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Hengliyuan application and selection
Stevia vs. Sucralose in Reduced-Sugar Salad Dressing: How to Compare Samples
Compare stevia vs sucralose in reduced-sugar salad dressing: sample setup, sweetness-acid balance and emulsion checks.
Both stevia glycosides and sucralose can be used in low-sugar salad dressings. When choosing, first look at what type of ingredients the brand wants to use, and then compare the two candidates in the same salad dressing.
Products that hope to use sweetening ingredients derived from stevia can try steviol glycosides first. Products that accept sucralose may consider sucralose as another candidate. The sample must also confirm whether it is a single sweetener ingredient or a blended product containing a carrier or other ingredients.
If the brand is not clearly defined, it is recommended to make first-round samples in both directions at the same time. This allows for a direct comparison of flavor, appearance and actual added cost before deciding which one to keep for the next round.
How to choose between steviol glycosides and sucralose
| Compare items | Steviol glycoside direction | Sucralose Directions |
|---|---|---|
| Raw material confirmation | Specific glycoside composition, content, specifications and batches | Single raw material or blended products, actual content, carrier and batch |
| sensory focus | Sweetness intensity, sustained sweetness, bitterness, and effects on vinegar flavor and spices | Sweetness intensity, sustained sweetness, and harmony with sourness and spices |
| Product direction | Suitable for projects wishing to evaluate sweetening ingredients derived from stevia | Ideal for projects that accept sucralose and wish to evaluate its actual flavor performance |
| Label review | Check by specific ingredients, complete formula and target market | Check by food category, conditions of use and target market |
The two candidates should first be adjusted to a close target sweetness and then compared using the same batch of salad dressing base. The same weight does not equal the same sweetness, nor does it directly reflect which solution is more suitable for the product.
What the three studies concluded
[Different Steviol Glycoside Products in French Salad Dressing] This applied trial compared multiple steviol glycoside products and the key results are as follows. - The TASTEVA M sample has the highest sweetness, and you need to pay attention to the obvious sweetness residue. - The vinegar smell and acetic acid irritation of the GREENESSE Stevia 60 sample are significantly higher than those of the OPTIMIZER 2.10, SWEETESSE 97 and TASTEVA M samples. - The initial flavor of onion and mustard in the OMEGA sample is significantly higher than that of the SWEETESSE 97 sample. - All tested steviol glycoside products had low bitter residual and herbal taste ratings. - The OPTIMIZER 2.10 sample was less bitter and had a slightly lower impact on the overall flavor. The information publisher believes that this feature helps it form a rounder flavor expression in acidic salad dressings. The reference this study gives to clients is straightforward. Different steviol glycoside products will change the sweetness, sustained sweetness, vinegar taste and spice performance. When selecting samples, you need to confirm the specific composition and cannot just write "steviol glycosides". This information is released by the ingredient company and the results apply to its tested products and French salad dressing formulas. [Sensory differences between Reb A, Reb D and Reb M] 126 participants evaluated 0.1% aqueous solutions of Reb A, Reb D, and Reb M compared with 14% sucrose solution. The initial sweetness and bitterness of Reb D and Reb M were not significantly different from sucrose, while Reb A showed significant bitterness. The overall sensory characteristics of Reb D and Reb M are closer to sucrose than Reb A, but the sustained sweetness of both is stronger than that of sucrose. Participants still described Reb D and Reb M as "artificial." This study shows that when selecting steviol glycosides, you need to distinguish between Reb A, Reb D and Reb M, and also observe the sustained sweetness. The study used an aqueous solution, and the results are suitable for preliminary screening. The final performance still needs to be confirmed in salad dressing. [Comparison of salad dressings between sucralose group and stevia product group] A 2023 low-calorie rice bran oil salad dressing study compared fructose, monk fruit sweetener, sucralose, erythritol and stevia products. The results relevant to this article are as follows.
