The prospects for sugar substitute sweetener
High intensity sweeteners to replace sugar with two main conditions: first, the source of sugar after a change in food production, food manufacturers make a profit, that have lower production costs; Second, consumers can not tell the difference in flavor, that taste to request the same. While high intensity sweeteners replace sugar, should also consider issues around the use of habit.
Cost of production
Beverage industry is large with sugar, drink some or all of the sugar is replaced with high intensity sweeteners sucrose, depends entirely on the economic benefits. Data collected from the above analysis, the saccharin sweetness of the cheapest unit, the most competitive prices, followed by sodium cyclamate, acesulfame, aspartame, etc.. Therefore, food and beverage manufacturers, the formulations used in the products of high intensity sweeteners to replace sugar or sweetener compound, can reduce production costs, a price advantage.
Improved taste
All high intensity sweeteners and sugar are present more or less the difference between taste, add sweetener and add the sugar in food is not the food tastes the same, mainly with the time – or their strength properties and the after taste . In recent years, high intensity sweeteners to improve taste in constant development, the recent development in the application of high intensity sweeteners has considered what kind of additives used to change the taste of it more like sugar, taking into account how the compound to taste more like sugar.
The potential benefits of compound sweeteners have long been known. 40 years ago, when saccharin / cyclamate mixture began to be used, people began to quantitative and qualitative selection of the appropriate compound sweetener sweetness. Now, with the high intensity sweeteners can be used in food varieties increased, with quantitative and qualitative methods with a complex flavor with sugar sweetener is entirely possible. Number of complex sweeteners used with more complex with the flavor like sugar after.
The use of low concentrations of various carbohydrates, also help to reproduce the taste of sucrose, while the improved bitterness. Now, many spice companies have mastered by the high intensity sweeteners to add special spices to flavor sugar analog technology.
Usage
Food industry and soft drink manufacturers use the sweeteners experience has shown that the choice of sweeteners, in addition to cost, taste, but also by the local customs and habits. In some places, the choice of sugar substitute sweetener used depends on local custom, and taste and cost, or secondary, which is why some markets in Europe used to drink in the ordinary use of high intensity sweeteners (eg, part of the United Kingdom and the Nordic countries), while in other countries (such as the U.S.) are rare.
Generally considered the most suitable high intensity sweeteners used in "special food", but the whole of Europe are almost all common products use high intensity sweeteners, and the use of certain common food sweetener than the "special food" even more. Europe and the United States have different high intensity sweeteners usage. In Europe, high intensity sweeteners used in regular drink quietly and not in the headlines, not as a "low sugar" or similar products sold only on the label with sugar and sweetener. In the United States, when the products of sucrose or high intensity sweeteners used in the composite material, the listing can not be mixed up, to be strictly separated. Medium heat positioning products in the United States do not have much market, unpopular.
Driven by the economic interests of the international sweetener market competition fiercer than ever before can be expected that the sweetener suppliers will actively encourage the use of high intensity sweeteners replace sugar or high fructose syrup, especially in North America and other markets. Although sucrose has been blamed for causing the excess energy and an important reason for dental caries, but it is in the food industry still plays an important role. Nevertheless, the sugar substitute – high intensity sweeteners have become a very important class of food ingredients essential to develop very rapidly, its causes are many, have lower production costs, lower energy requirements, there is high quality requirements and meet the sweet features of patients with diabetes correct the special requirements of food, which are so high intensity sweeteners market is more unpredictable.
I am an expert from China Computer Parts, usually analyzes all kind of industries situation, such as bulk raw honey , unfiltered honey.
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