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Maltodextrin (DE 12, DE15, DE19)
The maltodextrin is a medium sweet polysaccharide, used as a food additive. appearance form cream white absorbent powder. It is easily digested and absorbed as quickly as a glucose. It is the raw material of many mass-increasing agents and isotonic preparations.
Maltodextrin starch enzymatic it can be produced by breaking it down, corn starch or wheat starch is used for this purpose.
Sucralose
A sweetener made from sucrose. Its sweetening effect is 600 times that of granulated sugar. It dissolves well in water, is heat stable, and retains its effect in acidic media.
Artificial sweetener. Chemically, it is a dipeptide consisting of L-aspartic acid and L-phenylalanine stands. It has been widely used in the food industry since the 1970s.
The white crystals are about two hundred times sweeter than granulated sugar (sucrose), but they lose their taste under the influence of heat and in the presence of acids. Aspartame is therefore not suitable for baking and cooking. In the human body, aspartame is broken down into its elements and used, so it provides numerically the same amount of energy as any other protein (4 kcal/g). However, since aspartame is only used in very small quantities due to its strongly sweet taste, it does not contribute significantly to the energy supply.
In the food industry, aspartame is mainly used in low-sugar foods alone or in combination with other sweeteners. It is also commercially available as a table sweetener. Aspartame is also used as a flavor enhancer in sugar-containing chewing gums.
Acesulfame K is a compound consisting of carbon, hydrogen, oxygen, nitrogen, sulfur and potassium.
Its white crystals have an intense sweet taste that remains when cooking and baking. Acesulfame is approximately two hundred times sweeter than the sugar (sucrose) used in households, but unlike it, the body does not utilize it and does not provide energy.
In the food industry, acesulfame K is primarily used in foods with a reduced sugar content, on its own, or with aspartame (E 951) or in combination with other sweeteners. It is also commercially available as a table sweetener. Acesulfame K is also used as a flavor enhancer in sugar-containing chewing gums.
Cyclohexyl sulfamic acid salts (E952i), sodium cyclamate (E952ii) and calcium cyclamate (E952iv) are called cyclamates.
The white, odorless crystals are about 35 times sweeter than granulated sugar (sucrose). Cyclamate can be absorbed by the human body to varying degrees, but it is not converted into energy. It belongs to sweeteners. Heat-resistant cyclamate increases the effect of other sweeteners and sugar substitutes, so it is often mixed.
In the food industry, it is mainly used to sweeten foods with a reduced or sugar-free content. It is also commercially available as a table sweetener.
Saccharin, discovered in 1878, was the first chemically synthesized sweetener.
It is 450-550 times sweeter than sugar (sucrose), but has a bitter-metallic aftertaste. Saccharin cannot be used by the human body, so it does not provide energy.
In the food industry, its sodium salt (E 954 ii), which is highly soluble in water, is mainly used. Since saccharin enhances the effect of sugar substitutes and other sweeteners, including aspartame (E 951) and cyclamate (E 952), it is usually mixed with them.
