Shelf Life Extension for Natural Sweeteners

At present, with the continuous improvement of living standards, people are paying increasing attention to dietary nutrition and health. Low sugar and low energy consumption have become important dietary trends. In terms of sugar control, more and more countries have implemented sugar taxes in recent years. Hence, as the substitute for sugar, low-calorie sweeteners have been widely used in beverage, bakery, and confectionary industries. In general, low-calorie sweeteners consist of high-intensity and low-calorie bulk sweeteners (some rare sugars and sugar alcohols). In this review, recent advances and challenges in low-calorie bulk sweeteners are explored. Bioproduction of low-calorie bulk sweeteners has become the focus of many researches, because it has the potential to replace the current industrial scale production through chemical synthesis. A comprehensive summary of the physicochemical properties, physiological functions, applications, bioproduction, and regulation of typical low-calorie bulk sweeteners, such as D-allulose, D-tagatose, D-mannitol, sorbitol, and erythritol, is ... Read More

Source

In the present investigation, the shelf life of sweetened beverages was investigated through microbiological and sensory analyses. An experimental design was employed, which included the variable of storage time. This allowed for the identification of significant differences in the organoleptic and microbiological characteristics of the beverages. Samples of the beverages were taken during their processing and evaluated over time, especially during the pasteurization process at 85C for 120 seconds. Laboratory analyses focused on microbiological tests, sensory studies, and assessments of the processed product's quality. The microbiological results remained within the limits established by INEN standards, with counts of mesophilic aerobes < 100 CFU/cm3, yeasts and molds < 50 CFU/cm3, total coliforms < 3 MPN/cm3, and fecal coliforms < 3 MPN/cm3. Regarding sensory analysis, it was found that the beverages had a characteristic aroma, a slightly yellow color, and a characteristic citrus flavor, making them highly acceptable to consumers. Furthermore, the shelf life of the beve... Read More

Source

Natural sweeteners generally refer to a sweet chemical component directly extracted from nature or obtained through appropriate modifications, mainly secondary metabolites of plants. Compared to the first-generation sweeteners represented by sucrose and the second-generation sweeteners represented by sodium cyclamate, natural sweeteners usually have high sweetness, low-calorie content, good solubility, high stability, and rarely toxic side effects. Historically, researchers mainly focus on the function of natural sweeteners as substitutes for sugars in the food industry. This paper reviews the bioactivities of several typical natural sweeteners, including anti-cancer, anti-inflammatory, antioxidant, anti-bacterial, and anti-hyperglycemic activities. In addition, we have summarized the extraction, physicochemical properties, and application of natural sweeteners. The article aimed to comprehensively collate vital information about natural sweeteners and review the potentiality of tapping bioactive compounds from natural products. Hopefully, this review provides insights into the furth... Read More

Source

Allulose syrup that maintains high allulose content and stability over time. The key parameters are pH of 2.5-6.0 and total dry solids content of 50-80%.

Source

Stabilized allulose syrup with improved shelf-life for use as a low-calorie sweetener and bulking agent. The syrup has a dry solids content of 50-80%, allulose content of at least 80%, and pH of 2.5-6.0. It may also contain additives like antioxidants or buffers. The stabilized syrup maximizes allulose retention and prevents degradation, crystallization, color formation, impurities, and microbial growth during storage.

Source

Crystalline allulose with specific particle size distribution to improve taste, texture, stability, and shelf life of food and oral preparations. The crystalline allulose is produced from fructose syrup and has a particle size distribution that enhances sensory properties and physical characteristics when used as a replacement for sugar or other sweeteners in food and oral products.

Source

Compositions that stabilize steviol glycoside sweeteners under acidic conditions, such as in beverages, using caffeoyl-substituted quinic acid derivatives as stabilizers. Steviol glycosides like rebaudioside A are natural, non-caloric sweeteners extracted from the stevia plant. They can break down in acidic environments like soft drinks. The compositions combine the steviol glycosides with stabilizers like 3-O-caffeoylquinic acid to prevent degradation and extend shelf life. The stabilizers can be used in beverages, foods, and pharmaceuticals containing stevia sweeteners.

Source

Stabilizing pyrroloquinoline quinone (PQQ), a vitamin-like substance, to prevent degradation over time when stored in foods or supplements. The stabilization involves adding certain sweeteners like erythritol, acesulfame potassium, and reduced starch syrups to PQQ-containing products. These sweeteners protect PQQ from degrading when exposed to common food ingredients like sugars.

Source

The growing market demand for natural sweeteners, that can be used to replace regular sugar, can be supplied by the biotechnological production of sweetening compounds, such as syrups and polyols. In the past few years, the use of low-cost and alternative substrates for production of syrups and polyols using microbial and enzymatic processes has been reported. This review discusses the recent advances in biotechnological production of sweetening syrups and low-caloric polyol, including mannitol, sorbitol, erythritol and xylitol.

