Ingredion Publishes White Paper on Sweetness Language

Ingredion published a white paper to provide formulators with a language they can translate into technical solutions for the desired sweetness profile of products using the company’s portfolio of sweeteners.

WESTCHESTER, Ill.—Ingredion published a white paper to provide formulators with a language they can translate into technical solutions for the desired sweetness profile of products using the company’s portfolio of sweeteners.

The white paper, “SWEETABULARY sweetness language: Bridging the gap between consumer and food scientist," combines the company’s comprehensive analytic and sensory understanding and connects the consumer experience of sweetness, taste and functional attributes that Ingredion uses to create products with sugar-like profiles.

In addition, the white paper reviews how the SWEETABULARY language helps formulators to differentiate among sweeteners using sensory analysis, defines descriptive flavor profiles and presents formulation guidance following the company’s DIAL-IN Sweetness Technology, a unique combination of data, experience and process knowledge that Ingredion experts use to help manufacturers quickly achieve just the right sweetness profile and product functionality in foods and beverages.

The SWEETABULARY language helps deliver sweetness and functional solutions across all categories, including beverages, dairy, bakery, confectionery,processed foods and pharmaceuticals.

Ingredion also released a technical booklet on emulsifiers and solutions while using them.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish