Monk fruit extract is extracted from natural monk fruit. It is a non-nutritive and high-intensity sweetener, about 300 times as sweet as sucrose, tastes very close to sugar, but contains no sugar and calories. The product is widely used in foods and beverages marketed as "sugar-free" or "diet," including baked goods, soft drinks, powdered drink mixes, candy, puddings, canned foods, jams and jellies, dairy products, and scores of other foods and beverages. It is safe for the general population. Monk fruit, a traditional Chinese medicine and edible fruit, has been planted and used for hundreds of years in China and Asian countries, with no toxins and no side effects.

Turmeric (scientific name: Curcuma longa L.) is a perennial herb of the ginger family, genus Turmeric. It can be used both for medicinal purposes and as a food seasoning. Distributed in Taiwan, Fujian, Guangdong, Guangxi, Yunnan, Tibet and other provinces and regions of China; widely cultivated in East and Southeast Asia. It prefers sunny places. The rhizomes of both this species and tulip are a commercial source of the traditional Chinese medicine "turmeric" for medicinal use, which is able to move qi and break blood stasis, clearing menstruation and relieving pain. It can move qi, break blood stasis, and clear the channels of menstruation to relieve pain. It is used for treating chest and abdominal distension, shoulder and arm paralysis, menstrual disorders, amenorrhoea and bruises. It can also be used to extract yellow food dye; the curcumin contained in it can be used as an analytical chemical reagent. Curcumin is a chemical component extracted from the rhizomes of some plants in the ginger family and Tennessee family, it is a rare pigment with diketone in the plant world, it is a diketone compound, orange-yellow crystalline powder with a slightly bitter taste, almost insoluble in water. The main ingredient is a mixture of three main components: curcumin, mono demethoxy curcumin and bis demethoxy curcumin.

Food grade carrageenan is white to light yellowish brown, translucent flakes or powder, odourless or slightly odourless, tasteless, sticky and slippery, swells in cold water, can be dissolved in hot water above 60 ℃ to form a viscous transparent or slightly milky white easy-to-flow solution. Carrageenan can form semi-solid transparent gel when it is heated and dissolved and cooled. Potassium, ammonium, calcium and other cations can greatly improve its solidification. κ-type carrageenan is sensitive to potassium ions, forming a brittle gel, with water seepage; ι-type carrageenan is sensitive to calcium ions, forming a flexible gel, without water seepage; λ-type carrageenan can not form a gel.

White powder, very soluble in water, ethanol and methanol, is currently the only functional sweetener produced by sucrose as raw material, its sweetness is 600 times that of sucrose, and the sweetness is pure, the sweetness characteristics are very similar to sucrose, without any bitter taste; No heat, no caries, good stability, especially in aqueous solution. Sucralose has been approved for use in more than 120 countries around the world and is widely used in more than 3,000 kinds of food, health products, medical and daily chemical products.

Low sugar, low calorie, low GI, high dietary fibre content Appearance of amber or golden yellow viscous liquid, with a rich aroma of caramel, and refreshingly sweet taste, sweet, but not greasy, Bailey's degree (Brix °) of 60-70.

Low sugar, low calorie, low GI, high dietary fibre content Appearance is white or milky white powder, 50-100 mesh, easily soluble in water, pure sweetness, even and refreshing taste, sweet but not greasy.