Galam Group Combines Different Stevia-Extracts To Improve Sweetness Profile
Galam Group HiSweet stevia blends offer an answer to the global challenge of formulating with stevia to achieve products with a sugar-like taste. As the food and beverage industry knows, stevia extract works best when combined with other sugars and sweeteners. After extensively formulating with stevia in numerous applications, Galam Group's sweetening specialists have succeeded in finding the sweet-taste profiles manufacturers have been looking for. By combining both SG95 and high concentrations of Reb-A stevia-extracts, together with other sugars, the innovative Galam Group HiSweet solutions have emerged with optimal taste-profiles to suit every applications needs.
Dr. Joseph Soler, a sweetener blending expert from the Galam Iberia facility explained: "Reb-A, at high concentration (above 95% ), has a very sweet-sharp taste, but is a rather one-dimensional molecule. SG95% is based on different steviol glycosides and therefore has a fuller, more rounded taste. By combining both these stevia extracts, plus other natural sugars, we've achieved a blend with a sweet taste much more similar to that of sugar, with a better mouth feel, improved flavor profile and high intensity sweetness - sweetened by natural sweetener systems. Each individual blend is built to meet our customers' specific needs and is a result of mutual R&D efforts in finding the optimal sweetening formulation. "
Galam Group dedicated application labs and sweetener blending facilities located across Europe work in close collaboration with customers on a variety of HiSweet formulas that integrate stevia-extracts (Reb-A>95%, Reb-A>97%, SG>95%) with different sweeteners. These HiSweet blends offer the food and beverage industry a way to produce products with significant calorie-reduction without compromising the naturalness or sugar-sweetness of the blend.
Dr. Fernando Schved, VP Business Development & R&D at Galam Group expanded on the flexibility of the HiSweet blends for a range of applications. "Our blending experts have overcome the challenge of steviol glycosides – regarding late onset, lingering after taste or bitterness to preserve the sweetness sensation. For example with bitter applications our stevia-based blends achieve the optimal balance between sweetness and sourness to reduce after taste; for dairy products we've overcome the lack of mouth-feel, caused by sugar and fat reduction; in chocolate or cocoa drinks we've achieved blends which improve sweetness intensity and enhance original flavours and in complicated soya applications we've counteracted soy's off-notes when faced with stevia characteristics like lingering effect.
Galam Group's HiSweet stevia blends have already been well received throughout Europe, helping food and beverage manufacturers gear up for the forthcoming EU stevia approval and growing consumer demand for natural sweetening solutions.
SOURCE: Galam Group