Working with high-intensity, all-natural sweeteners can be a tricky proposition. Getting the right sweetness, flavour profile, texture and functionality can take many hours and extensive resources.
To help manufacturers reduce the costs of research and development associated with creating food and beverages made with all-natural sweeteners, US company Steviva Ingredients is offering reduced particle sizes for its entire line of powdered sweeteners.
“Having the right particle size affects food and beverage processing methods that require precision, such as tempering chocolate,” said Thom King, president and CEO of Steviva Ingredients. “We are now able to offer our customers sweeteners and custom blends in particle sizes ranging from 30 mesh to as high as 230 mesh.”
Steviva’s technology can also customise particle shape, which King believes will be a “game changer” for those working with beverages requiring instant dissolvability, uncooked processes such as meringues and confections, and glazes and coatings on bars and cereals.
Steviva is launching ErySweet+ Ultra, an ultrafine mesh erythritol and stevia blend, designed for use in chocolate. It folds into any cold or hot process and has an excellent heat tolerance past 120°C. Finer than confectionary sugar, ErySweet+ Ultra can be used for making smooth frostings, fillings, fondants or coatings.
Read more about it via http://bit.ly/1O9afch
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