Read this guide in
Hengliyuan application and selection
Erythritol vs. Stevia vs. Sucralose: Which Blend Route Fits Your Food Brand?
Compare erythritol–stevia and erythritol–sucralose blend routes: ingredient rules, taste, sweetness multiples, unit cost, and sampling plan for brands.
Choose between erythritol with steviol glycosides and erythritol with sucralose by checking ingredient restrictions first, then testing candidates at the same sweetness target in the intended food. The sucralose route contains a synthetic high-intensity sweetener and should not be presented as an all-natural formula.
Before choosing, define five points: the finished-product sweetness multiple, whether artificial sweeteners are acceptable, the required sensory profile, cost in use at the actual dose, and legal and regulatory requirements in the sales market. Once a route is selected, verify dissolution, crystallisation, mixing, packaging and storage performance.
Hengliyuan supplies erythritol, steviol glycosides and sucralose, and can discuss either blend route and provide samples for the intended application and target sensory result.
Sample comparison record
| Compare content | Questions that customers need to determine first | Impact on sample selection |
|---|---|---|
| Sweetness multiple | Do you want the finished product to be 1, 5, 10 times as sweet as white sugar by the same weight, or some other target sweetness? | For high-sweetness formulas, you can prioritize the erythritol and sucralose routes, and then decide based on the taste and ingredient requirements. |
| Whether to use artificial sweeteners | Is sucralose allowed on the project? Does it require plant origin, leaf extraction or non-enzymatic modification? | It is possible to directly exclude one of the routes |
| Taste | How do you want sweetness to appear and fade? Can you tolerate the coolness, bitterness, astringency or long aftertaste? | Determine the ratio of candidate high-intensity sweeteners and erythritol and the direction of the next round of adjustments |
| Unit usage cost | How much blended sweetener is actually used per batch or finished product at the target sweetness level? | Unit finished product costs should be compared, not just quotes per kilogram |
| laws and regulations | Which countries or regions are the products sold to? What food category does it belong to? | Determine available raw materials, maximum usage amounts, ingredient list names and label presentation |
Start with the target sweetness multiple: higher-sweetness formulations can test the sucralose route first
In addition to providing sweetness in different foods, white sugar may also affect solids, volume, mouthfeel thickness, texture, water retention and coloring. Therefore, before choosing a blended sweetener, you should first explain the role of white sugar in the original formula.
| Project direction | Questions that need to be answered when making samples |
|---|---|
| Partially replaces white sugar | How much white sugar is better to keep? After the blended sweetener supplements the sweetness, is the overall flavor still close to the original product? |
| Replace all sugar | After the sugar is reduced, what will be responsible for the volume, solid content, texture or taste? Are the ingredient list and target market requirements met? |
| Adjust existing sweetness | Is initial sweetness insufficient, is the finish too long, is bitterness pronounced, or does the erythritol cooling sensation need adjustment? |
Neither erythritol nor a high-intensity sweetener is a same-weight substitute for sucrose. Before sample work, retain the original sucrose formulation or current product as the control and define the sucrose-replacement level for the finished product. Set the sweetness multiple together with the intended use. Under agreed conditions, 1× sweetness generally means that the blend is intended to be close to sucrose at the same weight; 5× or 10× means that the same weight of blend is intended to reach a higher sweetness target. Based on Hengliyuan formulation experience, erythritol with sucralose can be considered first for products at 5× sweetness or above. Sucralose supplies higher sweetness at a lower addition rate and may reduce the sweetener cost at equivalent sweetness as well as reliance on high erythritol levels. Erythritol with steviol glycosides can also be designed at different sweetness multiples. As sweetness rises, assess bitterness, astringency and lingering sweetness associated with the actual glycoside composition. Where plant origin, leaf extraction, no enzymatic modification or no artificial sweeteners is required, first select a steviol-glycoside route that meets those constraints, then optimise sensory performance and dose through samples. Hengliyuan can discuss 1×, 5×, 10× or another target sweetness for the project. Confirm the actual formulation through trials in the finished product; theoretical sweetness alone does not set the final ratio. A sweetness multiple cannot be defined from theoretical relative sweetness alone. Sweeteners can differ in onset, peak sweetness and aftertaste, and acidity, bitterness, aroma and temperature affect the finished sensory result. State the comparison basis and use conditions in the quotation, sample documentation and instructions for use.
Confirm whether the project permits artificial sweeteners
Sucralose is a synthetic high-intensity sweetener. If the customer clearly does not use artificial sweeteners, the erythritol and sucralose route is not suitable for the project, and can turn to steviol glycosides or other directions that meet the requirements. But when choosing steviol glycosides, you can’t just look at the plant name. Customers also need to confirm whether the product used is leaf extraction, enzymatic, fermentation or glucosylation route, and judge whether it complies with the company's own ingredient policy, labeling direction and sales market requirements. If the project allows the use of sucralose, the two options can be compared at the same target sweetness level and a decision can be made based on taste, usage, cost, and regulations. Combination products containing sucralose should not be represented as all-natural sweeteners.
