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1. The benefits of Sweetness Inhibitor
2. Application of Sweetness Inhibitor
3. Development of Sweetness Inhibitor
4. Storage
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.
4. Storage:
Store in dry and well ventilated space, better in cold storage