Sweeteners and Saccharides
Acesulfame and Its Potassium Salt
Commercial acesulfame usually refers to acesulfame potassium. Verify the salt form before comparing sweetener systems.
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ENVO CHEMICAL GROUP / PRODUCTS
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Sweeteners and Saccharides
Aspartame
Evaluate aspartame against formulation pH, thermal history and intended shelf life.
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Sweeteners and Saccharides
Erythritol
Erythritol contributes sweetness and bulk. Its cooling effect on dissolution and crystallization behavior affect the finished product.
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Sweeteners and Saccharides
Fructo-oligosaccharides
FOS products contain fructooligosaccharides of different chain lengths. Compare powders with syrups on a dry basis.
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Sweeteners and Saccharides
Fructose
Distinguish crystalline fructose from fructose-containing syrups. Identify the material and dry matter before comparing offers.
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Sweeteners and Saccharides
Galacto-oligosaccharides
GOS products differ in oligosaccharide composition, residual sugars and feedstock. These affect formulation and labeling.
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Sweeteners and Saccharides
Maltitol
Maltitol is available as crystals or syrup. Other polyols in syrup influence mouthfeel and flow.
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Sweeteners and Saccharides
Sodium Cyclamate
Verify that the proposed cyclamate is sodium cyclamate and check the intended use in the destination market.
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Sweeteners and Saccharides
Sorbitol
Sorbitol may be supplied as a powder or solution for moisture retention and sweetness.
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Sweeteners and Saccharides
Steviol Glycosides
Steviol glycosides are a mixture. Distinguish total glycosides from the proportions of individual glycosides.
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Sweeteners and Saccharides
Sucralose
Sucralose is a high-intensity sweetener. Compare neat material and carrier-based blends on an active basis.
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Sweeteners and Saccharides
Trehalose
Specify hydration state, sugar purity and particle size for the trehalose grade.
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Sweeteners and Saccharides
Xylitol
Xylitol crystal size and heat of dissolution affect perceived graininess and cooling.
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Sweeteners and Saccharides
D-Allulose
D-allulose is available in crystalline or syrup form. Its sweetness and response to heat differ from sucrose.
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