Sweeteners

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Sodium diacetate is a compound with formula NaH(C
2H
3O
2)
2. It is a salt of acetic acid. It is a colorless solid that is used in seasonings and as an antimicrobial agent.

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Maltitol is a type of carbohydrate called a sugar alcohol, or polyol. Maltitol contains half as many calories as sugar and is 90% as sweet. Maltitol is commercially produced from starch for use in baked goods, chewing gum, sugar-free chocolates, hard candies and ice cream.

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Xylitol is widely used as a sugar substitute and in "sugar-free" chewing gums, mints, and other candies. However, sorbitol is the most commonly used sweetener in sugarless gums because it is less expensive than xylitol and easier to make into commercial products. People use xylitol to prevent cavities.

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saccharin is used to sweeten low-calorie candies, jams, jellies, and cookies. It's also used in many medicines. Saccharin can be used similarly to table sugar to sprinkle onto food, such as cereal or fruit, or used as a sugar substitute in coffee or when baking.

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• Packaging Details: as per customer required

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Acesulfame potassium, also known as acesulfame K or Ace K, is a calorie-free sugar substitute often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number E950.

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Sodium saccharin (benzoic sulfimide) is an artificial sweetener with effectively no food energy. It is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations. Saccharin is used to sweeten products such as drinks, candies, cookies, and medicines.^[4]

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A naturally occurring healthy sweetener in fruits (grapes, mushrooms, melons) and fermented foods (wine, beer, cheese and soy sauce), Erythritol was discovered in 1848 by British chemist John Stenhouse. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. It is 60–70% as sweet as table sugar yet it is almost non-caloric, does not affect blood sugar, does not cause tooth decay, and is absorbed by the body. Available in granulated and powdered forms, it is also known to cause least gastric side effects because Erythritol is a smaller molecule and 90 percent of it is absorbed in small intestine and excreted unchanged in the urine. Because of its zero glycemic index, it does not raise plasma glucose or insulin levels. Thus is suitable for diabetics.
Under U.S. Food and Drug Administration (FDA) labeling requirements, it has a caloric value of 0.2 kilocalories per gram (95% less than sugar and other carbohydrates), though nutritional labeling varies from country to country. Some countries like Japan label it as zero-calorie, while European Union regulations currently label it and all other sugar alcohols at 2.4 kcal/g.
Erythritol got its first usage approval of zero calorie sweetener in Japan in 1990 in candies, chocolate, yogurt, fillings, jellies, jams, beverages, and as a sugar substitute. In the United States, it is classified as being Generally Recognized As Safe (GRAS) since 1997. It was approved in Australia and New Zealand in 1999. Thereafter many Asiatic/Pacific countries and the European Union gave its approval in 2006. Erythritol is also classified as sugar alcohol or polyols which are either extracted from plants or manufactured from starches. Sugar is mixed with water and then fermented with a natural culture into erythritol. It is then filtered, allowed to crystallize, and then dried. The finished product is white granules or powder that resembles sugar. It can also improve the sweetness, thickness, and smoothness of the drinks and also reduces the bitter taste of drinks.

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Maltitol is a sugar alcohol used as a sugar substitute. It has 75–90% of the sweetness of sucrose and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. Maltitol is a sugar alcohol (polyol) in the forms of white crystalline powder or colorless neutral viscous liquid, easily soluble in water, but not in methanol or ethanol. Maltitol has moderate viscosity and boiling point. Its melting point ranges from 148℃ to 151℃. It has 85%-95% of the sweetness of sucrose but only 5% as caloric.
Maltitol has no free hydroxyl group in its chemical structure. It does not cause maillard reaction when being heated together with protein and amino acid. It is stable to heat and acid. Liquid maltitol remains steady to moisture absorption and moisture release. It has good moisture retention. The crystalline maltitol of high purity almost reaches 0 moisture absorption.

Confectionary: chewing gum coating, sugar-free chocolate, Sugar-free candies,
Bakery: cookies, bread，cakes and pastries
Dairy: ice-cream
Beverage：juice，drinks, concentrate，
Others

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Xylose is mainly used in xylitol production. It can also be used as oil antioxidants, maroon raw materials, raw material of various spices, raw material of moisture absorption, laxatives.
Xylose is also widely used in food processing industry, pet food and pharmaceuticals industry.

Product Details:

Sucralose is an artificial sweetener and sugar substitute IT''S 600 TIMES MORE SWEETENER THAN SUGAR. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose.

