Nascent Health Sciences Announces New Name HOWTIAN LLC

Nascent Health Sciences Announces New Name HOWTIAN LLC

Zhucheng Haotian Biotech Co., Ltd (ZCHT), the principal manufacturing partner of Nascent Health Sciences, recently announced its new corporate brand HOWTIAN®. The refresh of its corporate identity reflects the company’s expanded global footprint and commitment to the sustainable production of natural ingredients.

As part of efforts to consolidate and unify global business operations under the new brand, going forward Nascent Health Sciences will be operating as HOWTIAN LLC to best serve our customers in North America. HOWTIAN LLC, a wholly owned subsidiary of ZCHT, will continue to offer our complete portfolio of ingredient solutions, including SoPure™ Stevia, PureQQ® Pyrroloquinoline Quinone, Inositol, Vitamin E and more.

Our leadership, personnel, and day-to-day operations are unaffected by these changes and there is no impact on the supply of our ingredients. Our promise to our customers stays the same — to provide the highest quality ingredient solutions to meet your product manufacturing and formulation needs. And we remain dedicated to partnering with food, beverage, nutrition, and personal care product manufacturers to promote health and wellness for consumers, to empower people to live better lives.

To accompany the launch of HOWTIAN LLC, a new website has been created along with updated email addresses — [name] — for corporate staff members. Aside from that, working with us will be business as usual. If you’re a current customer, a company representative will be in touch with you to ensure there is no disruption to services and operations.

To learn more about HOWTIAN, its history and the exciting evolution of its business, visit

7 Steps to Formulating with Stevia

7 Steps to Formulating with Stevia

When formulating or reformulating a product with stevia, the sugar reduction process can sometimes encounter challenges since stevia has different sweetening properties from sugar. Additionally, when it comes to stevia, there is a broad family of glycosides and blends, all with varying properties and flavor profiles as well. To break down these complexities, our experts have created this simple step-by-step guide to formulating with stevia.

Step 1. Determine Sucrose Equivalence for Sugar Replacement

The first step to identifying the best type of stevia for your formulation is to calculate the appropriate amount of sugar, HFCS (high-fructose corn syrup), or other sweetener that would be replaced with stevia. Once you know the sucrose equivalent, read our starter guide on the best types of stevia and recommended usage levels, based on the sweetness you’re looking to replace. 

Step 2. Reference Application Matrix for Recommended Stevia

Additionally, we’ve created this convenient Application Matrix that shows our recommended stevia varieties based on sucrose equivalence and application type.

% Sucrose EquivalentBeveragesDairyBaked / SnackCandyTabletopConcentrate
Reb D/MReb D/M
>9%Reb MReb MPegasusPegasus Pegasus
PinnaclePinnacleCrest VCrest V
Reb DReb DAndromedaAndromeda
6-9%PegasusPegasusCrest IICrest IIPegasus Andromeda III
Crest VCrest VReb A 97-99Reb A 97-99Crest V
Crest IICrest IICrest II
Reb A 97-99Reb A 97-99
0-6%Crest ICrest ICrest ICrest ICrest ICrest I
Reb AReb AReb AReb AReb AReb A 50-80

Step 2a. Consider Natural Flavor Labeling

If you are looking to reduce sugar by a small amount, you may be able to use native stevia extract or stevia-derived natural flavors called GSG (Glucosyl Steviol Glycosides). With these options you have the option not to list “Stevia extract” in the ingredients and instead use “Natural Flavor” on your label – which may be applicable if the country your product is launched in follows FEMA guidelines. Small sugar reductions can also help you save on ingredient costs as long as you don’t need to bulk back with other more expensive ingredients. 

Recommended GSG Use Levels by Application Type

Glucosyl Steviol Glycosides (GSG) TypeBeveragesDairyBaked / SnackCandyConcentrate
Plus175 ppm225 ppm133-500 ppm100-1500 ppm175 ppm
4845100 ppm100 ppm100 ppm100 ppm100 ppm

Step 3. Add Erythritol or Allulose for Sugar-Free Applications

Do you need more upfront sweetness, particularly for sugar-free applications? You may want to consider adding erythritol or allulose. Just note, these ingredients cost significantly more than sugar so this would have to be factored into the overall product development.

