The Sweetener Families In The Food Industry Are Here!
Sep 25, 2020
In recent years, the global annual trade volume of food additives is about 20 billion U.S. dollars, of which sweeteners account for 1.5 billion U.S. dollars. As the most commonly used ingredients in food production, currently common sweeteners on the market are as follows:
Mogroside
The natural sweetener extracted from Luo Han Guo fruit has a sweetness of about 240 times that of sucrose. It has been widely used in beverages (flavored water, juice, tea, soda, etc.), baked goods (cakes, cereal bars, biscuits, etc.), Yogurt, seasoning sauce (salad dressing, jam or gel, etc.), desserts and candy (ice cream, chocolate, hard candy, etc.).
Steviol glycosides
The natural sweetener extracted from Stevia rebaudiana, the sweetness is about 200 times that of sucrose, and the taste is very close to sucrose. Steviol glycosides are commonly used in beverages (flavored water, juice, tea, soda, etc.), baked goods (cakes, cereal bars, biscuits, etc.), yogurt, sauces (salad dressing, jam/jelly, etc.), desserts and candies (ice cream, chocolate) , Hard candy, etc.).
aspartame
The sweetness is about 150 to 200 times that of sucrose, and it provides very little energy. It can be used in beverages, desserts, candies, dairy products, cereals, canned fruits, ice cream, nutrition bars, etc. There are many kinds.
Saccharin Sodium
It has been widely used since 1879 and is the sweetener with the longest history. Its sweetness is about 200 to 500 times that of sucrose. Saccharin sodium does not provide energy and does not participate in human metabolism. Sodium saccharin is often used to produce sweets for diabetics, as well as processed beverages, jellies, and popsicles.
Acesulfame
A non-calorie sweetener, its sweetness is about 200 times that of sucrose, and its taste is suitable. Since 1988, Acesulfame K has been widely used in foods such as candies, baked goods, frozen desserts, beverages, mixed desserts and table sweeteners.
Sucralose
A sweetener with a taste similar to sucrose, its sweetness is about 600 times that of sucrose. Sucralose does not participate in human metabolism, does not provide energy, and can be consumed by diabetics. Sucralose is widely used in food processing such as canned food, pickles, baked goods, fruit juice (flavor) beverages, modulated milk and flavored fermented milk.
