¿Por qué sustituir azúcar en las bebidas carbonatadas?
Consume less sugar. This is one of the most frequently promoted recommendations by nutrition and health experts. A growing public is choosing to consume fewer sugar-sweetened beverages or preferring to drink water. This trend is not only observed at the individual level; health entities and governments around the world are taking concrete actions to reduce sugar consumption among the population: establishing warning labeling regulations on sugary products, implementing specific taxes on sugary drinks, such as the sugar tax in Europe, and promoting industry-led initiatives such as the Calorie-Related Beverage Initiative 2025 in the United States.
On the other hand, the economic factor is no less important. Substituting a percentage of the sugar that would normally be contained in a carbonated beverage can lead to a significant cost reduction in the final application. Although the cost of sugar substitutes is generally much higher than that of sucrose, the application rates of such substitutes are very low, resulting in a lower cost final product. In addition, handling and storage costs can be reduced thanks to the optimization of the space used.
From this perspective, reducing sugar in carbonated beverages is a win-win opportunity: an attractive strategy in terms of both health and economics. However, reducing the second main ingredient in a beverage, after water, without negatively affecting the sensory experience is not a simple task. After analyzing the results of the technical and marketing efforts, it is concluded that even with a wide variety of healthier carbonated beverage options, the most important thing for consumers is sensory quality.
In search of sweetness
It is undeniable that today the taste of sugar, or sucrose, is universally known. The sweetness provided is perceived as “clean” and “free of extraneous notes”. This sweetness is the benchmark when using substitutes; also known as high-intensity sweeteners because of their high power to impart sweetness to a food or beverage relative to the amount of sugar that would be required to sweeten the same product. For example, acesulfame potassium and sucralose, two of the most commonly used high-intensity sweeteners in carbonated beverages, are considered 200 and 600 times sweeter than sugar, respectively. The ability of a sweetener to impart sweetness depends, among other things, on the amount of sugar substituted; in most beverage formulations, the sweetness profile and quality is modified as more sugar is substituted.
The perceived sweetness of a carbonated beverage is directly related to its acidity. In sugar-sweetened beverages, the relationship between dissolved solids content (°Brix) and acidity, also known as ratio, predicts the intensity of the sweet sensation: the higher the ratio, the lower the acidity and the greater the perception of sweetness. This effect is known in sensory analysis as “mixture suppression,” in which a flavor in one system interferes with the perception of another flavor in the same system. By reducing the sucrose present, the sugar's own masking effect is reduced and other flavors present in the beverage are easier to detect.
Interaction with other ingredients
Carbohydrates, such as sugar, participate as a vehicle for flavor aroma compounds. The perception of aromas in the beverage is influenced by how much sugar is available; as the amount of sugar decreases, the volatile compounds of a flavor are affected, increasing or decreasing depending on their molecular nature. This effect can be particularly noticeable in citrus flavors, a major favorite for carbonated beverages, where certain notes are perceived more intensely depending on the sucrose content of the beverage.
The acidulant selected to formulate the carbonated beverage contributes to flavor harmonization. For example, malic acid has a lingering effect on the palate; this characteristic can be useful when sweeteners that do not dissipate quickly are being used. On the other hand, in beverages with 50% sugar substitution, a strong inorganic acid, such as the phosphoric acid used in cola drinks, serves as a catalyst in the inversion of the sucrose present. The end result of this reaction enhances the sweetness of the beverage and this effect is used to optimally dose the chosen sweeteners.
The use of acidity regulators or buffers, generally added to beverages to control pH variations, also modifies the water activity of the carbonated beverage, affecting the speed of aroma release, allowing aromas to be perceived more quickly. The final flavor balance of a carbonated beverage with sugar substitution will depend on the utilization of the nature of each of the particular components of the flavor system.
Our Offer
Sabores Cosco de Centroamérica has proprietary technology developed for high intensity sweetener applications in carbonated beverages. The synergistic effect of our blends facilitates the development of formulas with maximum sweetener performance. Our non-caloric sweetener systems are tailored for specific applications. In addition, we offer recommendations for complete formula development according to your specifications. Our broad portfolio of flavors and functional ingredients allows us to recommend unique profiles and technical support as an added value.
Achieving a winning formula for your carbonated beverage with less sugar can strengthen your brand positioning, especially with the growing audience of consumers interested in improving their health and nutrition.