Step 4. Increase Sweetness with Plant-Based Ingredients

Has your sweetness from stevia plateaued and you still need more sweetness? Consider combining with Andromeda II — our unique blend of steviol glycosides — or adding monkfruit to further increase the sweetness impact on highly-sweetened products. 

Step 5. Add Bulk for Bakery and Confectionery Products

Is your sugar reduction application a bakery, confection, or other product that requires bulking the product back to its original weight? You may want to consider adding bulk using flour, water, maltodextrin or ingredients already in the formula. In addition, isomalto-oligosaccharide (IMO) is a sweet bulking syrup that our experts often recommend.

Below is a chart that is used to differentiate between various sweetener options with relative sweetness, calories, solubility, and Glycemic Index values.

IngredientRelative SweetnessCalories% Solubility (at 25ºC)Glycemic Index
Allulose62 – 700.42250
Erythritol62 – 700.2370
Tagatose90 – 1001.5 – 2.4553
Xylitol90 – 1002.4638
Resistant Dextrin10 – 301.2 – 2.18010
IMO34 – 502.410035
Trehalose25 – 4546972
Inulin15 – 301.510 – 754
Sorbitol50 – 602.6705
Polydextrose5 – 101806

Step 6. Balance Acid Levels and Modulate Flavors as Needed

Once you’ve finalized the sweetness level, you may need to adjust and recalibrate other ingredients in the formula. One common example is balancing stevia with levels of acid, which is often found in sweetened products. If your application is a ready-to-drink beverage, be sure to monitor the shelf life if the product is near or below a pH of 3. Stevia may degrade over time in very high-acid conditions and when stored in ambient or warmer conditions.

If you notice a sweetness linger that cannot be resolved using a more premium stevia, you may try adding 100-200ppm of a sodium source like salt. You can also add a couple natural flavors like our cost-effective DSG Flavor TN or DGS Flavor FH-80, which is also a sweetness enhancer. These flavors block off-notes from other ingredients in your product like vitamins, CBD, or proteins. In the formulation example below, our DGS TN flavor helped cover some off-notes from the vitamin mix in our PQx Prevail beverage product.

IngredientAmount (g)
Nascent Erythritol83.258
Stevia Andromeda0.56
Plus – Stevia Flavor0.317
Nascent PQQ, Acid0.145
Nascent Inositol2.174
Nascent DGS TN Flavor0.054
Citrus Flavor1.087
Citric Acid7.246
Vitamin Mix5.159

Step 7. Add Nutritional Value with PQQ, Inositol, and Vitamin E

Could your product development benefit from nutritional additives? You should consider formulating with Pyrroloquinoline Quinone (PQQ) for a healthy mind, heart, and body. Inositol is great for skin health and supporting good energy levels, while the more bio-available Vitamin E is also a good addition for its benefits as a powerful antioxidant.

In need of more detailed guidance for your formulation? View our webinar which covers the complete product development process. If you’re interested in learning more or partnering with us, please get in touch and contact one of our experts.

Formulas For Success is a monthly educational series from our leading formulation experts that covers the basics and fundamentals of trends in product formulation. Each time we’ll be featuring an emerging ingredient or combination of ingredients and sharing the key tips you’ll need to discover your own formula for success.

Guidelines for Natural Flavor Labeling with Stevia

Guidelines for Natural Flavor Labeling with Stevia

Formulas For Success is a monthly educational series from our leading formulation experts that covers the basics and fundamentals of trends in product formulation. Each time we’ll be featuring an emerging ingredient or combination of ingredients and sharing the key tips you’ll need to discover your own formula for success.

Stevia and stevia-derived ingredients can be labeled as natural flavors in many countries around the world, but only within certain limits on use levels specified by international guidelines. There are many reasons manufacturers using stevia may want to declare it as a “natural flavor” on their label. This may include brands or flavor companies that are reformulating and adding stevia, but would prefer to avoid changing their existing product label. While consumer favorability of stevia continues to significantly improve, some manufacturers may still prefer to avoid listing stevia as an ingredient on their labels. Increasing regulation and policies around product labeling can be a factor as well.