Source

Using trehalulose, alone or in combination with isomaltulose, as an antioxidant for food, animal feed, cosmetics and pharmaceuticals. It effectively prevents oxidation and extends shelf life without adverse taste effects. The use of trehalulose as an antioxidant is particularly suited for products with sensitive components like unsaturated fatty acids or delicate flavors, like milk products, beer, instant beverages, bread spreads.

Source

Using specific compounds found in yerba mate to enhance the stability of steviol glycosides like Reb A in low pH and high temperature conditions. The compounds are isolated from yerba mate and added to stevia-based products like sweeteners and beverages to reduce degradation and increase shelf life.

Source

The consumption of sugar-sweetened beverages has been related with the risk of cardiovascular diseases and other pathophysiological situations, such as obesity or diabetes mellitus. Given the increasing awareness on this fact, food industries are developing new products to reduce the amount of added sugar in development of food products development. Accordingly, in the present work, new functional beverages, constituting a dietary source of bioactive phenolics and supplemented with stevia or sucrose, were designed in order to study the influence of the sweetener during processing and shelf-life. This study is of critical for the informed selection of the sweetener based on its effect on the final phytochemical profile of beverages, especially taking into consideration that there are no previous studies on Stevia rebaudiana. Physicochemical features and phytochemical composition, as well as stability of the different beverages concerning these parameters, were evaluated for 90 days during storage under different conditions (refrigeration (4 C) and room temperature (25 C) under light... Read More

Source

High Intense Sweeteners (HIS) are commonly used in food products, beverages and some oral pharmaceuticals as a sugar substitutes or sugar alternatives and provide sweet without calories. HIS are in high demands due to its multiple advantages including assisting people in losing weight or avoiding obesity and assisting diabetics to control their blood sugar level. The first known intense-sweetener is Saccharine that was discovered in the year 1878. Since then scientists exposed several other rigorous sweeteners that are sweeter than sucrose with zero calorie. Some of the accepted sweeteners are the plant documents (Stevoil glycosides and Mogrosides), semi-synthetic peptides (Aspartame and Neotame) and non-natural chemicals (Saccharine, Acesulfame-K, Sucralose, and Cyclamate). High intensive sweeteners (HIS) from natural sources are refer to natural sweeteners and considered to be safe with GRAS status. The two natural sweeteners Rebaudioside-A extracted from Stevia leaves and Mogrosides extracted from Luo Han Guo (Monck fruit) were considered to be safe with GRAS status in the yea... Read More

Source

Crystalline maltitol powder less prone to consolidation during storage and delivery, and a method for producing it. The powder has improved flowability compared to conventional maltitol powders and does not clump together. The method involves treating maltitol powder with controlled humidity air to stabilize the surface moisture and prevent consolidation.

Source

D-allulose syrup with reduced crystallization compared to prior art syrups, making it more stable and usable in food and pharmaceutical products. The syrup contains D-allulose and minimal impurities. The process involves providing a D-allulose composition rich in D-allulose dimers, and nanofiltering it to remove the dimers, producing a syrup with improved resistance to crystallization and better stability for storage and use.

Source

Aqueous sweetener composition made from a specific combination of rebaudiosides A, D, and M. The composition has improved appearance, taste, and shelf-life compared to other rebaudioside blends. It allows the rebaudiosides to remain in solution without crystallizing out over time. The composition is used in syrup applications to provide sweetness without cloudiness or sedimentation. The syrup compositions contain 2-10% of the aqueous sweetener blend along with 90-98% syrup.

Source

Increasing the shelf life of amorphous sucrose-containing food products like cotton candy by inhibiting sucrose crystallization using glycosides like naringin or glycyrrhizic acid. Adding these glycosides to amorphous sucrose prevents it from crystallizing over time at typical storage conditions.

Source

A syrup composition containing allulose with improved viscosity, taste, and storage stability compared to pure allulose syrup. The composition includes gums and/or pectin applied to the allulose to increase viscosity, mask off-tastes, and suppress crystallization.

Source

Natural and low-calorie beverages containing stevia glycosides with a flavor profile that remains stable during storage. The ratio of rebiana (RebA) to other stevia glycosides (RebD and/or RebM) in the beverage is adjusted to between 0.52 and 1.58. This range suppresses the decrease in sweetness that can occur from RebA conversion during storage, while still leveraging RebA's desirable flavor characteristics. The beverages are carbonated or non-carbonated and can be green/black/oolong tea, coffee, juice, etc.

Source

A solidification-prevented sweetener material composition that resists clumping when exposed to moisture. The composition coats sugar and xylose sweetener particles with dietary fiber to prevent agglomeration.

Source