Food sweetener wholesale China supplier

Sweeteners are food additives that give sweetness to soft drinks. Sweeteners can be divided into nutritional sweeteners and non-nutritional sweeteners according to their nutritional value, low sweetness sweeteners and high sweetness sweeteners according to their sweetness, and natural sweeteners and synthetic sweeteners according to their sources. 

There are many kinds of sweeteners, which can be divided into natural sweeteners and synthetic sweeteners according to their sources, nutritional sweeteners and non-nutritional sweeteners according to their nutritional value, sugars and non-sugary sweeteners according to their chemical structure and properties. 

Sugar substances such as glucose, fructose, sucrose, maltose, starch sugar and lactose are also natural sweeteners, but because they have been eaten by people for a long time and are important nutrients, they are usually regarded as food raw materials and are not used as food additives in China. 

Sweeteners that belong to non-sugars are natural sweeteners and synthetic sweeteners. Natural sweeteners are stevioside, licorice, disodium glycyrrhizate, tripotassium glycyrrhizinate and trisodium. Synthetic sweeteners include saccharin, saccharin sodium, sodium cyclohexylaminosulfonate, aspartyl phenylalanine methyl ester and so on. 

Nutritional sweetener means that when the sweetness of a sweetener is the same as that of sucrose, its calorific value is more than 20% of the calorific value of sucrose. Non-nutritive sweetener means that the calorific value is less than 2% of the calorific value of sucrose. 

Natural non-nutritious sweeteners are getting more and more attention, which is the development trend of sweeteners. WHO points out that more than 50 million people with diabetes have diabetes, and more than 1/4 of Americans require low-calorie foods. Among the sucrose substitutes, aspartame is mainly used in the United States, which is more than 90%. Stevioside is the main sugar in Japan, and Europeans are interested in AK sugar. These three non-nutritive sweeteners can be used in China. 

From the market demand and the research on sweeteners, the development trend of sweeteners mainly has two aspects: [7]. 

High sweetness sweetener. 

High sweetness sweeteners have the advantages of high sweetness, low calorie, easy to caries and high safety, and most of these sweeteners are non-sugar substances, which are not controlled by insulin in the process of metabolism and will not cause obesity and high blood pressure. Suitable for diabetes, obesity as a sweet substitute. 

The main sweeteners used in the world are: 

Functional monosaccharides: high fructose syrup, crystalline fructose, L-sugar, etc. 

Functional oligosaccharides: isomaltose, lactose, raffinose, soybean oligosaccharide, fructose oligosaccharide, lactose oligosaccharide, isomaltose oligosaccharide, etc. 

Polyol: erythritol, xylitol, sorbitol, mannitol, maltol, isomaltol, hydrogenated starch hydrolysate, etc. 

Glycosides: stevioside, stevioside, dihydrochalcone, glycyrrhizin, etc. 

Dipeptides: aspartame, Alitian, etc.; 

Sucrose derivatives: sucralose (also known as sucralose) and so on; 

Synthetic sweeteners: saccharin, cyclamate, amcini, etc.

Functional sweeteners (mainly oligosaccharides at this stage) not only have the characteristics of low heat, high stability, safety and non-toxicity, but also promote the reproduction of probiotics and inhibit the growth of harmful bacteria. At present, the physiological functions of functional oligosaccharides mainly include the following aspects: 

1. It is not easy to be absorbed by the human body, and the calories provided are very low or none at all, which can be eaten by people with diabetes, obese patients and patients with hyperglycemia. 

2. Activate and promote the growth of Bifidobacterium in the intestinal tract. Functional oligosaccharides are the proliferation factors of beneficial bacteria in the intestinal tract, and the most obvious object of proliferation is Bifidobacterium. Human trials have shown that some functional oligosaccharides, such as isomalto-oligosaccharides, are consumed into the large intestine by Bifidobacteria and some lactic acid bacteria, while spoilage bacteria such as Clostridium perfringens and Clostridium aeruginosa, which are harmful to the intestines, cannot be used. This is because Bifidobacterium cells have oligosaccharide receptors on the surface, and many oligosaccharides are effective bifidogenic factors. 

3. It will not cause dental caries and is beneficial to maintain oral hygiene. 

4. It has some physiological functions of dietary fiber, such as lowering serum cholesterol and preventing colon cancer.