Sweeteners are a class of substances that are inherently sweet and only need a small amount to impart sweetness to food, but produce little heat and have low nutritional value. Sweeteners can be divided into functional sweeteners, synthetic high-intensity sweeteners, and natural sweeteners according to their properties and characteristics. Below is information about sweeteners.
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Sucralose is a high-quality sweetener, commonly known as Sucralose, with high stability, and stability to light, heat, and pH, but it is very soluble in water, methanol, and ethanol, and slightly soluble in ether. It is also one of the most ideal sweeteners.
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Saccharin sodium, collectively known as the metal element o-benzoylsulfonimide, was developed in 1879 and is the earliest artificial non-nutritive sweetener. It is soluble in water and at a very dilute resolution, it is 200 to 500 times sweeter than plant products. Once the concentration is huge, it's the bitter style. Once heated under acidic conditions, the sweetness disappears and a bitter-tasting o-aminosulfonyl carboxylic acid is formed.
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Quercetin is widely distributed in the plant kingdom and has a variety of biological activities of flavonols. Next, let's take a look at the information about quercetin.
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Calcium plays an extremely important role in human health, physical development, and physiological activities of children, and it is also a mineral element that is easily lacking in the human body. Calcium citrate is not only a high-quality calcium source but also has many advantages that other inor
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Acesulfame is a food additive with the appearance of white crystalline powder, an organic synthetic salt with a taste similar to sugar cane, easily soluble in water and slightly soluble in alcohol. Moreover, Acesulfame is chemically stable and not easy to decompose and fail; it does not participate
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Edible gelatin is the hydrolysis product of collagen, a high protein without fat and cholesterol, and is a food thickener. It is a food thickener that does not make people fat and does not cause a loss of energy. Gelatin is also a protective colloid with a strong emulsifying power, which enters the
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Soy protein isolate is a kind of full-valued protein food additive produced by low-temperature desolubilized soybean meal as raw material. The protein content of soy protein isolate is over 90%, and there are nearly 20 kinds of amino acids, and it contains essential amino acids. It is rich in nutrie
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