7 Steps to Formulating with Stevia

7 Steps to Formulating with Stevia

When formulating or reformulating a product with stevia, the sugar reduction process can sometimes encounter challenges since stevia has different sweetening properties from sugar. Additionally, when it comes to stevia, there is a broad family of glycosides and blends, all with varying properties and flavor profiles as well. To break down these complexities, our experts have created this simple step-by-step guide to formulating with stevia.

Step 1. Determine Sucrose Equivalence for Sugar Replacement

The first step to identifying the best type of stevia for your formulation is to calculate the appropriate amount of sugar, HFCS (high-fructose corn syrup), or other sweetener that would be replaced with stevia. Once you know the sucrose equivalent, read our starter guide on the best types of stevia and recommended usage levels, based on the sweetness you’re looking to replace.

Step 2. Reference Application Matrix for Recommended Stevia

Additionally, we’ve created this convenient Application Matrix that shows our recommended stevia varieties based on sucrose equivalence and application type.

% Sucrose Equivalent Beverages Dairy Baked / Snack Candy Tabletop Concentrate
>18% Pinnacle Pinnacle
Reb D/M Reb D/M
>9% Reb M Reb M Pegasus Pegasus Pegasus
Pinnacle Pinnacle Crest V Crest V
Reb D Reb D Andromeda Andromeda
6-9% Pegasus Pegasus Crest II Crest II Pegasus Andromeda III
Crest V Crest V Reb A 97-99 Reb A 97-99 Crest V
Andromeda Andromeda Andromeda
Crest II Crest II Crest II
Reb A 97-99 Reb A 97-99
0-6% Crest I Crest I Crest I Crest I Crest I Crest I
Reb A Reb A Reb A Reb A Reb A Reb A 50-80

Step 2a. Consider Natural Flavor Labeling

If you are looking to reduce sugar by a small amount, you may be able to use native stevia extract or stevia-derived natural flavors called GSG (Glucosyl Steviol Glycosides). With these options you have the option not to list “Stevia extract” in the ingredients and instead use “Natural Flavor” on your label – which may be applicable if the country your product is launched in follows FEMA guidelines. Small sugar reductions can also help you save on ingredient costs as long as you don’t need to bulk back with other more expensive ingredients.

Recommended GSG Use Levels by Application Type

Glucosyl Steviol Glycosides (GSG) Type Beverages Dairy Baked / Snack Candy Concentrate
Plus 175 ppm 225 ppm 133-500 ppm 100-1500 ppm 175 ppm
4845 100 ppm 100 ppm 100 ppm 100 ppm 100 ppm

Step 3. Add Erythritol or Allulose for Sugar-Free Applications

Do you need more upfront sweetness, particularly for sugar-free applications? You may want to consider adding erythritol or allulose. Just note, these ingredients cost significantly more than sugar so this would have to be factored into the overall product development.

Step 4. Increase Sweetness with Plant-Based Ingredients

Has your sweetness from stevia plateaued and you still need more sweetness? Consider combining with Andromeda II — our unique blend of steviol glycosides — or adding monkfruit to further increase the sweetness impact on highly-sweetened products.

Step 5. Add Bulk for Bakery and Confectionery Products

Is your sugar reduction application a bakery, confection, or other product that requires bulking the product back to its original weight? You may want to consider adding bulk using flour, water, maltodextrin or ingredients already in the formula. In addition, isomalto-oligosaccharide (IMO) is a sweet bulking syrup that our experts often recommend.

Below is a chart that is used to differentiate between various sweetener options with relative sweetness, calories, solubility, and Glycemic Index values.

