Sourcing Sweeteners in Bulk: A Procurement Guide

Understanding the Two Sweetener Categories in the YNP Catalogue

High-Intensity Sweeteners (no caloric contribution at use levels): Sucralose, Stevia, Aspartame — 200–600× sweeter than sucrose. Used in very small quantities to replace sugar with zero or minimal calories.

Carbohydrate Sweeteners (caloric): Fructose — a monosaccharide with caloric value and specific application advantages in sports nutrition. Maltodextrin — a polysaccharide used for energy delivery and as a carrier ingredient.

Application Decision Matrix

*(Table is horizontally scrollable on mobile)*

What to Specify on Your Order

For sucralose: Assay % (as sucralose), food grade, particle size if relevant.

For stevia: Specific glycoside grade — Rebaudioside A content % or Rebaudioside M % is critical. Steviol equivalent content for ADI compliance calculation. Total steviol glycosides %.

For aspartame: Assay % (as aspartame), food grade, particle size.

For fructose: Assay % (as fructose), food grade, moisture %.

For maltodextrin: Dextrose Equivalent (DE) value — this is the single most important spec. Low DE (5–10) = longer chains, less sweet, slower digesting; high DE (15–20) = shorter chains, more sweet, faster digesting. Specify DE range explicitly.

Regulatory Considerations

ADI Values (per EFSA/JECFA):

• Sucralose: 15 mg/kg body weight/day
• Stevia (as steviol equivalents): 4 mg/kg body weight/day
• Aspartame: 40 mg/kg body weight/day

IARC 2023 aspartame classification: Group 2B "possibly carcinogenic" — simultaneously, JECFA affirmed safety at ADI. Remains approved globally. (See full disclosure in Section 76.)

FSSAI category-specific limits: Permitted use levels for high-intensity sweeteners vary by product category under FSSAI's Food Products Standards and Food Additives Regulations. A sucralose level permitted in a sugar-free beverage may differ from what's permitted in a confectionery product. Always verify the specific limit for your product category before finalising formulation.

Documentation Checklist

• COA confirming assay/purity for the specific sweetener form ordered
• Stevia: COA confirming steviol equivalent content and glycoside profile
• Maltodextrin: COA confirming DE value
• Aspartame: PKU labeling confirmed for all finished products
• FSSAI permitted use level for your specific product category confirmed
• FSSAI-compliant import documentation from supplier

Common Mistakes

Specifying "stevia" without grade. Stevioside-rich extracts, Reb A extracts, and Reb M extracts taste noticeably different and have different pricing — specify the minimum Reb A (or Reb M) % required.

Using aspartame in a hot-process formulation. Aspartame degrades above ~80°C — a mistake that results in lost sweetness in the finished product.

Calculating sweetener dose in the finished product without checking the ADI. Particularly relevant for stevia (lower ADI than sucralose) in high-use-level applications — confirm the daily serving contribution vs the ADI for the expected consumer population.