Sucralose is a white powdery substance highly soluble in water, ethanol and methanol. It is the only high-intensity functional sweetener manufactured from sucrose to date. It delivers 600 times the sweetness of sucrose with a pure, clean taste and sweetening profile nearly identical to sucrose, leaving no bitter aftertaste. Zero-calorie and non-cariogenic, it features exceptional stability, especially in aqueous solutions.

Isomalt is refined from sucrose via isomerization into isomaltose, followed by hydrogenation and concentration. It is a white, odorless crystalline powder or granules with a sweet flavor, an emerging functional sugar alcohol globally. Compared with other commercial sweeteners, it delivers outstanding advantages: non-hygroscopic, low calorie, low GI, low solubility, high stability, excellent gastrointestinal tolerability and anti-caries performance. Furthermore, it efficiently masks unpleasant fishy, bitter and other off-notes, ideal for sugar-free applications such as hard candies, compressed chewable tablets, chocolates, coated confectionery and baked goods, alongside other sugar-free food varieties.

Zero sugar, zero calories, and zero GI. It appears as crystalline granules, with a particle size of 30–80 mesh, dissolves readily in water, delivers pure sweetness, and offers a clean, refreshing taste—sweet but not cloying—with a lingering sweet aftertaste that evokes the sugary aroma of sucrose. It also exhibits excellent flowability and does not generate dust during use.