Food additive with caking, bonding, stabilizing, emulsifying, substance-support for other additives and sweetening functions. It is a polyol obtained from lactose, which is extracted from whey. In the same quantity, lactitol has 40% the sweetness of sugar and 60% its calories. Due to its solubility and stability at high temperatures, this sweetener is successfully used in heat-treated products, especially in baked ones. Thus, it can be used in the quantities on the recipes in confectionery, pastry and bakery products, in preserved fruit products, various cocoa, fat, milk, fruit, starch desserts, breakfast cereals, dietetic products and food supplements etc. Lactitol fully metabolizes, also having a beneficial effect on the digestive tract, especially on the colon.
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…
details
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,…
details
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…
details
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…
details