Ingredient Relative Sweetness Calories % Solubility (at 25ºC) Glycemic Index
Allulose 62 – 70 0.4 225 0
Erythritol 62 – 70 0.2 37 0
Tagatose 90 – 100 1.5 – 2.4 55 3
Xylitol 90 – 100 2.4 63 8
Resistant Dextrin 10 – 30 1.2 – 2.1 80 10
IMO 34 – 50 2.4 100 35
Trehalose 25 – 45 4 69 72
Inulin 15 – 30 1.5 10 – 75 4
Sorbitol 50 – 60 2.6 70 5
Polydextrose 5 – 10 1 80 6
Maltitol 70 2.1 62 34
Isomalt 50 2 26 9

Step 6. Balance Acid Levels and Modulate Flavors as Needed

Once you’ve finalized the sweetness level, you may need to adjust and recalibrate other ingredients in the formula. One common example is balancing stevia with levels of acid, which is often found in sweetened products. If your application is a ready-to-drink beverage, be sure to monitor the shelf life if the product is near or below a pH of 3. Stevia may degrade over time in very high-acid conditions and when stored in ambient or warmer conditions.

If you notice a sweetness linger that cannot be resolved using a more premium stevia, you may try adding 100-200ppm of a sodium source like salt. You can also add a couple natural flavors like our cost-effective DSG Flavor TN or DGS Flavor FH-80, which is also a sweetness enhancer. These flavors block off-notes from other ingredients in your product like vitamins, CBD, or proteins. In the formulation example below, our DGS TN flavor helped cover some off-notes from the vitamin mix in our PQx Prevail beverage product.

Ingredient Amount (g)
Erythritol 83.258
Stevia Andromeda 0.56
Plus – Stevia Flavor 0.317
Howtian PQQ, Acid 0.145
Howtian Inositol 2.174
Howtian DGS TN Flavor 0.054
Citrus Flavor 1.087
Citric Acid 7.246
Vitamin Mix 5.159
Total 100g

Step 7. Add Nutritional Value with PQQ, Inositol, and Vitamin E

Could your product development benefit from nutritional additives? You should consider formulating with Pyrroloquinoline Quinone (PQQ) for a healthy mind, heart, and body. Inositol is great for skin health and supporting good energy levels, while the more bio-available Vitamin E is also a good addition for its benefits as a powerful antioxidant.

In need of more detailed guidance for your formulation? View our webinar which covers the complete product development process. If you’re interested in learning more or partnering with us, please get in touch and contact one of our experts.

Guidelines for Natural Flavor Labeling with Stevia

Guidelines for Natural Flavor Labeling with Stevia

Stevia and stevia-derived ingredients can be labeled as natural flavors in many countries around the world, but only within certain limits on use levels specified by international guidelines. There are many reasons manufacturers using stevia may want to declare it as a “natural flavor” on their label. This may include brands or flavor companies that are reformulating and adding stevia, but would prefer to avoid changing their existing product label. While consumer favorability of stevia continues to significantly improve, some manufacturers may still prefer to avoid listing stevia as an ingredient on their labels. Increasing regulation and policies around product labeling can be a factor as well.

Natural Flavor Labeling Guidelines from FEMA

The Flavor & Extract Manufacturers Association (FEMA) is an industry organization that works with government legislators and regulators, and the association creates and issues labeling guidelines for flavors. Its guidelines are widely followed by many countries around the globe, including the US. For its guidelines around stevia as a natural flavor, the FEMA panel reviews data that validates whether the flavor on its own tastes sweet or not at low levels.

FEMA maintains and catalogs a vast library of Generally Recognized as Safe (GRAS) ingredients. Many pure stevia extracts have a FEMA number in its library of flavor ingredients. The table below lists these stevia types, along with the corresponding FEMA number and an example of usage level in common applications. Please review the FEMA number on their website for specific application limits.

