GIFSQ Tools · Module 11 — Ingredients, Additives & Formulation · Tool 206 of 500
Replace sucrose with a high-intensity sweetener: the weight needed at its relative sweetness, the energy saved, and how much of the sucrose it replaces by weight.
Try sample values — fills the form with the worked example below.
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Sweetener needed (g)
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Energy saved (kcal)
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Sweetener as % of sucrose weight
Equation: Sweetener (g) = sucrose (g) ÷ relative sweetness. Energy saved (kcal) = sucrose (g) × 4 − sweetener (g) × sweetener energy (kcal/g). Sweetener as % of sucrose weight = 100 ÷ relative sweetness.
Method: Sweetness equivalence using the relative sweetness of the sweetener against sucrose (sucrose = 1). Typical published values: aspartame about 200, acesulfame K about 200, stevia glycosides about 200–300, sucralose about 600, saccharin about 300–500 — confirm the value for your exact sweetener on its data sheet. Sucrose energy is 4 kcal/g (Atwater general factor).
Assumptions: relative sweetness is measured at a stated concentration and can shift with the food, temperature and pH; the sweetener is treated as contributing no bulk.
Limitations: replacing sucrose removes bulk, water binding and browning as well as sweetness — a bulking agent is usually needed, and the result must be confirmed by tasting.
Rounding: sweetener weight to 2 decimal places; energy to 2 decimal places; percentages to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Sweetness equivalence using the relative sweetness of the sweetener against sucrose (sucrose = 1). Typical published values: aspartame about 200, acesulfame K about 200, stevia glycosides about 200–300, sucralose about 600, saccharin about 300–500 — confirm the value for your exact sweetener on its data sheet. Sucrose energy is 4 kcal/g (Atwater general factor).
Assumptions: relative sweetness is measured at a stated concentration and can shift with the food, temperature and pH; the sweetener is treated as contributing no bulk.
Limitations: replacing sucrose removes bulk, water binding and browning as well as sweetness — a bulking agent is usually needed, and the result must be confirmed by tasting.
Rounding: sweetener weight to 2 decimal places; energy to 2 decimal places; percentages to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: 100 g of sucrose replaced by a sweetener 200 times as sweet: 100 ÷ 200 = 0.50 g of sweetener (0.50% of the sucrose weight), saving 400.00 kcal at 0 kcal/g.
Enter values above to see results.
Typical relative sweetness: aspartame ~200, stevia ~200–300, sucralose ~600. Always use the value on your sweetener data sheet. Tool 206 of 500 — GIFSQ
