The two solutions, Sweetener Rebalance M60 and Sweetener Rebalance LF3, claim to be particularly convenient for use by smaller sized companies that do not use large quantities of sucralose and need precise measurements.
They are marketed for use in a wide variety of applications, including beverages, fruit fillings, puddings and deserts.
Launched by the firm's US ingredients unit, based in Decatur, Illinois, the new products are marketed as providing benefits such as calorie reduction, sweetener solids reduction, and potential cost savings. The solutions also claim to provide a quality sweetness profile and to be process and acid-stable.
Sweetener Rebalance M60 is co-processed maltodextrin and Splenda sucralose in powder form, and is 60 times sweeter than sucrose. It is low dusting, free flowing and its particle size is designed to promote uniform incorporation and ease of dissolution, even in cold water, said Tate & Lyle.
"Our intention is to augment our portfolio, and this pre-set configuration is ideal for people looking for a powder-dry sweetener mix," said Harvey Chimoff, Tate & Lyle's director of marketing, Americas.
"The new solutions are designed for manufacturing efficiency, they're like a sweetener building block. It's a little easier for some formulations to have the ingredients put together at the front end," he told FoodNavigator-USA.com.
Sweetener Rebalance LF3, which comes in liquid form, contains fructose and sucralose, and is particularly suited for use in beverages. According to the company, this solution "enhances fruit and cola flavors and gives an excellent mouthfeel in carbonated and still formulations."
And because of the sugar replacement, the firm says its new liquid sweetener solution allows manufacturers to significantly reduce calories, by up to 66 percent less calories than full sugar.
Sweetner Rebalance LF3 is three times sweeter than sugar and claims to maximize a product's flavor potential with the right balance of sweeteners and acids.
Two products on show at Tate & Lyle's booth at the IFT this year are a lemonade made with Sweetener Rebalance M60, that has 5 calories per eight ounce serving, and an iced tea made with Sweetener Rebalance LF3, which contains 15 calories per serving.
The two solutions are part of the company's CORE marketing program, which positions ingredients in four categories: Create, Optimize, Rebalance, Enrich.
Tate & Lyle said its fructose and sucralose blend is also available in Europe, but it has no plans to market the maltodextrin solution on the other side of the Atlantic. However, it is currently launching a polydextrose and sucralose blend there, designed specifically for the European market and not due to become available in the US.
But according to Chimoff, Tate & Lyle is "very receptive to customer demand," and could potentially provide customers in Europe and the US with the blends most suitable to their formulation requirements.
The company is also featuring several other products at the ongoing IFT food expo, including its Bakery Rebalance 706, an ingredient for no sugar added bakery products, which is also a good source of fiber and allows manufacturers to reduce calories to 1.3 per gram, as well as make 'good' or 'excellent' fiber claims.
Coated Snack Create 700 is also on show, and can be used to create dual textured snacks with a light, crispy shell and soft center. The company is demonstrating this ingredient in crunchy coated blueberries.
Tate & Lyle is also featuring chicken with Asian ginger sauce and a buttermilk ranch dressing, made with Dressing & Sacuce Rebalance 800, a combination of thickeners, texture enhancing ingredients and sucralose, which allows for a reduced fat and reduced calorie claim.
"We're confident that we not only have the ingredients but also the know-how to make products taste good. And we have a 'problem-solving' approach so we help customers go where they want to go," said Chimoff.
This year's IFT annual meeting and food expo is taking place in Orlando's Orange County Convention Center. The world's largest event on food ingredients is this year running between June 24-28, and has attracted thousands of food scientists, suppliers and marketers from around the world to learn about the latest ingredients innovations.