Sugar substitutes

 
Sugar substitutes are widely used in the beverage industry and other branches of food industry. There are several principles of classification: the degree of sweetness, extensive and intensive, natural and synthetic, high-calorie and without- calorie. An important factor for a wide introduction of sugar substitutes into the food industry is their harmlessness. Each of the famous sugar substitutes has its advantages and disadvantages. Widely used are mixed sugar substitutes, the composition of which is selected on the basis of synergism of individual components.
 
Unique Technological Offer
 
  • Intense sweet taste without the "taste of metal", has an optimal profile of sweetness in final product.
  • High degree of components cleaning, absence of unpleasant aftertaste.
  • A wide choice to suit the individuality of the request.
 
Having different coefficients of sweetness, sugar substitutes and their mixtures give sweet taste due to the combined effect of low doses of certain ingredients, than each of them separately. If there is reduction of quantity of each of the components the undesirable effect is reduced or eliminated at all. The composition of mixtures sometimes includes limited quantities of natural simple sugars such as fructose, sorbitol or xylitol, as well as synthetic substitutes, such as Acesulfame "K" or aspartame. As an advice you can use at least two of the substance for a mixture. Degree of substitution of sugar and dosage of the components are recommended and can be adjusted taking into account taste preferences of  manufacturers and consumers.
 
 
The range of sugar substitutes
 
  • Aspartame
  • Acesulfame K
  • Glucose
  • Xylitol
  • Maltitol
  • Neohesperidin
  • Saccharin
  • Sorbitol
  • Stevioside
  • Stevia natural
  • Sucralose Splenda
  • Fructose
  • Cyclamate