Sweeteners
What is Sweetener?
Sweetener, any of various natural and artificial substances that provide a sweet taste in foods and beverages. In addition to their sweetening power, they may be used in such processes as food preservation, fermentation (in brewing and wine making), baking (where they contribute to texture, tenderization, and leavening), and food browning and caramelization.
Natural sweeteners may be both nutritive and flavorsome and thus popular both as food and as flavoring. However, because common sugar and other nutritive sweeteners such as honey and corn syrup are associated with health problems (such as obesity and tooth decay) or are even a threat to life (for diabetics), there have been efforts since the 19th century to produce nonnutritive sweeteners that are not subject to metabolism and contain little or no caloric value.
Nonnutritive sweeteners, which may be either artificial (synthetic) or derived from plants, include such compounds as saccharin, aspartame, cyclamates, and thaumatin. The popular nonnutritive sweetener stevia contains a number of natural compounds, including stevioside and rebaudioside A, that can be more than 300 times sweeter than saccharose, the sweetener derived from sugarcane.
Applications:
Food and Beverages
Available Products:
Acesulfame Sulfate (Ace-K)
Aspartame
Dextrose
D-Xylose
Erythritol
Enzyme Stevia 80%
Fructo oligosaccharide (FOS)
Fructose
Galacto oligosaccharide (GOS)
Monk Fruit (Luo Han Guo) Extract 20%V - 50%V
Isomaltooligosaccharide (IMO)
Maltitol
Mannitol
Polydextrose
Resistant Dextrin
Rhamnose
Stevia 90%
Stevia Reb-A 60%-99%
Sucralose
Xylitol
Xylitol DC
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