Sucralose (High-Intensity Sweetener)

This series of artificial sweeteners is made from carefully selected high-quality food grade raw materials through precise synthesis technology, covering five core categories: sucralose, aspartame, acesulfame, neotame, and alite. It has four core advantages: high sweetness, low calories, pure flavor, and strong stability. It strictly complies with the global mainstream market standards for food additives such as the European Union (EC), the United States (FDA/GRAS), and Southeast Asia, and has no foreign trade export barriers. Adapting to the production of a full range of food products including beverages, baked goods, candies, dairy products, snacks, seasonings, etc., it can accurately replace sucrose to achieve low sugar/sugar free formulas, while making up for the shortcomings of high cost and poor stability of natural sweeteners. It has high cost-effectiveness, broad-spectrum adaptability, and flavor compatibility, helping food companies optimize formula costs, create low sugar healthy products, strengthen international market competitiveness, and adapt to the large-scale production and foreign trade expansion needs of mid to high end food. 1、 Core product series and scenario adaptation
1. Sucralose: Sweetness is about 600-800 times that of sucrose, with no calories, a flavor highly similar to sucrose, no bitter aftertaste, high temperature resistance, acid and alkali resistance, and sterilization resistance (suitable for UHT, baking high temperature, etc.). It has strong stability and does not participate in human metabolism. It is suitable for sugar free beverages, baked goods, candies, dairy products, and is one of the most recognized and widely used artificial sweeteners in the world. There are no compliance restrictions on foreign trade exports.
2. Aspartame: Its sweetness is about 180-200 times that of sucrose, with extremely low calories, a sweet and natural flavor, good solubility, suitable for beverages (carbonated drinks, fruit juice drinks, tea drinks), candies, dairy products, functional foods, outstanding cost performance ratio, and attention should be paid to avoiding high temperature and long-term heating. It is suitable for low/medium temperature process products.
3. Acesulfame (AK sugar): The sweetness is about 200-250 times that of sucrose, with no calories and excellent stability (high temperature resistance, acid and alkali resistance, storage resistance). It has a refreshing flavor and is often used in combination with other sweeteners to mask the aftertaste of a single sweetener. It is suitable for beverages, candies, baking, and seasonings, with low dosage and controllable cost, and is suitable for various production processes and storage scenarios.
4. Newsweet: Sweetness is about 8000-10000 times that of sucrose, with no calories, pure flavor and no odor. It can achieve ideal sweetness with minimal dosage, strong stability (suitable for baking, sterilization and other processes), good compatibility in compounding, suitable for sugar free beverages, high-end candies, dairy products, functional foods, can significantly reduce the cost of formula sweeteners, and is in line with the positioning of high-end low sugar foods.
5. Alisweet: The sweetness is about 2000-2500 times that of sucrose, with no calories, a clear and sweet flavor, good solubility, and good stability. It is suitable for beverages, candies, dairy products, and snack foods. When used in combination, it can improve overall flavor coordination and has a significant cost advantage. It is suitable for the low sugar formula requirements of mid to high end foods.
2、 Core product advantages
1. International compliance, worry free foreign trade: The usage of the entire series of products is lower than the global mainstream market limit standards, with complete and traceable qualifications, providing a full set of compliance testing reports to help products quickly pass the target market access audit, without foreign trade export barriers.
2. High sweetness and low quantity, controllable cost: The sweetness far exceeds that of sucrose (tens to tens of thousands of times), and the addition amount is extremely low to meet the sweetness demand. Compared with sucrose and natural sweeteners, it significantly reduces raw material costs and is suitable for B2B large-scale production to reduce costs.
3. Low sugar and no calories, in line with the trend: Most products have no calories or extremely low calories, do not participate in human metabolism, and can support the labeling of "low sugar" and "sugar free" food, in line with the global trend of healthy eating and enhancing product market competitiveness.
4. Pure flavor and high compatibility: The flavor is close to natural sucrose, without bitterness or residual odors, and has strong compatibility with the flavor of the food itself (fruit aroma, milk aroma, tea aroma, etc.), without damaging the original taste experience of the product; Support single dose use or multi category compounding to further optimize the sweetness level.
5. Stable adaptation, process compatibility: high temperature resistance, acid and alkali resistance, sterilization resistance, storage resistance, suitable for various production processes and transportation storage scenarios such as UHT sterilization, baking high temperature, low temperature refrigeration, etc., to ensure the flavor stability of products from production to terminal and extend shelf life.
6. Broad spectrum adaptation, full category coverage: Suitable for all types of food such as beverages, baked goods, candies, dairy drinks, snacks, seasonings, etc., with no scene usage restrictions, one-stop meeting the low sugar/sugar free formula needs of different foods.