Sugar reduction

Reducing sugar in beverages has been done for ages. Many different high intensity sweeteners are used within the food industry, such as Acesulfame-K, Sucralose, Aspartame and stevia.
The disadvantage of sugar reduction through these high intensity sweeteners are the long lasting sweetness, the metallic/bitter taste and the thin mouthfeel / lack of body.

AJIREX™NH has the ability to mask unwanted off-notes, shorten the aftertaste, and provides body and mouthfeel. AJIREX™NH can be labelled as natural flavouring or yeast extract. The taste is so neutral that it can be used in all kinds of beverages.

Besides beverages, sugar reduction can be applicable in sauces and dressings, as well as confectionery and cookies. AJIREX™NH can be applied in a similar way in these applications.

Another option is to use our Lesys™Crystalline Maltitol. Please contact us for more information and advice.