Natural Flavor Labeling Guidelines from FEMA

The Flavor & Extract Manufacturers Association (FEMA) is an industry organization that works with government legislators and regulators, and the association creates and issues labeling guidelines for flavors. Its guidelines are widely followed by many countries around the globe, including the US. For its guidelines around stevia as a natural flavor, the FEMA panel reviews data that validates whether the flavor on its own tastes sweet or not at low levels.

FEMA maintains and catalogs a vast library of Generally Recognized as Safe (GRAS) ingredients. Many pure stevia extracts have a FEMA number in its library of flavor ingredients. The table below lists these stevia types, along with the corresponding FEMA number and an example of usage level in common applications. Please review the FEMA number on their website for specific application limits.

Stevia IngredientFEMA Number and Guideline to Label as a Natural Flavor
Reb A 60FEMA 4771, Most applications < 30ppm, Gum < 200ppm
Reb A 80FEMA 4772, Most applications < 35ppm, Gum < 234ppm
Reb AFEMA 4601, Most applications < 30ppm, Milk < 45ppm, Cereal < 50ppm, Gum <200ppm, Meat < 75 ppm
Reb CFEMA 4720, Non-alcoholic beverages < 250ppm, Cereal < 400ppm, Gum < 0.1%, Jam < 300ppm
Reb D 95FEMA 4921, Most applications < 32.5ppm, Gum < 325ppm
Reb E 85FEMA 4936, Most applications < 45ppm
Reb M 80/85FEMA 4895/4957, Several applications < 20ppm
Reb M 90FEMA 4968, Most applications < 35ppm, Baked < 70ppm, Cereal < 100ppm, Milk products < 45ppm
Reb M 95FEMA 4922, Most applications < 24ppm, Gum < 240ppm
SteviosideFEMA 4763, Beverages < 35ppm, Baked and Candy < 65ppm, Sauces and snacks < 30ppm, Milk products < 55ppm, Gelatins and Puddings < 65ppm
Stevioside 70FEMA 4911, Most applications < 50ppm, Baked < 200ppm, Cereal < 250ppm
Reb B 95FEMA 4978, Most applications < 30ppm

Enzyme-Modified Stevia (Glucosylated Steviol Glycosides)

Stevia can sometimes be processed with an enzyme to improve a formulation’s taste profile, slightly increase upfront sweetness, and provide taste-masking — or even a slight mouth-feel — to a product. This type of stevia is called Glucosylated Steviol Glycosides (GSG), or enzyme-modified stevia. There are multiple FEMA numbers for this type of stevia product, the most common one being FEMA 4728. Please see the tables below for a current list and specific application limits.

Natural Flavor Usage Limits by GSG Stevia Product Type

FEMA NumberGSG Stevia Product TypeUsage Limits as Natural Flavor
FEMA 4728Glucosylated steviol glycosidesSee chart below
FEMA 4845Glucosylated stevia extractMost applications < 100ppm
FEMA 4876Enzyme-modified stevia, stevioside 20%See chart below
FEMA 4909Glucosylated steviol glycosides, 70-80%See chart below
FEMA 4910Glucosylated steviol glycosides, 40%Most applications < 135ppm
FEMA 4931Glucosylated steviol glycosides, 90%Most applications < 100ppm
FEMA 4947Glucosylated stevia extract 40% with 14% Rebaudioside AMost applications < 60ppm
FEMA 4950Stevia rebaudiana extract with Rebaudiosides A and MMost applications < 50ppm
FEMA 4951Glucosylated steviol glycosides 90% supraglucosylated rebaudioside AMost applications < 70ppm
FEMA 4952Glucosylated steviol glycosides 91% supraglucosylated rebaudioside DMost applications < 50ppm
FEMA 4953Glucosylated steviol glycosides 58% supraglucosylated steviosideMost applications < 100ppm
FEMA 4992Rubusosides enriched glucosylated steviol glycosidesMost applications < 170ppm

