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Developed and sold
by Nutrinova of Germany,
Sunett
is the brand name
of Acesulfame k, a
high-quality sweetener.
Sunett
was first developed
in 1967 and was approved
as food additive by
FDA in 1998. Sunett
was approved to use
in Korea in 2000.
Sunett
is being used for
over 5,000 productsin
about 100 countries. |
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| Characters |
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Sweetness
intensity
:
Sunett
tastes
very
close
to
regular
surgar,
while
being
200
times
sweeter
than
sugar. |
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No
calories
:
Sunett
has
no
calories
since
it
is
not
absorbed
in
the
body. |
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Non
cariogenic
:
Sunett
doesn¡¯t
cause
decayed
tooth
since
it
is
not
resolved
in
the
mouth |
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Solubility
:
Sunett
melts
well
even
in
water
of
low
temperature.
(Melts 27g / 100ml in 20¡ÆC water).It is suitable for liquefied products. |
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Maintains
blood
glucose
level
:
Sunett
is
safe
to
use
since
it
doesn¡¯t
affect
the
blood
glucose
level
or
insulin
secretion |
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| Stability |
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Storage Stability in Aqueous Solution |
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Sunett
is
very
stable
in
aqueous
solution
and
then
it
has
superiority
as
sweetener
for
most
food
products
contain
some
water.
For
most
beverage
products
which
range
from
pH
3.0
to
7.0,
those
sweetened
with
Sunett
almost
doesn¡¯t
lose
its
sweetness
for
long
storage
periods
as
follows;
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pH
|
Storage condition
|
Recovery (%) |
| 3.0 |
20¡É, 2yr |
95 |
| 3.0 |
30¡É, 1yr |
91 |
| 3.5 |
20¡É, 2yr |
98 |
| 3.5 |
30¡É, 1yr |
96 |
| 4.5~7.5 |
20¡É, 10yr |
99 |
| 4.5 |
40¡É, 1yr |
98 |
| 7.5 |
40¡É, 1yr |
99 |
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Stability in processing |
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Sunett
shows
superior
stability
for
food
processing.
Extremely
stable
in
heat,
Sunett
maintains
consistency
in
foods
baked
at
high
temperatures
such
as
cake
and
cookies |
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Products
|
Temperature /
Processing time
|
Recovery (%) |
| Beverage(pH 7) |
90¡É, 5min |
100.0 |
| Beverage(pH 7) |
129¡É, 20min |
100.0 |
| Beverage(pH 7) |
90¡É, 5min |
99.9 |
| Cake |
278¡É, 60min |
99.9 |
| Cookie |
323¡É, 10min
413¡É, 5min
|
98.0
101.0 |
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Stability for enzyme and microorganism |
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Sunett
doesn¡¯t
react
or
be
resolved
against
various
enzymes
and
microorganisms
used
for
food
processing
since
it
shows
extremely
low
reactivity
as
a
compound.
Therefore,
the
sweetness
quality
almost
doesn¡¯t
change
when
Sunett
is
used
in
the
fermented
foods. |
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| Multi-Sweeter Concept |
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| When
Sunett
is
used
together
with
other
sweeteners,
improvement
of
sweetness
quality
and
elevated
sweetness
make
it
possible
to
reduce
production
cost.
Based
on
these
advantages,
Nutrinova
supports
its
customers
with
this
expert
knowledge
and
can
also
assist
in
developing
the
optimized
sweetener
blend
with
Sunett
for
an
individual
product. |
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Improvement of sweetness quality |
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Compared
with
sugar,
Sunett
sweetness
is
sensed
earlier
and
fades
away
fast.
Such
a
characteristics
of
Sunett
is
opposite
to
that
of
other
sweeteners
(Especially
Sucralose,
Aspartame),
which
sweetness
is
sensed
later
and
last
long.
Therefore,
blended
together
with
Sucralose,
Sunett
tastes
much
closer
to
Sugar. |
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Sweetness synergism |
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Blended
with
most
sugars
and
sweeteners,
Sunett
can
elevate
its
sweetness.
It
means
dosage
reduction
of
sweeteners.
For
example,
Sucralose
shows
15%
sweetness
synergistic
effect
if
blended
with
Sunett.
Especially
for
the
beverage
products,
high
stability
can
be
also
achieved.
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| Uses |
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Beverages : carbonated soft drink, coffee drink, juice, sports drink, powder drink, etc. |
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Baked goods : yogurt drink, blended dairy drink, sweetened whipped cream, etc. |
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Confectionaries : chewing gum, candy, chocolate, cake, biscuits, cookies, snacks, etc. |
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Ice cream : : ice cream, sherbet, ice mix, frozen confectionaries. |
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Alcoholic beverages : soju, homemade wines, makgeolli, grape wines, etc. |
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Jams : fruit jam, orange jam, marmalade, etc. |
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Sauces : dressings, mayonnaise, tomato ketchup, soysauce, etc. |
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Pharmaceuticals : soy sauce, ketchups, etc. |
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Other uses : health and nutrition, preserved foods, foods for diabetic, etc |
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