Technology breaks the bottleneck, the potential and value of natural sweeteners such as alodone sugar, stevia sugar, rohan fruit begin to burst technology to break the bottleneck, and the potential and value of natural sweeteners such as alodone sugar, stevia sugar, rohan fruit begin to burst

, the importance of sweeteners for product development is self-evident, but the supply of raw materials and flavor issues have always restricted the development of sweeteners. Researchers have been working to break down the bottleneck in the development of sweeteners, making them show greater potential and value. Today, this
Foodaily
will give you an inventory of the latest developments in the field of natural sweeteners
...
▎ aroxone sugar: a potential "rare sugar"Alodone sugar is becoming another focus of industry concern, containing only
0.2
calories per g, sweetness up to
70%
of sucrose, a rare sweetener that is present in small amounts in nature.According to Japan's Matsugu Chemical Industry Co., Ltd., alotone sugar is scientifically known as
D-psicose"
, is a rare monosaccharose, is one of about
50,
kinds of sugars present in nature.the scientific community's definition of "rare sugar" is different.
John C. Fry
, head of the horsham
Connect Consulting
advisory body, which provides advice on low- and calorie-free sweeteners, points out that
"
Simons it is clear that rare sugars are not the main sugars in nature, but it also depends on how they are defined. Alodone sugar is very low in calories, not all rare sugars have such low calories, this is a very promising sweetener.
”Matsugu Chemical, which is now able to commercialize the production of alodone sugars, has teamed up with japan's
Kagawa
University to create the
Astraea
brand, which indirectly synthesizes aroxone sugars through proprietary enzyme isomerization techniques.
Koji Sasaki
, Research and Development Manager for Pine Valley Chemical Snacks and Baked Foods, points out that
"Astraea
performs very well in baked products and does not affect the role of any fermented microorganism in dairy products. Manufacturers can
astraea
to develop low-calorie baking products without any unwanted aftertaste or unusual taste. In addition,
Astraea
as an adhesive for nutrition bars and grain coatings.
”Astraea
100% alternative to sucrose, but there may be an impact on caramelization reactions that require further coordination in the product development process.has also launched
a
sugar sweetener under its Dolcia Prima brand.
Dr. Sarah Scholl
, the company's head of baked goods and a food scientist, points out that the

product, which can be used in baked goods such as bread rolls, cakes, pies, pastries, cookies and icing sugar, has a great effect, has a very similar taste and function to sugar, helps the product form the same structure and texture as sucrose, and can extend shelf life and improve product moisture.
”Sensory data show that after

months of storage at room temperature, chocolate bars containing
Dolcia Prima
alotone sugar are far superior in texture to sugary chocolate bars. In products such as cookies and cakes, alodone also matches caramel or other flavors very well.Dolcia Prima
also has a crystalline alotone sugar that has the same performance advantages as alotone syrup, but opens up new application categories and fields such as decorative sugars, solid beverages, meal powders, fat-based creams or chocolate candy.public recognition is the biggest driver of the development of alodone sugar. The
FDA
announced in

that alodone sugars had passed general safety certification
(GRAS)
, and suppliers of the product are now actively promoting the sweetener to the food industry.through conferences and seminars, awareness of alodone sugars has increased, and more and more companies are experimenting with the sweetener.since
2014
, Thales has worked with hundreds of health experts to promote the healthy use of alodone sugars.
Sarah
,

