Sweeteners for sugar reduction & taste optimization
Atlas Food Additives, Inc. offers a complete sweetener toolbox – from high-intensity sweeteners such as sucralose, aspartame, acesulfame K and neotame to bulk polyol sweeteners such as erythritol, xylitol and maltitol, plus functional carbohydrates like maltodextrin, polydextrose and allulose.
With carefully selected partners in China and global logistics from Turkey, we support beverage, confectionery, dairy, bakery, nutrition, tabletop and sugar-reduced product developers worldwide.
Also see our Product Index (A–Z) and Atlas Academy for formulation and regulatory articles on sweeteners and sugar reduction strategies.
A complete portfolio of high-intensity & bulk sweeteners
Our sweeteners range covers calorie-free and low-calorie high-intensity sweeteners, polyol (sugar alcohol) bulk sweeteners, specialty carbohydrates and dietary fibres. This allows you to design sugar-reduced, no-added-sugar and low-calorie products without compromising taste, mouthfeel or stability.
High-intensity sweeteners
High-intensity sweeteners provide sweetness hundreds of times stronger than sucrose, with little or no calories. They are typically used at very low inclusion levels and combined with bulk sweeteners or other carbohydrates for optimal taste and texture.
- Sucralose (E955)
- Aspartame (E951)
- Acesulfame K (E950)
- Neotame (E961)
- Sodium Saccharin (E954)
- Sodium Cyclamate (E952)
- Stevia-based sweeteners
- Monk fruit & erythritol blends
Polyols, bulk sweeteners & functional carbohydrates
Bulk sweeteners and polyols contribute to sweetness, volume, freezing point depression and texture, and support claims such as “sugar reduced” or “no added sugar” where regulations allow. They can partially or fully replace sucrose, glucose syrup or invert sugar.
- Erythritol, xylitol, maltitol 75% and mannitol
- Dextrose monohydrate and crystalline fructose
- Maltodextrin for body and mild sweetness
- Polydextrose / poly-D-glucose as soluble fibre
- Allulose as a next-generation low-calorie sugar
We can help you build custom sweetener systems for beverages, baked goods, chewing gum, confectionery, dairy products, tabletop sweeteners and nutrition products.
Browse our sweetener products
Click any sweetener to view detailed specifications, regulatory information,
packaging options and application guidance. All product pages are served from the
sweeteners folder (for example,
sweeteners/sucralose-e955.html).
High-intensity sweeteners (calorie-free or low-calorie)
Sucralose (E955)
Zero-calorie sweetener approximately 600 times sweeter than sucrose. Excellent heat and pH stability for carbonated soft drinks, juices, flavoured waters, dairy drinks, baked goods and tabletop applications.
Aspartame (E951)
Amino acid-based sweetener about 200 times sweeter than sucrose with a sugar-like taste profile. Widely used in powdered drinks, still beverages, desserts and tabletop sweeteners in combination with acesulfame K or sucralose.
Acesulfame K (E950)
Non-caloric sweetener around 200 times sweeter than sucrose with fast onset of sweetness. Often blended with aspartame, sucralose or other sweeteners to build balanced sweetness and reduce off-notes.
Neotame (E961)
Very high potency sweetener (up to 8,000 times sweeter than sucrose) with excellent stability. Suitable for very low-calorie beverages, tabletop sweeteners and cost-efficient sweetener systems.
Sodium Saccharin (E954)
Classic high-intensity sweetener used in bakery, beverages and tabletop tablets. Often employed in blends where a rapid onset of sweetness and high stability are required.
Sodium Cyclamate (E952)
High-intensity sweetener around 30–50 times sweeter than sucrose. Commonly used in combination with saccharin or other sweeteners to improve taste profile and sweetness synergy.
Stevia Extract
Steviol glycosides from stevia leaves for “from natural source” positioning. Used in beverages, flavoured waters, yogurts and tabletop sachets, often combined with erythritol or other bulk sweeteners to optimize taste.
Monk Fruit & Erythritol Blend
Ready-to-use blend offering sugar-like sweetness with low calories, good solubility and clean taste. Ideal for tabletop sweeteners, bakery mixes, chocolate and nutrition bars.
Polyols & bulk sweeteners
Erythritol
Zero-calorie polyol with clean sweetness and cooling effect, widely used in sugar-free confectionery, chocolate, bakery and beverages. Often combined with stevia or monk fruit to balance sweetness and mouthfeel.
