History

• discovered in 1967 by Clauss and Jensen

Synthesis

• belongs to the dihydrooxathiazinondioxide sweetener group. It is either made of acetoacetic acid derivatives or else these occur during its production as intermediate products.

Sensoric features / sweetening power

• rapidly perceptible sweetness
• approximately 200 times sweeter than sugar

Physiological characteristics

• is not converted in the body and is excreted unchanged by the kidneys
• calorie-free
• toothfriendly and suitable for diabetics

Technical characteristics

• colourless crystals or white, crystalline powder
• outstanding technical sweetener
• very thermostable and therefore suitable for baking and cooking
• storage-stable / good shelf-life
• enhances and intensifies flavours
• best synergy results with Aspartame and Cyclamate
• at high doses, Ace K has a slight aftertaste

ADI-value

• 15 mg per kg of body weight

Fields of application

• table-top sweeteners (tablets, spoon-for-spoon powders and liquid sweeteners)
• water- and milk-based drinks
• puddings, desserts
• ice cream and frozen desserts
• sweets, chocolate
• muesli, cornflakes, cereals
• chewing gum
• spreads
• jams, marmalades
• canned preserves and pickled vegetables
• marinades, sauces, delicacies
• toothpaste, mouthwash
• pharmaceuticals

History

• discovered in 1965 by James Schlatter at G.D. Searle

Synthesis

• Aspartame is a dipeptide made up of the amino acids L-aspartic acid and L-phenylalanine as methyl ester. It is synthesised by bonding the two amino acids with subsequent esterification.

Sensoric features / sweetening power

• tastes like sugar and has no bitter aftertaste
• is approximately 200 times sweeter than sugar

Physiological characteristics

• in the body it splits up into its components and so is unsuitable for people with phenylketonuria
• it is not completely calorie-free as it is made of elements of protein (4 kcal); but because of its low dose it is of no importance
• toothfriendly and suitable for diabetics

Technical characteristics

• white, crystalline, odourless powder
• not very thermostable and so often used in combination with Acesulfame K
• can lose its sweetening power with lengthy storage
• enhances and intensifies flavours

ADI-value

• 40 mg per kg of body weight

Fields of application

• table-top sweeteners (tablets, spoon-for-spoon powders and liquid sweeteners)
• water- and milk-based drinks
• puddings, desserts
• ice cream and frozen desserts
• sweets, chocolate
• muesli, cornflakes, cereals
• chewing gum
• canned fruits
• marinades, sauces, delicacies
• toothpaste, mouthwash
• multivitamin preparations
• pharmaceuticals

History

• discovered in 1937 in the USA by Audrieth and Sveda
• placed on the market in 1950 by ABBOTT under the brand name “Sucaryl”

Synthesis

• Cyclohexylamine is usually converted with the help of amido sulphonic acid. It is treated at temperatures over 100°C in high boiling solvents or in a pressure reactor. This produces cyclohexylammonium salt, which is converted with the corresponding hydroxides. This releases cyclohexylamine.

Sensoric features / sweetening power

• pleasant taste profile
• 35-40 times sweeter than sugar

Physiological characteristics

• is excreted by the kidneys mostly unmetabolised and unchanged
• no physiological gross calorific value i.e. calorie-free
• toothfriendly and suitable for diabetics

Technical characteristics

• needle-shaped colourless crystals, odourless
• extremely thermostable
• suitable for baking and cooking
• can be stored for a long time
• not hygroscopic
• pH-value: 5.5-7.5
• synergetic effect with all other sweeteners; especially suitable in combination with Sodium Saccharin 450-times at a ratio of 10:1

ADI-value

• 7 mg per kg of body weight

Fields of application

• table-top sweeteners (tablets, spoon-for-spoon powders and liquid sweeteners)
• water- and milk-based drinks
• puddings, desserts
• sweets, chocolate
• bakery products and baking mixtures
• muesli, cornflakes, cereals
• chewing gum
• spreads
• jams, marmalades
• toothpaste, mouthwash
• multivitamin preparations
• pharmaceuticals
• canned preserves and pickled vegetables

History

• discovered in 1963 by Horowitz and Gentili

Synthesis

• the source materials for the extraction of dihydrochalcon (DC) sweeteners are flavones, which are contained in the peel of citrus fruits. The Neohesperidine found in the peel of bitter oranges is converted into Neohesperidine Chalcone through alkali treatment. Chalcone is converted into dihydrochalcone through hydrogenation.

Sensoric features / sweetening power

• liquorice/peppermint aftertaste
• 1,500 – 1,800-times, customary concentration 400 – 600-times

Physiological characteristics

• is absorbed by the body in insignificant amounts and so is practically calorie-free
• toothfriendly and suitable for diabetics

Technical characteristics

• flour-like powder
• mainly used as a flavour-enhancer
• masks the bitter taste of other ingredients
• very thermostable and therefore especially suitable for baking, cooking and pasteurised foodstuffs
• very stable in watery solutions with pH values of 2-6
• storage-stable
• only low dosage necessary, otherwise too extreme liquorice/peppermint taste
• high synergetic potential with other sweeteners

ADI-value

• 5 mg per kg of body weight

Fields of application

• table-top sweeteners (tablets, spoon-for-spoon powders and liquid sweeteners)
• carbonated and non-carbonated refreshing drinks
• dairy products
• puddings, desserts
• ice cream and frozen desserts
• sweets
• chewing-gum
• toothpaste, mouthwash
• pharmaceuticals

History

• the oldest sweetener, discovered back in 1879 by Constantin Fahlberg. The first Saccharin factory was founded by Fahlberg and List in 1886. Consumption rose strongly especially during the two World Wars because of a shortage of sugar.

