FAQ – Natural Sweetener Solutions

What are the global ADI limits for STV consumption?

JECFA/WHO established an ADI of 4mg steviol equivalents/kg bw/day (equivalent to ~12mg STV/kg). This translates to approximately 720mg STV for a 60kg adult. Notably, STV has 90%+ renal excretion within 24 hours (clinical studies) and shows no mutagenicity (AMES test negative) at 5000μg/plate [1][4]. Our products carry usage guidelines compliant with all major markets including FDA GRAS and EU.

What’s the molecular weight range of GSG?

GSG compounds range from 967-1,291Da (vs 804-967Da for standard steviol glycosides), with precisely controlled DP (degree of polymerization) of 1-3 glucose units added per molecule, verified by MALDI-TOF mass spectrometry.

What’s the sweetness profile of GSG?

Glucosylation boosts sweetness 1.3-1.8× versus native glycosides (GSG-RebA 250-300× sucrose), with customized DP (degree of polymerization) options available for specific application needs.

What’s GSG’s solubility in alcohol systems?

GSG demonstrates excellent solubility in ethanol (>25g/100ml at 25°C for 40% ethanol solutions), outperforming regular steviol glycosides by 8-10×, making it ideal for RTD cocktails and medicinal syrups.

How does GSG enhance flavor systems?

GSG's glucosyl groups form molecular capsules that protect volatile flavor compounds (23-35% less evaporation at 60°C vs sucrose), while reducing astringency by 40-60% in tea/coffee applications through polyphenol interaction modulation.

What’s the osmotic pressure impact of GSG?

GSG creates 35-45% lower osmotic pressure than sucrose at equivalent sweetness, measured at 250-300 mOsm/kg for 10% GSG solutions vs 450-500 mOsm/kg for sucrose, reducing dehydration effects in sports nutrition applications.

What’s GSG’s synergy with other sweeteners?

GSG shows remarkable synergy (1.5-1.8× sweetness enhancement) with erythritol and allulose, but reduces sucralose/metallic aftertaste by 60-70%. Our proprietary blend algorithms optimize these interactions based on DSC thermal analysis data.

Are GSG modifications detectable in analysis?

Yes, our UPLC-PDA-MS methods can precisely identify glucose additions (molecular weight increases of 162Da per glucose) with ≤2% margin of error, distinguishing GSG from native steviol glycosides.

What taste improvements does GSG offer?

GSG reduces bitterness by 70-80% (measured by electronic tongue) with smoother onset (≤2s vs 4-6s for Reb A) and extended sweetness duration (180-220s vs 120-150s), making it ideal for dairy and beverages.

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