Research has shown that sugar is more addictive than cocaine and even without a sweet tooth it can be difficult to avoid sugar altogether. Reducing sugar content, especially in a natural way has sparked the interest of many food and beverage manufacturers, looking to create healthier options for their consumers.

We have a range of sugar replacements that can help you limit the sugar in your product, read on to find out which alternative suits you best!

Deciding on your ideal sweetener

70% as sweet as sucrose
200x - 300x sweeter than sucrose
200x sweeter than sucrose
200x sweeter than sucrose
200x sweeter than sucrose
600x sweeter than sucrose
0.4 kcal/g, 10x less than sucrose
4 kcal/g, same as sucrose
Bitter aftertaste removed when blended with sucrose
Metallic aftertaste
Chemical aftertaste
Bitter aftertaste
Chemical aftertaste
Chemical aftertaste
Good stability
Heat stable
Heat stable
Heat stable
Not stable
Heat stable
Does not raise blood sugar

Watch how ALLULOSE compares against SUCROSE in our Maha Baking Challenge!

Polylysine (Supershield PL 100)

Natural broad-spectrum antimicrobial polymer

INCI Name: Polyepsilon-Lysine

ε-Polylysine is a natural preservative produced by fermentation using Streptomyces albulus, consist of 25-35 L-lysine. It has versatile applications in various industries such as food, feed, cosmeceutical and pharmaceutical.

  • Natural preservatives, high safety, acute toxicity (LD50), more than 5.0g/kg
  • Clean label, product of bacterial fermentation
  • Extends shelf life
  • Wide range of pH
  • Good water solubility
  • Inhibit fungi, Gram-positive and Gram-negative bacteria
  • Minimal effect on taste and odour
  • Food: Meat, rice and flour based products, wine, sauces, bakery, beverage, dairy, fruits and vegetables
  • Personal care: Skin care, hair care, lotions
  • Pharmaceutical products
  • Feeds and pet food


Preservative Effects of ε-Polylysine in Sausage

Transglutaminase (TG)

Healthy, efficient and safe food additive

Transglutaminase (TG), widely exists in the human body, senior animals, plants and microorganisms. It can catalyze the crosslink within or between protein molecules, and hydrolyze the connection between the protein and amino acid and protein molecules glutamine residue.

  • Very strong adhesion
    The covalency catalyzed by TG is difficult to break under normal non-enzymatic catalysis. Therefore, after processing the minced meat into shape with this enzyme, it will not break apart after freezing, slicing and cooking.

  • Good pH stability
    The optimum pH of TG enzyme is 6.0 – 7.0, but the enzyme has high activity in the range of pH 4.0 – 10.0.

  • Strong thermal stability
    The optimum temperature of TG enzyme is about 45°C – 55°C, and it has high activity in the range of 0°C – 65°C. Especially in the protein food system, the thermal stability will be significantly improved, which makes it not be quickly inactivated in the general food processing.

  • Negative correlation – Temperature, Time
    In the process of protein reaction catalyzed by TG enzymes, temperature (within the enzyme activity temperature) is negatively correlated with time: higher time with short react time while lower temperature with longer react time.
  • LKT-B widely used for sausage and meat ball products
  • LKT-T widely used for soybean products
  • LKT-D widely used for fermented milk and yogurt
  • LKT-F widely used for flour products
  • TG-T widely used for restructured products

LKT-B Series

Catalyzes inter-protein (or intra-protein) acyl transfer reaction, resulting in covalent cross-linking between proteins (or peptides), which significantly improves the taste, flavor, texture and nutrition of meat products.

LKT-D Series

Make protein intermolecular and intramolecular cross-linking reaction, effectively improve the taste, elasticity and texture of dairy products, improve the quality of dairy products.

LKT-T Series

Significantly improve the water and oil retention of soybean protein, improve the elasticity and toughness of soybean products.

LKT-F Series

Crosslinks lysine to gluten protein. For low-quality wheat, it can promote the properties of the dough, improve the strength of the flour, elasticity, toughness and mechanical processing endurance of the dough.

TG-T Series

All kinds of small pieces of meat can be glued into a whole meat, beef and mutton roll, steak, pork chop, etc. with good water retention, improve the added value of raw materials, reduce the waste of meat, reorganization of new products.

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