Customized Sweetness Solution - Company Advantages
A natural sweetener supplier with over 25 years of experience
Technical strength
- A leading global producer of natural sweeteners with a vertically integrated sustainable agricultural management system
- Independent research and development of stevia glycoside, siraitia glycoside, alotose and other core raw materials, and flavor optimization through precise fermentation and compounding technology
- Annual production capacity exceeds 8000tons, with cooperative customers covering more than 30 sub sectors such as food and beverage, dairy products, and pre made meals
Certification and Innovation
- Obtained international certifications such as FDA ,ISO9001,ISO2200,kosher,halal,IFS,BRC, organic, etc., in line with the trend of clean labeling
- Innovative compound natural sweetness synergistic enhancement technology, solving problems such as bitterness and delayed sweetness after using a single natural sweetener
Technological innovation in reducing sugar with natural sweeteners
Sugar reduction solution provider
Biotechnology Empowerment
- Enzymatic modification:
Using enzymatic hydrolysis techniques (such as alpha glucosidase) to modify stevia glycosides, reducing bitter aftertaste and improving sweet purity (such as Reb M-type stevia).
- Microbial fermentation:
Mogroside V is synthesized by genetically engineered yeast to reduce the extraction cost and realize large-scale production (instead of traditional fruit extraction).
Nanocarrier technology
Encapsulate sweeteners (such as stevia) in nanoliposomes or protein carriers to enhance solubility and stability, reducing unit usage (by 30% at the same sweetness level).
Intelligent compounding technology
- Synergistic effect enhancement:
Steviose+erythritol (1:5 ratio) simulates the taste of sucrose, masking the bitter taste, suitable for beverages and baking.
- Flavor balance:
Momordica grosvenorii glycoside+gum arabic, neutralizing the metallic taste, suitable for dairy products and functional food.
Innovative Application Scenarios for Natural Sweetener Sugar Reduction Solutions
Precise sugar reduction formula
- Beverage industry:
Use the gel characteristics of stevia+pectin to simulate the texture of syrup in low sugar tea drinks (sugar content reduced by 50%, heat reduced by 70%).
- Dairy products:
A combination of xylitol and inulin (prebiotics) achieves a dual function of "reducing sugar and promoting intestinal health" in yogurt.
Cleaning label trend
- All natural source:
Coconut flower sugar (low GI) combined with citrus fiber, replacing traditional sucrose, in line with the "no added sugar" claim.
- Fermentation derived sweeteners:
Aloulose is extracted from grains through lactic acid bacteria fermentation (naturally occurring, with only 10% of the calories as sucrose).
Additional Features
- Antioxidant synergy:
Honey+polyphenol extract (such as green tea extract) enhances antioxidant function in low candy sauce.
- Emotion regulation:
Adding South African eggplant extract, in conjunction with sweeteners, can alleviate the anxiety of "sweetness energy mismatch" that may be caused by sugar substitutes.
| Core Products | |||
| Sweetener type | Sweetness (sucrose ratio) | Applicable scenarios | advantage |
| steviol glycoside | 200-450 times | Beverages, baking, seasonings | Zero calorie, combined with erythritol to reduce overall costs |
| mogroside | 150-250 times | Dairy products, coffee, sauces | Natural sweetness curve, inhibits fat oxidation |
| D-Allose | 0.7 times (sweet like sucrose) | Candy, functional food | Participate in the Maillard reaction, suitable for baking and caramelization |
| compositional formulation | Customized sweetness | Full category coverage | Multi component collaboration to achieve a balance between taste and cost |
Comparison table of natural sugar substitutes and compound solutions
| Combination of ingredients | Sweetness (vs sucrose) | Recommended ratio | Application Areas | Core Advantages | Scientific basis |
|---|---|---|---|---|---|
| Stevia + Monk Fruit | 200-300X | 0.8% Stevia + 1.2% Monk Fruit | Beverages, baking | Zero calories, masks bitterness, synergistic antioxidant | Patented formula improves taste stability |
| Stevia + Erythritol | 200X | 0.85% Stevia + 99.15% Erythritol | Yogurt, sauces | 1:1 replacement of sucrose, inhibiting ice crystal formation (frozen food) | Erythritol metabolism is not dependent on insulin |
| Monk Fruit + Erythritol | 150-200X | 2% Monk Fruit + 98% Erythritol | Energy bars, meal replacements | Low glycemic index, prevents dental caries, and is cost-effective | Clinical trials demonstrate intestinal tolerance |
| Stevia + Yacon powder | 200X | 1% Stevia + 15% Yacon powder | Cookies, energy balls | High dietary fiber (30%), regulating intestinal flora | Prebiotic properties of yacon oligofructose |
| Sucralose + Erythritol | 600X | 0.5% Sucralose + 99.5% Erythritol | Carbonated drinks, candy | High thermal stability (>200°C), zero aftertaste | FDA GRAS certification |
Industry Solutions
Customized Sweetness Solution
Beverage industry
Sugar free beverage: Provides a stevia complex solution, suitable for carbonated water, tea drinks, and functional beverages, balancing sweetness and refreshing taste.