Stevia Ingredient FEMA Number and Guideline to Label as a Natural Flavor
Reb A 60 FEMA 4771, Most applications < 30ppm, Gum < 200ppm
Reb A 80 FEMA 4772, Most applications < 35ppm, Gum < 234ppm
Reb A FEMA 4601, Most applications < 30ppm, Milk < 45ppm, Cereal < 50ppm, Gum <200ppm, Meat < 75 ppm
Reb C FEMA 4720, Non-alcoholic beverages < 250ppm, Cereal < 400ppm, Gum < 0.1%, Jam < 300ppm
Reb D 95 FEMA 4921, Most applications < 32.5ppm, Gum < 325ppm
Reb E 85 FEMA 4936, Most applications < 45ppm
Reb M 80/85 FEMA 4895/4957, Several applications < 20ppm
Reb M 90 FEMA 4968, Most applications < 35ppm, Baked < 70ppm, Cereal < 100ppm, Milk products < 45ppm
Reb M 95 FEMA 4922, Most applications < 24ppm, Gum < 240ppm
Stevioside FEMA 4763, Beverages < 35ppm, Baked and Candy < 65ppm, Sauces and snacks < 30ppm, Milk products < 55ppm, Gelatins and Puddings < 65ppm
Stevioside 70 FEMA 4911, Most applications < 50ppm, Baked < 200ppm, Cereal < 250ppm
Reb B 95 FEMA 4978, Most applications < 30ppm

Enzyme-Modified Stevia (Glucosylated Steviol Glycosides)

Stevia can sometimes be processed with an enzyme to improve a formulation’s taste profile, slightly increase upfront sweetness, and provide taste-masking — or even a slight mouth-feel — to a product. This type of stevia is called Glucosylated Steviol Glycosides (GSG), or enzyme-modified stevia. There are multiple FEMA numbers for this type of stevia product, the most common one being FEMA 4728. Please see the tables below for a current list and specific application limits.

Natural Flavor Usage Limits by GSG Stevia Product Type

FEMA Number GSG Stevia Product Type Usage Limits as Natural Flavor
FEMA 4728 Glucosylated steviol glycosides See chart below
FEMA 4845 Glucosylated stevia extract Most applications < 100ppm
FEMA 4876 Enzyme-modified stevia, stevioside 20% See chart below
FEMA 4909 Glucosylated steviol glycosides, 70-80% See chart below
FEMA 4910 Glucosylated steviol glycosides, 40% Most applications < 135ppm
FEMA 4931 Glucosylated steviol glycosides, 90% Most applications < 100ppm
FEMA 4947 Glucosylated stevia extract 40% with 14% Rebaudioside A Most applications < 60ppm
FEMA 4950 Stevia rebaudiana extract with Rebaudiosides A and M Most applications < 50ppm
FEMA 4951 Glucosylated steviol glycosides 90% supraglucosylated rebaudioside A Most applications < 70ppm
FEMA 4952 Glucosylated steviol glycosides 91% supraglucosylated rebaudioside D Most applications < 50ppm
FEMA 4953 Glucosylated steviol glycosides 58% supraglucosylated stevioside Most applications < 100ppm
FEMA 4992 Rubusosides enriched glucosylated steviol glycosides Most applications < 170ppm

Natural Flavor Usage Limits (ppm) by GSG Stevia and by Product Application

GSG FEMA Number 4728 4845 4876 4909 4910 4931 4947
Baked goods 500 100 100 135 100 60
Beverages, Non-Alcoholic 175 100 120 65 135 100 60
Beverages, Alcoholic 175 100 100 135 100 60
Breakfast Cereals 500 100 100 135 100 60
Cheeses 133 100 100 135 100
Chewing Gum 1500 100 100 135 100
Condiments and Relishes 200 100 110 135 100
Confections and Frostings 100 100 110 135 100 60
Egg Products 110
Fats and Oils 189 110 135 100 60
Fish Products 100
Frozen Dairy 133 100 120 65 135 100 60
Fruit Ices 133 100 100 135 100 60
Gelatins and Puddings 133 100 110 135 100 60
Granulated Sugar 60
Gravies 133 100 100 135 100
Hard Candy 133 100 110 135 100 60
Instant Coffee and Tea 175 100 100 65 135 100 60
Jams and Jellies 200 100 110 135 100 60
Meat Products 100
Milk Products 225 100 120 65 135 100 60
Nut Products 175 100 100 135 100 60
Other Grains 133 100 100 135 100 60
Poultry 100
Processed Fruits 200 100 110 135 100 60
Processed Vegetables 133 100 100 135 100
Reconstituted Vegetables 133 100 100 100
Seasonings and Flavors 175 100 100 135 100 60
Snack Foods 133 100 100 135 100 60
Soft Candy 133 100 110 135 100 60
Soups 133 50 100 135 100 60
Sugar Substitutes 60
Sweet Sauces 133 100 110 135 100 60

