Sugar reduction

Reducing sugar in beverages has been done for centuries. Many different high intensity sweeteners are used, such as Acesulfame-K, Sucralose, Aspartame and stevia. The disadvantage of these high intensity sweeteners is the long lasting sweetness, the metallic/bitter taste and the thin mouthfeel / lack of body. AJIREXNH has the ability to mask unwanted off notes, shorten the aftertaste, and give body and mouthfeel. AJIREXNH can be labelled as natural flavouring or yeast extract. The taste is so neutral that it can be used in all kinds of beverages.Next to beverages, sugar reduction can be applied in sauces and dressings,confectionery and cookies. AJIREXNH can be applied in a similar way. Another option is to use our Lesys™Crystalline Maltitol. Please contact us for more information and advice.

Our ingredients suitable for sugar reduction