Showing 13–19 of 19 results
Neotame is a high-intensity sweetener that is approximately 7,000–13,000 times sweeter than sucrose. It offers a clean sweet taste and good stability, and is widely used in beverages, dairy products, confectionery, bakery products, and other low-sugar or sugar-free food formulations.
Sodium Saccharin is a high-intensity artificial sweetener with approximately 300–500 times the sweetness of sucrose. It is widely used in beverages, confectionery, bakery products, tabletop sweeteners, and oral care products to provide sweetness with very little added calorie content.
Isomaltulose is a naturally occurring disaccharide with a mild sweetness, about 40–50% of the sweetness of sucrose. It is commonly used in functional beverages, sports nutrition, confectionery, and bakery products as a slow-release carbohydrate that provides a more sustained source of energy.
Isomaltulose is a naturally occurring disaccharide with a mild sweetness, about 40–50% of the sweetness of sucrose. It is commonly used in functional beverages, sports nutrition, confectionery, bakery products, and other food formulations as a slow-digesting carbohydrate that provides a more sustained source of energy.
Erythritol is a low-calorie sugar alcohol with a clean, mild sweetness and approximately 60–70% of the sweetness of sucrose. It is widely used in sugar-free beverages, confectionery, bakery products, dairy products, and other reduced-sugar food formulations.
Monk Fruit Extract is a natural botanical ingredient derived from the fruit of Siraitia grosvenorii. It contains naturally sweet compounds called mogrosides, especially Mogroside V, and is widely used in beverages, dietary supplements, functional foods, confectionery, and other low-sugar or sugar-free formulations.
Xylitol is a naturally occurring sugar alcohol with a clean, refreshing sweetness similar to sucrose. It is widely used in sugar-free chewing gum, confectionery, beverages, bakery products, and oral care products as a low-calorie sweetener and sugar substitute.