Sugar simply enhances the overall taste of food. Despite numerous studies that too much sugar in our diets can lead to negative consequences such as obesity, Type 2 Diabetes and dental decay, most of us struggle to resist food and beverage with high amount of added sugar.
We can help you reduce your sugar intake without sacrificing the taste of the product.
Studies show that the main reason could be that consuming sugar triggers the body to produce Dopamine - the chemical that delivers feelings of pleasure and happiness.
CONSUMER VOICE
Surveys show that 60% - 70% of consumers
REGULATORY PRESSURE
World Health Organization guideline recommends aduts and children reduce their daily intake of free sugar to less than 10% of their total energy intake, which equals to a maximum of 50g per sugar per day. A further reduction to below 5% or 25grams (6 teaspoon) of sugar per day would provided additional health benefits.
Aside from educational campaigns to reduce sugar consumptions, several countries such as Mexico, Thailand and Philippines have introduced sugar tax on beverage with added sugar.
With our new innovations, we can help you introduce healthy sugar tax free products.
With increasing negative consumer attitude and growing regulatory pressure on added sugar, food and beverage companies are searching for innovative solutions to find the right balance between healthier formulation and acceptable taste.
WHY KALSANGI?
Kalsangi is your complete partner, not only providing specialty ingredients, but also trends, concepts, and technical solutions.
KALSANGI SOLUTIONS
Clean Tasting Sweetener Blends
Up to 100% sugar reduction.
Our range of great tasting blends of non-nutritive sweeteners, flavors, and maskers create a clean tasting sweetener solution that addresses the taste, timing and delivery issues associated with sweeteners giving a well-rounded, clean tasting profile your consumers will love.
High Performance Flavors
Up to 30% sugar reduction.
Suitable for all foods and beverages, our range of flavor solutions closes the taste gap when reducing sugar. It works to improve overall taste and restore delicious authentic taste that drives consumer preference.
Cost Effective Single Sweeteners
Up to 100% sugar reduction.
Excellent quality single sweetener solutions that will provide you cost savings across different product categories and formulations.
COMMON HIGH INTENSITY SWEETENERS
USED IN FOOD AND BEVERAGE INDUSTRY
Acesulfame Potassium
An artificial sweetener, 200 times sweeter than sugar, used in carbonated softdrinks, frozen desserts, and confectioneries; highly soluble in water, stable in low pH condition, long shelf life, low hygroscopicity. This high intensity sweetener is heat stable therefore suitable for most food processing conditions including pasteurization and baking.
Sucralose
An artificial sweetener, 600 times sweeter than sugar, used primarily in baked goods, beverages, dairy, and drug manufacturing processes; non-hygroscopic, readily soluble in water, long shelf life, highly stable in elevated temperature and low pH condition. Sucralose has an excellent taste profile and has no bitter aftertaste.
Aspartame
An artificial sweetener, 200 times sweeter than sugar, used in beverages, chewing gums, pharmaceuticals, and tabletop sweeteners. Dry form has good stability and long shelf life, however, solution form is unstable in prolonged heat treatments, presence of moisture and extreme pH conditions. Aspartame has no bitter aftertaste present and is generally considered to have the closest individual sweetness profile to sucrose.
Stevia
A natural sweetener, 200 to 400 times sweeter than sugar, used in beverages, baked goods, and dairy; readily soluble in water, highly stable in high temperature and low pH condition. Maximum allowable intake of Steviol is 4 mg/kg of body weight. The sweetness impression of stevia starts later and lasts longer; often mixed with carrier agents and has no bitter aftertaste.
Monk Fruit
A natural sweetener, 100 to 150 times sweeter than sugar, used primarily in baked products, beverages, and confectionaries, condiments, and dairy; good stability in high temperature and low pH conditions, long shelf life. Mogroside, the main sweetener component, has varying levels of sweetness and has little to no bitter aftertaste.
SWEETNESS COMPARISON TO SUCROSE
200 times sweeter than sugar
Sucralose
600 times sweeter than sugar
Aspartame
200 times sweeter than sugar
Stevia
400 times sweeter than sugar
Monk Fruit
150 times sweeter than sugar
CONNECT WITH US
Let us help you develop healthy and innovative products with less sugar and great taste.