Suntory

Last updated January 31, 2026

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Caramel steviol glycoside stabilization: SuntoryRecent Research Landscape

Rapid carbonation loss and poor head retention diminish consumer perception and shelf life. These innovations engineer the protein-polysaccharide interface to maintain bubble surface tension and prevent coalescence.

What technical problems is Suntory addressing in Caramel steviol glycoside stabilization?

Caramel color fading instability

(10)evidences

Uncontrolled gas release and rapid bubble dissipation in carbonated liquids. Maintaining stable carbonation and foam quality ensures consistent sensory properties and shelf-life.

Unpleasant aftertaste and bitterness

(8)evidences

Steviol glycosides frequently precipitate or lose solubility in high-ethanol environments. Preventing this degradation ensures product clarity and flavor consistency in alcoholic formulations.

Sweetness intensity degradation

(4)evidences

The primary technical failure is the loss of perceived sweetness over time in specific beverage formulations. Preventing this reduction ensures consistent sensory profiles and product shelf-life stability.