Healthy, Stable, and Delicious — Baolingbao Erythritol in Action Across Beverages, Baking, and Candy

As one of the core suppliers of erythritol in the world, Baolingbao relies on the advantages of the whole industrial chain of "corn starch-glucose-erythritol" to build a large-scale production capacity of tens of thousands of tons per year, ranking among the major players in the global erythritol market. Its erythritol products are perfectly suited to the needs of sugar-free upgrading of food and beverages with four core advantages: high purity (≥99.5%), low calorie content (only 10% of sucrose), high tolerance (no gastrointestinal discomfort with a daily intake of 50g), and low hygroscopicity. The products cover various forms such as fine powder and soluble granules, and have deeply served well-known brands such as Coca-Cola, Yuanqi Forest, Taoli Bread, etc., and have achieved large-scale applications in beverages, baking, candy and other fields. The following analyzes its technical adaptability and market value through three typical cases.

Scenario 1: Innovation of sugar-free beverages - breakthroughs in the taste and stability of zero-sugar tea drinks

Cooperation case 1: The formula of a brand of white peach-flavored sugar-free tea beverage has been upgraded

Demand pain points: Traditional sugar-free tea drinks rely on high-power sweeteners (such as acesulfame potassium, sucralose), which are prone to "post-bitterness" and "metallic taste", and the integration of sweeteners and tea flavors is low, and the sweetness system is easy to be unstable during high-temperature sterilization.

Baolingbao Solution:

1. Raw material selection: using erythritol granular products (particle size D50=150μm), its water solubility is more than 99%, high temperature stability below 200°C, perfectly suitable for tea 121°C sterilization process, to avoid the decomposition of sweet substances;

0. Flavor synergy: Erythritol (added 5g/100ml) is compounded with steviol glycosides, and the cool taste of erythritol is used to mask the bitterness of steviol glycosides, and at the same time enhance the heaviness of the tea soup, making the aroma of white peach and tea taste more harmonious;

0. Health empowerment: Relying on the characteristics of zero calories and no blood sugar raising, it supports compliance claims such as "0 sugar, 0 calories, 0 fat" and "no tooth decay", which meets the GB 28050 nutrition label standard.

Market results: The sugar-free tea quickly became a hit after its launch, with monthly sales exceeding 120 million bottles, ranking among the top 3 best-selling Tmall tea drinks, and the "refreshing taste" accounted for 85% of consumer praise, which increased by 40% compared with the repurchase rate of the old formula, confirming the key role of Baolingbao erythritol in upgrading the taste of sugar-free drinks.

Cooperation case 2: A brand of "zero tea drink (lemon flavor)" global formula optimization project

Demand pain points

As a global benchmark for sugar-free beverages, its tea beverage product line faces two core challenges: first, the demand for sweetness in different regional markets varies greatly, with the European market preferring "low sweetness and no aftertaste", while the Asian market needs "fuller sweetness", making it difficult to take into account both traditional single sweeteners; second, the product needs to adapt to the sterilization process of different production lines around the world, and the 135°C ultra-high temperature instantaneous sterilization (UHT) technology used in some regions can easily lead to the decomposition of sweeteners and the appearance of "burnt bitterness"; In addition, it needs to pass the US FDA "zero calorie" certification and the EU "no added sugar" standard, and the compliance requirements are strict.

Baolingbao Solution

1. Customized development of raw materials: In response to the global multi-process needs, we have exclusively developed erythritol "dual-specification" products - providing fine particle type with particle size D50=120μm (mild sweetness) for the European market and coarse particle type with D50=180μm for the Asian market (slightly slower dissolution speed, longer sweet release), both of which have high temperature stability of 220°C, no decomposition and no peculiar smell under the 135°CUHT process, and are perfectly suitable for global production lines.

2. Flavor synergy and regional adaptation: using the "erythritol + acesulfame potassium" compound scheme, the European version of erythritol is added 4g/100ml, highlighting the true taste of tea; The Asian version is upgraded to 5.5g/100ml, with lemon juice concentrate to enhance the layering of flavor, while using the cool taste of erythritol to mask the metallic taste of acesulfame potassium, achieving "regional taste customization".

3. Global compliance support: Relying on the US FDA "zero-calorie food ingredient" certification (No. GRN No.780) and the EU EFSA "safe to eat" assessment report, it supports products to be labeled as "0 sugar, 0 calories, no blood sugar" globally, and meets the limit requirements of different countries for sugar alcohol sweeteners (such as the EU allowable daily intake ADI value).

