Food Ingredients Specialities
Food Ingredients Specialities
In the quest for healthier alternatives to sugar, one name often comes up: maltitol. This sugar substitute has recently copped a lot of attention for replacing sugar in its look and feel while it lacks the same energy worth and the adverse effects of sugar. Then what does it mean by maltitol and why this …
Discover Maltitol: The Sweetener Balancing Flavor and Health Read More »
The dietary guidelines say that we have to choose between beverages and foods to moderate our intake of sugars. In the USA, the number-one source of added sugars is non-diet soft drinks (soda or cola cans). Limiting your intake of these foods and avoiding foods with large amounts of added sugars is the best way …
There is a sweetness to some of the most toothy and tasty recipes that come to mind. Bitter, Sweet, Sour, and Salty are the three main tastes that the human tongue senses. Yet we prefer to have a sweet taste as we have grown from primates consuming fruits from trees and getting a sweet taste …
Acesulfame potassium, 200 times sweeter than sugar, is a calorie-free flavoring. The sweetener is used in the United States in a large variety of foods. Acesulfame potassium provides consumers with a higher choice of low-calorie or reduced-sugar foods to control their nutrition. As it is safe, maintaining its sweetness at average baking temperatures, acesulfame potassium can …
What is Sucralose Made of? Sucralose a chlorinated version of sucrose (1,6-dichloro-1, 6-dideoxy-β-d-fructofuranosyl 4-chloro-4-deoxy-α-d-galacto-pyranoside or 4,1′,6′-trichloro-4,1′,6′-trideoxy-galacto-sucrose )is an intense sweetener, widely known as Splenda, that takes a white powder form. And we mean that sucralose is about 600 times sweeter than regular table sugar by STRENGTH. It was discovered in 1976 by carbohydrate research chemists at Queen Elizabeth College and Tate and …
What is Sucralose Made Of? 8 Free Facts will Amaze you ! Read More »
It’s quick to become perplexed by all the artificial sweeteners, including saccharin, aspartame, sucralose, stevia, and the hard cyclamates. It’s challenging to determine which items are better for baking and best for use at the table without considering the relative safety issues. In the United States, sodium saccharin is used commercially for over a century. …