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Sweetener

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Catalog	Product Name	Main Ingredients	Specification	Product Efficacy	Price
CEFX-056	Stevia Extract Powder (Enzyme treated)	Glucosyl steviol glycosides	75%	Using bio-enzymatic fermentation technology to add glucose base to stevia leaves, it overcomes the bad taste of ordinary stevia with varying purity and bitter aftertaste, and the sweet taste is more pure. It has been accepted and widely used in Korea and the United States	Inquiry
EXTC-003	Stevia Leaf Extract	Stevioside	90%	As a natural sweetener, stevia extract has a wide range of applications in the food field. Low calorie: its calorific value is about 0.2 kcal/g, much lower than 4 kcal/g of sucrose, so it can effectively reduce the calorie intake of food, which is conducive to the control of body weight and the prevention of obesity. High stability: it has good stability in acid, alkali, high temperature, light and other conditions, not easy to decompose or discoloration, so it can be applied to a variety of processing conditions and preservation methods. Antioxidant: It contains some components with antioxidant effects, such as flavonoids, polyphenols, etc., which can inhibit the oxidative deterioration of oils and fats in the food and prolong the shelf life of the food. Antibacterial: It contains some components with antimicrobial effect, such as volatile oils, etc., which can inhibit the growth and reproduction of bacteria in food, and maintain the hygiene and safety of food	Inquiry
EXTC-191	Licorice Extract	Glycyrrhizic Acid	5%-98%	Sweetener: Licorice has a milder sweetness than granulated sugar and can be used to tone down the saltiness of table salt and accentuate the food's original flavor. It is about 50 times sweeter than sucrose, so it is widely used as a sweetener. Ammonium glycyrrhizinate is an approved sweetener in the European Union and the United States. It is mainly used in licorice candies, baked goods, frozen dairy products, beverages, candies, chewing gums, and so on. Adds freshness and thickness: Licorice extract also adds freshness and thickness to foods. It is added to foods such as beer, beverages, sugar, ice cream, baked treats, soy protein imitation meat products, sauces and dips. For example, the addition of licorice fermentation to draft beer gives the beer a fizzier and longer lasting aroma. In addition, licorice extract is used as an antioxidant in fatty foods	Inquiry
EXTC-192	Luo Han Guo Extract	Mogrosides	10%-80%	Mogrosides is 200-300 times sweeter than sucrose, has almost zero calories, and has a pure sweetness with no aftertaste or other off-flavors. As early as 2010, the U.S. Food and Drug Administration GRAS (Generally Regarded As Safe) certified Luo Han Guo extract for use as a sweetener in food	Inquiry
CEFX-340	Neotame (synthesized)	Neotame	97%-102%	High solubility: the solubility in water at room temperature (25°C) is 12.6g/liter, and the solubility in ethanol is 950g/liter. High sweetness, low calorie: the sweetness is 7000-13000 times of sucrose. Safe and stable: very stable under dry or acidic conditions (better than aspartame). Improvement of flavor: It can keep or even improve the good flavor such as sweet, salty, sour, etc., and reduce or cover the bad flavor such as bitterness and astringency. Low cost: The cost of Neotame's sweetness is about 1/9 of Aspartame.	Inquiry
CEFX-341	Advantame (synthesized)	Advantame	98%	Advantame is a high-intensity sweetener that is 20,000 times sweeter than sucrose, making it the sweetest sweetener ever developed for commercial use. It can be used in a wide variety of food products as a sweetener and flavor enhancer	Inquiry
CEFX-342	Neohesperidin dihydro chalcone (NHDC)	Neohesperidin dihydro chalcone (NHDC)	98%	High sweetness, no calories, sweetness is 1500-1800 times of sucrose, as a low energy food sweetener for diabetics. The sweetness is refreshing and pleasant, accompanied by a minty coolness and a special light flavor	Inquiry
CEFX-343	Lithocarpus litseifolius Extract	Trilobatin	98%	Trilobatin is a dihydrochalcone natural sweetener extracted from Lithocarpus litseifolius (Hance) Chun, which is non-caloric and has hypoglycemic properties. Trilobatin is 300 times sweeter than sucrose, and is the main component of sweetness in Lithocarpus litseifolius young leaves. It belongs to the natural sweetener with high sweetness and no calorie, with refreshing and pure sweetness, faint tea flavor and sweetness, which can increase the unique flavor of food. No hygroscopicity, no deliquescence, good stability, soluble in hot water, ethanol, solubility in water at room temperature 25°C is 0.7g/L.	Inquiry
CEFX-344	Naringin dihydrochalcone	Naringin dihydrochalcone	98%	Naringin dihydrochalcone is a natural extract of citrus pomelo. Its sweetness is 300 times that of sucrose, and it is characterized by high sweetness and low calorific value, with a refreshing taste, a long-lasting aftertaste, and a special fresh aroma. As a substitute for sugar, it can be consumed by diabetics	Inquiry
CEFX-345	Neohesperidin	Neohesperidin	98%	1. Widely used in gastrointestinal drugs 2. Neohesperidin dihydrochalcone raw materials	Inquiry

