Showing 1–12 of 19 results
Aspartame is a high-intensity sweetener with approximately 180–200 times the sweetness of sucrose. It has a clean, sugar-like taste and is widely used in beverages, chewing gum, dairy products, confectionery, tabletop sweeteners, and other low-sugar or sugar-free food formulations.
Trehalose is a naturally occurring disaccharide with a mild sweetness, approximately 40–45% of the sweetness of sucrose. It is widely used in beverages, dairy products, confectionery, bakery products, frozen foods, and nutritional products to help improve texture, moisture retention, and product stability.
Steviol Glycosides are natural high-intensity sweeteners extracted from the leaves of Stevia rebaudiana. They are approximately 200–300 times sweeter than sucrose and are widely used in beverages, dairy products, confectionery, bakery products, tabletop sweeteners, and other low-sugar or sugar-free food formulations.
D-Allulose is a low-calorie rare sugar with a clean, sugar-like taste and about 70% of the sweetness of sucrose. It is widely used in beverages, dairy products, bakery foods, confectionery, and other reduced-sugar or low-calorie formulations.
Acesulfame Potassium is a high-intensity sweetener with approximately 200 times the sweetness of sucrose. It offers good stability and a clean sweet taste, and is widely used in beverages, dairy products, confectionery, bakery products, chewing gum, and other low-sugar or sugar-free food formulations.
D-Xylose is a naturally occurring simple sugar commonly derived from plant materials such as corn cobs and wood-based biomass. It has a mild sweetness and is widely used in food, beverage, flavor, fermentation, and nutritional formulations as a sweetening ingredient and functional raw material.
Sodium Cyclamate is a high-intensity sweetener with approximately 30–50 times the sweetness of sucrose. It is widely used in beverages, confectionery, bakery products, table sweeteners, and other reduced-sugar food formulations due to its good stability and clean sweet taste.
Trehalose is a naturally occurring disaccharide with a mild sweetness, about 45% of the sweetness of sucrose. It is widely used in bakery products, beverages, confectionery, dairy products, and processed foods to improve flavor, texture, and product stability.
Sucralose is a high-intensity sweetener with approximately 600 times the sweetness of sucrose. It has a clean, sugar-like taste and is widely used in beverages, dairy products, confectionery, bakery products, and other low-sugar or sugar-free food formulations.
Maltitol is a low-calorie sugar alcohol with approximately 75–90% of the sweetness of sucrose and a clean, sugar-like taste. It is widely used in sugar-free confectionery, chocolate, bakery products, ice cream, chewing gum, and other reduced-sugar food formulations.