Sweetener Blends
Pure Sweetness without compromise
General information
Traditional steviol glycosides have undesirable tastes, such as astringency, bitterness, and linger, making it difficult to use in applications. Ingvia® Reb M has a clean sweet taste without bitterness, metallic taste, liquorice taste, and aftertaste. We make full use of the synergistic effect and tasting physiological characteristics between steviol glycosides and other sweeteners, masking unpleasant flavors, improving taste, solubility, and stability.
Reduction Cost and Synergy
Improve sweetness onset and sweetness lingering
Improve mouthfeel
Improve solubility
Available sweeteners
Ingvia® Plus Common Use
No obvious bitterness or aftertaste, suitable for various products.
Ingvia® Reb M
Ingvia® Reb M has a clean sweet taste without bitterness, metallic taste, liquorice taste, and aftertaste. High similarity to sucrose. It has also a quick sweetness onset and a high sweet peak.
0 calories
It does not participate in human metabolism, does not lead to blood sugar rise. It is friendly to diabetic patients and can also be used in functional food.
High solubility
Higher solubility, suitable for various beverages.
Good stability
Stable at different temperatures and pH values.
Maillard reaction
Participates in the Maillard reaction and Caramelization reaction, improving the color of baked products.
Clean sweet taste and mouthfeel
Increase mouthfeel and caramel flavor. It is a perfect combination of bulk sweeteners and high-intensity sweeteners.
Ingvia® Reb M Specifications
| DETERMINATION | SPECIFICATION |
| IDENTIFICATION | |
Color Solubility pH (1 in 100 solution) | White to light yellow powder Freely soluble to slightly soluble in water Between 4.5 and 7.0 |
| ASSAY | |
Total Steviol Glycosides (wt/wt% on dry basis) Rebaudioside M (wt/wt% on dry basis) | ≥95.0% ≥95.0% |
| PURITY | |
Loss on Drying (105°C, 2h) Total Ash EtOH Residual Arsenic (As) Lead (Pb) Cadmium (Cd) Mercury (Hg) Residual protein Mesh Size | ≤6.0% ≤1.0% ≤5000mg/kg ≤0.015mg/kg ≤0.2mg/kg ≤0.015mg/kg ≤0.07mg/kg ≤5.0mg/kg ≥74μm |
| MICROBIOLOGICAL | |
Total Plate Count Yeast & Mold E. Coli (/1g) Staphylococcus Aureus Salmonella (/25g) | ≤1000cfu/g ≤100cfu/g <3MPN/g <10cfu/g Negative |
Ingvia® Plus
Based on our application techniques, we utilizes different stevia glycosides (Reb A, Reb B. RA98. Reb D. Reb M, etc.) as raw materials to make stevia blends that taste even closer to sucrose while supporting a wider range of applications.
0 calories
Ingvia® Plus does not participate in metabolism and will not lead to blood sugar rise. It can be used as a safe, zero calorie natural sweetener in food and beverages.
High solubility
It is a white powder with good fluidity and higher solubility. It performs well in various beverages.
High stability
Ingvia® Plus is stable at different temperatures and pH.
Clean, pure and natural sweet taste
It has a fast sweetness onset and a short aftertaste with no obvious bitter taste. It has a better sweet taste than common stevia glycosides.
Cost down
When used as an alternative to replace sucrose under the same sweetness, Ingvia® Plus can help reduce costs.
Label-friendly
Ingvia® Plus applications
Beverages:
sparkling water, flavored beverages, juice, carbonated beverages, milk beverages, tea beverages, coffee, solid beverages, alcoholic and non-alcoholic beverages, energy beverages, etc.
Baking:
cookies, cakes, pies, muffins, bread, toast, etc.
Dairy products:
yogurt, milk, blended dairy products, etc.
Snacks:
pudding, jelly, popcorn, etc.
Condiments:
tabletop sweeteners, jams, compound seasonings, etc.
Confectionery:
hard candies, gummies, lollipops, chocolate.
Frozen desserts:
ice cream, iced drinks, etc.
Ingvia® Plus Beverage
Ingvia® Plus Beverage has good solubility with pure and natural sweet taste, and can replace up to 100% sucrose, fructose, etc. There is no unpleasant aftertaste while used in carbonated beverages, and the taste is natural and refreshing.
Sweetness Intensity
180-200 times sweeter than sucrose.
Recommended Dosage
0.01~0.06%
Applications
Carbonated beverage, tea beverages, solid drinks, coffee, juice, etc.
Ingvia® Plus Beverage Specifications
Ingvia® Plus Common Use
The taste of Ingvia® Plus Common Use has a taste profile similar to Reb M 95, with quick sweetness onset and a shorter aftertaste. It has no obvious bitterness or aftertaste. Its solubility is superior to that of Reb M 95, making it suitable for various products.
Sweetness Intensity
200-220 times sweeter than sucrose.
Recommended Dosage
0.01~0.06%
Applications
beverages, bakery, dairy, confectionery, condiments, snacks, etc.
Ingvia® Plus Common Use Specifications
Ingvia® Premium
Ingvia® Premium has increased mouthfeel, solubility and shorter sweet lingering compared with that of Reb M 95. Meanwhile, it is more cost-effective.
Sweetness Intensity
200-220 times sweeter than sucrose.
Recommended Dosage
0.01~0.06%
Applications
beverages, bakery, dairy, confectionery, condiments, snacks, etc.
Ingvia® Premium Specifications
