Specification

Applications

1. Carbonated drinks and still beverages;

2. Jams, jelly, milk prodcts, syrup,confections

3. Baked goods, desserts

4. Ice cream, cake, udding, wine, fruit can, etc.

FAQ

Q: What are the core application advantages of Neotame?

A: It is 7,000 to 13,000 times sweeter than sucrose with almost no calories; it has excellent thermal and chemical stability, tolerating high-temperature processing and acidic or alkaline environments; it has a pure taste with no aftertaste; its ADI value is 0.02 mg/kg body weight, indicating high safety.

Q: What is the international code for Neotame?

A: E961, used for compliance in food ingredient lists.

Q: How is Neotame used in carbonated beverages? What are the recommended usage levels and blending suggestions?

A: The recommended usage level is 0.0001% to 0.0005%; it can be blended with sucralose at a 1:1 ratio to enhance flavor harmony, extend shelf life to over 16 weeks, and maintain bubble stability.

Q: Can Neotame be used in baked goods (cakes / cookies)? What are the recommended usage levels and blending suggestions?

A: Yes, it retains 85% of its sweetness at 450°F; the recommended usage level is 0.0002% to 0.0008%; blending with erythritol (Neotame: erythritol = 1:5000) can inhibit starch retrogradation and extend product shelf life.

Q: What are the key points for using Neotame in dairy products (yogurt / ice cream)?

A: It withstands HTST pasteurization; the recommended usage level is 0.0003% to 0.001%; blending with stevia can mask the cooling sensation of sugar alcohols without masking the milk flavor, suitable for sugar-free and low-fat formulas.

Q: What are the advantages and recommended usage levels of Neotame in canned fruits / jelly?

A: The advantage is its stability during heat treatment, reducing syrup density to prevent fruit floatation; in jelly, 0.0375% can replace 3 degrees of sugar; in canned fruits, the recommended usage level is 0.0005% to 0.0012%.

Q: How to prepare Neotame for use as a tabletop sweetener?

A: Dilute Neotame with maltodextrin at a 1:1000 ratio to make a powder; a single serving of about 0.1g is sufficient to sweeten a cup of coffee / cereal, making it portable and controllable in usage.