This table can only help filter directions and cannot replace samples. The specific glycoside composition of steviol glycosides is different, and the taste will also change; after sucralose enters the sour, tea, coffee, protein or flavor system, the overall flavor must also be re-judged.
Main differences between the two blend routes
| Compare items | Erythritol + Steviol glycosides | Erythritol + Sucralose |
|---|---|---|
| Raw material direction | Different steviol glycoside directions such as leaf extraction, high Reb A, Reb D/Reb M, enzymatic or glucosylation can be discussed | The use of sucralose as a high-intensity sweetener needs to be clearly marked in the ingredient list |
| Natural origin requirements | Compliance with project requirements depends on the specific steviol glycoside production route and the customer’s definition of “natural” | Not suitable for projects that require the complete sweetening system to be represented as all-natural |
| Taste focus | Check the speed of sweetening, bitterness, astringency, herbal or licorice-like aftertaste and lingering sweetness | Check initial sweetness, sweetness peak, aftertaste and fit with the target flavour |
| Common effects of erythritol | Both options evaluate the cooling sensation, volume, dissolution, and possible recrystallization of erythritol. | Both options evaluate the cooling sensation, volume, dissolution, and possible recrystallization of erythritol. |
| target market | Check steviol glycoside production routes, food categories, usage amounts and labeling requirements | Check sucralose usage levels and labeling requirements in target food categories |
| Steviol glycoside direction | Things to confirm when purchasing and making samples | |
| Leaf extract complex glycosides | Composition of stevioside, Reb A and other glycosides, as well as bitterness, astringency and aftertaste | |
| High Reb A products | Reb A content, total glycoside content and bitterness and persistent sweetness in the target product | |
| Reb D or Reb M direction | Whether the product comes from leaf extraction, enzymatic conversion or fermentation, and how the target market manages this production route | |
| Enzymatic or glucosylated products | Specifically which glycosides or sugar chain structures have been changed, and whether the sample achieves the required sweetening and aftertaste effects. |
For the steviol glycoside route, also confirm enzymatic processing
When customers choose a compound of erythritol and stevia glycosides, they cannot just write "stevia" on the specifications. At least the total glycoside content, main glycoside composition, production route, whether it contains carriers, and the taste of the actual sample must be confirmed. Comparative studies of Reb A, Reb D and Reb M show that the overall sensory characteristics of Reb D and Reb M are closer to sucrose and have lower bitterness under the research conditions, but the sweetness may still last longer than sucrose. Comparative study on the senses of Reb A, Reb D and Reb M This result can help arrange candidate samples, and the name of a certain glycoside cannot be directly written as a fixed taste guarantee. If customers require leaf extraction, non-enzymatic modification or a specific ingredient list, they should state this before sending samples. When selecting samples, you can further refer to the procurement of steviol glycosides: total glycoside content and glycoside composition, and match the production route, composition and actual samples.
After choosing the ingredients, verify cooling sensation, dissolution and recrystallisation
Published technical information generally lists the relative sweetness of erythritol as approximately 60% to 70% that of sucrose. If a customer wants to achieve a sweetness closer to more white sugar at a smaller weight per serving, a high-intensity sweetener is usually needed to top up the sweetness. Ingredion ERYSTA® C40 Technical Specifications Erythritol may also provide a cooling sensation. Whether the cooling sensation is appropriate should be judged by combining mint, lemon, coffee, milk flavor, protein drink or other target flavors. When comparing two blending plans, the drinking temperature should be kept consistent, otherwise the coldness caused by the low temperature itself will interfere with judgment. When used in beverages or products that need to be prepared, the amount of erythritol added, the amount of water, the temperature, the order of addition and the stirring method should also be recorded. Public research has shown that the solubility of erythritol in pure water changes with temperature; erythritol that has been dissolved when warm may still reform into crystals after cooling or storage. Study on Crystallization of Erythritol Aqueous Solution Pure water data cannot be directly used as a fixed upper limit for all food and beverages. Acids, proteins, juices, minerals and other solids in the complete formula can all affect actual performance. Samples should be subjected to the processing, cooling, packaging, and storage processes intended for use in the product and then inspected for the presence of crystals, sedimentation, agglomeration, or changes in mouthfeel. View the test methods for dissolution, cooling sensation and recrystallization of erythritol cold drinks
Powder or granules for erythritol? Particle mesh size can be requested
