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Performance Comparison of Common Sweeteners

Performance Comparison of Common Sweeteners2017.09.04

1.Acesulfame Potassium

Acesulfame potassium has good taste and stability. Its performance could be enhanced when used with sodium cyclamate at proportion of 1:5, that is, one part of acesulfame potassium and five parts of sodium cyclamate.

 

2.Sodium Cyclamate

Sodium cyclamate is stable under heating, acid and alkali resistant and not deliquescence. The taste tend to be bitter when the usage is over 0.4%. To mask the off-taste, it is often used with sodium saccharin at proportion of 9:1.

 

3.Xylose (D-xylose)

Xylose could not be digested by human body. Compared to xylitol, it does not have the taste of cool and fresh. It could be used in spices.

 

Stevia

 

4.Stevia

Stevia is a not-fermentable sweetener. It is high temperature resistant and not coking under heating. It has hygroscopicity, cool and fresh taste, or slight bitterness of peppermint when used at high concentrate. If used at proportion of 7:3 with table sugar, the bitterness could be decreased or masked. It is also used with sodium citrate to improve the taste.

 

5.Glycyrrhizin

Glycyrrhizin has slow sweet taste and slightly bitter after-taste. It is stable and not fermentable and could enhance the taste of food. It is often used in spices, preserved fruit, supplement, beer, and dough-based products.

In spices production, 3 to 4 parts of glycyrrhizin is often mixed with 1 part of sodium saccharin and small amount of sugar; in confectionery production, it is often used with sugar, sodium saccharin and citric acid for favorable taste.

 

6.Glucose

The calories value of glucose is close to sugar. It could be used with sugar in low sweetness food as a sweetener filler.

 

7.Sodium Saccharin

Sodium saccharin has strong sweet taste but weak heat and alkaline resistance. The taste is tend to be bitter when the strength of the solution is over 0.026%. It cannot be used in baby food and spices.

 

8.APM (Aspartame)

The taste of aspartame is close to sugar and has not unpleasant after-taste. It is not heat-resistant and cannot be taken by people with phenylketonuria.

 

9.Lactose

Lactose has good moisture absorption and can keep the softness and moisture of dough-based food. It is not fermented by most yeast during brewing.

 

10.Sucralose

The taste of sucralose is the closest to sugar among all sweeteners. It is heat resistant and very stable under acidic to neutral conditions. It is an artificial and noncaloric sweetener about 600-650 times sweeter than sucrose, 3 times than aspartame and acesulfame potassium, 2 times than sodium saccharin.

 

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