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DEXTROSE
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Anhydrous dextrose does not contain water and is produced in crystalline or powder form. Dextrose, like fructose and glucose, is a monosaccharide also known as a simple sugar.
Monohydrate dextrose is another name for glucose, which is a monosaccharide sugar.
E1200-dextrose (Polydextrose) Thickening Additive, a polymer of glucose and sorbitol, is produced from glucose, sorbitol (E420), and citric acid (E330). In the human body, it behaves like dietary fiber.
FRUCTOSE
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Fructose is a simple sugar naturally present in fruits and honey. It is also manufactured in the industry and available on the market as a sweetening agent.
E420 - Sorbitol
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Sorbitol is a natural polyol with a sweetness level approximately half that of sucrose. Unlike monosaccharides, its structure does not contain any ketone or aldehyde functions. It is primarily used as a bulk sweetener to replace sucrose.
E950 - Acesulfame Potassium
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Acésulfame K is 150-200 times sweeter than sugar. Acésulfame K is a very stable crystalline sweetener, with a chemical structure similar to saccharin. Acésulfame K is commonly used in combination with aspartame or other sweeteners because it has a synergistic effect to enhance and maintain the sweet taste of foods and beverages.
Aspartame
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Aspartame is an artificial sweetener discovered in 1965. It is a dipeptide composed of two natural amino acids, L-aspartic acid, and L-phenylalanine, the latter in the form of a methyl ester.
E959 - Neohesperidin
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Neohesperidin dihydrochalcone is an intense artificial sweetener (E959) with a high sweetness level (1,500-1,800 times the molar sweetness of sucrose).
Stevia
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Stevia is a sweetener extracted from the leaves of Stevia rebaudiana. It is 250 times sweeter than table sugar and has a licorice aftertaste.
E955 - Sucralose
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Sucralose is an intense artificial sweetener, discovered in 1976. It has a sweetening power 600 to 650 times greater than sugar. It is marketed in France under the trade names Canderel or Aqualoz. It is synthesized from selective chlorination of sucrose.
E966 - Lactitol
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Lactitol, identified by the number E966, is a polyol derived from lactose, the sugar present in milk. It is widely used as a sweetener and texturizing agent in various food and pharmaceutical products, providing an alternative to traditional sugars while imparting specific properties.
THAUMATINE
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Thaumatin is a natural sweetener and flavor modifier that is derived from the katemfe fruit (Thaumatococcus daniellii), which is native to West Africa.
E460(i) - Microcrystalline Cellulose
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Microcrystalline Cellulose is a term used to refer to refined wood pulp and is used as a texture agent, anti-caking agent, fat substitute, emulsifier, extender, and filler in food production.
E414 - Acacia/Arabic gum
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Gum arabic is extracted from the acacia tree, primarily cultivated in Africa, the Middle East, and certain parts of Asia.
Its main function is to act as a thickener, stabilizer, and emulsifier in foods and beverages. It is used to enhance the texture and viscosity of products.
TARTRAZINE
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Tartrazine, also known by the code E102, is a synthetic coloring widely used in the food industry.
Cochineal Red
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E124 is obtained from the female cochineal insect (Dactylopius coccus), which feeds on certain plants, particularly cacti.
E160A - Carotenoids
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Carotenoids are a group of natural pigments found in many fruits and vegetables. They are classified under the code E160A as a food additive.
CHAMOMILE EXTRACT
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Chamomile extract is derived from chamomile flowers (Matricaria chamomilla or Chamomilla recutita) and is used in various products for its soothing and anti-inflammatory properties.