Hengliyuan can supply powdered and granular erythritol, and the particle size can also be communicated according to customer requirements. - When it is necessary to further compound with a small amount of steviol glycosides or sucralose, you can focus on comparing the powder form and the corresponding mixing process; - When you need to directly pour, measure, fill or make table sweeteners, you can focus on comparing the particle form; - When there is ready-made equipment or clear flow requirements, the expected mesh size, feeding method and packaging form should also be stated; - "Powder" or "granule" only indicates the form of supply and cannot alone guarantee the mixing, flow, dissolution or filling effects. In formal samples and orders, the form of erythritol, particle mesh or other particle size requirements, compound formula version and packaging should be clearly stated to avoid using different conditions for samples and bulk goods. View erythritol powder, granule and mesh selection methods
Assess the full sweetness profile
Do not compare taste by asking only which cup is sweeter. Assess the full progression from first sip to swallowing: sweetness onset, time to peak, maximum intensity, rate of decline and aftertaste duration. Erythritol cooling sensation is part of that sensory profile. For the steviol-glycoside route, assess bitterness, astringency and herbal or liquorice-like aftertaste associated with the actual glycoside composition. For the sucralose route, assess whether initial sweetness, peak sweetness and finish fit the target aroma. These are evaluation points, not fixed sensory conclusions for every sample. Compare both routes at the same target sweetness, in the same actual base and under the same consumption conditions. Otherwise, sweetness differences can obscure genuine sensory differences.
How to prepare comparable samples under the same conditions
Use a sucrose formulation or current product as the control, then set the same target sweetness for the two blend routes. Keep food or beverage base, preparation method, serving size, process conditions, serving temperature and tasting order consistent. Record separately: 1. Sweetness onset; 2. Peak sweetness and whether it is excessive; 3. Erythritol cooling sensation; 4. Bitterness, astringency, metallic notes or other off-notes; 5. Sweet and bitter aftertaste after swallowing; 6. Harmony with target aroma, acidity, dairy, tea or coffee notes; 7. Dispersion, dissolution, mixing, filling or per-serving use performance; 8. Changes after processing and intended storage. If the samples use different doses, do not compare equal weights for sweetness. First adjust both to the project-approved target sweetness, then compare sensory and practical performance. Change only one main variable per round, so any difference can be attributed to the high-intensity sweetener, erythritol level or another ingredient.
Compare unit usage costs based on actual usage
The sweetness multiples, proportions and actual addition amounts of the two blending plans may be different, so you cannot just compare the quotations per kilogram. After the samples reach the same target sweetness and meet the taste requirements, the actual sweetener cost should be calculated based on the same quantity of finished product: Unit finished sweetener cost = actual amount added × purchase unit price. Also consider: - Whether it is necessary to adjust the volume, solid content or texture left after the sugar is reduced; - Whether the powder or granular form is suitable for existing mixing, conveying and packaging equipment; - Packaging, freight, usage speed after opening and storage method; - Whether additional production adjustments are needed due to dissolution, recrystallization or taste problems; - Whether the selected sample can provide the specifications, batch documents and target market information required by the project. Products that are less expensive but require repeated adjustments, have higher actual usage, or do not fit into existing equipment do not necessarily have a lower cost per unit of use. When comparing quotations, you should also confirm whether the quotation corresponds to a single raw material or a compounded product, what is the target sweetness multiple, how many finished products can be produced per kilogram of product, and whether the packaging and transportation conditions are consistent. If these conditions are different, prices per kilogram are not directly comparable. See how blended sweetener unit costs compare
Packaging, storage and shelf life should correspond to actual purchased product
Hengliyuan’s current erythritol packs include 1 kg bags, 25 kg bags and 25 kg drums. Other net weights, packaging materials or outer-pack requirements can be discussed; feasibility, quantity, labelling, lead time and quotation are confirmed for the project. Erythritol, steviol glycosides and sucralose can have different specifications and pack formats as single ingredients and as blends. Record the agreed product name, ingredient composition, form or mesh specification, net weight per unit and pack format in the same enquiry and order document. Base storage temperature, relative humidity, moisture and odour protection, and unopened shelf life on the current specification or written supply information. Shelf life of a single ingredient cannot be transferred directly to a blend or the customer’s finished food. Verify blended sweeteners and finished products against the full formulation, packaging and actual storage conditions.
