Cosmetic Sweeteners

CosmeticSweeteners

ProductIntroduction

Theadditionofsweeteneringredientstocosmeticscanhelpremovefreeradicalsfrom theskin,promoteskinmetabolism,reducepigmentation,andmoisturizetheskinThe specificeffectsoftheproductcanbetestedthroughourefficacyserviceWecurrently offerNeohesperidin,Glycyrrhizicacid,RUBUSOSIDE,andthefollowingproducts havebeendescribedindetail

TypesofCosmeticSweetenersandTheir

Characteristics

 Neohesperidinhasahighsweetness,lowcaloriccontent,arefreshingtaste, andalonglastingaftertaste,withexcellentbitterness-shieldingproperties

 SlowandlongsweetnessThesweetnesscomesslowly,theaftertastelasts long,andthesweetnessisrefreshingandpleasant

 Goodstability,non-toxic,fastmetabolismWhetherusedinanacidicor alkalineenvironmentitspropertiesareverystableandisthemoststableandsafe sweetenerknown,increasingthebroadspectrumofapplications.

 Ithasflavoringpropertiessuchassweetening,aroma,tasteandmaskingof bitterness.

 Glycyrrhizicacid

Itsanti-inflammatorypropertiescanbeusedincosmeticstogentlycarefortheskin, allowingittorepairandrestoreitsoptimalhealth;itssuperiorantibacterialand antiviralpropertieseffectivelyinhibitbacterialgrowth;itsexcellentantioxidant propertieseffectivelyscavengefreeradicalsandslowdownoxidationandaging problems

 RUBUSOSIDE

RUBUSOSIDEisanaturalandhighlyeffectivesweetener:300timessweeterthan sucrose,1%ofthecaloriesofsucrose,witharefreshingsweetnessclosetosucrose, non-toxicsideeffects,withtheeffectofloweringbloodlipidsandbloodsugar,etcIt isanidealsweetsubstitute,widelyusedinbeautyandcosmeticindustries.

TheMainProblemsofSweetenerDevelopment



Safetyissues

Thesafetyfactorofsweetenersiscrucial,andeachnewsweetenershouldbeverified bytoxicologyandbenon-toxicbeforeconsumption

 Tastecharacteristics

Ifthesweetnessofthesweetenerisnotlikedbyconsumers,companiesand individuals,thedevelopmentoftheproductwillnothaveanymeaning.

 Stability

Goodstabilityisalsoanissuethatsweetenermanufacturersmustpayattentionto. Syntheticsweetenersgenerallyhavegoodstability,buttherearesomesweetenersthat canonlybeusedinacertainarea.

 Cost

Costisalsooneofthefactorsthatmustbeconsidered,ifthepriceofsweetenerscan bereduced,thesweetenerislikelytohavevitalityTherefore,suchasreducingthe costofproductionisaresearchtopicworthyofgreateffortsTherearemany sweetenersareproducedbymicrobialenzymes,howtoimprovethestrainofenzyme activityandenzymeseparationprocesswillultimatelyaffectthepriceofthefinished product,theuseofrawmaterialssuchashighpricesandeasytoobtain,theproductis morecompetitive.

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