Tabletop Sweeteners: Erythritol Serving Size & Portion Guide

Use erythritol alone or in a blended sweetener?

According to published technical information, the relative sweetness of erythritol is usually about 60% to 70% of that of sucrose. This means that the same weight of pure erythritol usually cannot directly obtain the same sweetness as white sugar. Ingredion ERYSTA® C40 Technical Specifications If the customer accepts lower sweetness, larger serving sizes, and likes the cooling sensation of erythritol, they can first test the erythritol-only solution. If the customer hopes that a package, a scoop or a finished product of the same weight can be closer to the sweetness of more white sugar, they need to evaluate the blending plan. During blending, erythritol is used to provide a certain volume and taste, and high-intensity sweeteners are used to supplement the sweetness. But blending is not just about adding up the sweetness numbers, but also checking the sweetness speed, sweetness peak, aftertaste, bitterness, cooling feeling and the overall taste in the actual drink.

• Ingredion ERYSTA® C40 Technical Specifications
• View erythritol specifications

"Replace sucrose" must first define the use method

Common substitution targets for tabletop sweeteners are not the same thing:

These four goals may lead to different formulations, serving sizes, and packaging. For example, the sweetness of pure erythritol is usually lower than that of white sugar at the same weight. If the customer requires a package of finished product to be very small, it may be difficult to use erythritol alone to meet both sweetness and packaging requirements. Therefore, before talking about the blending ratio, first determine how much "one serving" is and how much sugar it should replace.

How to work back from target sweetness to serving size

When comparing samples, you can first set up a real usage scenario, such as a cup of fixed-volume coffee or tea, and then test the samples in the following order: 1. Determine the dosage of white sugar control sample; 2. Determine the desired serving weight or number of packages of each finished product; 3. Compare the sweetness of the same drink, liquid volume and serving temperature; 4. Record the overall sweetness, cooling sensation, aftertaste and overall preference separately; 5. If the sweetness or mouthfeel is not on target, adjust one major factor at a time and re-compare to the white sugar control. If the finished product is used in multiple beverages, it cannot be confirmed only in plain water. Coffee, black tea, green tea, fruity drinks and milk drinks have different aromas, bitterness, acidity and drinking temperatures, and the same blending plan may not necessarily have the same taste.

Why flowability affects serving size

The formula is designed with the weight of each portion in mind, which does not mean that each package can be filled stably during actual production. The powder or granular form of erythritol, the particle size difference of each component after blending, mixing uniformity, equipment and environmental conditions will all affect the feeding and metering. When testing strips or pouches, you can check: - Whether the material is discharged smoothly in the hopper; - During continuous filling, whether the weight fluctuation of each package meets the project requirements; - Whether the compound powder remains uniform after mixing, conveying and filling; - Whether the small package is easy to pour out after being torn open, and whether there is a lot of residue in the package; - After storage for a period of time, whether there are any agglomeration or material changes. Canned or boxed products should also be tested with matching measuring spoons. If the label states the dosage as "one scoop", you need to check the actual weight difference when the consumer scoops it flat, stacks it high, or presses it hard. Merely weighing an accurate portion on a scale cannot replace a real measurement test.

When using a small amount of high-intensity sweetener, check the mixing uniformity

In tabletop sweeteners, high-intensity sweeteners may be used in much smaller amounts than erythritol. If you directly add a small amount of high-intensity sweetener to a large amount of erythritol, even if the total ratio is calculated correctly, you still need to verify whether the sweetness of each finished product is consistent. When making samples, you can discuss premixing, step-by-step mixing or other blending methods, and then confirm based on actual equipment. The inspection cannot only take one sample. Samples should be taken from different locations or different time points according to the confirmed sampling plan to evaluate the consistency of the sweetness. If necessary, use appropriate testing methods to confirm. Samples with acceptable taste but unconfirmed mixing uniformity should not be directly scaled up to mass production.

What questions should a sample answer?

It is recommended to write down the qualification conditions before sample testing:

For every adjusted sample, record the formulation version, grams per serving, sucrose-control amount, test beverage and test date. Without this record, a comment such as "too sweet" or "not sweet enough" cannot be assigned reliably to a formulation version.

When the selection is not yet clear, discuss it with Hengliyuan

A buyer does not need to finalise the complete formulation or calculate blend ratio and serving weight before an enquiry. If erythritol use is undecided, provide three points: 1. Product application, such as coffee, tea, powdered beverages, tabletop sweeteners or another food; 2. Specific requirements, including use method, serving size, ingredients or packaging; 3. Intended result, such as full or partial sucrose replacement, a fixed sucrose equivalent per sachet, reduced cooling sensation or an adjusted finish. Hengliyuan can select an erythritol form, assess whether erythritol is used alone or in a blend, and propose samples for testing in the actual product. Use the sample in the customer’s own product as advised and report whether sweetness, sensory performance, dissolution and use meet expectations. Where adjustment remains necessary, the next sample direction is refined from that feedback. Hengliyuan can organise raw-material selection, blended-sweetener direction, serving size and sucrose-replacement approach from the stated requirements. The customer then trials the sample in the real product and reports the result. Submit tabletop-sweetener and sucrose-replacement requirements to Hengliyuan

• Submit table sweeteners and sugar replacement requirements to Hengliyuan

Review note

Reviewed October 2, 2026.

Common questions