19
Technical Booklet Formulating with Sweeteners
Technical Booklet
Formulating with Sweeteners
Des
ign
2016
© P
aul B
aars
Des
ign,
Am
ster
dam
- T
he N
ethe
rland
s
This booklet is designed to help our valued customers formulating best tasting sugar free or sugar reduced products. The complex world of the 21st century seems to create endless new opportunities for the food and beverage manufacturers. At the same time a robust interest in very basic and traditional values can be observed.
We, at Hyet Sweet S.A.S. have been working on understanding consumer behavior and fitting modern technologies into customers develop ment projects for more than 25 years. The sum of this experience was the guideline for setting up this booklet. We are confident the published information will be helpful to turn your development work into a successful product.
Introduction
HigH inTenSe SWeeTenerS by HyeT SWeeT S.A.S.
Formulating with sweeteners
Formulating with Sweeteners
Introduction
Content: Page
Taste Profiles ............................................................................................................................. 2
Approvals around the Globe ................................................................................................... 5
Manufactured to save calories ................................................................................................ 6
HYET Sweet
Purity and Standards ................................................................................................................ 8
Manufacturing at the European dedicated facility ............................................................... 8
Packaging .................................................................................................................................. 8
HYET Sweet Products and Grades ....................................................................................... 10
Physical and Technical properties ......................................................................................... 12
Potency ............................................................................................................................ 13
Solubility ........................................................................................................................... 13
Best stability ..................................................................................................................... 14
Stability in dry application ................................................................................................ 14
Liquid application ............................................................................................................. 14
Heat treatment ................................................................................................................. 14
Stability during storage .................................................................................................... 15
Formulating with Sweeteners
Taste Profiles
2 Formulating with Sweeteners
Intense sweeteners can have very special sensory characteristics. Sometimes these properties can be used directly to create products of a unique taste profile which is accepted and demanded by consumers. The focus of the development is then to avoid a special taste or in general to match a profile which is known from products sweetened with sucrose or other carbohydrates.
Records from the earliest civilization show that man has always valued foods which taste sweet. For several hundred years, sugar has been used to sweeten many of the foods and drinks we eat. With the invention of saccharin at the end of the 19th century, low calorie sweeteners offered a limited alternative. The introduction of
Aspartame and Acesulfame-K, however, created a wealth of new opportunities.
Amongst all the available high intense sweeteners Aspartame is unique in its taste profile which comes very close to sugar. Numerous taste tests have shown that people struggle to tell the difference between products sweetened with Aspartame and those sweetened with sugar. Aspartame, through its taste profile, can supply known sweet properties, without the usual expected calories. It can be used as a single sweetener or in combination with other high intense sweeteners introduction at the end of 1980’s opened a door to a new world.
Initial Sweetness
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Initial
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Bitter Aftertaste
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Initial
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Bitter Aftertaste
Mouth feel
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Initial Sweetness
Contin
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Swee
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Initial
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Initial Sweetness
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Bitter Aftertaste
Mouth feel
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Initial Sweetness
Continuous
Sweetness
Initial
Bitterness
Bitter Aftertaste
Mouth feel
Initial Mouth
drying
After Mouth
drying
Initial Sweetness
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Swee
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Initial
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Bitter Aftertaste
Mouth feel
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Aspartame
Initial Sweetness
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Swee
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Initial
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Bitter Aftertaste
Mouth feel
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Initial Sweetness
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Swee
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Bitter Aftertaste
Mouth feel
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Initial Sweetness
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Swee
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Initial
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Bitter Aftertaste
Mouth feel
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After Mouth
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Initial Sweetness
Contin
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Swee
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s
Initial
Bitterness
Bitter Aftertaste
Mouth feel
