Components for the food industry


Synthetic sweetener with 180 times greater sweetening power than sugar, almost calorie-free. Is a sugar substitute often chosen by diabetics. Aspartame is widely used in the food industry and is used, among others for the production of: yogurt, drinks, chewing gums, desserts and sweets.

Acesulfame K 

Sweetener with a sweetening power 150 times greater than sugar; in addition, it also enhances the taste and aroma of a food product. In the food industry, acesulfame k is used for the production of such products as: drinks, jams, alcohols, yoghurts, homogenised cheese.

Sodium saccharine 

Synthetic sweetener with a sweetening strength of 300-500 times greater than sugar.

Widely used in the food and dietary supplements industry.

Sodium cyclamate

Synthetic sweetener with a sweetening power 30 times greater than sugar. Sodium cyclamate is used for the production of diet drinks, jellies, chewing gums, ice cream and low-calorie cakes.


Sweetener that does not provide calories to the body with a sweetening strength 600 times greater than sugar. It has a very wide application in the food industry and can be found in over 4 thousand. products.

Stevia (rebaudioside A)

Stevia leaf extract standardized for rebaudioside A content (RA 60%, RA 90%, RA 97%). According to research, it has 150 to 320 times more sweetening power than sugar. In addition to its use in the food industry, Stevia is also used in the cosmetics and medical industries.


A popular sweetener. Due to its low glycemic index (IG: 8) it is an increasingly frequent element of the diet of diabetics and people limiting sugar in the diet. Substance obtained as a result of processing birch or corn. Stevia is becoming more and more popular as a healthy sugar substitute.


Obtained mainly through glucose fermentation. Its main advantages are zero calorific value, zero glycemic index, and very good absorption. Erythritol is also used as a flavor enhancer and stabilizer, it also has thickening properties. Used in cosmetics instead of glycerin, it has a preservative function.


Belongs to the group of sugar alcohols (like xylitol, erythritol or sorbitol). It shows a similar sweetening power as sugar but is half as caloric. Resistant to high temperature processing. Thanks to this, it can be successfully used for confectionery products and pastries, as well as for cooking and baking. High temperatures do not cause maltitol to caramelize and become brown. It melts at a high temperature and causes the dishes and products to which it has been added to have a creamy consistency.


Mostly obtained from potato starch, but also occurs naturally in many fruits. It shows sweetness in 60% sugar confectionery and calorific value 65% sugar calorific value. Sorbitol in the food industry is mainly used as a sweetener and humectant.


Increases blood glucose to a lesser extent than sucrose. Dissolved in the product causes a strong cooling effect. Mannitol is widely considered as a healthy sugar replacement. In the food industry used as a sweetener and moisture binding.


Not used strictly as a sweetener in industry. It helps to lower blood pressure, counteracts the effects of stress and improves mood. Used in energy drinks and pharmaceutical products.