Sweeteners, substances used to add sweetness to foods and beverages, have become ubiquitous in the modern diet. They range from natural sugars such as sucrose and honey to synthetic alternatives such as aspartame and sucralose. Their applications range from home cooking to industrial food production, reflecting their critical role in enhancing flavor and preserving products.

Creative Enzymes offers a variety of natural sweeteners including Stevia Leaf Extract, Licorice Extract, Luo Han Guo Extract, etc. High quality is always guaranteed!

History of Sweeteners

The use of sweeteners dates back thousands of years. Ancient civilizations such as the Egyptians used honey as a natural sweetener. Sugar cane cultivation and production began in India and spread to Persia and the Mediterranean. By the Middle Ages, sugar was a highly prized commodity in Europe, often referred to as "white gold". The Industrial Revolution in the 18th century revolutionized sugar production, making it widely available and affordable.

In the 19th century, the search for alternatives to sugar led to the discovery of synthetic sweeteners. Saccharin, the first artificial sweetener, was accidentally discovered by Constantin Fahlberg in 1879. Other artificial sweeteners followed, including cyclamate in the 1930s, aspartame in 1965 and sucralose in 1976. The demand for low-calorie and sugar-free products in recent decades has continued to drive the development and use of both natural and synthetic sweeteners.

Sugar Chemistry

Monosaccharides, disaccharides, and polysaccharides are all types of carbohydrates, which are essential macronutrients in our diet. They vary in their complexity, structure, and function in the body. Here's a detailed look at each type:

Monosaccharides

Monosaccharides are the simplest form of carbohydrates, consisting of a single sugar molecule. They are the building blocks for more complex carbohydrate and are easily absorbed by the body to provide quick energy.

Glucose: Often referred to as blood sugar, glucose is the primary source of energy for the body's cells. It is found in fruits, vegetables, and honey.
Fructose: Also known as fruit sugar, fructose is found in fruits, honey, and root vegetables. It is the sweetest naturally occurring carbohydrate.
Galactose: A component of lactose, galactose is less sweet and is found in dairy products.

Disaccharides

Disaccharides are carbohydrates composed of two monosaccharide molecules linked together. They need to be broken down into monosaccharides before the body can use them.

Sucrose: Commonly known as table sugar, sucrose is composed of glucose and fructose. It is found in sugar cane, sugar beets, and many fruits and vegetables.
Lactose: Also known as milk sugar, lactose is composed of glucose and galactose. It is found in milk and dairy products.
Maltose: Also known as malt sugar, maltose is composed of two glucose molecules. It is found in malted foods and beverages, such as beer and malted milk.

Polysaccharides

Polysaccharides are complex carbohydrates made up of long chains of monosaccharide units. They can be branched or unbranched and are used by the body for long-term energy storage and structural purposes.

Starch: A storage form of glucose in plants, starch is found in foods such as potatoes, rice, and corn. It is composed of numerous glucose units.
Glycogen: The storage form of glucose in animals, glycogen is found in the liver and muscle tissue. It is similar to starch but is more highly branched.
Cellulose: A structural component of plant cell walls, cellulose is composed of glucose units linked together in a way that cannot be digested by humans. It is found in fruits, vegetables, and whole grains and is an important source of dietary fiber.
Chitin: Found in the exoskeletons of arthropods and the cell walls of fungi, chitin is similar to cellulose but contains nitrogen. It is used for structural support rather than energy storage.