Natural Flavor Usage Limits (ppm) by GSG Stevia and by Product Application

GSG FEMA Number4728484548764909491049314947
Baked goods50010010013510060
Beverages, Non-Alcoholic1751001206513510060
Beverages, Alcoholic17510010013510060
Breakfast Cereals50010010013510060
Chewing Gum1500100100135100
Condiments and Relishes200100110135100
Confections and Frostings10010011013510060
Egg Products110
Fats and Oils18911013510060
Fish Products100
Frozen Dairy1331001206513510060
Fruit Ices13310010013510060
Gelatins and Puddings13310011013510060
Granulated Sugar60
Hard Candy13310011013510060
Instant Coffee and Tea1751001006513510060
Jams and Jellies20010011013510060
Meat Products100
Milk Products2251001206513510060
Nut Products17510010013510060
Other Grains13310010013510060
Processed Fruits20010011013510060
Processed Vegetables133100100135100
Reconstituted Vegetables133100100100
Seasonings and Flavors17510010013510060
Snack Foods13310010013510060
Soft Candy13310011013510060
Sugar Substitutes60
Sweet Sauces13310011013510060

For more in-depth information on usage and labeling of Glucosylated Steviol Glycosides in different product applications, view our webinar presentation on GSGs from the 2020 Clean label Conference.

Important Considerations for Natural Flavor Labeling of Stevia

As already described, stevia can be labeled as a natural flavor in a vast variety of product applications. However, one application where this isn’t the case is tabletop sweeteners. For such products as well as other sugar substitute applications (i.e. baking blend sold in a stand-up pouch), natural flavor labeling for stevia is typically not allowed at any use level.

Although many international markets follow FEMA guidelines, some countries adhere to different regulations on labeling of natural flavors in their products. As an example, companies in China don’t conform to FEMA but regulations there do allow GSGs to be added as flavoring.

Additionally, when looking to label stevia as a natural flavor, it isn’t recommended to combine it with multiple sweetness enhancers. This is particularly the case for Flavors with Modifying Properties (FMPs) such as stevia derivatives, monk fruit, erythritol, and allulose since the combination may produce too sweet a taste even at these low use levels. Of course, our experts always recommend reviewing with your regulatory and legal teams regarding the proper labeling of ingredients.

In need of more detailed guidance for your formulation? Partner with us and learn more about formulating with stevia and natural flavor labeling requirements. Contact one of our experts for your product development and formulation needs!

Reducing Sugar While Adding Bulk for Baked Goods, Desserts, and Confections

Reducing Sugar While Adding Bulk for Baked Goods, Desserts, and Confections

Formulas For Success is a monthly educational series from our leading formulation experts that covers the basics and fundamentals of trends in product formulation. Each time we’ll be featuring an emerging ingredient or combination of ingredients and sharing the key tips you’ll need to discover your own formula for success.

Effective sugar reduction in a formula with sugar substitutes like stevia, monk fruit, erythritol and allulose is not only about replacing the sweetness of sugar, but also replacing its bulk. This is particularly important for applications such as baked goods, desserts, and confections where the product’s size would be considerably smaller without the addition of bulking ingredients and bulking agents. Fortunately, there are a variety of effective bulking methods available as they serve an important functional use in product development.

Bulking with Water, Flour, and Ingredients Already in the Formula

Starting with a basic scenario like sugar reduction in a ready-to-drink beverage, for example, developers can maintain the beverage’s bulk by just adding more water, a simple and cost effective solution. However, in an application such as a cookie, due to the removal of sugar, the cookie will be significantly smaller if no bulking agent is used. One option is to add bulk with flour and other ingredients that are already in the formula. Sometimes though, this may result in a dry and plain-tasting cookie — in which case we’d recommend considering the options that follow.

Maltodextrin, a Neutral Bulking Ingredient

Another option is to add bulk with a neutral ingredient like maltodextrin, which is about 10% as sweet as sugar. With maltodextrin, calories would remain the same but it’s important to note that some consumers may not consider maltodextrin to be ‘clean label.’ When it comes to cost, regular powdered maltodextrin costs slightly less than sugar in the US, but the agglomerated version that is easily soluble costs significantly more.