Dairy products: Arhat fruit glycoside+dietary fiber program, to enhance the natural sweetness of yogurt and milk drinks, while strengthening the prebiotic function.
Baking and snack food
Low sugar baking: a combination of stevia and maltitol to reduce the sugar content of bread and cookies, while maintaining a fluffy texture and sweetness.
Healthy snacks: The application of Aloulose in chocolate and energy bars reduces calories and delays fat oxidation.
Seasoning and pre made dishes
Sauce and pickled food: natural sweetener replaces sucrose to improve the stability of shelf life (such as the application of Arhat fruit glycoside in stew)
GREEN SPRING®-Compound Sweetener
The series of product is manufactured by mixing a variety of stevia glycosides as raw materials. The product can be customized according to customer requirements, and the proportion of stevia glycosides can be adjusted, so as to meet the application in more food fields; moreover, the product is mainly made of the raw materials of a variety of natural stevia glycosides extracted from stevia leaves in a scientific proportion, with the sweetness about 200-300 times higher than sucrose, and the calories only about 1/125 of sucrose. It will not be absorbed to produce calories after ingestion, so it is a suitable sweetener for diabetes and obesity patients. Easily soluble in water, its solubility is greatly improved compared with other stevia glycoside monomers, and its acid, base and heat characteristics are stable; compared with RebA, the post-bitter taste is significantly improved. The product features pure sweet taste, full and clean, and short residual taste, without obvious sour, mint, metal and other bad aftertaste. In addition, it can also be compounded with a variety of sweeteners according to demands to obtain better characters and flavors.
GREEN SPRING®plus SS Desktop Sweets
GREEN SPRING®plus PDM101 Modified Milk
GREEN SPRING®plus PDY101 Yogurt
GREEN SPRING®plus P1101 Ice Cream
GREEN SPRING®plus JB101 soft sweets
Compounding Solution Selection Guide
| Demand scenario | Recommended Solution | Daily limit | Precautions |
|---|---|---|---|
| Diabetes-friendly beverages | Stevia + Monk Fruit | ≤4mg/kg weight | Avoid mixing with aspartame |
| Texture optimization of baked goods | Stevia + Erythritol | ≤50g Erythritol | Excessive intake may cause bloating |
| Anti-crystallization of frozen desserts | Monk Fruit + Erythritol | No restrictions | Xanthan gum needs to be added to maintain viscosity |
| Functional foods (prebiotics) | Stevia + Yacon Powder | ≤20g Yacon Powder | The plant flavor is strong and needs to be paired with vanilla spices |
| High temperature processed food | Sucralose + Erythritol | ≤5mg/kg weight | "Artificial sweeteners" must be labeled |
Customized development process
Customized Sweetness Solution
Requirement analysis
Customer goals:
sugar reduction ratio, cost budget, regulatory compliance (such as FDA/EFSA standards).
Product types:
Beverages, dairy products, baking, etc. Different categories have different requirements for sweetness curves (such as carbonated beverages that require quick sweetness).
Formula design
Compound technology:
Combining the synergistic effect of sweeteners (such as reducing bitterness with stevia and alloulose).
Flavor optimization:
add organic acids (malic acid, citric acid) to mask the odor, or match with essence to enhance the sense of hierarchy.
Production and Testing
Stability verification:
pH value and temperature tolerance testing (such as the application of stevia in high-temperature sterilized dairy products).
Sensory evaluation:
Consumers conduct blind testing to ensure that the sweetness and taste are consistent with the benchmark product.
Mass production support
Provide guidance on production process parameters (such as optimizing fermentation processes for mass production of sweet protein)
GREEN SPRING® has over 23 years of partner relationships, industry expertise, innovation and service that everyone at GREEN SPRING® brings to our customers each and every day. Contact us for your nutraceutical and pharmaceutical solutions:
Our address
Room 604, Suit A, National Digital Publishing House Base, Tiangu 7th Road, High-tech development Zone,Xi'an China.
Product Center
Stevia Extract Powder
Stevia glycosides 80%~99%;RA40%~99%;RD95%;RM95%Glucose based stevia glycosides 80%~95%
Monk Fruit Extract
Active ingredients: Mogroside V /Mogrosides
Specification: 20%-50% Mogroside V
L-Arabinose Powder
Active substance content: 99%
Appearance：White or almost white crystalline
Stevia Glycosides Rebaudioside D
Specification: Rebaudioside D 95%
Appearance: fine white powder
Stevia Glycosides Rebaudioside A
Specification: Rebaudioside A 20%-90%
Appearance: fine white powder
Stevia Glycosides Rebaudioside M
Specification: Rebaudioside M 95%
Appearance: fine white powder