Product Details:

ECHEMICAL NAME: 4,1’6-trichloro-4,1’,6’-trideoxy-galacto-sucroseAPPERANCE:white or almost white crystaline powder.MOLECULAR FORMULA:C12H19Cl3O8 MOLECULAR WEIGHT:397.64CAS NO.: 56038-13-2 EINECSN:259-952-2 HS:2940000000 PRODUCT PROPERTIES: Sucralose is a new generation of high intensity sweetener. As a white crystaline powder ,it is sucrose based with chlorination,600 times sweetner than sucrose. Sucralose tastes pure, and its taste duration and after -taste are very similar to sucrose,without any odor or bitterness. Sweetness characteristic curve beween sucralose and sucrose almost can overlap.ADI value 15mg/kg ,without any doubt about food safety toxicology. Extremely low caloric value(can be regarded as 0).It will not cause obesity and glucose fluctuation and can be available for diabetes and cardiovascular patients use. It will work to benefit dental health,without causing decayed teeth. Sucralose is the worldwide recoginised high intensity sweetener,with better PH adaptability,such as, in acid food or nutral food.Dissolved in water ,ethanol ,and methanol ,Sucralose can cover unpleasant flavor like bitterness and astringent.PRODUCT USAGE AND REFERENCE AMOUNTFood NameMaximum amount（g/kg）Sweetener on table0.05g/portionFrozen drink(edible ice exclude)、canned fruit、pickled vegetables、cereal can、bakery prodcut、juice drink、counpound condiment、counpound wine、sauce and sance product、vinegar、soy sauce 0.25Modified milk、flavored fermented milk、edible fungi and algae0.3Spice (such as mustard  wasabi)0.4Jam,jelly0.45Fermented wine 0.65Modified milk powder and modified cream powder1Mayonnaise 、salad1.25preserves、candy1.5QUALITY STANDARD Jinhe Sucralose Quality Executive Standard GB25531 and conform to many international standard FCCVII、USP34、 EC231/2012(2008/60/EC) EP2368 Japanese Standard ect. PRODUCT SPECIFICATION AND PACKAGE in square drum with inner double PVC bags containing 10kgs or 25kgs net each.

Product Details:

Sucralose is a general purpose sweetener that can be found in a variety of foods including baked goods, beverages, chewing gum, gelatins, and frozen dairy desserts. It is heat stable, meaning that it stays sweet even when used at high temperatures during baking, making it suitable as a sugar substitute in baked goods.

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• Packaging Details: as per customer requirement

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Aspartame is an artificial non-saccharide sweetener 200 times sweeter than sucrose, and is ... to aspartame from its packaging.

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• Production Capacity: 10000
• Delivery Time: IMMEDIATELY
• Packaging Details: FLAT POUCH

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artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages...

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Aspartame is a low-calorie sweetener made from two amino acids — the building blocks of proteins — just like those found naturally in everyday foods such a milk, cheese, meat, eggs and fish. It is digested by the body exactly the same way as these other protein foods, which means aspartame brings nothing new to the body. Due to its sugar-like taste and no lingering or metallic after-taste, it is an excellent low-calorie sweetener perfect for developing zero or low calorie food and beverages. Plus, aspartame is tooth- and diabetic-friendly because it is made from parts of protein rather than carbohydrates. With governments worldwide encouraging the public to reduce their sugar intake, aspartame’s role in our diets is increasingly important.

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• Production Capacity: 100
• Delivery Time: IMMEDIATELY
• Packaging Details: 25 KG BOX

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Crystalline fructose is widely used to in soft drinkss, desserts, frozen foods, milk,foods, health foods & sports foods

Fructose Crystalline replaces sucrose in canned fruit and fruit preserves together with 20-30% maltose syrup, also it is can be used in carbonated beverages as only sweetener or in combination sucrose and with artificial sweeter such as saccharin

Other applications are: Bread and cakes, Creams, Marmalade, Chocalate, Soft drinks

Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.

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High-fructose rice syrup (HFCS) (also called glucose-fructose, isoglucose and glucose-fructose syrup) is a sweetener made from starch. As in the production of conventional rice syrup, the starch is broken down into glucose by enzymes.

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Fructooligosaccharides (FOS) are composed of short fructose chains. They are a type of carbohydrate called oligosaccharides. FOS occur naturally in many plants, which include:

blue agave

yacon root

garlic

onion

leeks

chicory root

Jerusalem artichokes

asparagus

bananas

Fructooligosaccharides are subtly sweet and low-calorie. They are nondigestible, so they don’t have an effect on blood sugar levels. FOS may also have multiple health benefits.

 UsesFOS are used primarily as a low-calorie, alternative sweetener. People can eat and drink products made with FOS instead of those containing sugar, which spike glucose levels in the blood, and cause weight gain. FOS may also be preferable to artificial sweeteners, some of which have been linked to everything from weight gain, to diabetes.

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Fructose, or fruit sugar, is a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into blood during digestion

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• Packaging Details: AS PER CUSTOMER REQUIRED

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Neotame is stable at high temperatures. It is a general all-purpose sweetener that has both cooking and baking applications. Neotame is used in baked goods, beverages, candies, chewing gum, dairy products, frozen desserts, puddings, yogurt-type products and as a tabletop sweetener.

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Sugar free sweetener solution.

Risumalt® is isomalt, a sugar replacer naturally derived from sugar.

