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Stevia

Stevia, derived from the Stevia rebaudiana plant's leaves, is a natural sweetener recognized globally as a healthful substitute for conventional sweeteners. Its intense sweetness, without added calories or impact on blood sugar levels, has made stevia a popular choice among health-conscious individuals and those managing their sugar intake.

Trehalose

Trehalose is a naturally occurring disaccharide comprised of two glucose molecules linked together. It is commonly present in various organisms such as bacteria, yeast, fungi, and select plants, and has attracted attention for its distinctive qualities and roles in the food and pharmaceutical sectors.

Mannose

Mannose is a natural monosaccharide, categorized as a hexose, and is present in a variety of fruits, notably cranberries, as well as certain plants and human cells. It is a stereoisomer of glucose and displays distinct characteristics that contribute to its importance in health and nutrition.

Anhydrous Glucose

Anhydrous glucose, the crystalline, water-free form of glucose, is derived from starch hydrolysis and is widely used in both the food and pharmaceutical industries. Its adaptability stems from its role as a sweetener, bulking agent, and fermentable sugar in various applications.

Maltitol

Maltitol, a sugar alcohol derived from maltose, is an adaptable sweetener known for its capacity to provide sweetness without the caloric effect associated with regular sugars. Bearing a taste and look resembling sucrose, maltitol is commonly used as a sugar replacement in various food items, particularly those tailored for individuals seeking lower-calorie options or managing sugar intake.

Maltodextrin

Maltodextrin is a derivative of carbohydrate extensively utilized across the food and beverage sector due to its multifunctional nature. Produced from starch sources like corn, rice, or potato via hydrolysis, it's a white powder with a taste profile that's neither sweet nor bitter.

Aspartame

Aspartame, a low-calorie artificial sweetener, is widely used as a sugar substitute in various food and beverage items. Comprising aspartic acid and phenylalanine, which are both naturally occurring amino acids, aspartame provides sweetness without the calories typically associated with conventional sugars.

Dextrose Monohydrate

Dextrose monohydrate, a type of glucose obtained from starch, is a common and adaptable carbohydrate widely utilized in both the food and pharmaceutical sectors. Renowned for its rapid and effortlessly digestible energy supply, dextrose monohydrate is frequently used as a sweetener, a fermentable sugar in baking and brewing, and a stabilizing and bulking agent in various food preparations.

Sorbitol

Sorbitol, known as glucitol, is a sugar alcohol generated through glucose hydrogenation. With its sweet flavor and sugar-like appearance, sorbitol is widely adopted as a low-calorie sweetener and functional additive in the food, pharmaceutical, and personal care sectors.

Isomaltose

Isomaltose, a disaccharide made of two glucose molecules linked by an α-(1,6)-glycosidic bond, offers a distinct sweetness to the food and beverage industry. Occurring naturally and also manufactured enzymatically, Isomaltose's sweet taste makes it an attractive option to replace sucrose in various products.

Mannitol

Mannitol, a sugar alcohol derived from mannose, is commonly utilized in the food and pharmaceutical industries due to its distinct characteristics. Known for its sweet taste and low calorie content, mannitol serves as a sugar substitute and a bulking agent in a variety of sugar-free and reduced-calorie products, such as candies, chewing gum, and dietary supplements

Allulose

Allulose, a low-calorie sweetener, has gained prominence for its ability to replicate the taste and texture of sugar while providing minimal calories. Identified as a rare sugar, it naturally occurs in small amounts in certain fruits and foods.

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