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Characteristics of common food sweeteners and their use in combination

Views: 91     Author: Site Editor     Publish Time: 2023-01-09      Origin: Site


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1. Acesulfame

Good taste and stability, with sweeteners 1:5 together, there is a significant effect of efficiency.

2, sweetener

Stable to light and heat, acid and alkali resistance, no deliquescence, pure sweetness, bitter taste when added more than 0.4%, often mixed with saccharin 9:1 to improve the taste.

3, Stevia

Resistant to high temperature, not fermentable, does not scorch under heat, decomposes under alkaline conditions, hygroscopic, has a cool sweet taste. At high concentrations it has a slight bitterness similar to menthol, but this is reduced or disappears when used in combination with sucrose (7:3). Used with sodium citrate to improve the taste.

4. Ammonium glycyrrhizate, monopotassium glycyrrhizate and tripotassium

Slow release of sweetness, slightly bitter after-taste, high stability, non-fermentation, aromatic effect, but unpleasant for those who are not used to it. It is mostly used in condiments, cold fruits, candies and biscuits. In the production of compound seasonings, it is often used in the ratio of glycyrrhizin: sodium saccharin = 3 to 4:1, plus an appropriate amount of cane sugar to make the sweetness effect, and to relieve the saltiness and aroma; for confectionery, it is used in combination with cane sugar, saccharin and citric acid for a unique flavour and better sweetness.


5. Glucose

It is an important source of energy for the body, and its calorie is similar to that of sucrose. It is also a filler sweetener.

6. Sodium saccharin

Strong sweetness, weak in heat and alkali resistance, sweetness gradually disappears when heated under acidic conditions, bitter taste if solution is greater than 0.026%.

7. Aspartame

It is converted into aspartic acid and phenylalanine in the body after ingestion, with a taste close to that of sucrose, without unpleasant aftertaste. Phenylketonuria patients should not use it.

8. Lactose

- Good ability in preserving volatile aromas and flavours, good protection of product pigments.

- It can be heated to produce caramelisation and can be used in baked goods to give a golden brown appearance.

- It is hygroscopic and retains moisture in pasta and sweets and makes them soft.

- Helps to stabilise foaming.

9, Sucralose

Produced from sucralose, it is the closest in taste to sucrose, heat resistant and very stable in acidic to neutral environments.

10. Fructose syrup

Pure sweetness, the colder it is, the sweeter it is, the faster it disappears. It can be used in beverages with a cool feeling and does not cover the original colour and aroma of fruit juice; in the production of dried fruit jam, it is good for anti-bacteria, moisture absorption and water retention; for bread and pastry, it can make them fluffy; for ice cream production, it can prevent ice crystals.

11. sugar alcohols

(a) Sugar alcohols in common

- Does not cause the blood glucose value to rise, is the ideal sweetener for obese, diabetic people.

- Long-term consumption does not cause tooth decay.

- Some of the sugar alcohols have a laxative effect, the degree of which varies as follows.

- Erythritol- Maltitol+ Xylitol++ Sorbitol+++ Mannitol+++

- With the property of dissolving water and absorbing heat, it has a cooling sensation in the mouth.

- Compared with other sweeteners: low sweetness, low calorific value, good hygroscopicity, heat and acid resistance, no merad reaction, suitable for baking.

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