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After Mouth
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Initial Sweetness
Continuous
Sweetness
Initial
Bitterness
Bitter Aftertaste
Mouth feel
Initial Mouth
drying
After Mouth
drying
Initial Sweetness
Contin
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Swee
tnes
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Initial
Bitterness
Bitter Aftertaste
Mouth feel
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Acesulfame-K
Initial Sweetness
Contin
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Swee
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Initial
Bitterness
Bitter Aftertaste
Mouth feel
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Initial Sweetness
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Swee
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Bitter Aftertaste
Mouth feel
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After Mouth
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Initial Sweetness
Contin
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Swee
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Bitterness
Bitter Aftertaste
Mouth feel
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After Mouth
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Initial Sweetness
Contin
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Swee
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Initial
Bitterness
Bitter Aftertaste
Mouth feel
Initi
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dr
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After Mouth
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Initial Sweetness
Continuous
Sweetness
Initial
Bitterness
Bitter Aftertaste
Mouth feel
Initial Mouth
drying
After Mouth
drying
Initial Sweetness
Contin
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Swee
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s
Initial
Bitterness
Bitter Aftertaste
Mouth feel
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After Mouth
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Sugar
Initial Sweetness
Contin
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Swee
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Initial
Bitterness
Bitter Aftertaste
Mouth feel
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After Mouth
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Initial Sweetness
Contin
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Swee
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s
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Bitterness
Bitter Aftertaste
Mouth feel
Initi
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outh
dr
ying
After Mouth
drying
Initial Sweetness
Contin
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Swee
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s
Initial
Bitterness
Bitter Aftertaste
Mouth feel
Initi
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outh
dr
ying
After Mouth
drying
Initial Sweetness
Contin
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Swee
tnes
s
Initial
Bitterness
Bitter Aftertaste
Mouth feel
Initi
al M
outh
dr
ying
After Mouth
drying
Initial Sweetness
Continuous
Sweetness
Initial
Bitterness
Bitter Aftertaste
Mouth feel
Initial Mouth
drying
After Mouth
drying
Initial Sweetness
Contin
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Swee
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Initial
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Bitter Aftertaste
Mouth feel
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After Mouth
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Saccharin
Initial Sweetness
Contin
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Swee
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Initial
Bitterness
Bitter Aftertaste
Mouth feel
Initi
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outh
dr
ying
After Mouth
drying
Initial Sweetness
Contin
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Swee
tnes
s
Initial
Bitterness
Bitter Aftertaste
Mouth feel
Initi
al M
outh
dr
ying
After Mouth
drying
Initial Sweetness
Contin
uous
Swee
tnes
s
Initial
Bitterness
Bitter Aftertaste
Mouth feel
Initi
al M
outh
dr
ying
After Mouth
drying
Initial Sweetness
Contin
uous
Swee
tnes
s
Initial
Bitterness
Bitter Aftertaste
Mouth feelIn
itial
Mou
th
dryi
ng
After Mouth
drying
Initial Sweetness
Continuous
Sweetness
Initial
Bitterness
Bitter Aftertaste
Mouth feel
Initial Mouth
drying
After Mouth
drying
Initial Sweetness
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Cyclamate
The graphs show how the individual sweeteners compare to sugar. The tests were done in water. The axes show the score for the initial sweet taste and the after sweet taste, the initial and
the after bitterness, the amount of body (mouth feel) that the sweetener has, and the level of any initial or subsequent mouth-drying effect.
Formulating with Sweeteners 3
Single or Mix Beverages such as Cola are on the market in hundreds of variations. Amongst those a few formulations obviously have made an inter-national career and are used around the globe. Reformulating is a very difficult task. Market research has shown that consumers prefer colas sweetened with Aspartame or a high share of Aspartame when sweetener blends are used.
In a double blind consumer test of two identical colas, Aspartame outscored Sucralose in every aspect, including cola taste, sweetness, after-taste and naturalness. Respondents were more likely to buy the Aspartame-sweetened cola, and when asked to say which sample they preferred, 61% chose the sample with Aspartame.
Acid
Bitt
er
Metallic
Artifical
CoolingBodyDrying
Sweetness
Bur
ning
Toot
h-et
ch
Sweet
aftertaste
Bitter
aftertaste
Acidaftertaste
Metallic
aftertaste
Artifical
aftertaste
Acid
itt
Me
rt
Coo
Bod
re
n
tch
ee
ast
est
cist
allicste
cast
Sucralose
Sugar
4 Formulating with Sweeteners
Leading international scientific and health authorities have approved high intense sweeteners such as Acesulfame-K, Aspartame and Sucralose for the use in foods and beverages. Among these organizations are the Joint Expert Committee on Food Additives (JECFA) of the World Health Organization (WHO) and the United Nations Foods and Agriculture Organi-zation (FAO), the United States Food & Drug Administration (FDA) and the European Food Safety Authority (EFSA) Acesulfame-K, Aspartame and Sucralose are approved in more than 100 countries around the globe.
