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8/11/2019 sweetener catalogue.pdf
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For centuries, the Guarani Native Americans of Paraguay and Brazil have
known the sweet power of the Stevia plant and used its leaves as a
sweetener for mate teas. In 1889,the Swiss botanist a botanist Dr. Moises
S. Bertoni, discovered and scientifically identified the plant,naming it Stevia
Rebaudiana Bertoni.
In 1971, Morita Kagaku Kogyo introduced Stevia sweeteners commercially
for the f i rs t t ime in the wor ld . Made by extract ing and ref in ing t he
sweet-tasting components* of the Stevia leaf, their use has spread from
Japan to China, South Korea, Taiwan and other Asian countries and they are
also widely used in the Latin American countries. In the United States,they
first became popular as supplements and then as sweeteners.
Morita Kagaku Kogyo has been the pioneer and the leader in the field of
Stevia sweeteners in Japan for more than 40 years. Our commitment to pure,
high-quality, natural products, throughout the entire process from cultivation
to extraction and refining, has always guaranteed customer satisfaction.
Thanks to the same commitment, passion and constant pursuit for
innovation, Morita Kagaku Kogyo is proud to present for the first time a
produc t o f incomparab le pur i ty and tas te , the on ly 100% natura l
high-intensity sweetener Enliten.
*The sweet components of the Stevia leaf are collectively called Steviol glycosides a
major components are Stevioside, Rebaudioside A, Rebaudioside C and Dulcoside A.
Hi st o r y & B asic Fa c t s
1
STEVIA :Th e N aturalW ay
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A t a Glance100% natural
Healthy
Non-caloric
Non-cariogenic
Ideal for diabetics
Pure sweet taste
High sweetness intensityEnlitenis over 400 times sweeter than sugar
Excellent temperature and pH stability
Excellent storage
Excellent solubility
Taste enhancing effect and synergism in
combination with other sweetening substances
Scientifically proven safety
Stevia sweeteners tend to have a strong
bit terness and aftertaste, which can
actually limit their use. With Enliten,we
have found the solution to this problem.
Not only is the unwanted b i t terness
significantly softened but a fast-actingsweetness has taken its place. How is
th is poss ib le? S imply by c reat ing a
s w e e t e n e r t h a t c o n t a i n s o n l y t h e
swee tes t componen t o f t he S tev ia
leaf,Rebaudioside A.
2
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Discernible rate
Discernible rate
Gustatory
discernible rate
Enliten
Sugar
Enliten
Sugar
0.0004%
0.2250%
0.001%
0.450%
563 times
-
450 times
-
Every sweetener has its own
characteristic taste profile thatmakes it different from others.
Enliten gives a very close
p r o f i l e t o s u g a r w i t h i t s
fas t -ac t ing h igh in tens i ty
sweetness and much reduced
bitterness and aftertaste in
c o m p a r i s o n t o o t h e r
sweeteners.
Sensory Evalution
Intensity
Equivalent to 3% of Sugar
2 Time(sec)
Sugar
Acesulfame K
Enliten
Sucralose Traditional STEVIA
Aspartame Neotame
3
Technical Data : Time-Intensity Profile
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The Intensity of sweetness
is important for a sweetenerbut balance is essential for
its quality. Enliten has a
mild, balanced sweetness
that cannot be compared with
other Stevia sweeteners.
Qual ity of Sweetness
Bitterness, aftertaste, heaviness,
peculiarity, astringency, pungency,
refreshingness, mildness, richness
Scale of Evaluation Items of Evaluation:
Very strong
Considerably strong
Slightly strong
Ordinary
3
2
1
0
Slightly weak
Considerably weak
Very weak
-1
-2
-3
4
Stevioside
Sugar
Enliten
Bitterness
After taste
Richness
Peculiarity
AstringencyPungency
Not refreshing
Has no mildness
Has no depth of taste
-3
-2
-1
0
1
-3
-2
-1
0
1
2
3
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High-intensity natural sweetness with no calories
Due to i ts intense sweetness, the amount
required to achieve the desired level ofsweetness is reduced. In addition, this
makes Enliten virtually non-caloric,
opening the way for a completely new
category of products. Innovation and
reposit ioning is now possible through
individualized products,according to the
n e e d s a n d u s e , o f f e r i n g o b v i o u s
advantages without any compromises.
2
3
4
0.0071
0.0130
0.0222
281
230
180
SugarEnliten
Amount Intensity(%)(%) (times)
5
6
0.0370
0.0667
135
90
SugarEnliten
Amount Intensity(%)(%) (times)
The intensity of sweetness varies depending onthe amount and other factors.
