Intro to Beverage Sweeteners
Analyze the functionality, applications, and industry considerations of sweeteners used in beverages.
ISBT members should contact julie@packagingschool.com to receive discounted member prices on Beverage Institute courses—ISBT Member Price: $350 (Save $75!)
What you will learn
The Packaging School collaborated with subject matter experts at the International Society for Beverage Technologist (ISBT) to design this course where you will learn the technology, uses, and best practices for HFCS, sucrose, stevia, and high potency sweeteners.
Course Objectives
Identify and differentiate the four main sweeteners used in the beverage industry: sucrose, high fructose corn syrup (HFCS), high potency sweeteners (HPS), and stevia
Describe the historical development, chemistry, and production processes of each sweetener
Explain the functional roles, regulatory status, and safety considerations of these sweeteners in food and beverage applications
Compare the caloric content and sweetness intensity of traditional and alternative sweeteners
Course Outline
1.0 Introduction
- 1.1Welcome to the Sweetener Course!(pdf)
2.0 Sucrose
- 2.1Welcome!(video)
- 2.2History and Basics of Sucrose(pdf)
- 2.3Sucrose Chemistry(multimedia)
- 2.4Raw Materials and Manufacturing (video)
- 2.5Quality of Granular Sucrose(multimedia)
- 2.6Analytical Guidelines for Granular Sucrose(pdf)
- 2.7Liquid Sucrose(pdf)
- 2.8Functionality and Applications (video)
- 2.9Wrap Up (video)
- 2.10Knowledge Check (quiz)
- 2.11Survey(multimedia)
3.0 High Fructose Corn Syrup (HFCS)
- 3.1Welcome!(video)
- 3.2History of HFCS(pdf)
- 3.3Sweetener Chemistry(multimedia)
- 3.4Raw Materials and Manufacturing (video)
- 3.5Quality Guidelines and Analysis(pdf)
- 3.6Storage and Handling(video)
- 3.7Regulations, Labeling, and Nutrition (pdf)
- 3.8Applications and Functionality (video)
- 3.9Wrap Up (video)
- 3.10Knowledge Check(quiz)
- 3.11Survey(multimedia)
4.0 High Potency Sweeteners (HPS)
- 4.1Welcome!(video)
- 4.2Basics of High Potency Sweeteners (pdf)
- 4.3Saccharin (video)
- 4.4Aspartame(video)
- 4.5Acesulfame Potassium (Ace-K)(multimedia)
- 4.6Sucralose(video)
- 4.7Neotame(multimedia)
- 4.8Advantame(multimedia)
- 4.9Sweetener Comparisons (pdf)
- 4.10Sweetener Blends(video)
- 4.11HPS Comparison Chart (pdf)
- 4.12Wrap Up (video)
- 4.13Knowledge Check(quiz)
- 4.14Survey(multimedia)
5.0 Stevia
- 5.1Welcome!(video)
- 5.2History of Stevia(multimedia)
- 5.3Stevia Chemistry(pdf)
- 5.4Raw Materials and Production of Stevia(video)
- 5.5Quality Guidelines and Analysis (pdf)
- 5.6Regulations and Safety (pdf)
- 5.7Steviol Worksheet (download)
- 5.8Applications and Functionality (video)
- 5.9Existing and Emerging Technology (pdf)
- 5.10Wrap Up (video)
- 5.11Knowledge Check (quiz)
- 5.12Survey(multimedia)
6.0 Final Exam
- 6.1Final Exam(quiz)
Instructor
Beverage Institute by ISBT®International Society of Beverage Technologists
50 Lessons
19 Videos
3 Hours
Buy now$4253-Month Access