The confidence that consumers and food and drink manufacturers can have in a.m. sweeteners is reflected in their high Acceptable Daily Intake (ADI) values. The ADI represents the safe daily consumption level of an ingredient over a person’s lifetime and is expressed in milligrams per kilogram of body weight. For Aspartame e.g. in the European Union the ADI has been set at 40mg/kg/day. This is the highest value set for any low calorie sweetener. For a person weighing 70 kg, the European ADI is equivalent to the amount of Aspartame which would be used to replace over half a kilo of sugar.
Approvals around the Globe
LabelingAccording to EU legislation the following information must be provided on products sweetened with high intense sweeteners:
Further information about regulations in individual countries can be obtained from HYET Sweet S.A.S.
European Union maximum use levels of sweeteners
Product Aspartame Acesulfame-K Cyclamate Saccharin Sucralose
E951 E950 E952 E954 E955Beverages mg/l 600 350 250 80 300Milk drinks mg/l 600 350 250 80 300Desserts mg/kg 1000 350 250 100 350Confectionary mg/kg 1000 - 6000 500 - 2000 500 - 1600 300 - 1200 400 - 3000Supplements mg/kg 600 350 400 80 240 - 800
Acceptable Daily Intakes (ADI): Low Calorie SweetenersAspartame 40Sucralose 15Acesulfame-K 9Cyclamate 7Saccharin 5 0 10 20 30 40 50
Formulating with Sweeteners 5
Milligram per Kilogram bodyweight per day
Product Ingredient list Sales denomination Blends with sugarAcesulfame-K Sweetener Acesulfame-K E950 Aspartame Sweetener Aspartame contains With sweetener… With sugar and a source of Phenylalanine sweetener…Sucralose Sweetener Sucralose
Calorie and Carbohydrate content
Calories (kcal) with: Carbohydrates (g) with:
Product Sugar Aspartame Sugar Aspartame Carbonated soft drink 330 ml 145 2 35 1 Powdered soft drink 240 ml 86 5 21 1 Desserts 240 ml 150 75 31 8 Milk shake mix 180 ml 110 50 18 8 Fruit yogurt 180 g 207 81 34 11 Table top sweetener tablets 16 1 4 0,1 Table top sweetener powder 16 2 4 0,4
6 Formulating with Sweeteners
Glycaemic IndexAlthough Sucralose is made initially from sugar, it is not metabolized and dose not release sugar to the body after consumption. Acesulfame-K and Aspartame are not made from sugar and can therefore also not release sugars. A low glycaemic index (GI) diet avoids quick release of carbohydrates such as sugars which can cause sudden spikes in blood glucose levels. Because HYET Sweets High intense sweetener products do not release carbohydrates, replacing sugar with Aspartame, Acesulfame-K or Sucralose can reduce the GI of a product by up to 90%.HYET Sweet High intense sweeteners are fully suitable for diabetics.None of the marketed sweeteners is made of animal origin and is therefore suitable for both vegetarians and vegans.
Tooth friendlyThe HYET Sweet High intense sweeteners are tooth friendly. Using the sweeteners pure or in blends reduces the intake of fermentable carbohydrates- which is a key factor to tooth decay. The sweeteners do not promote the
Influence of Aspartame and Sucrose on acidity of Saliva. • Aspartame • Sucralose
buildup of plaque or acid which is producing bacteria. Because the HYET Sweet High intense sweeteners are non-cariogenic, they are ideal for confectionary products such as chewing gum and sugar free sweets.
Manufactured to save calories
Significant Calorie and Carbohydrate reduction High Intense sweeteners are mainly used for its properties to reduce calories in common foods and beverages. Within the HYET range of products Acesulfame-K and Sucralose are free of calories. Aspartame has an energy value of
4 kcal per gram (16, 8 kj/g). Only tiny amounts of it can already provide equivalent sweetness as sugar. Thus it can reduce product’s calorie content by up to 99%.
