Lactisole / Sweetness Inhibitor for Bread & Baked Goods,China price supplier

1. The benefits of Sweetness Inhibitor

The benefits of food products formulated with Sweetness Inhibitor can be summarized as below:

 

Functionality                       Effect                                    Benefits  

Improve flavor            increased palatability       significant improvement

Sweetness control      new flavor                      reduced food cost

Bulking agent             fat replacement               reduced calorie and Low fat products development

Preservation              extend shelf life               natural preservative

 

2. Application of Sweetness Inhibitor

Sweetness Inhibitor can be used for most food industries from bakeries, confectionaries to Beverages and condiments. Examples of applications: Fruit Fillings, Chocolate and Icing, Beverages, Lactose Free Milk, Frozen Desserts, Coating and Toppings, Crispiness, Crunch and Color, Low Fat Products, Fruit Jams, Cereals, beverages, etc.

 

3. Development of Sweetness Inhibitor

As early as 2005, Professor Zhen (South China University of Technology) was the first to develop the technologies to produce Sweetness Inhibitor. Nationwide invention patent was filed and approved in 2006. Unlike the USA’s 1st generation version, the 2nd generation Sweetness Inhibitor has the advantage of no impurity, whiter appearance and higher purity. The key measure to better quality is through managing the “impurity and isomer”. Our 2nd generation Sweetness Inhibitor has raised the level of food safety for food manufacturers during application.