Sweeteners
Product description
Sweeteners provide sweetness, bulk, or functional benefits in foods and beverages, either as sugar replacers or as part of calorie-reduction strategies. They can be nutritive (providing calories) or non-nutritive/intense (low- or zero-calorie), and are used to meet taste, texture, and health objectives.
Nutritive Sweeteners (Sucrose, Glucose, Fructose, Maltose) – Provide sweetness, bulk, and browning in bakery, confectionery, and beverages.
Polyols (Sorbitol, Maltitol, Xylitol, Erythritol) – Offer reduced-calorie sweetness, humectancy, and tooth-friendliness in sugar-free confectionery, bakery, and gums.
High-Intensity Sweeteners (Sucralose, Aspartame, Acesulfame-K, Stevia, Monk Fruit) – Deliver intense sweetness with little to no calories; used in beverages, dairy, tabletop sweeteners, and functional foods.
Invert Sugar & Syrups – Enhance moisture retention, improve texture, and prevent crystallization in confectionery, ice creams, and bakery.
Blends – Combine sweeteners for sugar reduction without compromising taste, mouthfeel, or shelf life.
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Nutritive Sweeteners (Sucrose, Glucose, Fructose, Maltose) – Provide sweetness, bulk, and browning in bakery, confectionery, and beverages.
Polyols (Sorbitol, Maltitol, Xylitol, Erythritol) – Offer reduced-calorie sweetness, humectancy, and tooth-friendliness in sugar-free confectionery, bakery, and gums.
High-Intensity Sweeteners (Sucralose, Aspartame, Acesulfame-K, Stevia, Monk Fruit) – Deliver intense sweetness with little to no calories; used in beverages, dairy, tabletop sweeteners, and functional foods.
Invert Sugar & Syrups – Enhance moisture retention, improve texture, and prevent crystallization in confectionery, ice creams, and bakery.
Blends – Combine sweeteners for sugar reduction without compromising taste, mouthfeel, or shelf life.
Specifications
Sweeteners
