Sweetness 1-2 times the sucrose, its particles are similar to sucrose, and of good fluidity, pure sweet taste (similar to sucrose), and no unpleasant foreign taste. It can provide a certain moisturizing effect for bread, make the product more soft and moist, and extend the shelf life. It can be used to produce non-sucrose biscuits with pure taste and good texture, safe and healthy.
RELATED NATURAL INGREDIENT POWDER
INGVIA® Stevia Blends
Aiming at the bitter and astringent taste of traditional steviol glycosides, it is difficult to meet the ideal requirements in taste, which reduces the difficulty of flavour modulation in the field of natural sweeteners. INGIA Stevia Blend, mixes Reb A, Reb D, and Reb M in a certain proportion to achieve the best taste while reducing dosage and use cost, and the Stevia Blend supports more applications.
Biosynthetic Vanillin
Biosynthetic Vanillin is produced through a precision fermentation process, offering significant cost advantages. The production process is pollution-free, environmentally friendly, and the flavor closely resembles that of natural vanillin.
Mogroside V
The sweetener mogroside V(hereinafter referred to as MV) is a natural and safe non-nutritive sweetener. Mogroside V is the main sweet component in monk fruit, accounting for 0.5%–1.4% of the whole fruit. Mogroside V is approximately 300 times sweeter than sucrose, with advantages such as low calorie content, non-toxicity, and high stability.
As one of the natural sweetener manufacturer, We provide cookie sweetener, cookie stevia, stevia for baking, etc. For more information, please feel free to contact us!
