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Sucralose is a non-nutritive sweetener. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. Sucralose is about 600 times sweeter than sucrose, and three times as sweet as aspartame. It is stable under heat and over a broad range of pH

Sodium saccharin, a popular artificial sweetener, is synthesized by reacting sulfobenzoic acid with acetic anhydride. This chemical process is vital for efficient saccharin production. Beginning with the reaction between acetic anhydride and sulfobenzoic acid, it yields sodium saccharin, followed by purification to remove impurities. Neutralization with sodium hydroxide produces the sodium salt of saccharin. Sodium saccharin finds wide application in the food and beverage industry due to its sweetening properties.

Polydextrose is a low calorie, sugar free, low glycemic, speciality carbohydrate that is prebiotic and widely recognized as Dietary fiber. It offers a range of physiological and functional benefits. Approved for use in over 100 countries, food manufacturers can rely upon Polydextrose in the formulation of low calorie, sugar free, reduced sugar, low fat foods and beverages. Polydextrose can also lower glycemic response while adding fiber to all kinds of processed foods. Polydextrose is a multi-functional ingredient with a wide variety of applications, including baked goods, dairy

Resistant Dextrin is a kind of low calorie dextran obtained from corn starch by heating decomposition in acid condition. It belongs to low molecular water-soluble dietary fiber. Soluble dietary fiber affects food intake. It can reduce weight while controlling energy intake.