How to Use High Potency Sweeteners
Speaker: John Fry, Ph.D., CChem, FRSC, FIFST, Director, Connect Consulting
John Fry is an internationally-acknowledged expert on low-calorie sweeteners. He directs Connect Consulting, one of the world’s foremost science management resources for sweetener manufacturers and users. John has been personally involved in the technical launch and marketing of aspartame, acesulfame-K, aspartame-acesulfame salt (which he invented), sucralose and stevia-based sweeteners around the world. He speaks and trains widely on sweeteners, sweetness and calorie-control and earns high regard for his independent, thought-leading presentations.
Previously, John was Director of Scientific & Technical Services at Holland Sweetener Company, before which he managed the Science Group at the world-renowned Leatherhead Food Research in the UK.
Graduating with a First Class Honours degree, John has a BSc and Ph.D. in Food Science from Leeds University. He is also a Chartered Chemist and holds Fellowships of the Royal Society of Chemistry, the Institute of Food Science & Technology and the British Society of Flavourists.
Scroll to the bottom of this page to access the On-Demand Video
Abstract: The seemingly ever-growing list of high-potency sweeteners (HPS) complicates formulation. Whether reducing or eliminating sugar from established products, or creating completely new ones, the alternative sweetener world can be bewildering. This presentation concentrates on practicality: sweetener selection, deciding how much to use, assessing prototypes fairly, and dealing with sweetener defects. The approaches are applicable to all HPS, from the world’s oldest HPS, saccharin, to the latest sweetening proteins in development.
Excerpt from the Summary of this Webinar: The first step in deciding on how much sweetener to use is to review a sweetener’s concentration-response curve. All high-potency sweeteners have concentration-response curves that tend to plateau at a given sweetness level. In this area, increasing the percent of the sweetener in a formula does not increase the perception of sweetness. A standard rule of thumb is not to formulate with a high-potency sweetener in its plateau region, because this is the least cost-effective and carries the most risk for side-tastes. There also may be legal considerations, particularly in the EU, where every high-potency sweetener has a prescribed legal maximum amount for every application.
Note: The article summary and Premium Sweetener Webinar Magazine will be posted shortly.
See John Fry’s presentation video below:
Visit https://globalfoodforums.com/global-food-forums-webinars/ to see Global Food Forums’ other Webinars.