Artificial Sweeteners
Complete products line covers all requirements
Artificial Sweeteners Artificial Sweeteners,Sucralose Splenda,Aspartame Granular,Acesulfame Potassium Nanjing Sunshine Biotech Co., Ltd , http://www.sunshine-bio.com
We are a young, energetic, and competent company, specializing in high quality Sweeteners for food products, Collagen for good health supplement products, pharmaceutical intermediate for medicines, and technical active ingredients for biocidal products. We have different lines of sweeteners, artificial sweeteners are our major products, and we have our own brand, its NovoSweet. All of our NovoSweet artificial sweeteners are high-intensity sweeteners with the sweetness level from 200 to 8000 times. They are Sucralose (600X), Aspartame (200X), Acesulfame Potassium (200X) and Neotame (8000-13000X). We are establishing one-stop service for our clients who have the needs for various sweeteners.
Why choose our NovoSweet Sweeteners?
GMP Standard workshop
ISO9001, ISO22000, Kosher, Hahal, BRC, Organic certificates etc.
Advanced equipment and Sufficient production capacity
Perfect pre-sale and after-sales service provides professional solution for every customer
High quality honey storage method
1. Use a suitable storage container. Honey is a weakly acidic liquid and should be stored in non-metallic containers such as cylinders, casks, and non-toxic plastic buckets. In areas where honey production is high, honey storage pools can be established. They can also be stored in wooden barrels or tanks. All containers must be odorless. Honey storage containers should be cleaned, thoroughly washed and dried, and stored honey should not be overfilled, especially when transporting, leave 25% to 30% of the gap to prevent the fermentation of the honey juice from spilling or bursting when the container is heated and shaken. Cause loss. Honey should be placed in a dry, clean, ventilated, and odor-free room at room temperature of 5 to 10°C. 2. Store the variety. The variety of honey in our country is not less than the same area also has different varieties, such as milk vetch honey, rape nectar, citrus nectar, Vitex nectar, jujube flower honey. Each type of honey has its own characteristics and flavors that suit the needs of different consumers. Therefore, the varieties are stored in order to maintain their features and prevent mixing. 3. Keep honey clean. Honey often contains pollen, wax flakes, bee fins, bee corpses, and lime sand. The method of cleanliness is to place the honey in a tall vat and leave it in a room with high temperature and dryness. The time required for the precipitation depends on the specific temperature. Generally, it takes 3 days at 20°C and only 10 hours at 35°C. At this time, the heavy debris will sink. The pure honey floats on the upper layer and can be removed. Storage. 4. Prevent honey from fermenting. Honey often contains yeast, immature honey, large water content, the most suitable for the growth of yeast. Therefore, it needs to be processed before storage. Method is to honey into a large mouth container, open and ventilated in a dry, ventilated, room temperature above 25 °C for several days, you can evaporate excess water, to be fully mature after storage. 5. To prevent honey sucking and smelling. According to experiments, honey has strong moisture absorption capacity. Even mature honey will absorb moisture and ferment. Therefore, the preservation container should be sealed and placed in a dry, ventilated, room temperature room at 5 to 10°C. Do not place strong odor items indoors to prevent honey from absorbing odors. 6. Crystallization of honey. Crystallization is another feature of honey. The crystallized honey is favorable for storage and transportation. In order to speed up the crystallization, about 0.5% of the honey can be mixed in the honey, but the supply of honey must maintain a transparent and liquid appearance. For crystallization and honey jelly, a double pot rack can be used for heat treatment. During processing, the outer layer is filled with water and the inner layer is filled with honey. When the temperature reaches 70° C., it is held for several minutes. Then it is set aside for a day and the surface foam can be removed. Put it into a sterile glass bottle and seal it tightly to prevent crystallization.