4
5
6
7
0 5 10 15 20 25 30 35 40
Minutes
Not
toot
h-fr
iend
ly
Toot
h-fr
iend
ly
pH
pH 5.7
2578
1130
1803
882
528388
291
45 47134
49 21 68 11220
100 gRoastchicken
115 gHamburger
220 mlMilk
220 mlTomato juice
115 gBanana
330 mlCarbonatedbeverage
Formulating with Sweeteners 7
Digested NaturallyFrom the range of HYET Sweet high intense sweeteners products, Aspartame shows a unique property. Acesulfame-K and Sucralose are absorbed and excreted unchanged by the human body. Aspartame is a dipeptide made basically from 2 simple amino acids, L aspartic acid and L phenylalanine. Whereby Phenylalanine is an essential amino acids. These compounds are found in proteins of daily foods, and consequently they are metabolized by the human body in exact the same way as they would be if they came from meat, cheese, fish or any other protein containing source. When Aspartame is consumed it breaks down into aspartic acid, phenylalanine and a small amount of Methanol, analog to that found naturally e.g. pectin containing foods. The normal diet provides much greater quantities of these compounds than that Aspartame does.
Some sources of Aspartame components.• Aspartic acid (mg)• Phenylalanine (mg)• Methanol (mg)
All HYETSweet High intense sweetener products fulfill the purity criteria set by e.g. EU Commission directive 231/2012 or the JECFA (WHO/FAO) and other international bodies (FCC). Further the major pharmacopoeias as the European (EP) and the United States (USP) or the Japanese (JPE) pharmaceutical standards are matched. The standards are evident in our product speci fications, which include detailed results of purity, microbiological and physical testing.
Our products exceed the standards and set the benchmark for the industry.
Purity and Standards
8 Formulating with Sweeteners
HYET Sweet supplies the world’s leading quality of Aspartame which were made since mid-1990’s by using a traditional well controlled process. The process has been optimized over the decades to ensure the best and most environmental friendly way to produce the desired sweetener. Since the involvement of HYET Sweet two more Sweeteners are refined
and packed at the French site. The campaign design of the activities continues to guarantee the single product status of the equipment in use to avoid any kind of cross contamination. For further details of the purity criteria and product standards of the individual sweeteners, please contact our regional Sales Manager dedicated to your country.
Manufacturing at the European dedicated facility
Since the startup of the operating in the 1990’s, the plant is applying a clean room packaging concept. As the production process of synthesis, purification and crystallization of high intense sweeteners, is done in closed and computer controlled system, the first product contact with the environment is the packaging area. Therefore this was analyzed to be a critical step and the highest possible protection level was applied. HYET Sweet has taken care of avoiding any kind of foreign matter contaminations. This philosophy has been a vital part of our success in the market and will be further developed to ensure the state of art the
protection for our goods and finally the business of our customers.
Packaging
Quality assurance and environmental safety are our No.1 consideration.
They are fully integrated into all aspects of our supply chain.
Formulating with Sweeteners 9
HYET Acesulfame-K PowderStandard product, Purity 100 %, free flowing, dust freeGranulation: 150 – 850 µmBulk density: 1,0 kg/lApplication: Dry mixes, pharmaceutical applications, table top, confectionary HYET Acesulfame-K GranularStandard product, Purity 100 %, free flowing, dust freeGranulation: 150 – 2000 µmBulk density: 1,0 kg/lApplication: Soft drinks, dairy, baking HYET Aspartame PowderStandard product, Purity 100% Granulation: < 1% on 150 µmBulk density: 0,2 kg/lApplication: Dry mixes, pharmaceutical mixes, confectionary HYET Aspartame GranularStandard product, Purity 100%, free flowing, dust freeGranulation: 180 – 850 µmBulk density: 0,6 kg/lApplication: Soft drinks, dairy products
HYET Sweet Products and Grades
HYET SWEET HIGH INTENSE SWEETENERS PRODUCTS
10 Formulating with Sweeteners
Formulating with Sweeteners 11
Hyet Sweet Fine Granular 150100% fine granular HYET AspartameGranulation: 75 – 300 μmBulk density: 0,55 kg/lCharacteristics: Good flowability and solubility, reduced surface area compared to HYET Aspartame
