Sweeteners Substitutors sugar with Low Energy, Calories



Mannan-oligosaccharides or MOS is a functional polysaccharide prebiotic additive, derived from a selected pure bakery yeast cell wall. MOS is rich in mannan oligosaccharides, Mannan-oligosaccharides can advance beneficial bacteria to grow and reproduce, adjust microflora balance in intestine and stomach, absorb pathogens and control diseases.

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erythritol FOOD GRADE

In food industry, erythritol, as substitute of cane sugar, is widely used in food manufacturing such as baking and roasting foods, cakes, dairy produce, chocolate, all kinds candies, dessert, gum, soft drink, ice-cream etc. which keeps foods good in color, sweet-smelling, sapor and prevent foods from deterioration. 

Dextrose FOOD GRADE 99%

1. Dextrose monohydrate is directly edible and can be used in confections, cakes, beverages, biscuits, torrefied foods, medicinal drugs jam jelly and honey products for better taste, quality and low cost.
2. For cakes and torrefied foods it can keep soft, and extend shelf life.
3. Dextrose Powder can be dissoluted, it can widely used in beverages and cold food.
4. The powder is used in artificial fiber industries.
5. The property of Dextrose Powder is similar to that of high maltose syrup, so that it is easy to be accepted in market
6. Direct consumption it can increase physical strength and endurance. It can be used as supplementary fluids for patients suffer low blood sugar, fever, dizziness collapse


Galacto-oligosaccharide is naturally occurs in human milk.It is mainly used in dairy products, acidic beverages, and baked goods.

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isomalt FOOD GRADE >98%

Products processed by ISOMALT have a natural and pleasant sweetness that is close to
sugar but tastes more round.
● Low hygroscopicity of ISOMALT-ST is able to keep the candies hard or baked food
crunchy for a long time.
● Due to the stability of ISOMALT, it can extend the products shelf life.
● Besides, ISOMALT is also able to optimize the flavor and taste by covering aftertaste.
refined powder with containing water below 2%. ISOMALT-LM can be a
great choice for sugar free chocolate because of its special properties which can enhance
the chocolate flavor, makes chocolate taste more chocolate. In processing ISOMALT
chocolate, only minor amendments are needed from sugar to sugar free status.



5-Nitro-2-propoxyaniline is one of the strongest sweet-tasting substances known, about 4,000 times the intensity of sucrose. It is stable in boiling water and dilute acids. It was once used as an artificial sweetener but has been banned because of its possible toxicity.

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Acesulfame-K FOOD GRADE

Sweetener Acesulfame-K Food Grade

Acesulfame K is 180-200 times sweeter than sucrose (table sugar), as sweet as aspartame, about half as sweet as saccharin, and one-quarter as sweet as sucralose. Like saccharin, it has a slightly bitter aftertaste, especially at high concentrations. Kraft Foods has patented the use of sodium ferulate to mask acesulfame's aftertaste. Acesulfame K is often blended with other sweeteners (usually sucralose or aspartame). These blends are reputed to give a more sugar-like taste whereby each sweetener masks the other's aftertaste, and/or exhibits a synergistic effect by which the blend is sweeter than its components.


It's used as a food additive, a new kind of low Calorie, nutritive, intens sweetener.

Brown Sugar FOOD GRADE

It’s 100% pure, very fine powder, light colour, and mild sweet brown sugar made from natural sugar cane with high-tech manufacturing process.
Special Features:
No colouring and flavouring matter

It’s used to substitute white sugar for soy sauce production and desserts such as Brownies, cookies, topping on hot & cold drink, syrup.

It’s suitable for people who look for the sweet-scent and natural taste of brown cane sugar.
It’s suitable for bio-organic foods.
Packing: 25kg/bag

High Fructose Corn Syrup

High Fructose Corn Syrup is is composed of the same two simple sugars i.e.,fructose and glucose.It is commonly used in place of sugar in processed foods.

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Naringin Dihydrochalcone

Naringin dihydrochalcone is an artificial sweetener derived from naringin, a bitter compound found in citrus. It is a phloretin glycoside discovered at the same time as neohesperidin dihydrochalcone during the 1960s as part of a United States Department of Agriculture research program to find methods for minimizing the taste of bitter flavorants in citrus juices.

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