The safety of high-fold sweeteners and related standards

Sweeteners belong to food additives, the use of the latest version of GB 2760 food additives standards as a basis, if the products are exported also need to comply with the relevant laws and regulations of the exporting country’s food, common high-fold sweeteners of the toxicity of the study and the standards are shown in Table 1.

Solubility, stability and safety comparison

In food production, different processes have different requirements for raw materials and auxiliary materials, the safety, stability, ease of use and cost of raw materials and auxiliary materials is the primary consideration of enterprises.

The high-fold type sweeteners are mainly in powder or granular crystals, and to use them properly, it is necessary to have a detailed understanding of their traits and characteristics. For example, aspartame used in neutral to alkaline products will reduce the sweetness, or even lose the sweetness, and high temperature and prolonged heating will also be prone to this problem. Acesulfame and chlorosucrose, on the other hand, perform much better in this respect, as shown in Table 3.

Comparison of sweetness characteristics

Sweeteners are mainly to provide sweet taste, which is also the fundamental basis for evaluating sweeteners, the sweet taste characteristics of common high-fold sweeteners and sugar are described in Table 4.

Cost Comparison

The cost control of the product directly determines the profit of the enterprise, and one of the purposes of the high-fold type sweetener as a substitute for white granulated sugar is to reduce the cost of the product. To choose the suitable sweetener, it is necessary to compare and analyze the cost of each sweetener, and a comparison of the cost of common high-fold type sweeteners is shown in Table 5.

As can be seen from Table 5, saccharin sodium, acesulfame and sweeteners are in high demand because of the absolute advantage of cost, and some enterprises even appear to use excessive amount and range in order to save cost.

At present , the government is paying increasing attention to food safety issues and trying to respond to consumer concerns, so when using high-fold sweeteners, enterprises must strictly abide by the Food Safety Law and other relevant laws, regulations and standards, and operate in good faith in accordance with the law.

Sweetening harmonization effect

From Table 4, we know that although the sweetness of sucralose is already very close to that of white granulated sugar, there is still a difference, i.e., the sweetness comes slightly slower. Therefore, when using sweeteners, we recommend the use of two or more in combination to make up for the sweetness defects of a single sweetener.

Table 6 summarizes the sweetness coordination effect of several high-fold type sweeteners when used in combination with each other, for food and other related industries to refer to when needed.