Dried Glucose Syrup (Corn Syrup Solids)

Similar to maltodextrin, dried glucose syrup, or corn syrup solids is another neutral-tasting ingredient that can be used in formulations as a bulking method. The calories and carbs are slightly lower than sugar, and the total sugar is only 6g/100g, which allows for significant sugar reduction without losing bulk. However the cost is higher than isomalto-oligosaccharides (IMO) so you would need to decide which bulking agent is most practical to use.

Sugar Alcohols, Allulose, Tagatose

Our formulation experts have also had success with sugar alcohols like allulose (these ingredients don’t go through the typical digestive process). Erythritol or allulose are most often paired with stevia since they are considered natural. These have about 2/3 the sweetness of sugar and provide an upfront sweetness that stevia does not always provide.

One new and upcoming ingredient is tagatose, which follows a similar metabolic pathway as allulose. If the FDA allows manufacturers to not count tagatose as an added sugar on their labels, we expect to see a significant increase in demand (similar to the soaring appeal for allulose after it received such a designation from the FDA). Because allulose is not digested, the calories are significantly reduced and the ingredient does not get counted as a sugar. On the other hand, such ingredients have the potential to cause digestion issues if consumed at at high quantities, so it’s essential to formulate with a balanced amount that minimizes such issues for consumers.

Fiber and Fiber-Like Ingredients

Dietary fibers and fiber-like ingredients can provide bulk for sugar reduction in a similar fashion to sugar alcohols. These ingredients, indicated in the chart below, have reduced calories and provide some upfront sweetness to complement stevia. But also similar to sugar alcohols, fibers are known to impact digestion at high levels.

IngredientSourceRelative SweetnessCaloriesSuggested Max DoseLabel Choices
InulinJerusalem Artichoke301.510g/dose 40g/dayInulin, oligofructose, Jerusalem artichoke extract, Jerusalem artichoke fiber, etc.
Resistant Maltodextrin/ DextrinCorn Starch10-301.2-2.115-40g/dose 30-65g/dayResistant maltodextrin, resistant dextrin, soluble corn fiber
IsoMalto-OligosaccharidesStarch34-502.415-20g/dose 30-40g/dayIsoMalto-Oligosaccharides, IMO
Short Chain Fructo-OligosaccharidesCane or Beet Sugar301.510g/dose 20g/dayFOS, scFOS, short chain fructan (fiber), cane sugar/sugar derived fructan
Galacto-OligosaccharidesLactose30-601-2 2 (EU)10g/dose 20g/dayGOS, galacto-oligosaccharides
Xylo-OligosaccharidesXylose400-24-5g/doseXOS, xylo-oligosaccharides
Polydextrose (Artificial)Glucose, citric acid, sorbitol5-101.010-50g/dose 90g/dayPolydextrose

Many consumers fall short of their recommended daily fiber intake, so adding these ingredients can provide a great bonus to your product’s nutritional panel. If your product is a baked good, we’d recommend fibers such as inulin and short chain fructo-oligosaccharides (FOS) as they have a nice browning effect. Lastly, there are labeling differences to consider by market with fibers — as an example, IMOs do not count as fiber in the US, but they do in Canada.

Nascent’s Proprietary Blends

Oftentimes, it can be a challenging process to continuously calibrate different sweetener and bulking ingredient levels until you achieve the right formulation for your product. In such cases, a simple drop-in solution may be preferred. Nascent has created several options for product developers to add into formulas without a significant need for further adjustment. For instance, we offer stevia or monk fruit co-processed with erythritol or allulose at various ratios, providing 1-2 times the sweetness of sugar. These are commonly used in tabletop products and have the benefit of not separating in the production, packaging, or distribution process due to their unique properties.

Sample Formulation: Reduced-Sugar Ice Cream

To put these proprietary stevia blends into action, we created a demonstration of a 50% reduced-sugar ice cream. One demonstration features erythritol while the other features allulose — both sweeteners drop the freezing point more than sugar to provide a very similar end-product. Additionally, the bulking methods described above were applied to arrive at the final formula for each. The chart below details the formulation for these variations.

