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If you have a mature formulation team familiar with the characteristics and usage of various natural sweeteners, such as natural high intensity sweeteners,high intensity sweetener, low intensity sweeteners etc. You may choose to directly purchase high-intensity sweeteners.

Alcohol Sweetener Stevioside is characterized by high sweetness and low calories, good particle fluidity, pure sweet taste, and high safety. When applied to liquor and alcoholic beverage, alcohol Sweetener can improve the product flavor, and make the taste fresh. Moreover, as one of the natural high intensity Sweeteners, liquor Sweetener can play the role of foaming, make the foam rich and lasting, and reduce the viscosity of liquor.

High fructose corn syrup is often called cane sugar, corn sweetener, glucose syrup, or cane sugar, and is a sweetening agent made with corn starch.

Relish Sweetener Noncaloric, safe and healthy, it can replace the use of sucrose in condiments. It can improve the flavor, reduce the curing time, prolong the shelf life, and improve the qualification rate when used in condiments such as stevia ketchup,sweet pickle relish with stevia,etc. In addition, as a high intensity Sweetener, it can prevent dehydration and browning reaction, and avoid coloring, fermentation, and other phenomena of products.

Mogroside V The sweetener mogroside V(hereinafter referred to as MV) is a natural and safe non-nutritive sweetener. Mogroside V is the main sweet component in monk fruit, accounting for 0.5%-1.4% of the whole fruit. Mogroside V is approximately 300 times sweeter than sucrose, with advantages such as low calorie content, non-toxicity, and high stability.

INGVIA® M 99 Food and beverage enterprises are currently faced with the task of diminishing the sugar levels in their merchandise, all the while upholding the preferred taste and ingredient composition desired by consumers.

INGVIA® Stevia Blends Aiming at the bitter and astringent taste of traditional steviol glycosides, it is difficult to meet the ideal requirements in taste, which reduces the difficulty of flavour modulation in the field of natural sweeteners. INGIA Stevia Blend, mixes Reb A, Reb D, and Reb M in a certain proportion to achieve the best taste while reducing dosage and use cost, and the Stevia Blend supports more applications.