Raw Materials and Appearance: A natural polyol sweetener made from corn starch, wheat starch, etc., through enzymatic hydrolysis, hydrogenation, crystallization, and refining processes. No sucrose, glucose, or other sugars are added during the production process. It is a white crystalline powder, odorless, with a mild sweetness (sweeter than sucrose), a delicate texture, no aftertaste, and uniform crystal particles.
Basic Properties: It is low in calories (approximately 2.1 kcal per gram), has good water solubility (approximately 140 g/100 ml water at 20°C), and contains no added sugar. It exhibits excellent stability under high temperature and acidic conditions, making it suitable for processing various sugar-free or low-calorie products such as sugar-free candies, baked goods, and frozen desserts. As a functional sweetener, it also has the characteristics of not raising blood sugar, preventing tooth decay, and good moisturizing properties, and is widely used in the health food industry where texture and taste are important.
Applications:
1. Sugar-free Candy and Snacks: Hard candy, soft candy, chocolate – replaces sucrose to achieve sugar-free formulas, utilizes its low hygroscopicity to maintain candy shape, and has a delicate, non-sticky texture;
Chewing gum, throat lozenges – mild sweetness suitable for long-term chewing and does not cause tooth decay.
2. Sugar-free Baked Goods: Bread, cakes, biscuits – replaces part of the sucrose, maintains product softness and moisture, delays hardening, and extends shelf life.
3. Frozen Foods: Ice cream, popsicles – lowers the freezing point, improves ice crystal structure, makes the texture more delicate, and has good stability at low temperatures.
4. Sugar-free Dairy Products: Yogurt, milk tablets, cheese – enhances sweetness without affecting dairy fermentation, suitable for low-sugar, high-protein formulas.
5. Health Supplements and Special Foods: Sugar-free nutritional powders, infant rice cereal – provides a mild sweetness, low calories without increasing metabolic burden, suitable for sensitive individuals.
6. Sauces and Seasonings: Sugar-free sauces and salad dressings; adjust sweetness while improving texture and preventing clumping due to moisture loss.
Functions:
1. Provides mild sweetness (approximately 75% of sucrose sweetness, reducing calories by replacing sucrose)
2. Does not raise blood sugar (low GI value, suitable for daily consumption by diabetics)
3. Prevents tooth decay (reduces plaque and protects dental health)
4. Low calorie intake (2.1 kcal per gram, aiding weight management)
5. Moisturizes and preserves freshness (maintains food texture and extends shelf life)
Physical Properties:
1. Purity: ≥99%
2. Good water solubility: dissolves quickly, leaving a clear solution
3. Zero added sugar: contains no added sugars such as sucrose or glucose
4. Low energy: 2.1 kcal/gram
5. Sweetness: approximately 75% of sucrose, mild sweetness with no aftertaste
6. High stability: heat-resistant (melting point approximately 148℃), acid-resistant, and not easily decomposed
7. Low hygroscopicity: low hygroscopicity in the crystalline state, does not easily clump, and is easy to store
8. Good crystallinity: uniform particles, easy to mix with other ingredients