Xylitol
Polyol with sweetness similar to sucrose and a pleasant cooling effect. Used in sugar-free chewing gum, oral-care confectionery and functional food where dental health claims are important (as permitted locally).
Maltitol 75% Syrup
High-purity maltitol syrup with 75% dry solids. Provides bulk, mild sweetness and humectancy in sugar-reduced confectionery, bakery, dairy and ice cream applications.
Dextrose Monohydrate
Crystalline dextrose providing sweetness, fermentation substrate and browning potential. Used in bakery, dairy, processed meats, beverages and instant products.
Crystalline Fructose
Highly sweet monosaccharide with strong flavour enhancement and good solubility. Suitable for beverages, flavoured yogurts, cereal bars and sports nutrition.
Maltodextrin
Versatile carbohydrate with low to moderate sweetness, providing body, carrier functionality and improved mouthfeel. Used in instant beverages, flavours, seasonings, sports drinks and nutrition.
Mannitol
Polyol with low hygroscopicity and cooling effect. Used in chewing gum coatings, sugar-free confectionery and certain pharmaceutical / nutraceutical applications.
Functional fibre & next-generation sweeteners
Polydextrose / Poly-D-glucose
Highly soluble dietary fibre with low energy contribution. Replaces part of sugar or fat while maintaining bulk, improving texture and supporting fibre claims (where regulations allow).
Allulose (D-allulose / D-psicose)
Low-calorie rare sugar with about 70% of sucrose sweetness and sugar-like functionality in bakery, beverages and frozen desserts. Supports sugar reduction with minimal compromise on taste and texture.
Choosing the right sweetener system for your application
Selecting the optimal sweetener or sweetener blend depends on the target market, sugar reduction level, labelling needs and processing conditions. Atlas Food Additives helps R&D and procurement teams balance taste, cost-in-use and regulatory compliance.
Beverages & flavoured waters
For carbonated soft drinks, energy drinks and flavoured waters, sucralose, acesulfame K, aspartame and their blends are commonly used, often combined with a small amount of sugar or fructose for body. Erythritol, allulose and polydextrose can support mouthfeel and calorie reduction in “no added sugar” or “reduced sugar” recipes.
We pay close attention to pH and thermal stability to ensure sweetness is maintained after pasteurisation, UHT or hot-fill processing.
Confectionery, chewing gum & chocolate
Sugar-free and reduced-sugar confectionery typically rely on polyols such as erythritol, xylitol, maltitol and mannitol. These provide bulk, cooling effect, crystallisation control and dental-care positioning, complemented by high-intensity sweeteners for the final sweetness level.
Our portfolio supports hard candy, chocolate, coated chewing gum, lozenges and functional confectionery formats.
Bakery, fillings & cereal bars
In bakery and bar applications, dextrose, maltodextrin, crystalline fructose, allulose and polydextrose are used to manage browning, water activity, softness and shelf life. Sweetness can be fine-tuned with sucralose, stevia or other high-intensity sweeteners.
Dairy, plant-based & nutrition
Yogurts, dairy drinks, plant-based beverages and nutrition products require a careful balance between sweetness profile, protein stability and viscosity. Erythritol, allulose, maltodextrin and polydextrose provide body and sweetness, while stevia, sucralose or acesulfame K help achieve the desired calorie profile.
For more in-depth technical content, visit Atlas Academy or explore specific articles such as our sugar-reduction and sweetener selection guides.
Need support designing a sweetener system?
Share your target sugar reduction, application and market, and our team will recommend suitable sweeteners, blends and documentation packages.
Talk to an Atlas sweetener specialistAdditional Sweeteners & Polyols
Fine-tune sweetness profile, calorie content and functional properties with a broader sweetener toolbox.
Isomalt
Tooth-friendly bulk sweetener for sugar-free confectionery, hard candies and bakery, offering mild sweetness and good stability.
Sorbitol Powder
Crystalline polyol used in sugar-free confectionery, bakery and chewing gum, providing sweetness with humectant properties.
Lactitol
Milk-derived polyol for sugar-reduced chocolates, biscuits and frozen desserts with sugar-like bulk and a clean taste.
Trehalose
Disaccharide used for flavour stabilisation, freeze–thaw stability and texture improvement in beverages, bakery and frozen foods.
Liquid Glucose Syrup
Viscous syrup for confectionery, ice cream, bakery and sauces, improving body, mouthfeel and crystallisation control.