The Ingredient House provides the highest quality food ingredients, sourced from quality manufacturers who have been proven to be cost-efficient, and combines them with their value-added services so they can deliver a winning combination with unmatched importance to their customers. Their products include assorted flavors, agave syrup, cooling compounds, hydrocolloids, insoluble fiber, soluble fiber, polyols, sugar alcohols and high intensity sweeteners.
RightSweet™ Acesulfame K is a white, odorless, crystalline powder. It has a sweet taste - approximately 200 times sweeter than sucrose. It is freely soluble in water, slightly soluble in ethanol and has a pH between 6. 5 and 7.5. It is commonly used as a ...Vea Mas
RightSweet™ Acesulfame K is a white, odorless, crystalline powder. It has a sweet taste - approximately 200 times sweeter than sucrose. It is freely soluble in water, slightly soluble in ethanol and has a pH between 6. 5 and 7.5. It is commonly used as a sugar substitute due to its sweetness. It is commonly used as a food additive in the baking industry. Vea Menos
RightSweet™ Aspartame Powder is a white, free flowing, crystalline powder. It is slightly soluble in both water and ethanol and has a pH from 4.5 to 6.0. It has a very sweet taste - approximately 180 times sweeter than sucrose. It is used as a sugar subst...Vea Mas
RightSweet™ Aspartame Powder is a white, free flowing, crystalline powder. It is slightly soluble in both water and ethanol and has a pH from 4.5 to 6.0. It has a very sweet taste - approximately 180 times sweeter than sucrose. It is used as a sugar substitute due to its sweet taste. It is mainly used as a food additive in the food industry. Vea Menos
RightSweet™ Erythritol is a white, crystalline powder. It is commonly used to replace the volume of sugar and 70 to 80% as sweet as sucrose . It has a noticeable cooling sensation in the mouth. Many diabetics use it because it usually is incompletely abso...Vea Mas
RightSweet™ Erythritol is a white, crystalline powder. It is commonly used to replace the volume of sugar and 70 to 80% as sweet as sucrose . It has a noticeable cooling sensation in the mouth. Many diabetics use it because it usually is incompletely absorbed into the blood stream from the small intestines producing a smaller change in blood glucose than "regular" sugar. Because it has a lower sweetening power than sugar it is often used in combination with high intensity sweeteners in the food industry. Vea Menos
RightSweet™ Maltitol Powder is a white, crystalline powder that has a neutral odor. It has a melting point between 148.0 to 151.0 degrees C and is 90% as sweet as sucrose. It is commonly used to replace the volume of sugar. Sugar alcohols are not metaboli...Vea Mas
RightSweet™ Maltitol Powder is a white, crystalline powder that has a neutral odor. It has a melting point between 148.0 to 151.0 degrees C and is 90% as sweet as sucrose. It is commonly used to replace the volume of sugar. Sugar alcohols are not metabolized by oral bacteria, and as such do not contribute to tooth decay. Many diabetics use it because it is usually incompletely absorbed into the blood stream from the small intestines producing a smaller change in blood glucose than "regular" sugar. Because sugar alcohols tend to have a lower sweetening power than sugar they are often used in combination with high intensity sweeteners in the food industry. Vea Menos
RightSweet™ Mannitol is a odorless, white, crystalline powder. It is 50% as sweet as sugar, and has cooling tendencies in the mouth when it is eaten. It is commonly used to replace the volume of sugar. Sugar alcohols are not metabolized by oral bacteria, ...Vea Mas
RightSweet™ Mannitol is a odorless, white, crystalline powder. It is 50% as sweet as sugar, and has cooling tendencies in the mouth when it is eaten. It is commonly used to replace the volume of sugar. Sugar alcohols are not metabolized by oral bacteria, and as such do not contribute to tooth decay. Many diabetics use it because it is usually incompletely absorbed into the blood stream from the small intestines producing a smaller change in blood glucose than "regular" sugar. Because sugar alcohols tend to have a lower sweetening power than sugar they are often used in combination with high intensity sweeteners in the food industry. Vea Menos
RightSweet™ Sodium Cyclamate is a white crystalline powder. It has a sweet taste - approximately 30 to 50 times as sweet as sucrose. It has a pH between 5.5 to 7.5 and a small absorbency rate. It is commonly used as a sugar substitute and is used as a foo...Vea Mas
RightSweet™ Sodium Cyclamate is a white crystalline powder. It has a sweet taste - approximately 30 to 50 times as sweet as sucrose. It has a pH between 5.5 to 7.5 and a small absorbency rate. It is commonly used as a sugar substitute and is used as a food additive in the baking industry. Vea Menos
RightSweet™ Sodium Saccharin is white crystal or powder form. It has a sweet taste - approximately 300 times as sweet as sucrose. It a pH between 4.5 and 5.5 and has a melting point between 226.0 - 230.0 degrees C. It is commonly used as a sugar substitut...Vea Mas
RightSweet™ Sodium Saccharin is white crystal or powder form. It has a sweet taste - approximately 300 times as sweet as sucrose. It a pH between 4.5 and 5.5 and has a melting point between 226.0 - 230.0 degrees C. It is commonly used as a sugar substitute due to its sweet taste and is used mainly in the baking industry as a food additive. Vea Menos
RightSweet™ Stevia is a white to off white powder. It is a very sweet taste - approximately 250-400 times sweeter than sucrose. It is negative for both E. Coli and Salmonella and is soluble in water. It is commonly used as a sugar substitute and is used i...Vea Mas
RightSweet™ Stevia is a white to off white powder. It is a very sweet taste - approximately 250-400 times sweeter than sucrose. It is negative for both E. Coli and Salmonella and is soluble in water. It is commonly used as a sugar substitute and is used in the baking industry as a food additive. Vea Menos
RightSweet™ Sucralose is a white to off white, free flowing, crystalline powder. It is used a food additive that replaces sugar. It is a very sweet powder that is 600 times sweeter than sucrose. It is freely soluble in water, ethanol and methanol and has ...Vea Mas
RightSweet™ Sucralose is a white to off white, free flowing, crystalline powder. It is used a food additive that replaces sugar. It is a very sweet powder that is 600 times sweeter than sucrose. It is freely soluble in water, ethanol and methanol and has a pH between 6.0 to 7.0. It's most common use is in the baking industry. Vea Menos
RightSweet™ Xylitol is a white, free flowing powder. It has a neutral odor and has a cooling characteristic. It is commonly used to replace the volume of sugar. Sugar alcohols are not metabolized by oral bacteria, and as such do not contribute to tooth de...Vea Mas
RightSweet™ Xylitol is a white, free flowing powder. It has a neutral odor and has a cooling characteristic. It is commonly used to replace the volume of sugar. Sugar alcohols are not metabolized by oral bacteria, and as such do not contribute to tooth decay. Many diabetics also use them because they are usually incompletely absorbed into the blood stream from the small intestines producing a smaller change in blood glucose than "regular" sugar. Because it tends to have a lower sweetening power than sugar they are often used in combination with high intensity sweeteners in the food industry. Vea Menos
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