Steviol Glycosides in Powder Premixes: Dispersion and Blend Uniformity Testing

First decide: a single ingredient or a blended sweetener

These two methods are suitable for different customers:

Even for a blend, define the target market and ingredient constraints first. Requirements for natural origin, leaf extraction, no enzymatic modification, no erythritol, or permitted sucralose directly affect the viable route.

Should steviol glycosides fully or partially replace sucrose, or be used in a blend?

Before selecting samples, answer the following: 1. Is the project a full or partial sucrose replacement? 2. Will it use steviol glycosides alone, or may it include sucrose, erythritol, monk fruit, sucralose or another sweetener? 3. Are steviol glycosides supplying sweetness only, or does a blend need to adjust sweetness onset, bitterness or aftertaste? 4. Will the finished product be a bulk ingredient, a jarred powder, individual sachets or a spoonable product? 5. What are finished-product serving size, reconstitution liquid and temperature, and target sweetness? 6. Which market will receive the product, and what are its requirements for production route, ingredient list and additive identity? Where sucrose is materially reduced, define which ingredients replace the volume, solids and mouthfeel it supplied. Steviol glycosides can supply sweetness, but equal-sweetness calculations do not automatically replace every function of sucrose.

• View monk fruit extract specifications
• View stevia specifications
• View erythritol specifications

Select the steviol glycoside before defining the mix

"Steviol glycoside powder" is not a single product with exactly the same taste and technology. When selecting samples, at least confirm the total glycoside content, main glycoside composition, production route, whether it contains carriers, and the powder form that the supplier can actually provide.

• Steviol glycoside procurement: total glycoside content and glycoside composition

If customers have requirements for natural origin, leaf extraction, non-enzymatic modification or specific ingredient lists, they should state this before sending samples. Otherwise, even if both samples are called steviol glycosides, they may not be suitable for direct interchange due to different glycoside compositions and production routes. When selecting samples, you can also refer to Steviol glycoside procurement: total glycoside content and glycoside composition, and map the product name, total glycoside content, main glycoside composition and production route to the same sample.

Dispersibility, solubility and mixing uniformity are not the same results

These three items need to be recorded separately:

No agglomeration is visible during the brewing process, which only means that the sample performed better under the brewing conditions this time, but does not prove that the steviol glycoside content in each package is consistent. On the other hand, the uniform content of dry powder does not mean that it will disperse quickly after being put into cold water, protein drinks or high-solids bases. Therefore, the test should retain both dry powder sampling analysis and real-use testing, and one cannot be used to replace the other.

Why a uniform cup sample does not prove a uniform full batch

Powder blending involves both mixing and potential segregation. Differences in particle size, bulk density, particle shape, surface properties, moisture state and flowability can change the result. Food-powder studies show that particle-size and bulk-density differences affect mixing quality; the absence of visible layering does not prove uniform ingredient content. Research on particle size, density and mixing quality of food powder For high-intensity sweeteners used at low levels, assess in particular: - Whether fine powder adheres to the mixer, feed inlet or packaging equipment; - Whether the addition sequence creates local high-concentration areas; - Whether particle size or bulk-density differences between the steviol glycoside and carrier are excessive; - Whether mixing is too short for uniformity or so prolonged, including transport, that segregation occurs; - Whether discharge, vibration, conveying or filling alters distribution established in the mixer; - Whether moisture uptake, agglomeration or particle migration during storage creates non-uniformity again. Research also shows that mixer design and operating conditions affect the balance between mixing and segregation. Results from hand samples, laboratory mixers and commercial equipment therefore cannot simply be scaled by time. Powder mixing and segregation research For projects involving carrier particle size, granulation or matching between powders, see the Guide to Particle Size and Granulation of Natural Blended Sweeteners.

• Research on particle size, density and mixing quality of food powder
• Powder mixing and segregation research
• Guide to Particle Size and Granulation of Natural blended sweeteners

Should steviol glycosides be added directly or preblended in stages?

