Jungbunzlauer Promotes Erythritol for Stevia Synergies

Using both sweeteners in combination enables food manufacturers to formulate products with an all natural zero calorie sweetness, for the sake of the consumer’s health.

25 Sep 2009 --- Jungbunzlauer has welcomed the approval of the Stevia Rebaudiana extract Rebaudioside A in France. On the 6th of September the French government published the approval for a 2 years period. Jungbunzlauer’s bulk sweetener erythritol and Rebaudioside A (Reb A) share some important features: Both have a “natural” origin, don’t deliver any calories and they don’t influence the blood glucose level. Using both sweeteners in combination enables food manufacturers to formulate products with an all natural zero calorie sweetness, for the sake of the consumer’s health.

Stevia and erythritol also show some convincing synergies. Even though Reb A is very pure its taste is not free from off-notes. In a blend erythritol reduced the off notes significantly. At the same time the blend shows a quantitative synergy on sweetness: the blend’s sweetness is higher than the sum of the individual sweetness levels. These are excellent qualifications for usage in modern and healthy food products.