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, calorie-free sweetener, that does not cause tooth decay, it is added in flavored alcoholic and non-alcoholc beverages and in snacks and desserts with low energy value or no added sugar, based on water, milk, starch, cocoa, fats, eggs, cereals or fruits, in confectioneries with low energy value or no added sugar. It is used in vegetable or fruit cans, jams, jellies, marmalades, other spreads, in sauces, mustard, salads, soups, canned and semi-canned fish, crustaceans or mulluscs, fine bakery products etc. To mask the unpleasent aftertaste, saccharin is combined with other synthetic sweeteners
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 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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Food additive with flavor enhancing and sweetening role. It is obtained by chemical processes from neohesperidin, which is a natural compound (flavonoid) and it is found in bitter oranges (Citrus aurantium). It is, depending on the substance concentration,…
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