From the consideration of sweetness and calories, the sweeteners in food first developed from ordinary sucrose to artificial high-intensity sweeteners, such as aspartame, acesulfame K, sucralose, and then to the natural sweetener steviol glycosides. Popular, erythritol was touted afterward, and psicose is a popular natural sweetener nowadays.
Steviol glycoside is a high-strength sweetener extracted and refined from stevia leaves. Steviol glycosides of high sweetness and low calories, which are called zero calories abroad. They are tetracyclic diterpenoids and belong to natural sugar substitutes. It is known as “the king of plant sugar”, “the best natural sweetener”, and “the third-generation healthy sugar source”.
Tagatose is a new type of low-calorie sweetener, similar in structure to allulose. Tagatose is a very small amount of “rare sugar” found in nature such as fruits, cocoa, and dairy products.
Compared with allulose, tagatose’s biggest advantage is that its sweetness is close to sucrose. In terms of calories, allulose is slightly better than sucrose. But both are low-calorie sweeteners.
The calorie of erythritol is almost zero. However, the lower the calorie, the better. The low-calorie sugar substitutes such as erythritol and xylitol cannot be absorbed by the body, so they are not suitable for people with a weak gastrointestinal tract.
As a functional monosaccharide, Tagatose has many advantages in energy metabolism, lowering blood sugar, improving intestinal flora, and anti-caries.
What are the application values of sweeteners?
Sweeteners have broad application prospects in the food field:
1) Healthy drinks
2) Dairy products
3) Baked products
4) Confectionery products
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