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There’s no getting away from it – using sugar to sweeten a product also adds calories. Consumers’ demand for sweetness without calories led to a range of low-calorie sweeteners being developed. However, each has a different stability to heat and a different flavour profile, so they cannot be used interchangeably. For example, a sweetener whose taste is perceived very quickly can be mixed with one with a more lingering aftertaste to provide a more rounded and balance sensation of sweetness. Blends of sweeteners, both with each other and with sugars, can also enhance a product’s taste with an overall reduction in the total amount of sweetener in the product.
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