Acesulfame (AK Sugar): It has good taste and stability, and has obvious synergistic effect when combined with cyclamate 1:5.

Cyclamate (Sodium Cyclamate): Stable to light and heat, acid and alkali resistance, no delixing, pure sweet taste, bitter when adding more than 0.4%, often mixed with saccharin 9:1, to improve the taste.

Xylose (D-xylose): Can not be digested in the human body. Compared with xylitol, no cool taste, participate in the Maillard reaction, and suitable for seasoning.

Stevioside: High temperature resistance, no fermentation, no coking when heated, decomposition under alkaline conditions, hygroscopic, cool and sweet. At high concentrations, it has a slightly bitter taste similar to menthol, but can be reduced or disappeared when combined with sucrose (7:3). When used with sodium citrate, it can improve the taste.

Glucose: It is an important source of energy for the body, and its heat is similar to sucrose, which can be used together with sucrose in low-sweetness foods. It is also a filler sweetener.

Saccharin (sodium saccharin) :Strong sweetness, weak heat and alkaline resistance, sweet gradually disappear under acidic conditions, solution greater than 0.026% taste bitter, should not be used in infant food.

Aspartame: After ingestion, it is converted into aspartic acid and phenylalanine in the body, and the taste is close to sucrose, all of which have a pleasant aftertaste and are not heat resistant.

Lactose:

• Strong ability to preserve volatile aromas and flavors, and good protection for product pigments.

• Heat can produce coking, used in baked goods can give a golden brown appearance.

• Hygroscopic, can retain moisture in flour products and sweets and make them soft.

• Helps foam stability.

Sucralose: Produced with sucrose as raw material, the taste is closest to sucrose, heat resistant, and ten points stable in acidic to neutral environments.

High fructose corn syrup

The sweetness is pure, the colder the sweeter, and the sweetness disappears faster than others. It is used for drinks with a cool feeling and does not cover up the original color and fragrance of the juice; For the production of preserved fruit jam, it is beneficial to bacteriostasis, hygroscopic and water retention; For bread, pastry can make it soft; Used in ice cream production to prevent ice crystals.

Generality of Sugar Alcohols

• Does not cause blood glucose value to rise and is the ideal sweetener for obesity and diabetes.

• Long-term consumption without moth.

• Some sugar alcohols have a moistening and unclogging effect, and the degree of difference is as follows:

Erythritol - Maltitol + xylitol ++ sorbitol +++ mannitol +++

• With dissolved water heat absorption performance, the entrance has a cool feeling.

• Compared with other sweeteners: low sweetness, low caloric value, good moisture absorption, heat and acid resistance, no Maillard reaction, suitable for baking.

Individual Characteristics of Sugar Alcohols

Xylitol: Combined with strong sweetener, produce synergistic effect, and can cover up its bad aftertaste; Chelating with metal ions, it acts as an antioxidant enhancer and contributes to vitamin and pigment stabilization.
Sorbitol: It has a moisturizing and fresh-keeping effect in baked goods, and can be used as a stabilizer of starch and a preservative of fruit, antioxidant and fresh-keeping agent, etc., to prevent the crystallization of food sugar and salt, maintain the balance of sweet, sour and bitter intensity and increase food flavor.
Mannitol: Sweet and refreshing, no moisture absorption, can be used for gum gum anti-sticking.
Erythritol :Low hygroscopicity, low melting point. Used for pastry food, moisture can be moisture-proof, extend the shelf life.

Maltitol: It has the function of preserving fragrance, increasing the aroma of candy and beverage, and strengthening the transparency of candy; Large viscosity, can also be used as a thickener.