For more in-depth information on usage and labeling of Glucosylated Steviol Glycosides in different product applications, view our webinar presentation on GSGs from the 2020 Clean label Conference.

Important Considerations for Natural Flavor Labeling of Stevia

As already described, stevia can be labeled as a natural flavor in a vast variety of product applications. However, one application where this isn’t the case is tabletop sweeteners. For such products as well as other sugar substitute applications (i.e. baking blend sold in a stand-up pouch), natural flavor labeling for stevia is typically not allowed at any use level.

Although many international markets follow FEMA guidelines, some countries adhere to different regulations on labeling of natural flavors in their products. As an example, companies in China don’t conform to FEMA but regulations there do allow GSGs to be added as flavoring.

Additionally, when looking to label stevia as a natural flavor, it isn’t recommended to combine it with multiple sweetness enhancers. This is particularly the case for Flavors with Modifying Properties (FMPs) such as stevia derivatives, monk fruit, erythritol, and allulose since the combination may produce too sweet a taste even at these low use levels. Of course, our experts always recommend reviewing with your regulatory and legal teams regarding the proper labeling of ingredients.

In need of more detailed guidance for your formulation? Partner with us and learn more about formulating with stevia and natural flavor labeling requirements. Contact one of our experts for your product development and formulation needs!

How to Formulate with Stevia in Beverages & More

How to Formulate with Stevia in Beverages & More

Did you know that what we conventionally call “stevia” actually describes a family of 100+ glycosides that can be naturally extracted from the stevia leaf, each of which have their own unique properties and profiles? This breadth of variety with stevia is what can present challenges when it is used in formulation compared to more traditional sugar substitutes such as sucralose and aspartame. To help address these challenges and break down some of the complexities of formulating with stevia, we’ve compiled this starter’s guide for using stevia in beverage (and various other) product applications. This guide will focus on development of a thin beverage, the suggested usage levels for different stevia types, and how to choose the best stevia for such beverages (Note: As we’ll explain later, with thicker beverages, the max use levels for stevia will typically be higher).

What are the Maximum Usage Levels of Different Types of Stevia Types?

The chart below is a summary of maximum use levels for several stevia types, including our proprietary SoPure™ Stevia blends. These estimates allow for some minimally acceptable off-notes in taste, but this will vary based on the application and other ingredient interactions. For additional reference, an approximate sucrose equivalent value is provided for each type.

Stevia Type Estimated Maximum Usage in Water Approximate Sucrose Equivalence (%)
Reb A 60 225ppm 4.5
Reb A 80 250ppm 5.2
Reb A 97 325ppm 6-7
Reb A 98 360ppm 6.5-7.5
Andromeda 400ppm 7-8
Crest V 600ppm 9
Plus 175ppm (as natural flavor) 2.4

In addition to the stevia types listed above, SoPure™ PegasusPinnacleReb D, and Reb M are a few premium varieties which do not have many off-notes and can be used at levels exceeding 600ppm. For guidance on the sucrose equivalence for these particular varieties, reference the graph below that illustrates Reb M’s estimated sucrose equivalency by usage level (ppm).

