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This article categorizes mainstream food sweeteners into four main types, comparing the raw materials, sweetness, characteristics, applications, and advantages and disadvantages of sucrose, erythritol, steviol glycosides, mogrosides, sucralose, and aspartame in a table. It provides selection advice for people controlling their sugar intake, losing weight, and those with diabetes, as well as baking and beverage manufacturers. The article also explains the safe use standards for sweeteners, predicts the development trend of natural, zero-calorie, and low-GI sweeteners, and recommends compliant sweetener supplier Polifar. - Polifar

In the modern food industry, where consumer demands for healthier, lower-sugar options are increasing, Isomalt has emerged as a popular sugar substitute. As a supplier of high-quality food additives, Polifar is proud to offer Isomalt for food manufacturers seeking to create better-for-you sweet treats. In this blog post, we will explore what Isomalt is, its benefits in food processing, its applications, and why choosing Polifar as your Isomalt supplier is a smart decision.

Maltitol, also known as hydrogenated maltose, has a chemical name of 1,4-o-α-D-glucopyranosyl-D-sorbitol. It is a disaccharide composed of one molecule of glucose linked to one sorbitol through an α-1,4-bond. The molecular formula is C12H24O11, and the relative molecular mass is 344.31. Maltitol is

Both erythritol and xylitol are common sugar substitutes and are widely used in low-calorie foods and beverages. While both sugar alcohols serve similar functions, there are some important differences between them. The main differences between erythritol and xylitol are as follows: 1. Different meth