Sweeteners Substitutors sugar with Low Energy, Calories

chemical-categories

Sorbitol

Sorbitol is a sugar alcohol that the human body metabolizes slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. It is found in apples, pears, peaches, and prunes. It is synthesized by sorbitol-6-phosphate dehydrogenase, and converted to fructose by succinate dehydrogenase and sorbitol dehydrogenase. It is often used in diet foods, mints, cough syrups, and sugar-free chewing gum. It can be used as a non-stimulant laxative via an oral suspension or enema, and like other sugar alcohols with the exception of erythritol, may cause inadvertent GI distress when consuming food products with sorbitol in excess. It works by drawing water into the large intestine, thereby stimulating bowel movements. Sorbitol, combined with kayexalate, helps the body rid itself of excess potassium ions in a hyperkalaemic state. The kayexalate exchanges sodium ions for potassium ions in the bowel, while sorbitol helps to eliminate it. Sorbitol often is used in modern cosmetics as a humectant and thickener. It is used in mouthwash and toothpaste.

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Soybean Oligosaccharides

SOY OLIGOSACCHARIDE is ainly composed of stachyose and raffinose, soy oligosaccharide is a kind of functional oligosaccharide.

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Stachyose

Stachyose is a tetrasaccharide consisting of two α-D-galactose units, one α-D-glucose unit, and one β-D-fructose unit. Stachyose is naturally found in numerous vegetables and plants. It is less sweet than sucrose, at about 28% on a weight basis. It is mainly used as a bulk sweetener or for its functional oligosaccharide property.

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Steviol Glycoside

The steviol glycosides are responsible for the sweet taste of the leaves of the stevia plant. These compounds range in sweetness from 40 to 300 times sweeter than sucrose. They are heat-stable, pH-stable, and do not ferment. They also do not induce a glycemic response when ingested, making them attractive as natural sweeteners to diabetics and others on carbohydrate-controlled diets.

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Stevioside

Stevioside is a natural sweetener extracted from leaves of Stevia rebaudiana (Bertoni) Bertoni.

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Sucralose

Sucralose is a zero-calorie artificial sweetener. It is approximately 600 times as sweet as sucrose, twice as sweet as saccharin, and 3.3 times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Sucralose is used as a replacement for, or in combination with, other artificial or natural sweeteners such as aspartame, acesulfame potassium or high-fructose corn syrup. It is used in products such as candy, breakfast bars and soft drinks. It is also used in canned fruits wherein water and sucralose take the place of much higher calorie corn syrup based additives. Sucralose is a highly heat-stable artificial sweetener, allowing it to be used in many recipes with little or no sugar. Sucralose is available in a granulated form that allows for same-volume substitution with sugar.

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Sucralose FOOD GRADE 99%

Sucralose is an artificial sweetener. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number (additive code) E955. Sucralose is about 320 to 1,000 times as sweet as sucrose (table sugar),twice as sweet as saccharin, and three times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.

 

        Sucralose is widely used in beverages, such as cola, fruit and vegetable juice, seasoning milk.Seasoning such as sauce, mustard suce, fruit sauce, salad sauce, soy sauce, vinegar, oyster sauce.Baking foods such as bread, cakes, sandwich, pisa, fruit pie. Breakfast cereals, soy-milk powder, sweet milk powder. Chewing gum, syrup, confection, preserved fruits, dehydrate fruits, also used in pharmaceutical and health care products.

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Sucrose

Sucrose is the organic compound. It is a disaccharide derived from glucose and fructose. It is a natural and economical sweetener. It is used as a preservative, flavor enhancer for foods, also used in plastics and cellulose industry, in rigid polyurethane foams, manufacturer of ink and of transparent soaps, used as starting material in the fermentative production of ethanol , butanol, glycerol, citric and levulinic acids.

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Sulphamic Acid

Being a prestigious organization with plenty of positive records, we, a Manufacturer, Supplier and Exporter, are instrumental in providing the best quality of Sulphamic Acid. As a quality-oriented organization, we are focused to provide our customers excellent quality. Our product is widely appreciated for its optimum composition, longer shelf life, high effectiveness and purity. Customers can avail it from us in attractive and protective packages at affordable rate.

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Suosan

Suosan is calorie-free artificial sweetener derived from beta-alanine. It is a sodium salt of beta-4-nitroanilide aspartic acid and is 700 times sweeter than sucrose with a bitter aftertaste.

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