Formulation Guide

Cut the sugar, keep the mouthfeel

The recipes that survive contact with a nutrition panel are almost never a one-for-one sugar swap. This guide walks through the math and the blend logic behind organic sugar-reduction formulas.

Start with sweetness math

Each sweetener has a different number

Relative sweetness is the first dial. Measure everything against sucrose = 1.0, and the sweetener choice reshapes the whole formula:

Sweetener	Sweetness vs sucrose	Calories	What it brings beyond sweetness
Organic erythritol	0.6–0.7×	0 kcal/g	Bulk and crystalline body; masks bitter off-notes
Organic allulose	~0.7×	0.4 kcal/g	Maillard browning; sugar-like freezing behavior
Organic stevia (steviol glycosides)	200–300×	0	Intense sweetness; tiny dose, needs a bulk partner
Organic monk fruit (mogrosides)	150–250×	0	Clean, sweet aftertaste with less licorice note

Sweetness factors are typical commercial values; finished sweetness depends on the exact grade and the food matrix.

The blend logic

Why no one blends alone

A bulk sweetener (erythritol or allulose) restores the volume, mouthfeel and browning sucrose provides. A high-intensity partner (stevia or monk fruit) then tops up the sweetness without adding calories. Each pairing has a home:

Erythritol + stevia

Tea drinks, biscuits, cakes, salad dressings, probiotic products

1–6× sucrose depending on ratio

Erythritol + monk fruit

Pudding, coffee, milk foam, biscuits

1–6× sucrose

Allulose + monk fruit

Mint candy, jam, salad dressings, smoothies

1–6× sucrose

Allulose + stevia

Flavored sausages, cakes, mint products

1–6× sucrose

Blend formulas drawn from our custom sweetener program — ratios are tuned to the application, not a fixed recipe.

Working numbers

Typical use levels worth starting from

Application	Erythritol	Allulose
Carbonated & fruit beverages	1.0–4.0 g/100 mL	≈ half sucrose sweetness basis
Bakery	Bulk + browning assist	Best for Maillard browning
Frozen desserts	0.7× sweetness, crystalline body	Sugar-like freeze point behavior
Tabletop / dairy	1:1 near-sugar dosing	Partial replacement with intense sweetener

Levels are formulation starting points from ingredient handbooks — validate in your own bench trials.

Practical notes

Things that bite first-time formulators

Sweetness is not linear with dose.

Halving the sugar does not halve perceived sweetness. Work in taste-panel steps, not arithmetic.

Erythritol brings a cooling mouthfeel.

Fine in mint, sometimes odd in caramel. Monk fruit tends to mask it better than stevia at equal sweetness.

Allulose is the one that browns.

If you're baking a crust that must color like a sugar cookie, allulose earns its place — erythritol alone will not reproduce it.

Labeling differs by market.

Allulose may be excluded from added-sugar lines on US labels; EU rules are separate. Check the claim before finalizing the formula.

Need a bench-ready blend?

Tell us the application and target sweetness — samples and blend ratios within one business day.

Request a Quote