E955 · ~600×
Sucralose
A high-intensity option for beverages, dairy, bakery, sauces, tabletop products and nutrition formulations.
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Source high-intensity sweeteners, sugar alcohols, plant-derived extracts and rare sugars for beverages, bakery, dairy, confectionery and nutrition products. Anrui supports grade selection, specification matching, samples, bulk supply and export documentation for manufacturers and distributors.
Use this sourcing overview to compare commonly requested high-intensity sweeteners, plant extracts, rare sugars and polyols. Final performance depends on grade, purity, product matrix, processing conditions and destination-market requirements.
| Product | Type / Identifier | Relative Sweetness* | Typical Applications | Formulation Reference | Product Page |
|---|---|---|---|---|---|
| Sucralose | High-intensity · E955 | Approx. 600× | Beverages, dairy, bakery, sauces, tabletop and nutrition products | Clean high-intensity profile with broad pH and heat stability; confirm assay and particle size | View Sucralose |
| Stevia Extract | Plant-derived · E960 | Up to 300×, grade dependent | Functional beverages, dairy, supplements, confectionery and tabletop blends | Specify total steviol glycosides, Reb A/Reb M profile, assay and sensory target | View Stevia |
| Monk Fruit Extract | Plant-derived extract | Approx. 150–250×, grade dependent | Beverages, protein products, bakery, confectionery and tabletop blends | Specify Mogroside V content, colour, carrier and destination-market requirements | View Monk Fruit |
| Allulose | Rare sugar · bulk sweetener | Approx. 0.7× | Bakery, dairy, beverages, sauces, frozen desserts and confectionery | Provides bulk and browning functionality; regulatory status varies by market | View Allulose |
| Erythritol | Polyol · E968 | Approx. 0.6–0.7× | Sweetener blends, chocolate, chewing gum, bakery and powdered drinks | Provides bulk with a cooling effect; review particle size, crystallisation and blend ratio | View Erythritol |
| Acesulfame Potassium | High-intensity · E950 | Approx. 200× | Soft drinks, dairy, bakery, chewing gum and tabletop sweeteners | Heat- and pH-stable option frequently evaluated in multi-sweetener systems | View Acesulfame K |
| Aspartame | High-intensity · E951 | Approx. 200× | Diet beverages, chewing gum, tabletop products and pharmaceutical applications | Review heat exposure, shelf life and applicable phenylalanine labelling requirements | View Aspartame |
| Maltitol | Polyol · E965 | Approx. 0.75–0.9× | Chocolate, confectionery, chewing gum, bakery and frozen desserts | Provides sugar-like bulk, mouthfeel and moisture management; powder and syrup grades available | View Maltitol |
| Xylitol | Polyol · E967 | Approx. 1.0× | Chewing gum, mints, confectionery, oral-care and selected bakery products | Near-sugar sweetness with cooling effect; confirm form, particle size and application restrictions | View Xylitol |
| Neotame | Ultra-high intensity · E961 | Approx. 7,000–13,000× | Beverages, baked goods, confectionery, syrups and pharmaceutical products | Requires precise dosing and uniform dispersion; suitable blending should be validated | View Neotame |
*Relative sweetness is an approximate formulation reference and can vary with grade, concentration, pH, temperature, product matrix and comparison method. Request the product-specific specification, COA and sample before final selection.
Compare fast-moving options for high-intensity sweetness, plant-based positioning, sugar-like bulk and multi-sweetener formulation systems.
A high-intensity option for beverages, dairy, bakery, sauces, tabletop products and nutrition formulations.
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Available in different steviol glycoside profiles for functional drinks, dairy, supplements and sugar-reduced foods.
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A plant-derived extract for beverages, protein products, confectionery and blended sweetener systems.
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A bulk sweetener with sugar-like functionality for bakery, dairy, sauces, frozen desserts and confectionery.
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A bulk polyol used in sweetener blends, chocolate, chewing gum, bakery and powdered beverage systems.
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A heat- and pH-stable high-intensity option frequently evaluated in beverages and blended systems.
