Scientific Synergy, Natural Sweetness
Multi-component synergy mimics sucrose sweetness curves, eliminating metallic aftertaste and ensuring clean sweetness.
Dynamic Release Technology: Adjusts sweetness release rates based on product characteristics (e.g., low-temperature stability for ice cream, high-temperature resistance for biscuits), optimizing compatibility with varied processing conditions.
Process Compatibility
High-Temperature Resistance: Withstands 180°C baking (e.g., biscuits, candies) with zero sweetness loss.
Low-Temperature Stability: Maintains smooth texture in frozen environments (-20°C) like ice cream and jelly, preventing crystallization.
Acid Stability: Stable across pH 2.0-10.0 (e.g., fruit juice beverages, jellies), ensuring consistent sweetness.
Clean Label & Functional Enhancement
Zero Sugar, Low Calorie: 200-400× sucrose equivalence with only 0.01%-0.1% dosage, reducing calories by over 90%.
Flavor Enhancement: Masks off-flavors (e.g., gel bitterness in jelly, burnt notes in biscuits), while amplifying natural fruit or caramel aromas.
Patents & Certifications
Core Patent:
Invention Patent: "Preparation Method for a Low-Calorie Composite Natural Sweetener" (Patent No.: ZL202310235407.1).
International Certifications:
ISO 22000, FSSC 22000 (Food Safety)
ISO 9001 (Quality Management)
HALAL/MUI Certification
Compliant with CFDA Food Additive Regulations
Key Performance Indicators
|
Parameter |
Technical Specifications |
|
Appearance |
White to pale yellow crystalline powder |
|
Sweetness (vs. Sucrose) |
200-400× (adjustable by category) |
|
pH Range |
2.0-10.0 (adaptable to product needs) |
|
Dissolution Time |
≤2 minutes (cold-water soluble) |
|
Thermal Stability |
≤180°C (≥95% sweetness retention after 30 min) |
Application Scenarios
|
Sector |
Typical Products |
Gold Grade Model |
Solution Highlights |
|
Dairy |
Flavored milk, yogurt |
TK-APM100G/TK-APM200G |
Smooth sweetness integration |
|
Beverages |
Dairy drinks, plant-based drinks, juices |
TK-APM100B |
Natural sweetness, no aftertaste |
|
Frozen Desserts |
Ice cream, popsicles |
TK-APM100A |
Anti-crystallization in freezing |
|
Jelly & Pudding |
Fruit jelly, cheese pudding |
TK-APM50A/TK-APM100A |
Compatible with colloids, no cloudiness |
|
Bakery |
Sandwich biscuits, cookies |
TK-APM100G/TK-APM200G |
Heat-resistant, uniform sweetness |
|
Candy & Chocolate |
Hard candies, dark chocolate |
TK-APM100G/TK-APM200G |
Non-hygroscopic, long-lasting sweetness |
Customer Value & ROI
Cost Efficiency:
Reduces sugar replacement costs and minimizes sweetener types in formulations.
Production Efficiency:
Strong process compatibility lowers production waste.
Market Competitiveness:
Supports "no added sucrose," "low calorie," and "clean label" claims, positioning products in the health-conscious market.
Customized Solutions
1.Formula Customization
Adjust sweetness profiles (instant impact vs. lingering finish) for candies, beverages, etc.
Functional extensions: Add prebiotics (e.g., for jelly) or vitamins (e.g., functional drinks) to enhance product value.
2.Process Adaptation
Optimize parameters for high-temperature baking (biscuits), low-temperature freezing (ice cream), or high-pressure homogenization (dairy beverages).
Resolve sweetness stability challenges in acidic (fruit juices) or high-fat systems (chocolate).
Comprehensive Technical Support
Free Formula Diagnosis: Analyzes sweetness flaws (aftertaste, unevenness) and provides optimization plans.
Regulatory Compliance: Supplies COA, MSDS, and export documentation.
Sensory Testing: Third-party lab reports to boost consumer confidence.
Packaging & Delivery
Standard Packaging: 25 kg/CPP bag (food-grade PE inner liner for moisture resistance).
Storage: Cool, dry, ventilated area; 24-month shelf life.