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Allulose
Introduction Aloxone sugar is a white solid crystal with no odour, high solubility and soft taste. Its sweetness is about 70% of the traditional sweetener sucrose, but it provides almost no calories. Aloxone sugar is widely used in the food industry, which can improve the gel properties of food, enhance the taste, and reduce the oxidation process. In addition, D-aloxone sugar also has anti-obesity, anti-hyperglycaemia, anti-diabetes, anti-inflammatory, antioxidant and nerve protection ef... -
ASPARTAME
Introduction Aspartame is an artificial sweetener, which is an amino acid dipeptide derivative. It was discovered by chemists in 1965 when developing ulcer drugs. It has the advantages of low dosage, high sweetness , good taste, can improve the flavour of citrus and other fruits, reduce calories, no caries, and lower toxicity than artificial synthetic sweeteners such as saccharin. Chemical properties White crystalline powder, odourless, strong sweetness, pure sweetness, sweetness 10... -
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Erythritol
Introduction Ethritol is a zero-calorie and delicious filling sweetener, which is suitable for all kinds of sugar-free and calorie-reducing Type food and beverages. For thousands of years, erythrositol has been a part of the human diet Chemicalbook, and fruits and other foods contain erythritol. Erythritol has high digestive tolerance and will not cause a glycollise reaction, so it is suitable for diabetics, and it will not promote the formation of tooth decay. Erythritol is a polyol (su... -
D-MANNOSE
Introduction E-mannitol, also known as D-mannitol, is a hexagen alcohol widely distributed in plants or plant secretions. It can be extracted from kelp or seaweed; it can also be obtained by catalytic hydrogenation of glucose or sucrose. Chemical properties D-mannitol, colourless to white needle-shaped or oblique columnar crystals or crystalline powder. Odourless, with cool and sweet taste.The hygroscopic Chemicalbook is extremely small. The aqueous solution is stable. It is stable ... -
XYLITOL
Introduction The aqueous solution of xylitol has good stability to heat. It is an ideal sweetener for making health drinks suitable for diabetics. It is a food sweetener allowed to be used by China’s GB2760-1996 regulations. It can replace glucose and fructose as the body’s energy source, and it is also the key to synthesise nucleic acid and detoxification in the body. Need material. Because of insufficient insulin secretion in diabetics, glucose cannot be converted into 6-ph... -
SUCRALOSE
Introduction Sucral Sugar is a white powdery product, which is extremely soluble in water, ethanol and methanol. It is the only functional sweetener produced from sucrose at present. Its sweetness is 600 times that of sucrose, and the sweetness is pure. The sweetness characteristics are very similar to sucrose, without any bitter aftertaste; no heat, no caries, stable Chemical .At present, sucralose has been widely used in beverages. Chemical properties White or near-white crystalli... -
SODIUM SACCHARIN
Introduction Sodium saccharin is also known as saccharin, and its scientific name is phthaloxylphenylimide sodium salt. White prism crystals. Molecular weight 205.17. Melting point 226～231℃. Odourless or slightly fragrant, extremely sweet and bitter, slowly weathered in the air, losing about half of the crystalline water and becoming a white powder. The sweetness of the dilute solution is about 300 to 500 times that of sugar, and the sweetness threshold Chemicalbook value is about 0.000... -
STEVIA
Introduction Stevia glycosides, also known as stevia and stevia extract, is a glycoside. In 1931, Chemicalbook was extracted by French scientists from the herbaceous plant stevia (or stevia leaf). It can be used as a sweetener, while stevia has been used as a medicinal herb and sugar substitute in South America for hundreds of years. It has the characteristics of high sweetness and low heat energy. Its sweetness is 200-300 times that of sucrose, and its caloric value is only 1/300 of suc...