IngredientFull SugarErythritolAllulose
Vanilla Flavor0.400.410.41
Nascent Erythritol & Stevia (2x sweet)2.55
Nascent Allulose & Stevia (2x sweet)2.55

Introducing DGS E100 and F100: New Line of 1:1 Sugar Replacements for Baking & More

For many food & beverage manufacturers, simple drop-in solutions are the preferred method for replacing both sweetness and bulk in their sugar reduction applications. Nascent Health Sciences is expanding its portfolio of “drop-in” sugar reduction solutions and has launched a new line of products called DGS E100 and F100. These sweetener blends combine erythritol, allulose, soluble fiber, stevia extract, and natural flavors as a 1:1 replacement to sugar. They are specially formulated for optimal taste and performance with a natural flavor to mask any off-notes from ingredients such as vitamins. The DGS line is ideal not only for baking applications, but can be used for tabletop sweeteners, confections and a wide variety of products.

In our recent trade conferences and roadshows, we have been demonstrating DGS E100 in chocolate chip and matcha white chocolate chip cookies — both with very positive feedback from taste-testers and our industry peers. If you’re interested in sampling these demos, hopefully we’ll see you at an upcoming event to experience our DGS line of sweeteners yourselves!

In the meantime, below are the formulas used for our new matcha white chocolate chip and classic chocolate chip cookies. Please contact one of our representatives if you’d like to learn more about DGS and these cookie recipes.

Matcha White Chocolate Chip CookiesReduced Sugar
Nascent DGS Series5.533
Vanilla Extract0.292
Matcha Powder1.042
Baking Powder0.261
Baking Soda0.083
White Chocolate Chips18.225
Classic Chocolate Chip CookiesReduced Sugar
Brown Sugar5.75
Skim Milk1.31
Nascent DGS Series5.377
Rolled Oats5.15
Flour, White23.19
Baking Soda0.52
Vanilla Extract, Indonesian, 2x, Ottens0.37
Mini Semisweet Chocolate Chips29.725

Ready to create your own formula for success? Partner with us and learn more about reducing sugar in your formulations. Contact us for your product development and formulation needs!

How to Formulate with Stevia in Beverages & More

How to Formulate with Stevia in Beverages & More

Formulas For Success is a monthly educational series from our leading formulation experts that covers the basics and fundamentals of trends in product formulation. Each time we’ll be featuring an emerging ingredient or combination of ingredients and sharing the key tips you’ll need to discover your own formula for success.

Did you know that what we conventionally call “stevia” actually describes a family of 100+ glycosides that can be naturally extracted from the stevia leaf, each of which have their own unique properties and profiles? This breadth of variety with stevia is what can present challenges when it is used in formulation compared to more traditional sugar substitutes such as sucralose and aspartame. To help address these challenges and break down some of the complexities of formulating with stevia, we’ve compiled this starter’s guide for using stevia in beverage (and various other) product applications. This guide will focus on development of a thin beverage, the suggested usage levels for different stevia types, and how to choose the best stevia for such beverages (Note: As we’ll explain later, with thicker beverages, the max use levels for stevia will typically be higher).

What are the Maximum Usage Levels of Different Types of Stevia Types?

The chart below is a summary of maximum use levels for several stevia types, including our proprietary SoPure™ Stevia blends. These estimates allow for some minimally acceptable off-notes in taste, but this will vary based on the application and other ingredient interactions. For additional reference, an approximate sucrose equivalent value is provided for each type.

Stevia TypeEstimated Maximum Usage in WaterApproximate Sucrose Equivalence (%)
Reb A 60225ppm4.5
Reb A 80250ppm5.2
Reb A 97325ppm6-7
Reb A 98360ppm6.5-7.5
Crest V600ppm9
Plus175ppm (as natural flavor)2.4

In addition to the stevia types listed above, SoPure™ Pegasus, Pinnacle, Reb D, and Reb M are a few premium varieties which do not have many off-notes and can be used at levels exceeding 600ppm. For guidance on the sucrose equivalence for these particular varieties, reference the graph below that illustrates Reb M’s estimated sucrose equivalency by usage level (ppm).

