The introduction of sweetener series products can be carried out from multiple dimensions, including its definition, classification, main varieties and their characteristics. The following is a detailed introduction to the sweetener series products:

1. Sweeteners Definition

Sweetener refers to a food additive that can give food sweetness and belongs to a kind of flavoring agent. It can not only increase the sweetness of food, but also improve the flavor and taste of food to a certain extent.

Classification of 2. sweeteners

There are many kinds of sweeteners, which can be classified according to different standards:

By source:

Natural sweeteners: such as stevioside, glycyrrhizin, mogroside, etc., these sweeteners are derived from plants or microorganisms in nature.

Synthetic sweeteners: such as saccharin, cyclamate, aspartame (APM), acesulfame, etc., these sweeteners are made by chemical synthesis methods.

Classification by nutritional value:

Nutritional sweeteners: such as xylitol, sorbitol, maltitol, etc., these sweeteners can be metabolized in the human body and produce energy.

Non-nutritive sweeteners: such as saccharin, cyclamate, aspartame, etc. These sweeteners do not participate in metabolism in the human body and do not provide energy.

Classification by chemical structure and properties:

Sugar sweeteners: such as sugar, glucose, fructose, etc., these sweeteners are natural sugars.

Sugar alcohol sweeteners: such as sorbitol, mannitol, etc., is a derivative of sugar, low sweetness but low calories.

Non-sugar sweeteners: including natural and synthetic non-sugar sweeteners, such as stevia, aspartame, etc. The sweetness of these sweeteners is usually much higher than that of sucrose, but the calories are very low or no calories.

Main 3. Varieties and Their Characteristics

Saccharin and its sodium salt

Definition: The scientific name of saccharin is o-benzoylsulfonimide, and its sodium salt is sodium saccharin.

Characteristics: sweetness is 300~500 times of sucrose, does not participate in human metabolism, does not provide energy. The solubility in water is low, but the solubility increases when the sodium salt is made. Insufficiently stable to heat, especially in acidic solutions.

Application: Widely used in pickles, sauces, concentrated fruit juice, candied fruit, prepared wine, cold drinks, cakes, biscuits, bread and other foods.

Sodium cyclamate (sodium cyclamate)

Definition: A non-nutritive synthetic sweetener.

Characteristics: 30~80 times the sweetness of sucrose, with low calorific value, high sweetness, heat resistance, acid resistance, alkali resistance and no moisture absorption.

Application: Mainly used for diabetic patients to eat food, such as cool cold drinks, ice cream and so on. Can also be used in pastries, preserves and other foods.

Aspartame (APM, Asparagine Phenylalanine Methyl Ester)

DEFINITION: A new low-calorie, delicious and nutritious sweetener.

Characteristics: sweetness is 100~200 times of sucrose, good stability and high safety. Condensation of L-aspartic acid and L-phenylalanine methyl ester hydrochloride.

Application: Widely used in candy, bread, fruit, canned food, special drinks and other food. In the United States, it is mainly used in soft drinks such as Coca-Cola and Pepsi.

steviol glycosides

Definition: A natural sweetener extracted from the plant Stevia rebaudiana.

Characteristics: Sweetness is 200~300 times that of sucrose, and the taste is very close to sucrose. Very low heat, do not participate in human metabolism.

Application: Commonly used in beverages, baked goods, yogurt, sauces, desserts and candies and other foods.

Disodium Glycyrrhizinate

Definition: salt made of glycyrrhizic acid and NaOH.

Characteristics: sweetness is 200 times of sucrose, soluble in water. Long-term storage and high temperature is very stable.

Application: Can replace part of sucrose, suitable for baking food, etc.

Xylitol

Definition: A sugar alcohol sweetener.

Properties: Slightly lower in sweetness than sucrose, but lower in calories. Has the role of anti-caries.

Application: Widely used in sugar-free candy, biscuits and chewing gum and other foods.

4. Summary

Sweetener series product variety, each with its own characteristics. When consumers choose food, they can choose the right sweetener product according to their own needs and health conditions. At the same time, food processing companies should also follow relevant regulations and standards when using sweeteners to ensure product safety and quality.