in the Market
Taste profiles of sweeteners do not always match those of sugar completely. Sweetness can be felt later or earlier, persist longer or disappear immediately, even have a different flavor.
Combined sweetener mixes are used to make the sweetness profile of the product more like the sugar profile. However, the GIORD range also contains intense mono sweeteners and natural sugar substitutes.
Intense mono sweeteners
|Sodium saccharinate (saccharin)||300-350||E954 food additive. Does not affect blood glucose levels and can be used in diabetic foods.||Has a slight aftertaste, in high concentrations tastes bitter.|
|Aspartame||200||E951 food additive. Aspartame's sweetness is enhanced by the presence of organic acids. Enhances the taste and aroma of citrus and other fruits. Not suitable for cooking and baking, should be used in products with a long shelf life.||No off-flavor.|
|Sucralose||600||E955 food additive. 600 times sweeter than sucrose. Widely used in all areas of the food industry. Thermostable.||—|
|Sodium cyclamate||30-50||E952 food additive. Well soluble in water, heat-resistant. Used in mixes with other sweeteners. Resistant to hydrolysis even in highly acidic environments.||Light metallic or salty aftertaste in high concentrations.|
Natural Sugar Substitutes
|Glucose (dextrose)||0.74||Natural organic compound. White crystalline powder, sweet, without foreign aftertaste, well soluble in water.||It is used in the confectionery industry, in the manufacture of dietary products, dairy and bakery, in the production of ice cream, canned fruit, juices, liqueurs, wines, non-alcoholic beverages and pharmaceuticals.|
|Fructose||1.5-1.7||An insulin-independent sugar substitute. Found in honey, fruits and berries. The sweetest natural sugar. White crystalline powder. Pleasant natural taste. Hygroscopic. Has a preservative effect.||It is used in the production of medicinals, dietary products, beverages, confectionery and baked goods.|