Approximate Sucrose Equivalence of Reb M by Usage Level

Source: Prakash et al.
Approximate Sucrose Equivalence of Reb M Stevia by Usage Level

How to Choose the Right Reb A

These days, Reb A is the most widely used type of stevia due to its pleasant sweetness and more economical cost. When formulating, it’s worth considering higher purity Reb A’s as they exhibit more sweetness and a cleaner taste compared to lower purity grades. As an example, if your product is currently using Reb A 50 or 60, you may consider switching to Reb A 97 or 98. Although the higher purity may cost more, this is offset because the higher grades have higher sweetness levels and thereby require lower use levels and concentrations. In effect, there is little, if any cost-in-use increase and as a bonus, the higher purity grades may result in a slightly cleaner taste.

Formulating For Smoothies, Jams, and Cookies

A thicker product such as a smoothie may be able to use Reb A 80 at 300ppm or more. The thickness of the drink affects how much and how fast stevia molecules get to the sweetness and bitter receptors on the tongue. The thicker the product, the longer it takes for the stevia to reach the receptors and if it does not get to the receptors before being swallowed, it’s possible not to taste any bitterness at all. A fruit jam may be able to use double the thin beverage use level and a dry application like a cookie may be able to use up to three times the thin beverage level.

Cost Efficiency in Formulation: Maximize Use of Low-Cost Reb A

In order to optimize cost-in-use of stevia for your product application, we recommend starting with determining the maximum use level of Reb A (keeping in mind that the stevia types that offer the best value for quality are likely Reb A 98 or Andromeda). For example, you might begin with 400ppm of Andromeda to get about 7 sucrose equivalents, and then decide you’d like a little more sweetness in the product and add 100ppm of Pinnacle to achieve your desired sweetness level. On the other hand, you could simply use approximately 450ppm of Pinnacle to get a similar product, but you’d be paying more for premium stevia. By starting the development process with Reb A, you can maximize use of the lower-cost stevias but still achieve desired quality and sweetness.

Other Factors: Solubility, Stability in High Temperatures, Shelf Life

In addition to all the variables already described, there are still other factors that should be considered when choosing the right types of stevia to use in formulation. In some cases, processing requires the stevia to be batched in concentrated form. For these scenarios, the solubility of the stevia should be measured. Reb A 80 and lower purities have a significantly higher solubility and should be considered for these types of applications, whereas Reb D doesn’t have a high solubility so should be avoided in concentrates. Another consideration is temperature. Will you be baking your cookie above 284° F? If so, you may not want to use Reb M as it becomes less stable above that temperature. When it comes to the shelf life of the product, stevia is more stable in ready-to-drink beverages when the pH is above 3. If your application is ready-to-drink and the pH is close to 3 or below, it would be prudent to monitor shelf life in real life conditions as the sweetness may degrade slightly over time. Our research has shown that accelerated conditions don’t truly replicate actual conditions but can provide some indication of stability. You may want to be proactive and include buffers in your formula to raise the pH level prior to a shelf life study.

Sugar Reduction vs. Complete Replacement

Stevia has a slightly later onset of sweetness than sugar and tastes sweet longer (reference the graph below that illustrates the sweetness intensity of different sweeteners over time). To best replicate the upfront sweet profile of sugar and HFCS, it is best to perform a sugar reduction. However, if a complete replacement is needed, we would recommend combining with another upfront sweetener like allulose or erythritol. If you’re interested in learning more about formulating stevia alongside acids, link to this post for deeper insights on this topic.

Source: Lindley et al.

Our Formulation Experts Are Here to Help

Ready to create your own formula for success? For assistance with stevia in beverage formulations, please contact us for a consultation. Depending on your application, intended sucrose and stevia levels, labeling requirements, and budgeted cost, we can provide personalized recommendations.

