GSG vs Traditional Steviol Glycosides: What's the Difference?
A Practical Comparison for Modern Sugar Reduction Formulations
30-Second Read
Traditional steviol glycosides and Glucosylated Steviol Glycosides (GSG) are both derived from stevia, but they are designed for different formulation objectives.
This article compares their composition, sensory characteristics, and application potential to help formulators select the most suitable sweetening solution for modern sugar reduction projects.
Introduction
Steviol glycosides have become one of the world's most important natural high-intensity sweeteners due to their plant origin and high sweetness intensity compared with sucrose.
However, not all stevia ingredients deliver the same sensory experience. As demand for improved taste continues to increase, technologies such as enzymatic glucosylation have been developed to optimize the sensory profile of steviol glycosides.
Understanding the Difference
Traditional steviol glycosides are directly extracted and purified from Stevia rebaudiana leaves.
Glucosylated Steviol Glycosides (GSG), on the other hand, are produced through enzymatic glucosylation, where glucose units are attached to naturally occurring steviol glycosides under controlled processing conditions.
The purpose of this modification is to alter the sensory characteristics of the sweetener while maintaining its stevia-derived origin.
Technical Comparison
|
Attribute |
Traditional Steviol Glycosides |
GSG |
|
| Source |
Stevia leaf extract |
Enzymatically |
|
Production |
Extraction and purification |
Extraction + enzymatic glucosylation |
|
Sweetness Profile |
Depends on glycoside composition |
Modified sensory profile |
|
Bitterness |
May be noticeable in some formulations |
May be reduced in many applications |
|
Aftertaste |
Can be longer depending on dosage |
Often perceived as cleaner |
|
Formulation Flexibility |
Good |
Enhanced flexibility in some systems |
Actual performance depends on dosage, food matrix, and formulation conditions.
When Should You Choose Traditional Steviol Glycosides?
Traditional steviol glycosides remain an excellent option for many applications, particularly when:
Cost optimization is a key consideration.
The formulation already contains bitterness masking systems.
Higher sweetness intensity is required.
Existing formulations have already been validated.
When Could GSG Be Considered?
GSG may be considered when manufacturers are seeking:
Improved sensory characteristics.
Reduced bitterness perception.
Cleaner sweetness profiles.
Premium sugar reduction positioning.
The final decision should always be supported by application testing and sensory evaluation.
TangBaBao Insight
At TangBaBao, we believe there is no universally "best" sweetener.
The best solution is the one that matches the formulation objective, target consumers, and product positioning.
This is why application testing remains one of the most important steps in successful sugar reduction projects.
Conclusion
Traditional steviol glycosides and GSG should not be viewed as competitors, but as complementary tools within the modern sweetener toolbox.
By understanding their differences, formulators can build better sugar reduction strategies and create products that balance taste, functionality, and cost.
In Episode 5, we will explore:
How Is GSG Used in Beverage Applications?
References
[1] Joint FAO/WHO Expert Committee on Food Additives. Compendium of Food Additive Specifications – Steviol Glycosides.
[2] European Food Safety Authority. Safety evaluation of glucosylated steviol glycosides as a food additive in different food categories. EFSA Journal. 2022;20(2):7066. DOI: 10.2903/j.efsa.2022.7066.
[3] International Organization for Standardization. Sensory analysis - Methodology - General guidance for establishing a sensory profile.
