Sucralose

Sucralose is a functional sweetener made from sucrose, which can reach the sweetness (400~800 times) of sucrose. The properties of sucralose are stable, and its crystalline product is stable even when stored under dry conditions at 20°C for 4 years. In an aqueous solution, within the pH range of soft drinks and at normal temperatures, sucralose is the most stable of all potent sweeteners, and can be stored for more than one year without any change.

It has a diminishing effect on sour and salty taste, has a masking effect on astringency, bitterness, wine taste, and other tastes, and has a synergistic effect on spicy and milky tastes.

Stevia is a new type of sweetener extracted from stevia, a herbaceous plant of the family Asteraceae. Its sweetness is 300-450 times that of sucrose, and its calorific value is only 1/300 of that of sucrose. It is a non-fermentable type, so it is suitable for foods that are difficult to pasteurize. It can keep the product white. It is a kind of sweetener that is closer to sucrose. Uses: As a sweetener for non-calorie foods, it also has the effects of lowering blood pressure, promoting metabolism, relieving hyperacidity, etc.; often used as an additive to licorice or sucrose, and often used in combination with sodium citrate to improve sweetness. For bitter drinks, carbonated drinks, pickled products, etc.