How to Balance Stevia With Acids in Sugar Reduction Formulations

How to Balance Stevia With Acids in Sugar Reduction Formulations

When reducing or replacing sugar with stevia in a food or beverage product, formulators must always keep in mind that stevia exhibits a later onset of sweetness compared to sugar. This particular property of stevia is important when understanding how its sweetness interacts with flavors from other ingredients. A leading example is that such products commonly pair their sweetness with sour or tart flavors that are produced by a vast variety of acids. In this edition of Formulas for Success, we will focus our attention on how to best harmonize the sweetness of stevia with different types of acids in your sugar reduction formulation.

The Importance of Acid in Sweet Formulas

Aside from sugar and other sweeteners, acids are some of the most common ingredients in sweet food and beverage products. In fact, they’re found in the vast majority of formulas with a sweetener in them. As such, acids have a significant impact on the amount of sweeteners applied in such formulations. Generally speaking, the higher the amount of acid, the more sweetener is needed. Our formulation experts have found that striking that right balance does not have to be difficult, but they advise product developers to be aware that adjusting sweetener levels is not a simple one-dimensional calibration. Making such alterations will often affect other parts of the formula as well.

Citric Acid and Malic Acid With Stevia

A common acid in many sugar beverages is citric acid. The time intensity profile of citric acid (see graph below) is more upfront and similar to that of sugar. If replacing a portion or all of the sugar in a formula with stevia, the acid level or type may also need to be adjusted for an optimal sweetness profile. Some formulas may need just a slight reduction in citric acid as the upfront acid impact can taste stronger if there is less sugar to balance it out. Another option we’ve found successful is to partially replace the citric with malic acid. Since the taste impact of malic acid comes later compared to citric acid, it acts as a better balance to the sweetness of stevia. If you are noticing a lingering sweetness in your formulation with stevia, we’d recommend adding an acid that has a later taste profile to offset the linger.

Source: Corbion

Sample Stevia Formulation with Citric Acid

Lemon Iced Tea with Stevia and Citric Acid

Below is a sweetened Iced Tea application that demonstrates how to both reduce and replace sugar entirely. In this example, a citric acid reduction helped balance out the later sweetness profile of stevia replacing sugar.

Full Sugar 50% Reduced Sugar Sugar Free
Water 87.63g 93.5275g 99.43g
HFCS 42 11.82g 5.91g 0g
Med-Dark Instant Dark Tea Extract 0.25g 0.25g 0.25g
Citric Acid 0.2g 0.195g 0.19g
Lemon Lime Extract 0.1g 0.1g 0.1g
SoPure™ Stevia Andromeda 0g 0.018g 0.045g
Total 100g 100g 100g

Dairy Formulation with Stevia and Lactic Acid

Yogurt with Stevia and Lactic Acid

In dairy applications, lactic acid is naturally included from milk. Since lactic has a late onset of acidity, it will help to mask some of the lingering sweetness of stevia. In our experience, our formulators have found that Reb M works very well for dairy applications. Since that glycoside offers a very clean taste profile, the lactic acid is effective for cutting the linger for a great tasting yogurt or flavored milk.

Vinaigrette Dressings & Pickled Products with Stevia

When reducing or replacing sugar with stevia in vinaigrette dressings and pickled products, adjustments to the acetic acid levels are recommended. The taste from acetic acid is likely to be rather strong as it is a very upfront acid. For such formulations, try experimenting with reducing the use levels of acetic acid to create a better balance with the sweetness of stevia.

Ready to create your own formula for success? Partner with us and learn more about other ways to optimize your stevia formulation with acids. Contact one of our expert consultants for your product development and formulation needs!

How to Use Inositol in Successful Product Applications

How to Use Inositol in Successful Product Applications

The Inositol Molecule
The Inositol Molecule

Inositol is often referred to as vitamin B8, but it isn’t actually a vitamin at all since it can be produced by our bodies from glucose. It is found naturally in foods like cantaloupes, citrus fruits, corn, rice, and beans. As a functional ingredient, inositol is most commonly added in product applications such as infant formulas, energy drinks, animal feed, cosmetics, and supplements.

