AI-Driven Software Framework for Intelligent Optimization of Sugar Reduction Strategies in Confectionery Using Polyols and High-Intensity Sweeteners

Abstract

Growing consumer awareness regarding health and nutrition has increased the demand for reduced-sugar confectionery products.
However, sugar performs multiple functional roles in confectionery systems, including sweetness, bulking, texture formation,
crystallization control, and shelf stability, making its reduction a complex formulation challenge. This study proposes an AI-driven
software framework designed to intelligently optimize sugar reduction strategies in confectionery formulations using polyols and high-intensity sweeteners. The developed framework integrates machine learning algorithms, ingredient property databases, and predictive
modeling techniques to support researchers and product developers in designing optimized reduced-sugar formulations. The software architecture consists of modules for ingredient selection, sweetness equivalence prediction, physicochemical property estimation, and multi-objective optimization. Polyols such as sorbitol, xylitol, and maltitol are incorporated to provide bulking effects and desirablemouthfeel, while high-intensity sweeteners including steviol glycosides and sucralose are used to achieve the required sweetness intensity. A structured dataset comprising formulation ratios, sweetness intensity, water activity, texture parameters, and sensory evaluation scores is used to train supervised learning models for prediction and optimization. The framework applies multi-objective optimization algorithms to balance key formulation constraints including sweetness profile, caloric reduction, crystallization behavior, and storage stability. The proposed AI-enabled approach demonstrates significant potential in improving formulation efficiency and guiding intelligent sugar substitution strategies. This study highlights the interdisciplinary integration of software engineering, machine learning, and food product development for designing healthier next-generation confectionery products.