Non-caloric sweeteners are sugar substitutes that provides sweet flavor when added to food that addresses one of the prevalent concerns in food manufacturing today, which is calorie count. They can also bring benefits like keeping freshness and food quality, serving as a preservative in processed foods, enhancing flavor and can be used as a bulking agents.
An important class of sugar substitutes is known as high-intensity sweeteners with many times the sweetness of common sugar. As a result, much less sweetener is often required, although the sensation of sweetness caused by these compounds is sometimes notably different from sugar and is often used in complex mixtures that achieve the most natural sweet sensation.
As more and more companies are using low calorie sweeteners to replace sugar, we are helping to provide this ever growing market with high quality, batch consistent material with product from a worldwide trusted manufacturer with over 40 years’ experience.
Sucralose is a non-caloric, high-intensity sweetener that is 600 times sweeter than sucrose. Sucralose retains its sweetness over a wide range of temperatures and storage conditions in variety of applications. Because of its extended shelf-life stability, food manufacturers use sucralose to create canned fruit, low-calorie fruit drinks, baked goods, sauces and syrups. Sucralose also can be used as a sweetener in nutritional supplements, pharmaceuticals, vitamins, and mineral supplements.
Liquid Sucralose is an intensely sweet, clear, colorless liquid made with powder sucralose. It functions as a nonnutritive sweetener or flavor enhancer. Liquid Sucralose can only be used in applications where the product or manufactured goods has a pH of 7.0 or lower. For baked goods the pH cannot be higher than 8.0. It can be used in ice creams, carbonated soft drinks, yogurts and beverages.
Aspartame is a high intensity sweetener also identified as N-L-alpha-Aspartyl-L-phenylalanine-1-methyl ester. It is a dipeptide composed of two amino acids, L-aspartic acid and L-phenylalanine. These elements are found in everyday foods and are easily metabolized by the human body. Aspartame has a clean sweet taste that is approximately 200-300 sweeter than sugar. It is ratified for use in over 130 countries and regions around the world. Aspartame can be found in over 4000 different types of food and beverages.
Acesulfame Potassium or Ace-K is a white, odorless, freely flowing powder having an intense sweet taste. Ace-K is used always with sucralose or aspartame and it has become the perfect sweetening addition for food ingredients. We represent some of the biggest Ace-K producers, simply because it goes perfectly well with the sucralose and aspartame we distribute. A 3% solution is approximately 200 times sweeter than sucrose. It is freely soluble in water and slightly soluble in ethanol. The most common uses for Ace-K are in ice creams, juices, chewing gums, carbonated soft drinks, hard candies, puddings, gelatins and yogurts.
Erythritol is low calorie sweetener used widely as a food ingredient for carbonated soft drinks, dairy products, confectionary and snacks. We represent one of the largest producers of erythritol in the world. It is a white, anhydrous, non-hygroscopic, crystalline substance with a mild sweetness and appearance similar to sucrose. As a bulk sweetener, erythritol provides volume, texture and microbiological stability similar to sucrose. Erythritol is 60% – 70% as sweet as sucrose, depending on the food application. It is soluble in water and slightly soluble in alcohol.
Stevia Reb-A took the market by surprise. Is a natural sweetener found on Stevia leaves and Reb-A is the stevia extract. For food ingredients and specialty foods can be highly beneficial and is known for having a licorice sweet profile and from being in the natural sweeteners family, it has become very popular. It is a white to off-white, hygroscopic fine crystal or powder, having a sweet taste. It is a non-calorie natural sweetener that is approximately 300 – 400 times sweeter than sucrose. It can be used as a general sweetener in foods such as diet soft drinks, cereals, baked goods, ice creams, tea drinks, flavored water, and fruit juices.
Luo Han Guo is grown in the valleys and foothills of sub-tropical Asia. It is a fruit collected as a round green fruit that turns brown upon drying from which can be extracted Mogroside V, a principal sweetening component, that is a non-nutritive sweetener. It is off-white to light yellow powder, and it is freely soluble in water and is approximately 150-250 times sweeter than sucrose. Luo han guo is a low-caloric, low-glycemic food that can be used in beverages, confectionary, dairy, cereals and baked goods. We distribute from the largest China’s manufacturer.
Xilitol is naturally found in low concentrations in the fibers of many fruits and vegetables. However, industrial production starts from xylan extracted from corncobs, which is hydrolyzed into xylose and catalytically hydrogenated into xylitol. Xylitol is a naturally occurring carbohydrate, that looks and tastes just like regular table sugar. Xylitol has a delicious, sweet taste, and no unpleasant aftertaste. Xylitol has about a third the calories as table sugar, and is a healthy alternative for diabetics. It is a white crystalline powder with a very sweet taste. It is highly soluble in water and slightly soluble in ethanol.
A syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices. Granulated sugar does not dissolve easily in every preparation, and because syrups are liquids, they are easily mixed with other liquids in mixed drinks, or in food preparations making them superior alternatives to granulated sugar.
Brown Rice Syrup is an alternative to refined table sugar and artificial sweeteners and is often included as an ingredient for many processed foods. To make brown rice syrup, brown rice is fermented to break down the starch in the grains, while water is removed and heated until it reaches a syrup-like consistency. The term brown refers to the color of the syrup although white rice is usually used for the processing and is also available in a clarified form. Rice syrup contains a similar amount of carbohydrates compared to other sweeteners, but it has lower fructose content.
Tapioca Syrup is produced by transforming the raw cassava into syrup through the use of natural enzymes. It has neutral flavor and is light golden in color. Because of its neutral flavor, Tapioca Syrup is ideal as a food additive and is commonly added to soy and dairy products. Tapioca syrup provides a light sweetness needed, also binding or giving texture to beverages, baked goods, table syrups, frozen desserts and candies, also tapioca helps to keep foods from drying out after they are processed.