Synthesis

• Synthesis is carried out using either the Remsen-Fahlberg or the Maumee procedure. In the Remsen-Fahlberg procedure, toluene is converted through sulphurchlorination into the isomer compound of 2- and 4 toluenesulphonyl chloride . 2- toluenesulphonyl amide (also called OTS or OTSA) is then produced from the 2-isomer. 2-benzoic acid sulphamide is then directly obtained in an acid medium through oxidation. The corresponding salts are produced from this and purified through repeated recrystallisation (chiefly from water). This procedure is principally used in Korea.
  In the Maumee procedure, the source substance is phthalic anhydride. The anhydride is first of all converted into the imide. After oxidization into the isatoic anhydride, methyl anthranilite (artificial neroli oil) is formed. Through diazotization and transformation with sulphur dioxide and chlorine, 2-sulphonyl chloride of methyl anthranilite is obtained, which can be converted through ammonia into saccharinate. Saccharin is released from this, or it is converted into other salts.

Sensoric features / sweetening power

• rapidly perceptible, intense sweetness
• 300 – 500-times

Physiological characteristics

• is quickly absorbed, excreted unmetabolized and unchanged by the kidneys
• no physiological gross calorific value i.e. calorie-free
• toothfriendly and suitable for diabetics

Technical characteristics

• colourless crystals or white, crystalline, odourless powder
• common mesh sizes:
  • 18-20 mesh (1000-850 um)
  • 20-40 mesh (850-425 um)
  • 40-80 mesh (425-180 um)
  • 80-150 mesh (180-100 um)
  • 60-100 mesh (250-150 um; bei Saccharin Säure)
• extremely thermostable
• suitable for baking and cooking
• storage-stable
• pH value:
  • 2.0 with Saccharin Acid
  • 5.0 with Saccharin Calcium
  • 6.5-7.0 with Sodium Saccharin
• bitter, metallic aftertaste

ADI-value

• 5 mg per kg of bodyweight

Fields of application

• table-top sweeteners (tablets, spoon-for-spoon powders and liquid sweeteners)
• water- and milk-based drinks
• puddings, desserts
• sweets, chocolate
• bakery products and baking mixtures
• muesli, cornflakes, cereals
• chewing-gum
• spreads
• jams, marmalades
• canned preserves and pickled vegetables
• marinades, sauces, delicacies
• toothpaste, mouthwash
• pharmaceuticals
• Galvano

History

• The sweet-tasting leaves were discovered long ago by the inhabitants of Paraguay and Brazil.

Synthesis

• Steviol glycosides are glycosides occurring in the leaves of the Stevia Rebaudiana, a plant native to Latin America. Stevioside, which makes up 7% of the content of the dried leaves, is isolated through water or a mixture of water and alcohol and then purified.

Sensoric features / sweetening power

• liquorice aftertaste
• 100-150-times

Physiological characteristics

• is converted in the body like a glycoside
• toothfriendly and suitable for diabetics

Technical characteristics

• at high temperatures, its stability depends on the pH-value; it is more unstable in an acid medium
• storage-stable

Situation of approval

• Steviol glycosides are approved in the EU, in Asia and in Latin America.

ADI-value

• not established

Fields of application

• refreshing drinks
• table-top sweeteners
• sweets
• Asian foodstuffs such as sauces and pickles

History

• discovered in 1976 by Hough and Phadnis. From 1980 onwards joint technical development by Tate & Lyle and McNeil Speciality Products (a subsidiary of Johnson & Johnson)

Synthesis

• The source material for the production of Sucralose is saccharose, which is derivatised into Sucralose via a synthetisation process

Sensoric features / sweetening power

• very sweet taste profile, very close to sugar
• 400-600 times sweeter than sugar

Physiological characteristics

• calorie-free
• toothfriendly and suitable for diabetics

Technical characteristics

• dissolves well in water
• very stable
• synergistic effects with all other sweeteners; best synergism with Cyclamate

Situation of approval

• approved in the countries of Latin America and Asia and, since 1998, in the USA and Canada. Approved in the EU since 2004!!

ADI-value

• 15 mg per kg of bodyweight

Fields of application

• table-top sweeteners (tablets, spoon-for-spoon powders and liquid sweeteners)
• refreshing drinks
• bakery products and baking mixes
• sweets
• dairy products
• chewing-gum
• sauces
• canned fruits

The most common mixture of sweeteners, which we also supply as a standard product, is the mixture of 10:1 Sodium Cyclamate – Sodium Saccharin.
In other words, the mixture consists of 10 parts Sodium Cyclamate plus 1 part Sodium Saccharin 450-times, 40-80 mesh. The sweetening power, including synergism, is 100 times that of the sugar equivalent. Many combinations can be produced from several individual sweeteners. These combinations usually have synergistic effects and offer sensory advantages.