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We supply a range of high-intensity sweeteners for food and beverage formulations. These ingredients provide significantly greater sweetness than sucrose and are therefore used at very low inclusion levels. With energy values of approx. 0–4 kcal/g, their caloric contribution at typical use levels is negligible Depending on the formulation, they can support partial or complete sugar replacement and help optimise the overall sweetness and flavour profile.
Stevia (E960) is a high-intensity sweetener based on steviol glycosides from Stevia rebaudiana. Depending on the glycoside composition and grade, it typically provides approximately 200–300 times the sweetness of sucrose. Stevia can be used alone or in combination with other sweeteners – such as polyols, monk fruit and various fibres – in applications including beverages, dairy and plant-based products, bakery, confectionery and nutritional products.
Monk fruit (Siraitia grosvenorii) extracts derive their sweetness primarily from naturally occurring mogrosides. Depending on the mogroside concentration and grade, they can provide up to approximately 200 times the sweetness of sucrose. Applications include beverages, dairy and plant-based products, bakery, confectionery and nutritional products, subject to the regulatory status of the specific ingredient and market. Mogroside-rich monk fruit extracts intended for high-intensity sweetening are currently under regulatory assessment in the EU.
Aspartame (E951) provides approximately 200 times the sweetness of sucrose and has a clean, sugar-like sweetness profile. It is widely used in beverages and can also be used in dairy products, confectionery and sports nutrition, etc.
Stevia
E960
Monk fruit
Mogroside
Aspartame
E951
Steen Høeg Larsen
Area Sales Manager
+45 30 52 02 32
shl@alsiano.com