Sugar cane fiber powders are rich in vitamins, minerals and phytonutrients that come from the sugar cane and can be incorporated in almost all manufactured foods to be used as a colorless, odorless and tasteless bulking agent while having an extraordinary capacity to bind water. This fiber is all natural, 100% chemicals free, allergen free, gluten free and non GMO.
Among its advantages, the product significantly improves texture, mouthfeel and the humidity/freshness of products. It also increases yield and shelf life by tightly binding /holding water and fat, reducing costs in many aspects. Also particle size can be customized for specific applications and we have full traceability from farm to customer.
Honey has had a long history in human consumption, and is used in various foods and beverages as a sweetener and flavoring. Each kind of honey has a different color and unique flavor and also can provide different kinds of nutritional benefits.
Flavors of honey vary based on the nectar source, and we can provide various types and grades of honey. Honeys can be from specific types of flower nectars or can be blended after collection. The pollen in honey is traceable to floral source and therefore region of origin. To produce monofloral honey, beekeepers keep beehives in an area where the bees have access to only one type of flower.
Powdered honey has the moisture extracted from liquid honey to create completely solid, nonstick granules. Dried honey is used in baked goods and to garnish desserts among many other applications and typically supplied in a powdered form.
Linden honey is one of the most valuable and best varieties of honey. Bees collect it from the nectar of greenish yellow flower blossoms of the linden tree. Flavor of this type of honey is described as a fresh woody with a hint of mint, balsamic and camphor aroma. Linden honey is sweet, sometimes with a touch of bitterness.
Acacia honey is one of the most popular honey varieties. It has a very pale color, it will almost look like liquid glass. It has a mild, sweet, floral flavor, has notes of vanilla and no aftertaste. It has a high concentration of fructose which means that it can stay liquid for a long time. This type of honey is probably used a lot more than most others because of its versatility, is a good choice for mixing with beverages because it sweetens without changing the taste of the drink and also an excellent choice for cooking because of its mild flavor and because it mixes easily in liquids and batters.
Polyfloral honey also known as wildflower honey is produced by bees from a wide variety of flowers, in which no particular species of flower predominates. Its color and flavor can vary: from amber to darker tones, and from sweeter to more intense flavors, depending on which blooming is prevalent.
Coconut is a fruit that enriches our nutrition with substances, flavors, and aromas on many culinary dishes. Originally from Southeast Asia, coconut brings to our diet a very interesting amount of nutritional substances, being an iron and potassium enriched fruit, but also with mineral salts that participate in bone mineralization that can be calcium, phosphorous or magnesium. Classified as a fruit and frequently mistaken for a nut, coconut is really a drupe, described as a fruit that has a shell covering a fleshy layer and other hard and woody shell surrounding one single seed.
Coconut oil is a vegetable oil, also known as coconut butter, is a fatty substance that contains around 90% of saturated acids extracted by pressing the coconut’s pulp or fleshy part. The uses can be mostly culinary, directly used as frying oil or as a dressing, or as an additive for ice creams or margarine among many others. Coconut oil is found in a liquid form above 25° Celsius. Below this temperature it tends to solidify, even more to lower temperatures. Coconut oil’s properties remain unaltered from going solid to liquid or vice versa. Its color is white when solid to a clear yellow when liquid.
Coconut water that rests in its interior is pure and clean, because is the plant itself that performs a natural filtration. Our product is sweet, pure and natural coconut water, without pesticides or any other chemical product. Among its advantages, coconut water provides the necessary nutrients that our body requires to hydrate. Is a low fat, low carb product and is cholesterol free. On the contrary it contains high levels of calcium, magnesium and phosphorus that help optimal heart function.
Coconut milk is obtained by grinding the dry coconut pulp, mixing it with water and separating the liquid from the fruit with a strainer. Coconut milk’s flavor and color is given by its high levels of sugars and oils. It is used as a batter base or an alternative for baked goods. Among its properties and other uses are: being a good source of nutrients, battling anemia, an excellent dairy milk substitution because is lactose free, helps maintain blood pressure in good levels, is cholesterol and gluten free for naming a few.
Coconut flour holds an important position between the coconut products, given its capacity to improve the way of cooking and feeding in general. Coconut flour is made with fresh coconut flesh that undergoes on a drying and skimming process. It is then finely ground to obtain a wheat flour appearance, although texture is the only similarity with this one. Coconut flour is like no other flour because it contains 50% of fiber, the largest quantity of all other flours. It possesses high vegetable protein content and is gluten free, also is a delicious and healthy alternative for most people allergic to dried fruits, wheat, milk or other food that can produce allergies. Because very few people are allergic to coconut, it is considered hypoallergenic.
Coconut cream is the emulsion extracted from the flesh or coconut skin. The concentrate is made by taking out the water from the coconut cream. The coconut cream concentrate can be used in the same way coconut milk is used in cooking and dessert recipes. It produces a rich and creamy mix that can be used in a wide variety of recipes, including baked goods, soups and dishes. It helps to reduce and control high cholesterol and sugar levels in blood, and also has high antioxidant content.
100% natural products obtained by reducing the moisture content to reach 15% of its total weight, but maintaining its characteristic vitamins, minerals, fibers and antioxidants. This type of products not only have a longer shelf life, but also bring a more concentrated flavor, giving a very appealing flavor profile to baked goods, healthy snacks and bars, yogurts, salad toppings, cookie and muffin mixes, among many others.
We offer from a wide variety of fruits including: Cranberries, blueberries, cherries, strawberries, prunes, peaches, papaya, pear, grapefruit, tomato, cantaloupe, mangoes, lemon, guava, dates, bananas and blackberries.