PowderApplication: Table top tablets, table top dry mixes, pharmaceutical applications HYET Sweet Fine Granular DM100% fine granular HYET AspartameGranulation: 75 – 250 μmBulk density: 0,55 kg/lCharacteristics: Good flowability and improved solubility, higher content of medium size particles,
reduced surface area compared to HYET Aspartame PowderApplication: Dry mixes, table top applications, confectionary HYET Sweet Granular 2010100% fine granular HYET AspartameGranulation: 200 – 250 μmBulk density: 0,55 kg/lCharacteristics: Good flowability and improved solubilityApplication: Soft drinks HYET SucraloseStandard product, Purity 100 %, free flowing, dust freeGranulation: Please see individual specificationsBulk density: Please see individual specificationsCharacteristics: Please see individual specificationsApplication: Mixes with other sweeteners for all kind of sugar free and calorie reduced products
HYET SWEET HIGH INTENSE SWEETENERS PRODUCTS
Physical and Technical properties
HYET Sweet High Intense Sweeteners
Powder Granular Fine Granular Fine Granular DM HYET Aspartame
Granulation < 150 µm 180 - 850 µm 75 - 300 µm 75 - 300 µmBulk density 0,20 kg/l 0,60 kg/l 0,55 kg/l 0,55 Kg/l Applications best for dry mixes soft drinks tabletting, dry mixes, table top table top HYET Acesulfame-K
Granulation 150 - 850 µm 180 - 2000µm Bulk density 1,00 kg/l 1,00 kg/lApplications best for dry mixes soft drinksSucralose
Granulation Bulk density Please see individual specifications Applications
Pharma Grade All HYET Sweet products are in principal in compliance with the major pharmacopoeias. For Apartame a range of special pharma grade products are avialable with a taylor made
specification and a pharmaceutical compliant documentation.More details are available from HYET Sweet at www.hyetsweet.com
12 Formulating with Sweeteners
PotencyHigh intense sweeteners are significantly powerful in sweetness power than any sugar. The commercial available products range from 40 to 20.000 times as sweet as sugar. Out of this range HYETSweet selected the technically best per forming sweeteners, which represent sweetness power from 200 to 600 (Sugar equivalents) Acesulfame-K and Aspartame are approx. 200 times as sweet as sugar. Sucralose, when used on its own supplies approx. 500 times of the sweetness of sucrose. Sweeteners in blends can provide significant synergy, which can reach ideally up to 40%. Some combinations definitely don’t reach this top results but also may supply 5 – 10% synergy. In general one can say that higher potency is reached at lower concentration. This is true for all sweeteners known. Formulating with HIS in any case needs a fine tuning, to get the highest sensory acceptance. Synergy values and sweetening power data are recommended for using as an indicator when starting formulation work. The final product properties like, pH, typical consumption temperature, viscosity and flavor system have a major impact on the recognizable sweetness and should be considered when the sweetening system is designed.
SolubilityAcesulfame–K and Sucralose are very easily to dissolve in water. At 20°C a solution of up to 25% can be produced relatively quickly. Aspartame can be dissolved in water up to 1% at room temperature. This is influenced mainly by the nature of the dipeptide structure. Aspartame’s isoelectric point is at approx. pH5. Thus, buffering a solution at pH < 4 will help to dissolve Aspartame quickly, and increasing the temperature to e.g. 30°C will allow to dissolve 1,5%. For further details please see graphic.
Formulating with Sweeteners 13
Potency of Aspartame in Soft drinks
300
250
200
150
100
500 100 200 300 400 500 600
Aspartame in mg/l
Pote
ncy
25
20
15
10
5
00 5 10 15 20 25 30 35
Solubility in Citric acid solution
Citric acid
Perc
enta
ge
Best stabilityAs aspartame can be split up during metabolism by human body. It also tends to degrade in liquids. However this is not a spontaneous reaction. Comparable to loss of Vitamin C, it runs slowly but steadily over time. Aspartame is sufficiently stable in liquids for a wide range of products. The stability in liquids can be influenced positively. (Details please see under liquid Application.)
Stability in dry applicationsSucralose, Acesulfame-K and Aspartame are stable in dry and most liquid applications. The shelf life under dry conditions is guaranteed for a minimum of 2 years for Acesulfame-K and Sucralose and 5 years for the European originated Aspartame. For Aspartame temperatures over 110°C are to avoided. As from this point, thermal decomposition occurs.