When the proportion of steviol glycosides in the total formula is low, "directly add the main material" and "first use a part of the carrier to premix step by step, then add the main material" can be set as different test directions. The specific method to be adopted must be verified based on the powder properties, equipment, batch size and finished product requirements. A certain sequence cannot be written as a fixed method suitable for all projects. A useful round of feeding trials can be designed like this: 1. Keep the current production method or known formula as a control; 2. Fix the same batch of steviol glycosides, carriers and other raw materials; 3. Compare different feeding sequences or premix levels, changing only one main variable in each round; 4. Record the mixer type, filling rate, speed or operating mode, mixing time and shutdown mode; 5. Continue to observe the discharging, conveying and packaging process instead of just checking the powder in the mixer; 6. Reconstitute the finished product with the actual specified water volume, temperature and brewing method, and check the sweetness, aftertaste, agglomeration, floating matter and residue at the bottom of the cup. If the customer uses erythritol, maltodextrin, dietary fiber, protein powder or other raw materials as carriers, the grade, particle size or mesh number, bulk density, moisture content and approximate proportion of these raw materials should also be provided. After the carrier is changed, the originally approved mixing plan should also be re-confirmed.

Sampling should cover the entire process of mixing, discharging and packaging

Just taking a sample from the surface of a bag of finished products cannot tell whether the entire batch is uniform. The sampling plan should be developed based on the mixer structure, batch size, discharging method, usage volume per portion and analysis method. It is recommended to consider at least the following locations and times:

The sampling location, time, sample size, batch number and packaging sequence should be recorded for each sample. The sample size must also match the actual usage amount of the finished product and the detection method; if the sample is too large, local differences may be averaged out, while if the sample is too small, it may not meet the analysis requirements.

Tasting can identify a problem, but cannot replace content analysis

The sweetness of the samples at different locations is obviously different, which of course indicates that there may be a mixing problem. But human taste is affected by aroma, temperature, acidity, base and the previous sip, so tasting alone cannot prove that stevia glycosides have been evenly distributed. Uniformity verification should use a quantitative method suitable for the formulation matrix and target glycoside, and compare the measurement results at different sampling points. Reports can include averages, ranges, relative standard deviations, and whether individual packaging units fall within the project's predetermined acceptance ranges. The specific sampling quantity and judgment criteria should be determined by the customer's quality, production and testing teams in combination with product risks, dosage per serving, testing methods and target market requirements. It is not appropriate to copy a general value. The sensory test answers another question: after each product is prepared according to the instructions, whether the sweetness, sweetening speed, bitterness, astringency and aftertaste meet the effects expected by the customer. Uniform content does not mean that the taste has reached the target, and similar taste does not replace the analysis of uniformity.

When a problem occurs, first identify the stage where it occurs

Try to change only one major variable in each round of adjustment, and retain sample identity, production records and test results. Only in this way can we judge whether the improvement comes from raw materials, formulas, feeding methods, or equipment conditions.

Verify again when scaling from laboratory samples to commercial production

After laboratory testing, continue verification under conditions close to the intended commercial equipment and batch size. Fix and document: - Raw-material batches and specifications; - Particle size, bulk density and moisture content of the carrier and other powders; - Addition sequence, equipment, batch size, fill level and mixing conditions; - Discharge, conveying, temporary storage and packing methods; - Pack specification and storage temperature and humidity; - Storage conditions and shelf life stated in the current raw-material specifications; - Sampling plan, analytical method and acceptance criteria; - Reconstitution conditions and results for sweetness, mouthfeel and aftertaste. Raw-material shelf life cannot be used directly as shelf life for the blended finished product. Verify the finished product against the full ingredient set, packaging barrier, production environment and intended storage conditions. One successful run supports only the recorded raw materials, equipment and process conditions. Reassess revalidation after a change in carrier grade, steviol-glycoside sample, pack format, production line or batch size.

How Hengliyuan can help when the use approach is not yet clear

Provide: 1. Product application and target market; 2. Main ingredients in the current or planned formulation. If sharing the full formula is impractical, provide the details relevant to sweetness, carrier and reconstitution; 3. Full or partial sucrose replacement, or adjustment of sweetness only; 4. Whether use is limited to steviol glycosides or other sweeteners are acceptable; 5. Dose per serving, preparation method, pack format and production equipment; 6. Required sweetness, sensory profile, aftertaste, dispersion and uniformity. Hengliyuan can consider steviol-glycoside composition, production route, a single ingredient or blend, carrier and actual use method to propose samples. Where one steviol glycoside cannot meet both sweetness and use requirements, we can discuss a blended sweetener and a sucrose-replacement sample plan. Trial the sample in the customer’s own formulation and process, then report sweetness, aftertaste, reconstitution performance and results at different sampling points. The next sample direction can be refined from those results. Final production parameters and uniformity criteria remain for the customer to establish with its own equipment, analytical methods and quality system.

• Submit premix usage and target effects to Hengliyuan

Review note

Reviewed October 2, 2026.

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