Food Ingredients

Aspasweet sweetening systems

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Advantages of sweetening systems

Sweetening systems are used to completely or partially replace sucrose in food products. They give the products the desired taste qualities and at the same time reduce production costs.

Sweetener mixtures consist of several components. The ASPASVIT company offers sweetening systems based on sucralose, sucrose, aspartame, sorbitol, cyclamate. In our catalog there are mixtures of various components with a sweetness coefficient from 25 to 450. All of them are produced on their own production base and according to their own recipes.
What are complex sweeteners for?
To get the characteristics of sweetness close to natural, different combinations of sweeteners and sweeteners are used. Mixing helps to enhance the sweetness and reduce costs. For example, 320 mg of the composition of equal parts of acesulfame K and aspartame have the same sweetness as 500 mg of these components separately.Mixing substances in production, it is not always possible to get rid of the specific taste of sweetening substances (saccharin, cyclamate). In addition, there is a problem of price equilibrium and technological characteristics. Buying ready-made mixtures becomes the optimal solution in such a situation.

ASPASVIT sweeteners help:

to achieve the necessary taste characteristics of products;
reduce production costs;
reduce the costs of warehouse maintenance and utilities by simplifying the production process.

Varieties of sweeteners "ASPASVIT"

Sucralose is mixed with acesulfame, cyclamate, saccharin, stevioside, fructose. As a result, the sweetness perception of the composition varies from 100 to 400.
Aspartame (coefficient from 200 to 450) in combination with cyclamate, saccharin, acesulfame K.Formulations without saccharin with a coefficient of 200-260.
Mixtures without aspartame with Ksl 100-200 with saccharin, cyclamate, acesulfame.
Sorbitol-based formulations.

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Natural sweeteners

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Natural sweeteners are substances that impart sweetness, isolated from natural raw materials. The most common sweeteners are based on stevioside, produced from the leaves of the stevia plant. It is 100-300 times sweeter than sugar. In addition to stevioside and its derivatives, food production uses:

thaumatin is extracted from the fruits of the katemafe plant;
monelin — from the berries of Dioscoreophyllum cumminsii;
mirakulin - extracted from the fruits of Richazdella dulcifia;
Luo Han Guo (Lo Han Guo, momordica fruit, arhat fruit) - made from the fruits of the same name.

Concepts such as sweetener and sweetener should be separated. Sweeteners almost do not differ in any way from sugar in sweetness and calorie content. This is an important fact, because it makes it possible to purchase products similar to a product with sugar in consistency. Intensive substances, on the contrary, are tens, hundreds of times sweeter than sugar. Sweeteners do not carry an energy load, do not require insulin for assimilation, do not cause caries. At the same time, the use of intensive sweetening elements makes it possible to significantly reduce the costs of warehouse storage and delivery. Synthetic sweetening elements are used in the production of desserts, soft drinks, canned food, salads, dairy products, mayonnaise, ketchup, seasonings.

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Intensive sweeteners

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Sweeteners give products the necessary taste qualities (sweetness), increase the shelf life of products and help reduce production costs. Elements such as sucralose, aspartame, acesulfame potassium, saccharin, cyclamate and stevioside are widely used in the production of dietary products, as well as goods for diabetics. There is no glucose fragment in them and insulin is not required for their processing in the body.

Intense sweeteners have a non-sugar nature, but are ten times sweeter than sugar. For example, sucralose is 600 times sweeter than sugar, saccharin is 300 times sweeter, and aspartame is 200 times sweeter.
Natural and synthetic sweeteners: sucralose, aspartame, acesulfame potassium, saccharin, stevioside
Sweeteners are divided into synthetic and natural. The list of natural ones includes stevioside and Luo Han Guo (Lo Han Guo), as well as neohesperidine dihydrochalcone.

Stevioside is about 300 times sweeter than sugar. It is produced from the leaves of the stevia plant.
Luo Han Guo (Lo Han Guo, momordica fruit, arhat fruit) has a sweetness 100-400 times sweeter than sugar. The fruits of this plant grow in the southern provinces of China.

Neohesperidin refers to natural conditionally, since it is produced chemically. Neohesperidin is the result of grapefruit modification.
Synthetic analogues are more in demand, which demonstrate better taste and performance characteristics and are more affordable. The old generation of synthetic sweeteners is saccharin and cyclamates, the new generation is acesulfame K, aspartame, sucralose. Moreover, sucralose is made from sucrose.
At the same time, manufacturers often use mixtures of different substances, since their taste is better, and the sweetness coefficient is higher.

Scope of application

Intensive sweeteners are used in the preparation of:

soft drinks;
bread and bakery products;
mayonnaise and ketchup;
dairy products;
canned vegetables and fruits;

Thanks to the use of sweetening elements, the company reduces transportation and storage costs, because their volume is several times less than that of sugar. When using sweeteners, the probability of penetration of bacteria is lower, and their price, in comparison with sugar, is very attractive. The stage of sugar syrup preparation is excluded from the production cycle, which also helps to reduce costs.
When choosing a sweetener, it is important to evaluate its stability during storage. If your products need to be stored for a long time, it is better to use the most resistant sweeteners, such as acesulfame K and sucralose.

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Preservatives and food acids

Food flavorings and colorings

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"Food flavoring is an additive introduced into a food product to improve its taste and aroma"

The composition of the flavor may include standard traditional food raw materials and food additives approved by the Department of State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation.

The decisive factor determining whether the product will be in demand by the consumer is the first impression from the sensory perception of the product, especially from the taste sensations. Form its flavors and affect the production and quality of products.

