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New PuRefine Double-Purification Technology Removes Aftertaste of High-Intensity Sweeteners

New PuRefine Double-Purification Technology Removes Aftertaste of High-Intensity Sweeteners

Photo © iStockphoto.com/dirkr
Steviva Ingredients (Portland, OR) has unveiled a new double-purification technology that removes the aftertaste of high-intensity sweeteners. The company says it is the first in the natural, high-intensity sweeteners category to implement this new technology, which effectively eliminates the need to mask natural sweeteners’ off notes.
 
This innovation is noteworthy because, as was reported in the May 2016 issue of Nutritional Outlook magazine, the 2015-2020 U.S. Dietary Guidelines have now set sugar-intake targets, so zero-calorie sweeteners like stevia (Stevia rebaudiana) and monk fruit (Siraitia grosvenorii) are more popular than ever. In addition, FDA recently proposed the inclusion of added-sugar content to nutrition labels, which, if implemented, would likely further increase interest in natural sweeteners.
 
Typically, manufacturers working with high-intensity sweeteners like stevia and monk fruit must employ flavor-masking technologies to mask these ingredients’ off notes, such as by pairing them with compatible flavors, such as cola (with stevia) or berry and citrus (with monk fruit). Though this helps masks the aftertaste, it makes working with stevia and monk fruit a little more complicated, Steviva says.
 
According to a press release from Steviva Ingredients, PuRefine uses a two-stage resin column technology that is derived from naturally occurring polymers, which attach to unwanted compounds in a stevia or monk fruit solution that passes through them. The result is a cleaner flavor requiring fewer ingredients, the company says. PuRefine can also be used to decolorize natural sweeteners, thus doing away with the typical bleaching process. In general, the product offers manufacturers a more streamlined solution for incorporating natural sweeteners into food and beverage products.
 
Thom King, president and CEO of Steviva Ingredients explains: “While resins column technology has been used for decades, such as in the manufacturing of fruit juices to remove bitter-tasting components, this process is the first of its kind, poised to revolutionize the natural sweetener market.”
 
Steviva Ingredients is hoping to implement the technology with its proprietary SteviaSweet 95-60 and SteviaSweet RA98 stevia extracts, which it expects to introduce to the ingredients marketplace later this year. It says it has already applied to process to its PuRefine Ultra-Purified MonkSweet monk fruit extract line, including MonkSweet V50, MonkSweet V40, MonkSweet V25, MonkSweet LS, and MonkSweet+.
 
 
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