It is a polyol (sugar alcohol) that is used as a loading sweetener in various food products. In addition to giving sweetness, it is an excellent moisturizing and texturizing agent. Sorbitol is about 60 % as sweet as sucrose and has a third fewer calories. It produces a smooth mouthfeel, with a sweet, fresh and pleasant taste. It is non-carcinogenic and can be helpful for people with diabetes.
Is the result of the combination of stearic acid with a magnesium ion.
Stearic acid contains 18 carbons and its structure does not contain double bonds, which is why it is considered a saturated fat. However, it is the only one of all saturated fatty acids that does not raise LDL cholesterol levels in part because once consumed, magnesium stearate is easily metabolized into oleic acid. Magnesium stearate is used as an additive especially in the pharmaceutical industry and in dietary supplements. Its function is to act as a lubricant, hydrophobic, anti-caking and release agent. Magnesium stearate is commonly found as an additive in pills and tablets because it is a binder or emulsifier, and it is used to hold the active ingredients together. It has natural lubricating properties, very important to maintain the quality of the vitamins produced.
is a natural compound found in all living beings, but it is particularly concentrated in citrus fruits. Due to its pleasant taste, low toxicity and other physico-chemical properties, citric acid has a myriad of applications. It is one of the main food additives, used as a preservative, anti-oxidant, acidulant and flavoring agent for sweets, soft drinks and other foods. It is also used in the pharmaceutical industry, to achieve effervescence and flavor, and also as a blood thinner.
Is a whitish, odorless and solid compound when it is at room temperature. Present in lipids of animal and vegetable origin, it is one of the fats most consumed by human beings. Thanks to the fact that it is a harmless compound with surfactant or emulsifying properties - which allows two insoluble substances to be mixed to a certain extent - it is highly appreciated in the pharmaceutical industry as a lubricant.
is a non-nutritive artificial sweetener, it is obtained from sucrose and it is about 600 times sweeter than sugar. Experts in metabolic diseases, affirm that the use of sucralose is 100% safe and can be consumed at any age: "It does not raise glucose, it does not affect metabolism and it does not harm your health."
- 1 sachet of Splenda contains 1 gram of Sucralose
- 1 GlutActive tablet contains 25 mg. by Sucralose
is a calorie-free sweetener that is 200 times sweeter than sugar. The sweetener is used in a wide variety of foods in the United States. Acesulfame potassium offers consumers a greater variety of low-calorie or reduced-sugar foods that can help manage their calorie intake. The sweetener, which can be used alone, is often mixed with other low-calorie sweeteners to produce a more sugar-like taste than either low-calorie sweetener alone.
is a plant native to South America with green leaves, which have been used for hundreds of years because of its extreme sweetness. It has become very popular because it is calculated to be 40 times sweeter than sugar but without affecting the levels of blood glucose and providing calories.
are used as a natural sweetener or in dietary supplements due to their content of glycosides: Stevioside and rebaudioside with chemical and pharmacological characteristics suitable for use in human food.
Calcium Silicate, Calcium Silicate (Ca2SiO4)
Also known as calcium silicon oxide, is used as an anti-caking agent by absorbing moisture and allowing products to flow freely during the manufacturing process.
Increases fluidity and prevents caking in machinery. It is used as an anti-caking agent by absorbing moisture and allowing products to flow freely during the manufacturing process.
It is used as an acidity regulator and as a vehicle to increase the bioavailability of the active principles. Increases the production and flow of saliva .
They are substances that are used to block unpleasant flavors and odors of some raw materials, making them less perceptible to the senses of taste and smell.