Properties of Inositol

Inositol is a sugar alcohol that is about 48% as sweet as sugar and possesses a similar flavor profile. It can easily be added to most food and beverage products since it has a clean taste at most common usage levels. It is easily soluble in water and is relatively stable in heat as well as acidic or alkaline conditions. While there isn’t a Recommended Dietary Allowance (RDA), most sources suggest consuming 100 – 1000mg per day. For treatments of certain conditions, 1 – 12g may be needed. However, usages above 12g may exhibit side effects such as nausea, aches, tiredness, and dizziness.

Product Applications For Inositol

Infant Formulas

As breast milk is naturally rich in inositol, manufacturers of infant formulas may be interested in adding inositol into their products to promote metabolism or hair growth, and to help babies sleep. In formulation, 22mg or 100kcal could be utilized, which is the average amount found in breast milk.

Energy Drinks

Many popular energy drinks contain inositol, as it not only aids the nervous system, providing structure to cells, but also helps modulate serotonin levels. Serotonin is a key hormone that stabilizes our mood, feelings, and happiness. Some studies show that inositol may prevent neutral fat accumulation, helping the body to burn fat. Inositol is a key ingredient in our PQx™ Prevail sports performance beverage at 300mg/serving.

Animal Feed

Inositol may be safely used in feed or pet food as it may help in regulating metabolism and improve fur/hair growth. Aquatic creatures, birds, cattle, and dogs may benefit from this ingredient. Typical usage levels are 250 – 3000mg/kg.


Inositol, also known as rice water in some beauty products, may have water-binding properties for skin and hair. It may also help maintain healthy cell membranes. As the first chart below shows, inositol at a concentration of 1% is a cost-effective use level for moisturizing skin. At 1%, inositol has been shown to have the best effect after 2 – 3 weeks of continuous usage, as illustrated in the second chart below.

The FDA has confirmed inositol is safe for use in cosmetics.


There is some evidence that inositol may have benefits when taken as a supplement. It can affect the neurotransmitters in your brain, including serotonin, and may be beneficial for treating anxiety and panic disorders. It may also aid blood sugar control by improving insulin sensitivity. And it may improve fertility in women with Polycystic Ovary Syndrome (PCOS) by assisting in balancing hormones. Inositol may also reduce symptoms of depression. Typical usage levels for treatments are 2 – 18g or lower levels for supplementation. As with any supplement, we encourage consumers to check with a medical professional to further understand the potential health benefits before treating with inositol.

Recommended dosage of inositol for foods and beverages

Inositol Hexanicotinate

The Inositol Hexanicotinate Molecule
The Inositol Hexanicotinate Molecule

A similar product we produce is inositol hexanicotinate, also known as inositol hexaniacinate, inositol nicotinate, and inositol niacinate. The body converts these ingredients to inositol and free nicotinic acid so it produces a slightly sweet taste. It may be used as a source of Niacin (Vitamin B3) or used to widen blood vessels and increase blood flow. At 3g/day, it may improve blood circulation for people with Raynaud’s Syndrome — those who suffer from pain in their fingers and toes when cold due to poor blood circulation. In Europe, it is sold as the drug Hexopal.

No. 1 Global Manufacturer of Inositol

Inositol is a core ingredient of our health supplements and cellular nutrition portfolio. HOWTIAN is the world’s largest and leading supplier of inositol. Our inositol is extracted from only non-GMO corn, making it an ideal choice for clean-label product applications.

Ready to create your own formula for success? Partner with the world’s largest manufacturer of inositol and learn more about formulating in new applications with inositol. Contact one of our expert consultants for your product development and formulation needs!

Crystal E® Natural Vitamin E for Brain, Skin, and Vision Boosting Benefits

Crystal E® Natural Vitamin E for Brain, Skin, and Vision Boosting Benefits

In our last edition, we illustrated how to achieve sugar reduction in bars using our original formula for a granola crisp bar as an example. Although the formula showcased a variety of sweetening solutions, it can also serve as a great demonstration of how to boost the health and nutritional value of food & snack products with the functional ingredient Vitamin E.

