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Aspartame: The Zero-Calorie Sweetener

In today’s health-conscious society, the demand for alternatives to sugar that don’t compromise on taste or health benefits has never been greater. Aspartame, a synthetic sweetener known for its intense sweetness and zero-calorie count, has emerged as a popular choice among consumers seeking to reduce their sugar intake without sacrificing flavor. Aspartame consists of phenylalanine […]

Does Sucralose Spike Blood Sugar? Unveiling the Sweet Truth

In the quest for healthier sugar alternatives, sucralose has emerged as a popular choice. It claims to be a sugar substitute with all the sweetness of sugar but none of the calories. However, one critical question remains on the minds of many: does sucralose spike blood sugar? Let’s dive deep into the science and facts

Phosphates in Food

Understanding Phosphates: Their Properties, Uses, and Importance

Introduction Phosphates are essential inorganic chemicals composed of phosphorus and oxygen, playing a crucial role in various sectors. In the food industry, phosphates are widely used as preservatives, helping to extend the shelf life of products by inhibiting microbial growth and maintaining moisture. They enhance the texture and stability of processed foods, making them crucial

Unveiling the mystery of allulose: Is allulose an artificial sweetener?

In the modern food industry, the choice of sweeteners is crucial, especially for those who are concerned about health and weight management. As an emerging sweetener, allulose is gradually attracting widespread attention. So, is allulose an artificial sweetener? This article will explore this issue in depth and reveal the wide application and unique advantages of

Polydextrose Sugar

A Comprehensive Understanding of Polydextrose

Polydextrose is a synthetic polysaccharide used as a dietary fiber in food products. Developed in the 1960s, it enhances texture, reduces calories, and provides health benefits like improved digestion and blood sugar control. Importance and Applications of Polydextrose Polydextrose is a versatile dietary fiber with significant health benefits and diverse applications in the food industry,

Specific effects of monohydrate sugar on food texture and taste and its regulation methods

Monohydrate sugar, a commonly used sweetener and functional additive in the food industry, plays an important role in food texture and taste. This article will explore in depth how monohydrate sugar affects food texture and taste, and how to achieve the best effect through regulation methods. 1. Basic properties and characteristics of monohydrate sugar The

Effect of phosphoric acid on food texture and taste

Phosphoric acid, as a common food additive, plays an important role in food processing. It is not only used to adjust the acidity of food but also has a significant effect on the texture and taste of food. This article will explore in depth the role of phosphoric acid in food texture and taste and

citric acid-2

Are citric acid and citrate the same thing?

Citric Acid and Citrate – Exploring the Difference Introduction: The terms citric acid and citrate are often used to describe the same food ingredient, but in reality they have different meanings. While both terms refer to the naturally occurring compound found in citrus fruits, their use can be confusing for consumers. To help clear up

sugar

Is polydextrose sugar? What is the use of adding to food?

Sugar commonly used in food First, let’s take a look at the sugar used in food. According to the classification of sugars, there are monosaccharides, disaccharides and polysaccharides. Monosaccharides are sugars that can no longer be hydrolyzed and are absorbed directly into the bloodstream, such as glucose. Disaccharides are formed by glycosidic bonds of two

Difference Between Malic Acid and Citric Acid

Difference Between Malic Acid and Citric Acid

When it comes to acids in food and beverages, citric acid and malic acid are two of the most commonly used. Both are naturally occurring organic acids and are often used as flavor enhancers, pH adjusters, and preservatives. However, they differ in terms of their taste, properties, and uses. In this blog, we will explore

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