Risumalt® is particularly suitable for production of sugar free hard-boiled candies, either stamped or deposited as well as for coating of chewing gums. It provides bulk and texture benefits of sucrose in sugar free products, along with high visual and sensory appeal.

Risumalt® is manufactured with a novel and patented process. Due to the novel process, it has a unique isomer composition, which differs from commercially available isomalt. As shown in simulated candy stress tests at elevated relative humidity (rH) of 80%, moisture uptake is below 3%. This allows development of new sugar free products with an outstanding benefit. Risumalt® combines the advantages in sugar free application technology on the one hand, and offers outstanding performance for confectionary producers on the other hand.

Applications of Risumalt® (Use as a sugar replacement with a very low hygroscopicity):

• Candies such as drops and chewing gums

• Bakery products such as cookies

• Dietary supplements such as direct compressible tablets

• Confectionaries such as chocolates and ice creams

Benefits of Risumalt®:

• Sugar free, thus low calories

• Non-cariogenic

• High visual and sensory appeal

• Manufactured with a novel and patented process

• Easy to process

• Excellent shelf life properties due to low moisture uptake

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Neotame, also known by the trade name Newtame,^[3] is a non-caloric artificial sweetener and aspartame analog by NutraSweet.^[2] By mass, it is 8000 times sweeter than sucrose.^[4] It has no notable off-flavors when compared to sucrose. It enhances original food flavors. It can be used alone, but is often mixed with other sweeteners to increase their individual sweetness (i.e. synergistic effect) and decrease their off-flavors (e.g. saccharin). It is chemically somewhat more stable than aspartame. Its use can be cost effective in comparison to other sweeteners as smaller amounts of neotame are needed

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Neotame is a low-cost sugar alternative that satisfies customers’ desire for incredible sweet taste without the calories. Its high sweetness intensity offers the ability to recreate desirable sugar profiles for diverse applications while enabling huge reductions in actual sugar content. Complete sugar replacement with neotame enables the creation of zero-calorie products that are safe even for diabetics. 8000 times more sweet

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• Delivery Time: IMMEDIATELY
• Packaging Details: FDA Approved for General Use per US CFR Sec. 172.829 Approved by EU as food additive EFSA and ~50 countries Complies with USP-NF Monograph for excipient use Over 100 studies confirm its safety and functionality Neotame is approved for use as a sweetener and flavor enhancer in foods and beverages in over 70 countries Produced under cGMP conditions Suitable for diabetics and phenylketonurics

Product Details:

Mannitol is a type of sugar alcohol used as a sweetener and medication.As a sweetener it is used in diabetic food as it is poorly absorbed by the intestines.As a medication, it is used to decrease pressure in the eyes, as in glaucoma, and to lower increased intracranial pressure.Medically, it is given by injection.^[Effects typically begin within 15 minutes and last up to 8 hours.

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Rebaudioside A (sometimes shortened to "Reb A") is a steviol glycoside that is 200 times sweeter than sugar. The glycoside contains only glucose (to the exclusion of other commonly found monosaccharides) as its monosaccharide moieties. It contains four glucose molecules in total with the central glucose of the triplet connected to the main steviol structure at its hydroxyl group, and the remaining glucose at its carboxyl group  forming an ester bond.

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IAMPURE Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, that is, it is tooth-friendly. Its energy value is 2 kcal per gram, half that of sugars.However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities (above about 20–30 g (1 oz) per day).^[1] Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset.Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar.

Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol (α-D-glucopyranosido-1,6-mannitol) and also glucose and sorbitol (α-D-glucopyranosido-1,6-sorbitol). Complete hydrolysis of isomalt yields glucose (50%), sorbitol (25%), and mannitol (25%). It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect (positive heat of solution), lower than many other sugar alcohols, in particular, xylitol and erythritol

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Lactose is a large sugar molecule that is made up of two smaller sugar molecules, glucose and galactose. In order for lactose to be absorbed from the intestine and into the body, it must first be split into glucose and galactose. The glucose and galactose are then absorbed by the cells lining the small intestine

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Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana (Asteraceae) and the main ingredients (or precursors) of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla (but in no other species of Stevia) and in the plant Rubus chingii(Rosaceae).^[1]

Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose,^[2] although there is some disagreement in the technical literature about these numbers.^[1][3] They are heat-stable, pH-stable, and do not ferment.^[2] Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia.^[4] This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal.^[5] The acceptable daily intake (ADI) for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.^[6]

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Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.^[1] Maltodextrin is easily digestible, being absorbed as rapidly as glucose and might be either moderately sweet or almost flavorless (depending on the degree of polymerisation).

It is commonly used for the production of soft drinks and candy. It can also be found as an ingredient in a variety of other processed foods.

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The Sweet Herb in raw form is somewhere between 10 to 20 times sweeter

than sugar .The main content of the herb is Stevoside responsible for its sweetness.

Now a days It is used as a non-sugar sweetener in food and drink, particularly

because it does not appear to have any of the side effects of sugar and is not broken down by heat.

The powdered herb is added directly to tea or to food.