What Are The Benefits of Vitamin E?

Vitamin E is a nutrient that’s important to vision, reproduction, and the health of your blood, brain, and skin. The key to these benefits of Vitamin E is its powerful antioxidant properties. The process of oxidation and accelerated aging takes place in our bodies when cells are exposed to molecules called free radicals. Although free radicals form as a result of normal body processes, they can weaken and break down healthy cells. These molecules cause damage that shortens the life of our cells and may contribute to heart disease and cancer. The antioxidant Vitamin E may help reduce free radical damage and slow the aging process of cells. To take advantage of these benefits, the recommended daily dosage of vitamin E for adults is 15 milligrams a day.

Crystal E® Natural Vitamin E Powder

As a part of HOWTIAN’s portfolio of health supplements and cellular nutrition ingredients, Crystal E® Vitamin E Powder is our brand of natural Vitamin E for manufacturers of food & nutrition products. Crystal E® is stable, readily bio-available, has good flowability, and preserves vitamin E’s original form as α-tocopherol (based on the FDA’s updates to the new supplement facts panel in the US, Vitamin E is now required to be labeled as α-tocopherol).

Crystal E® is co-crystallized to a stable, crystalline powder without any chemical modifications or an encapsulation process. It is available in its original form from a natural source (d-α-tocopherol ) by way of our patented production process. The current acetate form produced by esterification destroys its natural properties, making it less bio-available and reduces its antioxidant capabilities. Microencapsulation typically uses gelatin, an animal-based ingredient, but a plant-based starch form is also available at a higher cost.

Typical Vitamin E oil decomposes by roughly 22% over 4 weeks when stored at an accelerated temperature of 60˚C, whereas our co-crystalized product stays stable. Crystal E® was also shown to be much more stable when mixed with minerals or exposed to light. Minerals typically accelerate the decomposition of vitamins.

Stability Graph of Crystal E® Vitamin E vs. Vitamin E Oil

In a tablet or pill application, Crystal E® only needs 26% of the mass compared to synthetic α-tocopherol acetate powder (50%) due to its higher concentration of α-tocopherol. The higher concentration also has environmental and sustainability benefits because it doesn’t consume acetate anhydrate or silicone dioxide in the production process, and generates savings on packaging, shipping, storage, and production equipment costs.

Comparing the Cost of Crystal E® vs. Other Commercial Vitamin E Products

Here is a general cost comparison to the most common Vitamin E types on the market, including natural, semi-synthetic, and synthetic forms of Vitamin E.

Type Product Name Form % of D-a Tocopherol 1.0kg D-a-TE Cost per kg Cost for D-a-TE
Pure Natural D-α-tocopherol Unstable Oil 100% 1 $95 per kg $0.095 per gram
Pure Natural Natural Crystal E® Powder 85% 1.18 $110 per kg $0.129 per gram
Semi-Synthetic D-α-tocopherol acetate Powder 45% 2.22 $60 per kg $0.133 per gram
Semi-Synthetic D-α-tocopherol succinate Powder 81% 1.23 $70 per kg $0.086 per gram
Synthetic Vitamin E 50% Starch-based, No SiO2 or gelatin Powder 22% 4.55 $30 per kg $0.135 per gram
Synthetic Vitamin E 50% SiO2-based Powder 22% 4.55 $33 per kg $0.148 per gram
Synthetic Vitamin E 50% Gelatin based (animal sourced with Al SiO2) Powder 22% 4.55 $11 per kg $0.05 per gram

For a 90 count 15mg dosage product, the cost of Natural Crystal E® equates to $0.17 per bottle.

Ready to create your own formula for success? If you’re interested in learning more about formulating with Crystal E® Vitamin E Powder, contact one of our expert consultants for your product development and formulation needs!