism and physiological characteristics, heightening the sweetness stability and richness and cutting down the total consuming volume and cost.

　　The first category -- synthetic sweetener as a basic ingredient , despite its low cost , is incapable of meeting the taste requirement ; the second category mainly comprises synthetic sweeteners and add with natural sweeteners; the third category all elements come from natural sweeteners , which use high-tech to form 100% natural refinery . Since all of them are natural ingredients, which is exactly in accordance with the current trend of natural health-keeping and slim. STEVIA FOOD (SHENZHEN) CO., LTD is a typical representative of the third category, its leading product dietSUGAR featured by a smooth sweetness and a certain crispness which makes the user feel good.

　　Catering to customer needs, dietSUGAR has series of 100times, 50times and 10times. 10times can be used by the general public and in industries .After hundreds of tests and several years' improvement, dietSUGAR’s quality is equal if not superior to white sugar, with a valid period of over three years. Not only can dietSUGAR ensure the taste, it also costs less: by about 20%-30%. That is an ideal combination of economy and practicality.

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STEVIA FOOD (SHENZHEN) CO., LTD

OCT. 2004