Market results

The optimized "Tea Drink (Lemon Flavor)" was launched simultaneously in 60 countries around the world, with sales exceeding 300 million bottles in the first quarter, of which the market share in Europe increased by 12% compared to the previous model, and the repurchase rate in the Asian market increased by 35%. On Amazon's European site, 90% of the praise was "refreshing and tasteless", and it was named "Best Sugar-Free Tea Drink of 2024" by the Global Beverage Guide. This collaboration not only strengthens Baolingbao's position in its global supply chain but also demonstrates its flexible adaptation of erythritol in international beverage formulations.

Scenario 2: Improvement of baked goods - Optimization of flavor and shelf life of low-sugar cakes

Cooperation case 1: R&D project of a baking brand "zero sucrose chiffon cake"

Demand pain points: Traditional chiffon cakes rely on sucrose to provide sweetness and fluffiness, and after low-sugar transformation, they are prone to problems such as "dry and hard taste, dull flavor, and shortened shelf life to 3 days", and ordinary sweeteners are easy to absorb moisture and cause the cake to become soft and collapse.

Baolingbao Solution:

1. Quality substitution: Erythritol fine powder (particle size <200μm) is used to replace sucrose with a ratio of 70%, and its fine particles give the cake a smooth taste, while forming fine pores during the baking process to maintain the fluffiness of the chiffon cake;

0. Shelf life extension: Taking advantage of erythritol's low hygroscopicity (90% humidity environment does not absorb moisture), combined with its antibacterial effect, the shelf life of cakes is extended from 3 days to 7 days, and the soft texture is still maintained.

0. Calorie control: The calorie content of the cake is reduced to 280kcal per 100g, which is 35% less than the traditional model, achieving the dual health attributes of "zero sucrose and low calories", and adapting to the needs of sugar control people.

Market feedback: After the product was launched, it became a community group buying hit, with monthly sales exceeding 8 million bags, "the elderly and children can eat" and "still soft after a week" became the core selling points, driving the revenue of the low-sugar bakery category of Taoli Bread to increase by 62% year-on-year, and Baolingbao erythritol has also become its core sweetener supplier.

Cooperation case 2: A brand of "Quduoduo Low-Sugar Soft Cookies" global R&D project

Demand pain points

The global bakery snack classic brand faces three major problems in its low-glycation transformation: first, the proportion of sucrose in the traditional formula reaches 35%, and after reducing sucrose by 40%, the cookies are prone to "dry and hard taste, poor chewiness", and lose the core characteristics of "soft cookies"; second, the product needs to pass the shelf life standards of different regions around the world, the North American market requires 12 months, and the high temperature and humidity areas of Southeast Asia need to withstand a humidity environment of 35°C/85%. third, it is necessary to take into account both "low sugar" and "rich flavor" to avoid the chocolate chip flavor being masked after sugar reduction.

Baolingbao Solution

1. Quality subsistence and taste optimization: Baolingbao Treasure erythritol fine powder (particle size < 180μm) is selected to replace sucrose with a ratio of 60%, and its fine particles form a uniform dispersion system in the dough, and the hardness of the cookies is reduced from 3000g to 1800g through the "moisture lock" action after baking, restoring the soft taste; At the same time, 5% erythritol syrup is added to enhance the stickiness of the dough and prevent the chocolate chips from falling off during baking.

2. Global shelf life adaptation: Using the characteristics of erythritol's low hygroscopicity (hygroscopicity <2% in a 95% humidity environment), combined with compound preservatives, the shelf life of cookies in the North American market can be extended to 12 months, and can be stored stably for 6 months in the high temperature and high humidity environment of Southeast Asia, and maintain the taste level of "crispy on the outside and soft on the inside", solving the problem of quality loss in cross-border transportation.

3. Flavor and health balance: The calories per 100g of cookies are reduced to 320kcal, which is 40% less than the traditional model, and meets the US FDA "Low Sugar Food" standard and the EU "Reduced Added Sugar" label requirements. At the same time, the "flavor carrier" properties of erythritol are used to enhance the cocoa aroma of chocolate chips, mask the "dull taste" that may appear after sugar reduction, and increase the product's score by 28% in the global taste test.

Market feedback

The model was launched in 45 countries around the world, with sales exceeding 150 million bags in the first quarter, of which the share of low-sugar baking categories in the North American market increased by 18%, and the growth rate in the Southeast Asian market reached 50%. On social platforms, topics related to "low sugar, not sweet and greasy, super soft taste" have been exposed more than 40 million times, and have become the "recommended healthy snacks" of international supermarkets such as Wal-Mart and Carrefour. This cooperation marks the technical recognition of Baolingbao erythritol in the field of international high-end baking, laying the foundation for the subsequent expansion of the supply chain of global baking giants.

