Sweeteners

Beverage, confectionery, dairy and tabletop producers often blend sweeteners to balance sweetness onset, aftertaste and cost. Polyols add bulk and texture and are popular in sugar-free confectionery and chewing gum, though high intakes can have a laxative effect that labels must declare in some markets.

Ask for the food grade specification, assay, particle size, solubility, and for steviol glycosides the total glycoside content and the share of each glycoside. Approvals differ, for example cyclamate is permitted in the EU but not in the US, and newer sweeteners need novel food or GRAS status. Phenylalanine labelling applies to aspartame. Sugars that are chemically pure are classified in chapter 17 or under HS heading 2940, while artificial sweeteners fall in chapter 29.