- Xylitol
- Xylitol is a polyol with close-to-sugar sweetness, which is an organic compound of polyols which is produced naturally in our body.
It can be used to 100% replace sucrose in various applications.
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- Sorbitol
- Sorbitol is a sugar alcohol, it has no smell and contained a taste of cooling sweetness.
Sorbitol is about 60% as sweet as sucrose and contains the same heat value. it can be used as sugar replacement in various applications.
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- Maltitol
- Maltitol is a polyol and new type of functional sweetener. It has been widely used in food industry because of its low calorie, non-carious, difficult to digest, calcium absorption and other physiological characteristics, and has attracted widespread attention.
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- D-Xylose
- D-xylose is a pentose with about 50% sugar sweetness, the product could be used as food Ingredients, pet food ingredients also could be used to produce xylitol.
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- Erythritol
- The sweetness of Erythritol is very similar to sucrose. Erythritol is widely distributed in nature, for example, in lichens, hemp plants, mushrooms, melons, grapes, animals and fermented fruit wine, beer, soy sauce. Erythritol is often detected in human and animal tissues and body fluids (lens, cerebrospinal cord, serum, semen and urine).
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- Isomalt
- Isomalt, also known as palatinitol or isomalt in foreign countries, is an emerging functional edible sugar alcohol in the world in recent years and is an ideal sugar substitute
The unique physical and chemical properties, physiological functions and edible safety of isomalt have been fully confirmed by experiments, and it has been given the highest level of food safety "GRAS (Generally Recognized as Safe)" by the US FDA, and its daily intake is not restricted. Its consumption has risen sharply in recent years. In developed countries such as Europe and the United States, it has occupied more than 50% of the market for sweeteners used in sugar-free foods.
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