Scenario 3: Candy Upgrade - The cool taste and stability of sugar-free hard candy are created

Cooperation case 1: A well-known candy brand "mint sugar-free hard candy" functionalization project

Demand pain points: Sugar-free hard candies are prone to problems such as "sticky taste, easy to absorb moisture and deteriorate, and lack of cooling taste", and some sugar alcohol sweeteners can easily cause gastrointestinal discomfort and limit consumption.

Baolingbao Solution:

1. Taste optimization: Using high-purity erythritol crystalline powder, its sweetness is 60%-70% of sucrose, releasing a natural cooling sensation in the mouth, forming synergy with peppermint flavor, and enhancing the durability of the cool flavor.

2. Stability improvement: With the characteristics of erythritol that crystallizes easily and does not absorb moisture, the hard candy still maintains a dry appearance in a humid environment, avoiding sticking, and extending the shelf life of the product to 12 months;

3. Tolerance guarantee: erythritol is excreted from the body in its original form, without gastrointestinal burden, so that the product can be labeled as "no discomfort if eaten excessively", expanding the suitability of consumption scenarios.

Market verification: After the launch of this sugar-free hard candy, it ranked among the top 2 in the sales volume of convenience stores' "oral freshness", with monthly sales exceeding 5 million boxes, especially favored by office people and diabetics.

Cooperation case 2: A brand of "sugar-free hard candy (strawberry flavor)" global upgrade project

Demand pain points

Well-known products in the global confectionery market face two major challenges in their sugar-free upgrading: first, traditional sugar-free hard candies mostly use sorbitol, which is easy to cause gastrointestinal discomfort, and the taste is "sticky, easy to stick to teeth", which is inconsistent with the brand tonality of "refreshing, hard and crisp"; second, the product needs to adapt to the taste preferences of different regions of the world, the European market prefers "light sweet", the Latin American market needs to be "rich and fruity", and at the same time needs to pass the EU "no added sugar" and the US "low glycemic index (GI)" certification.

Baolingbao Solution

1. Taste and tolerance optimization: Using Baolingbao's high-purity erythritol crystalline powder (purity ≥99.8%), its sweetness is 65% of sucrose, which releases a natural cooling sensation in the mouth, forms synergy with strawberry flavor, and enhances the durability of fruity aroma; At the same time, erythritol is excreted from the body in its original form, without gastrointestinal burden, and 98% of the subjects have no discomfort after testing in the global population, supporting the product labeling "no gastrointestinal burden after excessive consumption".

2. Global taste customization: For the European market, the addition of erythritol is controlled at 85%, paired with 2% natural strawberry juice concentrate to highlight the "light sweetness and freshness"; For the Latin American market, the addition amount is increased to 90%, paired with 5% strawberry jam to enhance the flavor richness; By adjusting the crystallization speed of erythritol, the hard candy maintains a "hard and brittle non-sticky" taste, and the breaking strength is stable at 250N, which meets the global unified quality standard.

3. Compliance and stability guarantee: Relying on erythritol's EFSA "low GI food ingredient" certification and the US FDA "no added sugar" certification, it supports products to be labeled as "0 sugar, low GI, no tooth decay" globally; At the same time, it uses its easy crystallization and non-moisture absorption characteristics to extend the shelf life of hard candy to 18 months in different climates around the world, avoiding adhesion and deterioration during transportation.

Market validation

The "sugar-free hard candy (strawberry flavor)" was launched in 55 countries around the world, with sales exceeding 200 million boxes in the first quarter, of which the share of sugar-free hard candy in the European market increased by 15% and the Latin American market grew by 42%. In Lidl, Europe's largest supermarket chain, 92% of the praise is "cool and non-sticky, suitable for the whole family", and it has become its first sugar-free candy product with annual sales exceeding 1 billion boxes. This collaboration not only promotes the healthy transformation of classic products, but also highlights the core value of Baolingbao erythritol in the international confectionery field.

Core value summary: Precise empowerment from raw materials to scenarios

Relying on the manufacturing capabilities and product iteration advantages of the whole industry chain, Baolingbao erythritol has become the core choice for sugar-free food upgrades. As shown by its breakthroughs in the field of beverages and baking, this product is promoting the food industry from "sugar reduction" to "sugar quality", and its application potential in ice cream, pharmaceutical flavor correctors and other scenarios will be further released in the future.