1. Synthetic sweeteners are sweet chemicals. Synthetic sweeteners appeared early, and have gone through the development from the initial sodium saccharin, sodium cyclamate and aspartame to acesulfame and sucralose with better taste.
2. Sugar alcohol, which is classified as natural sweetener or non-synthetic sweetener in different countries or regions abroad, naturally exists in nature and mainly comes from natural raw materials. Because it is closer to the sweetness of sucrose, it can be quickly recognized by the market.
Sweeteners refer to food additives that impart sweetness to food. At present, there are more than 20 kinds of non-sugar sweeteners and sugar alcohols approved for use in China, which are generally managed as food additives and are called sweeteners. Sugar alcohol sweeteners (including xylitol, sorbitol, erythritol, maltitol, mannitol, lactitol, isomaltulose, etc.) have some special uses because of their low calorific value or different metabolic processes with glucose.
1. Different uses. Saccharin of sugar is used as curing accelerator of anaerobic adhesive and assistant accelerator of unsaturated polyester resin. Sodium cyclamate, as an international food additive, can be used in cool drinks, fruit juice, ice cream, cakes and preserves.
2. The safety is different. Saccharin of sugar is not absorbed by human metabolism, and it is stable in various food production processes. Excessive sodium cyclamate content will do harm to human liver and nervous system due to excessive intake.
To produce pure maltodextrin, starchy foods such as wheat, corn, potatoes and rice are cooked in water and then exposed to various acids and enzymes to separate maltodextrin from other sugars. In this process, the liquid containing maltodextrin is purified, filtered and spray dried, and then white, almost tasteless powder is formed.