Accurate Sweetener Labeling Standards
3 patents in this list
Updated:
Food manufacturers face increasing scrutiny over sweetener labeling accuracy, particularly for products using high-intensity sweeteners. Current measurements show sweetening power ratios ranging from 80 to 13,000 times that of sucrose, yet these relative sweetness values can vary significantly based on concentration, temperature, and food matrix interactions. Consumer studies indicate growing demand for precise quantification of sweetener content and clear communication of sweetening contributions.
The fundamental challenge lies in accurately measuring and clearly communicating sweetener potency while accounting for the complex physicochemical interactions that affect perceived sweetness in finished products.
This page brings together solutions from recent research—including standardized measurement protocols, matrix-specific testing methods, and enhanced labeling frameworks that account for sweetener interactions. These and other approaches aim to improve transparency while maintaining practical implementation in food manufacturing environments.
1. Stevia Plant Varietals with Novel Steviol Glycosides Featuring Elevated Glucose Content
MORITA KAGAKU KOGYO KK, 2023
Identifying novel steviol glycosides, the minor sweetening components in stevia plants, and using them to improve stevia varieties and develop better stevia-based sweeteners. The invention involves discovering 10 new steviol glycosides, including rebaudioside O, that have a higher glucose content than known sweeteners like stevioside and rebaudioside A. These novel glycosides are found in stevia cultivars with high rebaudioside A content. By analyzing the composition of stevia extracts, it's possible to identify the specific plant varieties used to make stevia sweeteners. The discovery of these new steviol glycosides and their effects on taste can help breed better stevia plants and optimize the sweetener extraction process.
2. Canned Food Composition with Edible Cactus, Red Orange, Wolfberry, Selenate Polysaccharide, and Sugar Substitute
SHEN XIAOWEI, 申小维, 2017
Healthy canned food containing edible cactus and other ingredients like red orange, wolfberry, selenate polysaccharide, and sugar substitute. The canned food provides a convenient and tasty way to consume cactus, which has health benefits like hypoglycemic, anti-aging, anti-inflammatory, and blood fat lowering effects. The ingredients are prepared, cooked, and packed in a method to make a nutritious and delicious health food.
3. Food Product Packaging with Attached Additive Proportion Samples in Transparent Containers
SUEMATSU DAIKICHI, 2015
Providing food products with attached samples of the additives used in the manufacturing process, to help consumers understand the contents and make informed choices. The method involves creating solid or simulated forms of the additives, sugars, or salts based on their proportions in the food. These forms are attached to the food product in a transparent sealed container, allowing consumers to see and compare the additive samples with the actual food. This provides transparency about the additive contents and builds trust in the product.