Approximate Sucrose Equivalence of Reb M by Usage Level

Approximate Sucrose Equivalence of Reb M Stevia by Usage Level
Source: Prakash et al.

How to Choose the Right Reb A

These days, Reb A is the most widely used type of stevia due to its pleasant sweetness and more economical cost. When formulating, it’s worth considering higher purity Reb A’s as they exhibit more sweetness and a cleaner taste compared to lower purity grades. As an example, if your product is currently using Reb A 50 or 60, you may consider switching to Reb A 97 or 98. Although the higher purity may cost more, this is offset because the higher grades have higher sweetness levels and thereby require lower use levels and concentrations. In effect, there is little, if any cost-in-use increase and as a bonus, the higher purity grades may result in a slightly cleaner taste.

Formulating For Smoothies, Jams, and Cookies

A thicker product such as a smoothie may be able to use Reb A 80 at 300ppm or more. The thickness of the drink affects how much and how fast stevia molecules get to the sweetness and bitter receptors on the tongue. The thicker the product, the longer it takes for the stevia to reach the receptors and if it does not get to the receptors before being swallowed, it’s possible not to taste any bitterness at all. A fruit jam may be able to use double the thin beverage use level and a dry application like a cookie may be able to use up to three times the thin beverage level.

Cost Efficiency in Formulation: Maximize Use of Low-Cost Reb A

In order to optimize cost-in-use of stevia for your product application, we recommend starting with determining the maximum use level of Reb A (keeping in mind that the stevia types that offer the best value for quality are likely Reb A 98 or Andromeda). For example, you might begin with 400ppm of Andromeda to get about 7 sucrose equivalents, and then decide you’d like a little more sweetness in the product and add 100ppm of Pinnacle to achieve your desired sweetness level. On the other hand, you could simply use approximately 450ppm of Pinnacle to get a similar product, but you’d be paying more for premium stevia. By starting the development process with Reb A, you can maximize use of the lower-cost stevias but still achieve desired quality and sweetness.

Other Factors: Solubility, Stability in High Temperatures, Shelf Life

In addition to all the variables already described, there are still other factors that should be considered when choosing the right types of stevia to use in formulation. In some cases, processing requires the stevia to be batched in concentrated form. For these scenarios, the solubility of the stevia should be measured. Reb A 80 and lower purities have a significantly higher solubility and should be considered for these types of applications, whereas Reb D doesn’t have a high solubility so should be avoided in concentrates. Another consideration is temperature. Will you be baking your cookie above 284° F? If so, you may not want to use Reb M as it becomes less stable above that temperature. When it comes to the shelf life of the product, stevia is more stable in ready-to-drink beverages when the pH is above 3. If your application is ready-to-drink and the pH is close to 3 or below, it would be prudent to monitor shelf life in real life conditions as the sweetness may degrade slightly over time. Our research has shown that accelerated conditions don’t truly replicate actual conditions but can provide some indication of stability. You may want to be proactive and include buffers in your formula to raise the pH level prior to a shelf life study.

Sugar Reduction vs. Complete Replacement

Stevia has a slightly later onset of sweetness than sugar and tastes sweet longer (reference the graph below that illustrates the sweetness intensity of different sweeteners over time). To best replicate the upfront sweet profile of sugar and HFCS, it is best to perform a sugar reduction. However, if a complete replacement is needed, we would recommend combining with another upfront sweetener like allulose or erythritol. If you’re interested in learning more about formulating stevia alongside acids, link to this post for deeper insights on this topic.

Source: Lindley et al.

Our Formulation Experts Are Here to Help

Ready to create your own formula for success? For assistance with stevia in beverage formulations, please contact us for a consultation. Depending on your application, intended sucrose and stevia levels, labeling requirements, and budgeted cost, we can provide personalized recommendations.

Nascent Health Sciences Announces New Name HOWTIAN LLC