Amount necessary for the same sweetness as sugar
5
0.05
0.06
0.07
0.08
0.04
0.03
0.02
0.01
0
2 3 4 5 6
Enliten
Sugar(%)
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Enliten and Ar tif icial Sweeteners
6
0.05
0.06
0.07
0.04
0.03
0.02
0.01
0
0 0.02 0.04 0.06 0.08 0.1
Acesul fame K(%)
Enliten
0.005
0.01
0.03
0.00138
0.0045
0.018
3.62
2.22
1.67
0.05 0.03 1.67
Aspar tame Enliten
Amount Intensit y(%)(%) (times)
0.005
0.01
0.03
0.00225
0.0055
0.029
2.22
1.82
1.72
0.05 0.06 1.67
Acesulf ame K Enliten
Amount Intensit y(%)(%) (times)
0.0015
0.004
0.0075
0.00225
0.0065
0.014
0.667
0.615
0.536
0.01 0.0195 0.513
Sucralose Enliten
Amount Intensit y(%)(%) (times)
0.03
0.04
0.02
0.01
0
0 0.020.01 0.03 0.04 0.05
Aspartame(%)
Enliten
Enliten
0.025
0.02
0.015
0.01
0.005
0
0 0.002 0.004 0.006 0.008 0.01
Sucralose(%)
Enliten
0.07
0.06
0.05
0.04
0.02
0.03
0.01
0
2 4 5
Fructose(%)
104
91
Enliten
0.035
0.03
0.025
0.02
0.01
0.015
0.005
0
2 64 8
HFCS(%)
330
660
189
490
240
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Stabil i tyEnliten demostrates remarkable tolerance in heat and
ac id and remains abso lu te ly s tab le in foods andbeverages under all normal manufacturing processes and
storage conditions (pH 3 - pH 7).
Stability in citric acid (Powder,60C)
100
90
80
70
60
50
0 1 2 3 4 5(weeks)
E
nliten
Stability in acid (Water,100C)
100
90
80
70
60
500 1 2 3 4
(weeks)
Enliten
pH=5pH=3 pH=4
7
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Stability in water (pH=6.2,120C)
100
90
80
70
60
50
0 0.5 1 1.5 2(hrs)
E
nliten
Stability in beverage (pH=3.6,Room temperature)
100
90
80
70
60
50
0 5 10(months)
Enliten
Stability in polyethylene bag
100
80
60
40
20
00 5 10
(years)
Enliten
Enliten Water Content
8
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Ef fect From Other Ingredients
Bitterness
Bitterness
0.2% Citric Acid
1.0% Salt
Enliten with Citric AcidEnliten
Enliten with SaltEnliten
9
Richness
Richness
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Ef fect From Cof fee / Tea
Enliten
Coffee
10
8
6
4
2
0
0 0.040.02 0.08 0.16 0.32(%)
Evalua
tion
Quality of tasteIntensity of sweetness Intensity of bittemess
Tea
8
6
4
2
0
0 0.04
Enliten
Quality of tasteIntensity of sweetness Intensity of bittemess
0.02 0.08 0.16 0.32(%)
Evaluation
10
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Over the last 40 years,various
international institutions havep ro v e n t h e s a fe t y o f S te v i a
sweeteners and Rebaudioside A.
The demand of sweeteners has
s p r e a d w i t h i n A s i a n
countries,along with other Latin
Amer ican count r ies. In June
2007, JECFA (Joint FAO/WHO
E x p e r t C o m m i t t e e o n F o o d
Add i t i ves) , t he in te r na t i ona l
a u t h o r i t y o n f o o d s a f e t y ,
e s t a b l i s h e d t h e f i n a l
specifications for Stevia and a
final ADI was established in 2008.
I n t h e U n i t e d S ta te s ,S te v i a
sweeteners have been approved
as GRAS and a final EU approval
was given in November 2011.
Enlitens exceptionally high
pur i ty spec i f i ca t ions exceed
in te rna t iona l s tanda rds and
guarantees product and health
s a f e t y , a s w e l l a s c u s t o m e r
satisfaction at every step of the
process.
The Safety of Enliten
11
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About usOur products and service are geared to your
very own specific requirements.
We provide flexible, individual solutions for the
needs of your products.
If you have any questions,please contact us via e-mail or fax.
Address : 1-19-18 INADAUEMACHI , HIGASHI
OSAKA,OSAKA 577-0002, JAPAN
TEL : +81(0)6-6744-8877
FAX : +81(0)6-6744-8777
eMail : [email protected]
Web : http//:www.morita-stevia.com
MORITA KAGAKU KOGYO CO., LTD.
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Morita Kagaku Kogyo Co.,LTD