Showcasing Stevia
by Donald E. Pszczola
posted on June 8, 2009
Rebaudioside A, an extract of the stevia leaf, is approximately 200 times sweeter than sugar. The potential for this natural, calorie-free sweetener in food and beverage formulating has been promising, especially since FDA recently issued letters of no objection to its GRAS status at 95% purity or above.
This ingredient is being positioned as an all-natural alternative to the current line-up of high-intensity sweeteners. Unlike previous crude extracts of the plant, rebaudioside A has been promoted as containing the best-tasting components of the stevia leaf. Initial studies claimed that the extract did not have a licorice-like aftertaste associated with cruder stevia extracts.
However, several ingredient companies are developing and promoting customized flavor solutions specifically targeting food and beverages containing rebaudioside A and other stevia extracts—their efforts suggesting that aftertaste may still be a problematic issue that needs to be overcome. These solutions are designed to improve the overall taste profile of the formulation while maintaining its natural product claim.
For example, Cargill, Booth 1529, has developed flavor solutions for rebiana (the company’s name for rebaudioside A) based on a technology that measures cellular-level taste responses. These flavors build on a broad product portfolio that ranges from masking agents to sweetness enhancers.
According to Cargill, flavors that perform well in traditional sweetener-based systems often do not work when rebiana is used to sweeten foods and beverages. The company reportedly demonstrated its expertise in this area with the development of rebiana-compatible flavors for the newly launched Truvia™ natural zero-calorie tabletop sweetener available in local grocery stores in the U.S.
The new flavor solutions are ideally suited for cereal, yogurt, ice cream, confections, and various beverage applications, including carbonated soft drinks and flavored water. Several prototypes made with Truvia rebiana and other sweeteners are available for sampling at Cargill’s booth. These include Blueberry Yogurt, stirred-style with 50% reduction in sugar; Sugar Cookie with 30% reduced sugar; and Tropical Juice Drink containing 25% juice.
Wild Flavors, Booth 1301, has increased its portfolio of taste modification technologies, providing solutions that address mouthfeel, mask off-notes, enhance sweetness, and block bitterness. These customized systems can be used in foods and beverages containing stevia extracts.
The company is launching OnlySweet™, a line of stevia extracts and stevia blends made with taste modification technologies. By rounding out flavor profiles and masking taste profile issues, the ingredients and blends are able to improve the finished product while enhancing stevia’s sweetening properties. Wild expects to quickly commercialize several new and innovative product concepts and offerings using stevia, as well as create new opportunities for zero-calorie, natural sweetening systems.
Several other companies are also introducing their stevia-based sweeteners as well as prototypes made from them. Here is a sweet rundown of some of these exhibitors.
Corn Products International, Booth 2323, launches Enliten®, a stevia-based low-calorie sweetener that is said to have a clean taste with a balanced sweetness. It is about 300 times sweeter than sugar and is highly soluble and stable, even under extreme processing conditions. The company is highlighting a prototype reduced-sugar and no-sugar-added gelato containing erythritol, maltitol syrup, and the stevia-based sweetener. Also, sweetener systems or customized blends are shown in a raspberry salad dressing.
Blue Pacific Flavors, Booth 765, unveils fruit-flavored beverages made with a new flavor modifier technology called A-liminate™. This technology is developed for rebaudioside A-sweetened applications.
Pure Circle USA, Booth 1275, describes the company’s activities, which include sourcing of dry stevia leaves and extraction, refining of rebaudioside A into sweeteners, and marketing of these sweeteners to food and beverage manufacturers worldwide. Application and formulation assistance for products developed with the ingredient is offered, as well.
Glg-Weider Sweet Naturals, Booth 304, a producer of stevia, offers a comprehensive research and development program, proprietary extraction techniques, and vertically integrated operations that ensure excellence in quality and taste. According to the company, it controls nearly 85% of the stevia leaf grown in China.
Daepyung Co. Ltd., Booth 2760, is a South Korean company making available stevia products—rebaudioside A and stevioside. These white crystalline powders, extracted from the stevia leaf, offers alternatives to sugar and other sweeteners.
Attendees who want to learn more about stevia will have a variety of companies to choose from. Furthermore, the IFT Food Expo should help set the stage for the formation of new partnerships between companies interested in the benefits of this zero-calorie sweetener.