we work closely with our customers and health professionals to help consumers understand product labels and understand the health benefits of alodone sugars. We encourage customers to add information about alodone sugars to their labels, stressing that the low calories of alodone sugars are negligible and have little effect on blood sugar.
”
Sasaki
of Pine Valley Chemical added that under current U.S. regulations, products that use alodone sugar can label sucrose reduction by
"
orcalorie reduction by
"
, but not
"
sugar content reduction
"
. Although its calories are much lower than sucrose,
astraea
is still an added sugar. Government departments in many countries are discussing with academia and the food industry how to improve the labeling of alodone sugars.Professor
Masaaki Tokuda
, M.D., Kagawa
University of California, is a pioneer in the development of
Astraea
alotone sugars and is currently working with Pine Valley Chemical to study other rare sugars.1
>
2
: Working with other sweeteners Fry
points out that alotone sugars can work with other high-strength sweeteners, including stevia glycosides. In order to get a sweet taste, a large amount of aloone sugar must be used. Most people don't realize that regular sucrose isn't really a good sweetener. This is not because sugar is bad, but to achieve the desired sweetness, you need to add a lot of sugar, resulting in a lot of calories.if aroxone sugar is used in a formula instead of
50%
of sucrose, this will reduce the sweetness of
15%
of sugar. For many people,
15%
undetectable decline in the sweetness of the 15 percent. But if the replacement ratio
50%
, it can have a significant effect on sweetness. This time with high-strength sweeteners, you will get better results.sweeteners, such as stevia sugar and rohan fruit extract, can significantly reduce sugar content without affecting taste. However, because these sweeteners are used less in the product, there are no other functional benefits, such as weight or taste when applied to baked goods, and aroxone sugar is needed at this time.Dr Scholl
also points out that
"Dolcia Prima
alocone sugar, together with sucralose, creates a good sweet synergy, while reducing calories, improving taste and extending the shelf life of sweet baked goods.▎ fermentation amplification technology to increase the competition in the stevia glycoside marketstevia glycoside in food and beverage applications are becoming more and more widespread,

market research firm said in its U.S. Natural Alternative Sweetener Market Report that
's demand for
stevia glycosides in the food industry in 2016 was $
42 million,
or
60%

of
total demand; Data show that the U.S. food industry demand for stevia glycoside products is expected to grow at an annual rate of about
10
to reach
68 million U.S. dollars by

2021Dr Fry
said it was unlikely that

would extract the appropriate sweetener from natural stevia leaves or rohan fruits only by increasing the amount of cultivation, because the concentration of sweeteners extracted in this way was too low. After in-depth research, we can use fermentation amplification methods to obtain more stevia and Rohan fruit extract.
”
SweeGen
California uses the fermentation process to open stevia saccharides, a process that ensures the sustainability of stevia sugars at acceptable commercial prices.

said in a
December
report that it would become the exclusive distributor of
SweeGen
stevia sweeteners in all markets except China. In China, Yirian is not the sole distributor of the product.
DeLio
, chief innovation officer at Ikea Ryan, said the
"SweeGen
is a natural product made from stevia leaf extract and is an innovative representative of the next generation of stevia sweeteners.
” Reb D
and
Reb M
are the two sweetest molecules in stevia leaves, with a sweetness closest to sucrose. The U.S.-based world's leading producer and distributor of high-purity stevia sugar raw materials, Spectrum, announced in
2016
that it had produced new stevia glycosides:
Reb D
and
Reb M
. These two types of stevia glycosides do not contain bitter taste, but are extremely low in natural stevia. To this end, Spectrum has developed new stevia varieties rich in
Reb D
and
Reb M
to reduce costs and increase production so that they can be put into commercial use. Coca-Cola announced that

it will launch
100
% stevia, sugar-free, calorie-free new
Coke Stevia
, which uses
Reb M
and
Reb D
) in the first half of 2018. Swiss
Evolva
is trying to solve supply chain problems in
Reb D
and
Reb M
through biotechnology and brewing technology, and the company has developed a way to produce these two natural ingredients through yeast fermentation. Simon Waddington
, CEO of Evolva

, said

's health, nutrition and related areas are in high demand for natural ingredients, but due to supply constraints, our mission remains to address these issues by producing cost-competitive products in a sustainable manner through biotechnology.
” Cargies, in partnership with
Evolva
, plans to launch a new high-
sweetener,
EverSweet, in
2018
.

Kennedy
, senior marketing manager at Cargies, points out that the
Reb M
and
Reb D
content in
EverSweet
is over
95 per cent
. The
FDA
announced

2016 that
EverSweet
complies with General Safety Certification (
GRAS
). The product can be applied to grain products, and the amount added can be determined according to the formulation. Kennedy
that


Reb M
and
Reb D
produced using yeast are the same as
RebM
and
Reb D
extracted from stevia leaves, but the yeast used to produce
EverSweet
is genetically modified, but produced
Reb Mbr/<