Synthetic food additive with sweetening role. They are about 30-50 times sweeter than sugar, comparing equal aounts from the two products. Cyclamic acid and its sodium and calcium salts are chemical compounds whose sweetening capacity is relatively weak, comparing to other synthetic sweeteners. Therefore, they have generally been used in combination with saccharin in a 10:1 ratio, thus obtaining a taste closer to that of sugar and a higher sweetening capacity.
Cyclamates are weak in high temperatures, do not contain calories and are not cariogenic. They are used in flavored alcoholic and non-alcoholic beverages and in dietetic dishes from vegetables and fruits, in cocoa, fruit or starch confectioneries with no added sugar, in fine bakery products and in dietetic products from preserved fruits, in jams, jellies and marmalades, as well as in chewing gum.
Food additive with multiple functions. It is a natural product with anti-caking, thickening, emulsifying, glazing role and is a substance-support for other additives and sweeteners. Due to its high temperature stability, this sweetener is successfully used in heat-treated…
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Food additive with artificial sweetener role. Although it has an unpleasant metallic bitter aftertaste, saccharin has been used on a large scale, by both diabetics and the food industry, being 300-500 times sweeter than sugar. Being an intense,…
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Food additive with sweetening role, obtained by chemical processes from regular sugar, being 600 times sweeter than sugar, very stable at any pH and at high temperatures, as well as over time, thus allowing its use in a…
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Food additive with flavor enhancing and sweetening role. It is a natural product, obtained from the katemfe’s fruit seed husks of the Thaumatococcus daniellii shrub that grows in West Africa. As a sweetener, thaumatin is 2000 times sweeter…
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