Product development with artifical sweetners

Can anybody help me to solve this problem. Thanks in advance
How to make a no sugar added, fruit flavored beverage which is at the same level of sweetness as a beverage with 8% sucrose. Saccharin and cyclamate should be used in combination.Binary blends derive 50% of their sweetness from cyclamate and 50% from saccharin. How many mg of saccharin and cyclamate should be used per liter?

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