date:Nov 28, 2012
e sweetening systems, the Sweet Green Fields team focused on sucrose levels to create the best tasting ratios with steviol glycosides. Based on the findings, the company spent considerable resources in developing proprietary compositions that optimize the sensory results of the steviol glycoside and sugar interactions at either relatively low or high absolute sugar content replacement. The two new proprietary compositions, Optesse HPS and HPX, can be used with varying levels of sugar by food and