[Fine Chemicals] Why do sugar-free versions of cola and other carbonated drinks never use pure sucralose, but always a blend of several sweeteners?

[Fine Chemicals] Why do sugar-free versions of cola and other carbonated drinks never use pure sucralose, but always a blend of several sweeteners?

This is the practice of sweetener blending.

A survey by Chang Jiongjiong and others found that among foods in China that use sweeteners, 45.61% use two or more sweeteners. Two-sweetener combos are the most common (27.18%), followed by three (12.63%) and four (4.24%), with some products using as many as seven sweeteners together.

So why doesn't everyone just use a single sweetener? Because natural sugars are mostly low in sweetness, while high-intensity sweeteners often have an unpleasant aftertaste. Weighing cost, sweetness, and mouthfeel, the industry usually turns to sweetener blending to develop products. If you compare the common sugars and sweeteners on the market in terms of sweetness, characteristics, and sweet sensation, and look at the pros and cons of each, you'll probably see why companies don't use a single sweetener.

Source: Food R&D and Production. Reproduction without permission is prohibited.

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