Caloric & Non Caloric Sweeteners,
Neotame, Manufacturing Process, Technology, Market Reports, Manufacturers,
Suppliers & Buyers
Aspartame . Lactose .
Sorbitol . Mannitol
. Sodium Saccharin .
Acesulfme potassium .
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Information Profile at a Glance
- A sweetener is any
non-carbohydrate whose primary characteristic taste is sweet.There are two
types of sweetners: Caloric and non-caloric sweetners.
- Caloric sweeteners provide sweet
flavor and bulk when added to food. They also maintain freshness and contribute
to product quality. Caloric sweeteners act as a preservative in jams and
jellies, and a flavor enhancer in processed meats. They provide fermentation
for breads and pickles, bulk to ice cream, and body to carbonated
- Noncaloric sweeteners are used in
place of caloric sweeteners in some cases. They do not provide calories, but
they do provide the sweet taste. All noncaloric sweeteners are chemically
- Sorbitol and mannitol are sugar
alcohols which are used in chewing gum and hard candies. They provide about
the same number of calories as table sugar, or sucrose, however they are
absorbed more slowly by the body.
- Neotame, an exciting new sweetener
and flavor enhancer, provides manufacturers flexibility in formulating great
tasting products throughout their existing food and beverage portfolios.
- In the United States, five
artificially derived sugar substitutes have been approved for use. They are
saccharin, aspartame, sucralose, neotame and acesulfame potassium.
- The food and beverage industry is
increasingly replacing sugar or corn syrup with artificial sweeteners in a
range of products traditionally containing sugar. In the UK, for instance, it
is now almost impossible to find any non-cola soft drinks in supermarkets
which are not sweetened with artificial sweeteners, and even things like
pickled beetroots and gherkins are increasingly artificially sweetened.
- Substituting artificial sweeteners
for sugar in recipes can be a challenge because sugar provides so much more
than sweetness – volume, browning, moisture, and tenderness are also
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