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 very wide range of products with long shelf life. Also, the taste of sucralose is identical with that of sugar (except for a freshening, mentholated touch), not needing to be combined with other sweeteners. It is also a calorie-free sweetener, but, because it has a very high sweetening capacity, to be able to be used a sugar substitute for current use (pre-dosed sugar sachets), it is mixed with dextrin or maltodextrin, components that bring a significant and unwanted caloric intake by those following hypocaloric diets. Its use is allowed in beer with reduced energy value, in concentrated soups, flavored alcoholic and non-alcoholic beverages, in dishes and desserts based on milk, eggs, fats, cereals or fruits, in fruit cans, jams, jellies, spreads, dietetic products, in confectioneries, various tablets for breath freshening or for the throat and in chewing gum.
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