View Product Details →Sweetener selection depends on the target sweetness, taste curve, calorie or sugar-reduction objective, bulk requirements, processing conditions and destination market.
Build sweetness in soft drinks, juices, teas, flavoured water, concentrates and instant beverage powders.
Balance sweetness, mouthfeel and solids in yoghurt, flavoured milk, dairy alternatives and frozen desserts.
Consider heat stability, browning, moisture, bulk and texture in bread, cakes, cookies, fillings and premixes.
Develop sugar-reduced candy, chocolate, chewing gum, coatings and tabletop sweetener systems.
Match sweetness with acidity, flavour profile, solids, process temperature and shelf-life requirements.
Support flavour masking and sweetness in protein powders, gummies, tablets, syrups and functional blends.
The best option should match the sweetness target, texture requirements, processing method, label objective, sensory profile and destination-market rules.
Confirm whether the goal is sweetness only, partial sugar reduction, full sugar replacement, calorie reduction or a specific label position.
High-intensity sweeteners provide sweetness at low dosage, while allulose, erythritol and other polyols can also contribute bulk and mouthfeel.
Review sweetness onset, lingering profile, bitterness, cooling effect and flavour masking. Blending may improve balance and cost efficiency.
Consider pH, heat, water activity, solubility, crystallisation, browning, particle size and interactions with flavours or hydrocolloids.
Check permitted uses, maximum levels and labelling, then validate sweetness, texture and stability in the finished product.
Document availability depends on the selected sweetener, grade and batch. Tell us the product name, assay or grade, destination market and required files.
Request the Certificate of Analysis for batch-specific assay and specification review.
Safety documentation is available for transport, handling and procurement processes.
Confirm product-specific regulatory information according to the destination market and application.
Halal, Kosher, non-GMO, allergen and origin documents should be checked by product, grade and batch.
From sample evaluation to bulk export, our team supports food manufacturers, brands and distributors with sourcing, documents and logistics coordination.
Regular inventory supports efficient handling of selected fast-moving sweeteners and bulk procurement requirements.
Source sweeteners together with thickeners, preservatives, emulsifiers, vitamins and other food ingredients.
Selected in-stock ingredients can be processed quickly to support urgent sampling and production schedules.
We support international buyers with document checks, specification matching and shipment coordination.
Send the product name, application, target sweetness, grade or assay, expected quantity and destination market. Our team will check suitable options and available documents.
Please provide the sweetener name, target grade or assay, food application, expected quantity, destination country and required documents. If you need formulation matching, also include the current sugar level, reduction target, process temperature and product pH.
Yes. Sample availability should be checked according to the selected sweetener and grade. Samples can be used to evaluate sweetness, aftertaste, solubility, texture and process stability before bulk procurement.
COA and SDS or MSDS documents are available for procurement review. Additional declarations should be confirmed by product, grade, batch and destination market.
High-intensity sweeteners mainly replace sweetness at very low dosage. Allulose, erythritol, maltitol and other bulk sweeteners can also contribute solids, mouthfeel and texture. Many sugar-reduced products use a combination of both.
Yes. Blending can improve sweetness onset, reduce aftertaste, provide synergy and balance cost. The ratio must be validated in the actual food matrix and processing conditions.
The choice depends on whether the formula needs heat-stable sweetness only or also requires bulk, browning and moisture control. Sucralose, stevia, acesulfame K, neotame and several polyols may be evaluated, while the complete bakery formula must be adjusted and tested.
For stevia, specify the total steviol glycosides and required Reb A, Reb M or other glycoside profile. For monk fruit, specify Mogroside V content, colour, carrier and any required declarations. Destination-market status should also be reviewed.
We can provide available product documents and regulatory information for review. The buyer should confirm permitted use and labelling with the destination-market authority. Packaging and delivery depend on the product, grade, quantity and destination.
Tell us the food application, product name, grade or assay, required quantity and destination country. Our team will check suitable options, available documents and supply arrangements.
Tell us the ingredient, application and required quantity. Our team will recommend a suitable product and provide a competitive quotation.
Share your requirements below. We’ll reply within 24 hours with sample availability, pricing, MOQ and technical documents.