PureCircle Expertise Gets You To The Right Formulation, Faster

by PureCircle | June 27, 2016 | Formulation Tips SHARE: 

Global Director of  Technical Development & Innovation John Martin gives you the insider information on PureCircle’s formulation expertise and capabilities that can help you get to a better tasting no sugar added solution – faster. Read more in his interview.

Question 1

What tools does PureCircle have available to help customers get to no sugar added solutions? 

We have a wide array of tools that can help customer achieve the optimal tastes for their product and allow them to get to zero added sugars. We have application and technical services available to work directly with customers on side-by-side application development as well as a trained sensory panel that includes a trained, descriptive panel of tasters that can evaluate a customers’ potential product. Additionally, one of our main capabilities is our predictive modeling and experimental design capacities that use statistical analysis and sensory to determine optimal combinations of steviol glycodes. We pair that with our temporal profiles, the ability to tell how certain steviol glycoside perform over time, and our robust pipeline of ingredients, we are really able to help customers narrow down a seemingly endless possibility of combinations to the handful that will work best for them.


Question 2

What exactly is experimental design?

An experimental design or DOE (Design of experiment) is a complex methodology used to simplify a study involving a wide range of variables.

For example, if customers want to develop a brand new tea product and want to try a step-by-step approach using our ingredients, it would easily involve over 100 tests.  To save time and effort, customers will commonly use bench top research to rapidly screen through these variables, rather than the labor intensive step-by-step approach, but may miss some key solutions.

This is where experimental design comes in. Using factorial experiments in a DOE, instead of a one-factor-at-a-time method, allows us to significantly reduce the number of tests required. This is a systematic approach, looking at all levels of ingredients and relying heaving on our sensory and statistical expertise. This allows us to be more efficient, more successful in our results and develop more reliable solutions.

We also utilize predictive modeling with our DOEs, which uses statistical regression analysis to predict optimal combinations of ingredients using data obtained through the experimental design. This modeling allows us to quickly optimize our formulations based on key attributes to drive project successes without involving additional sensory tests and development.


Question 3

Are there other options available other than experimental design?

If a customer wants to do a study without the experimental design it will take two to three times longer to find the best solution. It’s not recommend because the result just isn’t as powerful and the process is very labor intensive. Additionally, if they skip that step they might not be able to look at all the options for combinations.


Question 4

Does this work allow a customer to come up with a custom solution?

It gives them a custom solution, but it’s so much more than that. The output is a way for customers to optimize their formulas on a range of different attributes including sensory attributes (bitterness, sweetness, etc.), cost, regulatory approvals and sweetness quality. We can really give them a one-of-a-kind product that meets all the criteria they are looking for in terms of taste, but also across the board.