Laws and regulations may directly exclude one of these routes
Before selecting a sample, you should indicate which country or region the product is sold to, which food category it belongs to, and whether it is of natural origin, non-enzyme modified, free of erythritol or other ingredient restrictions. Different markets may have different requirements for the production route of steviol glycosides, food categories, maximum usage amounts and label names of sucralose or erythritol. The international classification can only be used as a reference, and the current regulations, product identity and labeling rules of the country or region of sale should ultimately be checked. Regulatory checks include at least: 1. Whether the selected sweetener is allowed to be used in the target food category; 2. Applicable maximum usage or other usage conditions; 3. Do different production routes of steviol glycosides correspond to different identities? 4. The names and labeling methods that should be used in the ingredient list; 5. Whether claims such as “natural”, “sugar-free”, “low sugar” or “no added sugar” comply with the complete formula and local regulations. Combination sweeteners containing sucralose should not be represented as all-natural formulas. The stevia glycoside solution cannot automatically determine whether it meets the customer's natural or clean label requirements based on plant origin alone. It must also be confirmed based on the actual production route and target market rules.
How Hengliyuan can help when the route is not yet clear
Provide: 1. Product application and target market; 2. Full or partial sucrose replacement, or an adjustment to current sweetness only; 3. Whether natural-origin, leaf-extracted or non-enzymatically modified ingredients are required; 4. Whether sucralose and other sweeteners are permitted; 5. Current sugar or sweetener level, serving use and main ingredients; 6. Required sweetness multiple for the blended sweetener; 7. Target cooling sensation, sensory profile and finish; 8. Erythritol powder or granular mesh, packaging and document requirements. Hengliyuan can determine whether to test erythritol with steviol glycosides first, erythritol with sucralose first, or both routes side by side, then propose samples and a sucrose-replacement trial plan. Trial the sample in the actual formulation and use conditions, then report sweetness, cooling sensation, aftertaste, dissolution, crystallisation and production performance. If the first round needs adjustment, the next sample direction is refined from those results.
Quick safety and regulatory comparison
An acceptable daily intake (ADI) is an exposure assessment, not a recipe dose or a statement that one blend is healthier. Compare the complete composition and current permitted uses in the destination market. In the US, sucralose is an approved food additive and certain refined steviol glycosides have been the subject of GRAS notices. These are different routes. FDA does not permit whole-leaf or crude stevia as sweeteners.
| Ingredient | US route / reference | EU reference | ADI basis |
|---|---|---|---|
| Erythritol | Review the exact material and intended-use GRAS basis | E 968; review permitted food category | EFSA 2023: 0.5 g/kg body weight/day |
| Refined steviol glycosides | Certain preparations have GRAS notices | E 960 routes and food-category conditions | JECFA: 4 mg/kg body weight/day as steviol equivalents |
| Sucralose | Approved additive; FDA ADI 5 mg/kg body weight/day | E 955; EFSA 2026 maintained 15 mg/kg body weight/day | Authority-specific; confirm market and complete-product exposure |
Review note
Reviewed October 2, 2026.
How Hengliyuan makes the corresponding blend
Hengliyuan makes its erythritol-based sweetener blends by fluid-bed granulation. In this common food-powder process, airflow fluidizes the powders as particles agglomerate. Confirm the particle specification, dissolution and application performance against the selected formula and sample.
Common questions
Need a naturally sourced sweetening solution, which one should I test first?
Erythritol with steviol glycosides can be discussed first, but confirm whether the steviol glycosides are leaf-extracted, enzymatically produced, fermented or another route, and how the customer and target market define relevant labelling requirements. The word "stevia" alone does not establish that the complete blended sweetener qualifies as all-natural.
Does erythritol paired with sucralose have a cleaner aftertaste than stevia?
This cannot be judged in advance. Aftertaste can be affected by sucralose or stevia grade, actual dosage, erythritol ratio, acidity, aroma, temperature and other ingredients. Both scenarios should be compared on the same real product, the same target sweetness level, and the same preparation conditions.
Can the two solutions be directly compared based on the same weight?
No. Different samples may have different sweetness levels and recommended use levels. First adjust each candidate to the target sweetness agreed with the customer under actual use conditions, then compare taste, processing performance and cost per unit of finished product.
How should 5× or 10× sweetness be understood?
The sweetness multiple must relate to the agreed sucrose control and use conditions. Theoretical conversion only guides the first sample round. Actual dose, sweetness profile and per-serving performance must be confirmed in the customer’s own food or beverage. Quotations and orders should state the agreed sweetness target and sample version.
Can Hengliyuan provide samples for both formulation routes at the same time?
Two sample directions, erythritol and steviol glycosides, and erythritol and sucralose, can be discussed based on customer uses and requirements. Customers only need to explain the purpose, ingredient restrictions and desired effects, and then try it on their own real products and provide feedback. Submit blended sweetener usage and target effects to Hengliyuan
Which blend route tastes healthier or more natural?
Taste cannot establish healthfulness. Compare sensory fit in the complete product and review ingredient identity and lawful claims separately; “natural” wording depends on the destination market and composition.