Smell and taste are of particular importance for food products, they create the "flavor of the food product", so flavors are very important for the modern food industry.

Under the influence of advertising, the consumer makes an impulse purchase of the product he likes. But whether he will make a subsequent purchase depends on the taste and aromatic qualities of the product. By giving flavor, enhancing or softening the taste, aromatic substances increase the consumer qualities of the product and are strategically important ingredients, without which no food product can do.

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Fruit and berry fillers

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In the dairy industry, fruit and berry fillers are often used for the production of yoghurts, cocktails, ice cream, cottage cheese desserts and other fermented milk products.
Fruits and berries are sources of many useful substances, which include vitamins, minerals, pectins and essential fiber.
Fruit fillers contain all known berries and fruits. This increases the nutritional value of the products and the variety of the assortment.

Fruit fillers can be:

In the form of pieces or whole fragments;
Pureed or homogeneous. They are used for the production of yoghurts, curds and some other dairy products.

The range of suggested dosages is from 5% to 100 %:

Fruit content - from 20 to 40 %;
Consistency of products - from homogeneous to heterogeneous with a piece up to 13 mm in size;
Filling with pieces of fruit and berries is often necessary for making ice cream - rods, toppings. Mixed fruits can also be used.

According to the consistency there are:

Heterogeneous fruit fillers for ice cream.

Purpose: for elite ice cream, with beautiful pieces of fruit.
Fruit content: from 30% to 65%, excellent quality of slices.
The product is produced without the use of preservatives and synthetic dyes.

Homogeneous fruit fillers for ice cream

Purpose: watering, rod.
Fruit content: from 20% to 65%.
Dosage: at the request of the customer.

The product is produced without the use of preservatives and synthetic dyes. The assortment of fruit and berry fillers includes the entire range of existing berries, fruits (including exotic), cereals, as well as their various combinations.

List of fruit fillers available*

Apricot
Strawberry
Passion
Fruit
Peach
Pineapple
Strawberry-rosehip
Blueberries
Cherry
Kiwi
banana
Prunes
Pear
Raspberry
Wild berry
Green
Apple
Peach
Dried apricots

*In addition to the existing ones in stock, it is possible to manufacture fruit fillers of any tastes with high-quality characteristics. The selection of types, the refinement of the product is carried out taking into account your wishes

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Dairy starter cultures

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We offer starter cultures for the production of fermented products of the series:

eXact — for the production of sour cream, fermented cream, fresh cheese, cottage cheese, curd;
Yo-Flex — for the production of thermostatic yogurt, tank yogurt, drinking yogurt;
Nu-trish — for the production of acidophilic/bifido yogurt, acidophilic/bifido milk;
Probio-Tec — for probiotic products;
St-Body — for ryazhenka and varenets;
Protective cultures — to prevent bacterial contamination and increase the shelf life of fermented products;
Cultures for cheese production — cultures for cheeses of various technologies, taste profiles and patterns.

Advantages of using Christian Hansen bacterial starter cultures:

Direct deposit – convenience and ease of use;
The lowest risk of contamination by extraneous microflora;
The lowest risk of phage contamination;
Consistency of composition and consistently high activity of crops;
Permanent acid formation and permanent properties;
Low post-oxidation;High phage resistance;
They work in milk with a reduced dry matter content.

We offer a wide range of starter cultures for dairy products and cheeses:

Sour cream starter cultures;
Starter cultures for kefir and kefir products;
Starter cultures for curdled products;
Sourdough for yogurt;
Sourdough for fermented baked milk, varenets;
Sourdough starter for cottage cheese;
Sourdough for cheeses;
Starter cultures for probiotic products.

Safety
All the proposed bacterial starter cultures comply with the Federal Law of the Russian Federation No. 88 – FZ "Technical Regulations for milk and dairy products" in terms of quality and safety.
Before shipment, DVS cultures are fully tested for activity and microbiological contamination. A certificate of analysis is issued for confirmation.

Storage of starter cultures
Lyophilized bacterial starter cultures (according to the FD nomenclature) should be stored at a temperature of minus 18 ° C or lower, under these conditions, the shelf life is usually at least 24 months, however, there are special requirements for each starter, which are specified in the "Product Specifications".
Frozen bacterial cultures (according to nomenclature F) should be stored at a temperature of minus 45 °With or below. Under these conditions, the shelf life is usually at least 12 months, but there are special requirements for each starter, which are specified in the "Product Specifications".
To store frozen crops, you need special freezers, we will help you with their purchase.
Starter cultures should be stored as close as possible to the production premises and removed from the freezer immediately before use.

Introduction of starter culture
The introduction of sourdough into the fermentation tank is carried out in accordance with the regulated dosage, as soon as the bottom of the tank is covered with a thin layer of milk. Careful stirring of the milk improves the dispersion of the starter.
You can decide on the choice and buy bacterial starter culture yourself or with the help of our technologists, who will help not only choose the starter culture, but also give highly qualified advice on the technology of application.
A complete overview of DVS bacterial cultures from a supplier of ingredients and packaging for the food industry.
We offer only certified products at prices that are convenient for you. When choosing, you can compare both the consumer characteristics of the product and the prices of DVS bacterial cultures.
You can choose the product you need yourself or seek advice from our managers who will help you buy DVS bacterial cultures, enzymes and stabilizing agents. When choosing, you can compare both the consumer characteristics of the product and the prices of DVS bacterial cultures.

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