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Common Food Sweeteners
1) Acesulfame K (AK sugar)

It has good taste and stability. It has a significant synergistic effect with 1:5 with sodium cyclamate.

2) Cyclamate (sodium cyclamate)

Stable to light and heat, acid and alkali resistance, non-deliquescent, pure sweet taste, bitter taste when added over 0.4%, often mixed with saccharin 9:1 to improve the taste.

3) Xylose (D-xylose)

It cannot be digested in the human body. Compared with xylitol, it has no refreshing taste. It participates in Maillard reaction and is suitable for seasonings.

4) Stevia (Stevioside)

High-temperature resistance, no fermentation, no coking under heating, decomposition under alkaline conditions, hygroscopicity, cool and sweet taste. When the concentration is high, it has a slightly bitter taste similar to menthol, but it can be reduced or disappeared when used in conjunction with sucrose (7:3). Use sodium citrate to improve the taste.

Comparison of common food sweeteners

5) Glucose

It is an important source of energy for the body. Its calories are similar to that of sucrose. It can be used in conjunction with sucrose in low-sweetness foods. It is also a bulk sweetener.

6) Saccharin (sodium saccharin)

Strong sweetness, weak heat and alkali resistance. The sweetness gradually disappears when heated under acidic conditions. If the solution is greater than 0.026%, it will taste bitter. It should not be used in infant foods.

7) Aspartame

After being ingested by the human body, it is converted into aspartic acid and phenylalanine. The taste is close to sucrose, without an unpleasant aftertaste, and is not heat resistant. Contraindicated in patients with phenylketonuria.

8) Lactose

• It has a strong ability to preserve volatile fragrance and taste and has a good protective effect on product pigments.

• Heating can cause choking, and it can be used to bake food to make the appearance golden brown.

• It is hygroscopic, which can keep the moisture in the noodles and sweets and make them soft.

• Can help stabilize foaming.

9) Sucralose

Produced with sucrose as raw material, the taste is closest to that of sucrose, heat-resistant, and very stable in acidic to neutral environments.

10) Fructose syrup

The sweetness is pure, the colder the sweeter, the sweetness disappears faster than others. It is used in beverages with a refreshing sensation and does not cover the original color of the juice; used in the production of preserved fruit jam, which is beneficial to antibacterial, moisture absorption, and water retention; it can make bread and cakes soft; used in the production of ice cream can prevent ice crystals.

The Commonality of Sugar Alcohols

- Sugar-alcohol sweeteners do not cause a rise in blood glucose values and are ideal sweeteners for obese and diabetic people.
- Long-term consumption of sugar alcohols does not decay teeth.
- Some sugar alcohols have a laxative effect, the degree of which varies as follows.
 Erythritol- Maltitol+ Xylitol++ Sorbitol+++ Mannitol+++
- Sugar alcohols have the property of dissolving water and absorbing heat and have a refreshing sensation in the mouth.
- Sugar alcohols compared with other sweeteners: low sweetness, low calorific value, good moisture absorption, heat and acid resistance, no melted reaction, suitable for baking.

The Characteristics of Sugar Alcohol

Xylitol is compounded with powerful sweeteners to produce a coordinated synergistic effect, and can mask its bad aftertaste; it has a chelating effect with metal ions, and can be used as a synergistic agent for antioxidants, and helps stabilize vitamins and pigments.
Sorbitol has a moisturizing and preserving effect in baked goods and can be used as a stabilizer of starch and aroma preserving agent of fruit, antioxidant and freshness preserving agent, etc. It can prevent the crystallization of sugar and salt in food, maintain the balance of sweetness, acidity, and bitterness intensity and increase the flavor of food.
(3) Mannitol
Mannitol is sweet and refreshing, non-hygroscopic, and can be used to prevent the stickiness of gummi sugar.
Erythritol has little hygroscopicity and a low melting point. It can be used for pastry and foodstuffs to prevent moisture and prolong shelf life.
Maltitol has the function of fragrance preservation, increasing the aroma of candy and beverage, and can strengthen the transparency of candy; with larger viscosity, it can also be used as a thickening agent.

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