The company says that neither ingredient will impact the sensory profile of a product and that both were designed to be extremely cost effective.
Stevia and sucrose were combined in “best-tasting ratios” in the new Optesse HPX and Optesse HPS sweetening ingredients from Sweet Green Fields (Bellingham, WA). The two new, high-purity glycoside compositions were recently added to the firm’s sweetening portfolio. The company says that neither ingredient will impact the sensory profile of a product and that both were designed to be extremely cost effective.
“After studying the interaction of steviol glycosides with reduced sugar and diet beverage sweetening systems, the Sweet Green Fields team focused on sucrose levels to create the best-tasting ratios with steviol glycosides. Based on the findings, the company spent considerable resources in developing proprietary compositions that optimize the sensory results of the steviol glycoside and sugar interactions at either relatively low or high absolute sugar content replacement,” stated the firm in a press release.
Optesse HPS, comprising Rebaudioside A, is ideal for 33%–50% reduced-sugar formulations, ranging from soft drinks to baked goods. The other ingredient, Optesse HPX, is ideal for formulations with more complex flavor systems, or when developing a zero- or very-low-calorie product, the company said.
“We have been able to methodically design two solutions that will radically change the cost and taste dynamic of sweetening foods and beverages, and we are already working with several multinational companies to test new formulations,” added Mel Jackson, vice president of science, in the press release.
Other SGF products include Altesse Stevia 99; Sweetesse Stevia 97 and 95; and Greenesse Stevia 80, 60, and 50.