Sweetening Agents

D-(+)-Trehalose (α,α-Trehalose) is an orally active disaccharide, showing anti-desiccant and cryopreservative activities. D-(+)-Trehalose acts as an osmolyte, and stress protectant and helps in the storage and transport of carbon. D-(+)-Trehalose can be used as a food ingredient and pharmaceutical excipient.

Glycerol is used in sample preparation and gel formation for polyacrylamide gel electrophoresis.

Sucralose (E955; Trichlorosucrose) is a non-nutritive artificial sweetener and sugar substitute. Sucralose can activate a conserved neural fasting response and thereby exerts an appetite-stimulating effect in rodents.

Aspartame (SC-18862) is a methyl ester of a dipeptide. Aspartame can be used as a synthetic nonnutritive sweetener.

Xylose (D-(+)-Xylose) is a natural pentose sugar that is catalyzed by xylose isomerase to form xylulose, which is a key step in the anaerobic ethanol fermentation of Xylose. Xylose can be used by microorganisms to produce fuels, chemicals, and bulk industrial enzymes. Xylose provides the substances and energy for cells, as a carbon source for the biosynthesis of high-value chemicals and biofuel. Xylose can be used to fully explore lignocellulose resources and provide a new direction for microbia fermentation.

Maltose is a disaccharide composed of two glucose molecules linked together. Maltose is an endogenous metabolic product in plants, yeast, or bacteria, and it participates in carbon source storage and metabolism. Maltose is a key core metabolite and main transport form in the temporary starch degradation, carbon output, and subsequent sucrose synthesis metabolism of the night chloroplast. In X. dendrorhous, maltose can act as a sugar donor and is converted into isomaltulose by α-glucosidase). Maltose can act as a osmotic agent, supporting continuous capillary ultrafiltration and preventing severe metabolic disorders.

Maltol, a type of aromatic compound, is an antioxidant agent. Maltol enhances neural function by mitigating oxidative stress and cell apoptosis. Maltol is an inhibitor of oxidative damage in nerve cells and is effective in preventing diabetic peripheral neuropathy (DPN). Maltol is used extensively as a safe flavoring agent and food preservative. Maltol is a metal ion chelator that can be used in the field of catalysis, cosmetics, and medicine.

Butylparaben is an organic compound that has proven to be a very successful antimicrobial preservative in cosmetics, can also be used in active molecule suspensions, and as a food flavoring additive.

Maltitol is an orally active polyol and sugar alcohol sweetener produced by the hydrogenation of maltose. Maltitol can replace sucrose and has characteristics of having a minor impact on blood sugar and potential prebiotic effects.

Cyclamic acid sodium (Sodium cyclamate) is a commonly used sweetener. Cyclamic acid sodium is toxic to osteoblasts and can inhibit cell proliferation, induce apoptosis and reduce cell mineralization. Cyclamic acid sodium causes focal necrosis of bladder organs in rats in vitro, which can promote bladder cancer, but some studies have shown that low doses of Cyclamic acid sodium have no carcinogenic effect. In addition, Cyclamic acid sodium has no effect on insulin and glucagon secretion induced by arginine.