GSG Series – Natural Sweetener Solutions

What is the crystallization behavior of GSG?

GSG shows improved crystallization control with 40-50% lower tendency to form crystals than standard steviol glycosides due to glucosyl branches disrupting molecular stacking. Our controlled crystallization achieves 90-120μm particle size with

How does GSG interact with dairy proteins?

The glucosyl groups in GSG reduce hydrophobic interactions with casein by 40-60% (confirmed by SPR analysis), preventing bitterness amplification in dairy, while maintaining 98% stability in UHT milk processing at 140°C for 4s.

Is GSG suitable for diabetic products?

Yes, GSG maintains zero glycemic index (GI=0) and near-zero caloric content (0.2kcal/g) despite glucosylation, with clinical studies showing no impact on blood glucose levels at recommended doses.

How does light exposure affect GSG stability?

GSG demonstrates superior photostability with only 2-3% degradation after 1000 lux hours UV exposure (vs 8-10% for Reb A), due to glucose units acting as photoprotectants by absorbing at 280-320nm wavelengths.

Does GSG show prebiotic effects?

In vitro studies show GSG selectively stimulates Bifidobacterium (2.1× growth) and Lactobacillus (1.8×) without feeding E. coli or C. difficile, with fermentation producing short-chain fatty acids at 60-75% the rate of fructooligosaccharides.

What viscosity impacts does GSG create?

At 10% concentration, GSG solutions show only 1.2-1.5cP viscosity (vs 2-3cP for maltitol or 5-6cP for polydextrose), allowing easy pumping and mixing while providing clean sweetness without textural drawbacks.

How is GSG metabolized differently?

While conventional steviol glycosides are hydrolyzed by colonic bacteria (7-12h), GSG shows dual-phase metabolism: 40-50% undergoes slow gastric hydrolysis (18-24h) and 50-60% passes through unmodified, as verified by 13C-tracer studies.

Does GSG cross the blood-brain barrier?

In vivo studies show GSG has ≤0.01% BBB permeability (vs 0.03-0.05% for standard steviol glycosides) due to increased molecular size from glucosylation, confirmed by LC-MS/MS analysis of cerebrospinal fluid in primate models.

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