Liquid applicationsSucralose and Acesulfame-K are proven to be stable in most commercial liquid applications. Aspartame dissolved in water show slowly degradation into its constituents. These are safe and tasteless and do not affect the final product. Key factors influencing the stability of Aspartame are temperature and pH. Optimal stability is reached at pH 4,2. The pH range at which the stability is considered to be acceptable is from pH 2,5 to pH5. Thus most commercial available drinks will fall into this range. Aspartame is applicable for those products.
Heat treatmentHeat treatment in food and beverage manufacturing does not influence significantly the stability of Acesulfame-K and Sucralose. Both sweeteners will not degrade during the known and typical heat treatments. The dipeptide structure of Aspartame will lead to a slight degradation during the process steps. The loss is directly linked to the process conditions and can be influenced by choosing the method.
14 Formulating with Sweeteners
Solubility of Aspartame in water
0 10 20 30 40 50
3,0
2,5
2,0
1,5
1,0
0,5
Temperature ºC
Perc
enta
ge
600
500
400
300
200
1002 3 4 5
Aspartame stability profile at 20ºC
pH
Hal
f-lif
e (d
ays)
Stability during storageAnalog to dry application Sucralose and Acesulfame-K are not expected to degrade when stored in liquid. Aspartame degradation is follows approximately 1st order kinetics, comparable to vitamin C degradation. The pH of the product is an important parameter. The closer the pH is to 4,2, the better the stability of Aspartame is. At low temperatures the decomposition is either slowed down or even completely stopped as it is the case in frozen desserts or chilled products like yoghurts. Stability in blends of sweeteners is special area of interest. Due to the synergy generated from using sweeteners of different structure and in individual low concentrations, some sweetness saving strategic mixtures can be used. The degradation of Aspartame will shift over time the blend ratio towards the stable components. For example, a starting ratio of 70% Aspartame and 30% Acesulfame–K will be after a certain period of shift to 60% Aspartame and 40% Acesulfame-K just by the decomposition of the Aspartame. Hover the highest synergy is reached when approx. 60/40 is active. Degradation of Aspartame will make the blend less sweet, but shifting the blend ration towardsthe highest synergy level at the same time will increase the perceived sweetness. Thus this development is buffering the loss effect and can
be used to extend the shelf life or to retain the loss during a certain period at a minimum.
HYET sweet has done numerous tests on this topic. For further information about the stability of Aspartame and Aspartame in blends, please contact the technical support at HYET Sweet.
Formulating with Sweeteners 15
Days
% R
emai
ning
Asp
arta
me
Aspartame stability: Thermal processing
pH Loss of of Aspartame
Ultrahigh temperature (UHT) 15 seconds / 121°C 2,5 - 3,5 0,5 - 1,5%Long term pasteurization 15 min /80°C 2,6 - 4,2 2,0 - 4,0%High temperature short term (HTST) 15 Seconds / 72°C 3,5 < 1%Hot filling 88°C 3,5 3 - 6%Canning 20 min / 90°C 3,5 < 5%
100
90
80
70
60
50
40
30
20
10
00 50 100 150 200 250 300 365
Table shows that UHT (high temperature applied for a relative short time) is the mildest method. This is in line with the knowledge from saving e.g. vitamins or other heat sensitive ingredients
during a heat treatment step. In general the loss of Aspartame is between 0,5% and approx. 5%. Thus adjusting the dosage to compensate the heat treatment loss is recommended.
Stability of Aspartame as function oftemperature (CSD pH 3,7)
FRANCE
HYET Sweet S.A.S.Port 7516 7516 Route de la Grande Hernesse, 59820 GRAVELINES
T +33 328 227 400 F +33 328 227 501
THE NETHERLANDS
HYET Sweet B.V.Minervum 7483 4817 ZP BREDA
T +31 76 513 9169 F +31 847 226 235
UNITED STATES
HYET Sweet USA Inc.100 Church StreetSuite 800, NEW YORK NY 10007
T +1 646 845 7334F +1 212 658 9780
For more information
16 Formulating with Sweeteners
Together, We will make a Happier, Healthier and Sweeter life!
Des
ign
2016
© P
aul B
aars
Des
ign,
Am
ster
dam
- T
he N
ethe
rland
s
