How to mix sweeteners for sugar reducing beverages?

During the use of stevia glycosides, compounding is an extremely common process, and overall, no sweetener is perfect. In order to fit the taste curve of sucrose, two or more sweeteners are usually combined to achieve the contribution of sweetness.
Stevia glycosides are also used in conjunction with various other sugar substitutes or high power sweeteners during use. During this process, depending on the specifications of steviol, steviol may contribute 2 sugars in sweetness and 3 sugars in sweetness. If it is in some special scenarios, stevia sugar can also contribute to the sweetness of 7 sugars and 8 sugars, without experiencing bitterness, the price of stevia glycosides of this specification will also be higher.
From the principle of compounding, there are mainly three realms:
The first level is to mask the taste, especially for some economical stevia glycosides, which also contain some impurities. At the same time, the content of STv in its aglycone is relatively high, and at this time, it can be felt that it has some aftertaste, which will remain in the throat and even some aftertaste. In this case, the combination needs to focus on masking the taste, which can mask these unpleasant flavors, which is the first level.
The second level is that in the process of compounding, in addition to masking the taste, it can also have a synergistic effect. For example, mixing stevia glycosides with other natural sweeteners is likely to produce an effect of 1+1 greater than 2. For example, when RA97 stevioside is mixed with neohesperidin dihydrochalcone, they can increase their theoretical sweetness multiple, thus playing a synergistic role
However, observing some popular stevia glycoside products in South America and Japan, we believe that the highest level of compatibility is to fully utilize the flavor of stevia glycosides themselves. For example, in Japan in the 1980s, there were many stevia glycosides, which were introduced as sweeteners in tea drinks and some functional drinks. The aftertaste and bitter aftertaste of stevia glycosides can be felt in these beverages, which, after mixing with tea and plant ingredients, provide a pleasant natural plant flavor.
In such development, more other sugar substitutes and even natural plant ingredients are needed to transform the taste of stevioside into a pleasant style together with essence and flavor companies.