| Evaluation items | Sucralose group | Stevia Product Group | Research results |
|---|---|---|---|
| Appearance | 6.67 | 4.80 | The sucralose group was significantly higher |
| Color | 7.53 | 5.20 | The sucralose group was significantly higher |
| smell | 6.60 | 4.87 | The sucralose group was significantly higher |
| overall flavor | 4.53 | 5.27 | There was no significant difference between the two groups |
| texture | 5.93 | 5.40 | There was no significant difference between the two groups |
| overall liking | 5.53 | 5.13 | There was no significant difference between the two groups |
The study also reported that the sucralose group had the lowest emulsion stability in this trial. When customers use sucralose samples, they can observe the appearance, layering and texture at the same time, but they cannot conclude that sucralose itself will definitely reduce emulsion stability. This study added different sweetener products at 15%, without comparing the same sweetness, and did not fully disclose the purity, carrier and complete composition of the stevia and sucralose samples. The above results can be used as a reference for sample selection, but cannot be used as a general ranking of the pros and cons of the two sweeteners.
How can customers make three sets of samples?
Take three portions of the same batch of unsweetened salad dressing base and keep the acid, salt, oil, emulsifiers, spices and manufacturing process the same.
| sample | Purpose |
|---|---|
| Group A | Keep the original sugary recipe as a comparison for sweetness and overall flavor |
| Group B | Add confirmed specifications of steviol glycosides and adjust to target sweetness |
| Group C | Add sucralose raw materials or blended products with confirmed specifications and adjust to the same target sweetness |
The three groups of samples were evaluated at the same temperature and reviewed according to the storage conditions of the product plan. Customers focus on recording the following six items. 1. Whether the sweetness in the mouth is close to that of group A. 2. Whether the relationship between sweet and sour is harmonious, and whether there is any change in the irritation of acetic acid. 3. Is the sweetness, bitterness or other aftertaste obvious after swallowing? 4. Are there any changes in key flavors such as onion, mustard or herbs. 5. Whether the viscosity, color and actual wrapping properties meet the target. 6. Is there any stratification, water separation or obvious texture changes after standing or refrigeration? You can write like this when recording. > The sweetness of Group B is close to that of Group A; the sour taste in the mouth is appropriate; the sweetness residue after swallowing is stronger; the mustard flavor is weaker than that of Group A; the appearance remains uniform after refrigeration review. This is just an example of the recording format and does not mean that the same results will be obtained for the steviol glycoside samples.
How to deal with the first round results
| First round results | Suggestions for next steps |
|---|---|
| The direction of steviol glycosides is close to the target, but the aftertaste is obvious | Compare different glycoside compositions or adjust the blend direction, changing only one major variable in each round |
| The flavor of sucralose is suitable, but there is layering. | First check the carrier, solids, emulsification system and production records, and then arrange a controlled retest |
| Both directions are acceptable | Calculate the sweetener cost per kilogram of finished product based on the actual amount added, and then check the target market and labeling |
| Neither direction is ideal. | Explain whether the sweetness, sweet-sour relationship, or aftertaste needs to be improved most, and then discuss changing specifications or customizing the blending plan. |
What information should be provided when requesting samples from Hengliyuan?
- Target markets and types of salad dressings - Current amount of sugar or other sweeteners used - Source of sourness, oil-water system and main spices - Would you like to compare steviol glycosides, sucralose or both? - Ingredients that are acceptable or need to be excluded - Target sweetness and flavor you most want to improve - Heating, homogenization, refrigeration and actual consumption conditions Learn about Hengliyuan customized blended sweeteners View Sucralose Ingredients for Food & Beverages
Source
- Application trial of different steviol glycoside products in French salad dressing - Comparative study of low-calorie rice bran oil salad dressing sweeteners - Study on the sensory differences of aqueous solutions of Reb A, Reb D and Reb M Publicly available information is used to help customers select samples and design comparison projects. The final formula still needs to be verified and determined based on actual raw materials, processes, target markets and finished products.
Review note
Reviewed October 2, 2026.