Chemical structure of monosaccharides, disaccharides and polysaccharides.

Natural and Synthetic Sugar and Sweeteners

Sweeteners can be divided into natural and synthetic types based on their chemical structure and source. Natural sweeteners include sucrose, fructose, glucose, and others derived from plants, while synthetic sweeteners are chemically manufactured.

Natural Sweeteners

Honey: Produced by bees from the nectar of flowers, honey contains glucose, fructose, and small amounts of vitamins, minerals, and antioxidants. It is used as a sweetener and as a natural remedy for various ailments.
Molasses: A byproduct of sugar refining, molasses contains a mixture of sucrose, glucose, and fructose along with minerals like iron, calcium, and magnesium. It is used in baking and as a flavoring agent.
Maple Syrup: Made from the sap of sugar maple trees, maple syrup contains sucrose and is rich in antioxidants and minerals.
Dates: Naturally sweet fruits containing glucose, fructose, and sucrose. Date syrup and paste are used as natural sweeteners in various dishes.
Glycyrrhizin: Extracted from the licorice root, glycyrrhizin is much sweeter than sucrose and is used in confectionery and traditional medicine.

Synthetic Sweeteners

Aspartame: Commonly found in diet sodas, sugarless gum and other low-calorie products. It is not safe for baking because it breaks down at high temperatures.
Sucralose: Used in baking, beverages and various processed foods. It is heat stable and retains its sweetness when cooked.
Saccharin: Often used in diet foods and beverages, although its popularity has declined due to its aftertaste and concerns about potential health risks.

White sugar and sugar cubes.

Applications of Sweeteners

Sweeteners are integral to various industries due to their multifaceted functions. They enhance flavor, provide texture, and preserve food, making them indispensable in the modern world.

Food and Beverage Industry

In the food and beverage industry, sweeteners are ubiquitous.

Soft Drinks: Sweeteners are critical in soft drinks, providing the desired sweetness without the high calorie content of sugar. This includes regular soft drinks that use high fructose corn syrup (HFCS) and diet versions that often use artificial sweeteners such as aspartame, sucralose, or stevia.
Candies and Confectioneries: In candy and confectionery, sweeteners not only add sweetness, but also affect texture and shelf life. Sugar, corn syrup, and glucose syrup are commonly used, while sugar-free versions may use sorbitol, mannitol, or maltitol.
Baked Goods: Sweeteners in baked goods such as cakes, cookies, and pastries provide sweetness, contribute to browning through the Maillard reaction, and help retain moisture. Common sweeteners include sucrose, HFCS, and honey. Low-calorie or diabetic-friendly products may use erythritol, xylitol, or stevia.
Dairy Products: In dairy products such as yogurt, ice cream and flavored milk, sweeteners enhance flavor and help achieve the desired consistency. Sugar, HFCS, and agave nectar are commonly used, while artificial sweeteners such as sucralose or acesulfame potassium are found in reduced sugar or diet versions.

Sweeteners are used in soft drinks.

Pharmaceutical Industry

In the pharmaceutical industry, sweeteners play a critical role in improving the palatability of medicines.

Medicines: Many liquid medicines, chewable tablets, and lozenges contain sweeteners to mask the bitter or unpleasant taste of the active ingredients. For example, children's medicines often use sucrose, sorbitol, or aspartame to make them more palatable.
Nutritional Supplements: Sweeteners are also used in dietary supplements such as protein powders, chewable vitamin tablets and electrolyte drinks to enhance their taste without adding significant calories.

Sweeteners are used in cough syrup.

Personal Care Products

Sweeteners are used in a variety of personal care products to add flavor and other functional properties.

Toothpaste and Mouthwash: Sweeteners in toothpaste and mouthwash improve the taste and make them more pleasant to use. Non-cariogenic sweeteners such as xylitol and sorbitol are preferred because they do not contribute to tooth decay and may even have dental health benefits.
Chewing Gum: Sweeteners are essential in chewing gum to provide long-lasting sweetness. Sugar alcohols like xylitol, mannitol, and sorbitol are commonly used due to their lower caloric content and dental benefits.
Cosmetics: In some cosmetics, sweeteners like glycerin (glycerol) are used not only for their sweetening properties but also for their humectant qualities, helping to keep the product moist.

Sweeteners are used in chewing gum.