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Cyclamates refer to salts of cyclamic acid (cyclohexylsulfamic acid), usually related to its sodium and calcium salts.

Sodium cyclamate is the most used form, while calcium cyclamate can be used as its replacement in low-sodium or sodium-free products. The latter is not used widely as it will cause gelation and precipitation in some applications.

They can be produced by sulfonating cyclohexylamine with chlorosulfonic acid or sulfamate to cyclohexylsulfamate, then neutralization with NaOH or Ca(OH)2.

Property
Other names Sodium cyclohexylsulfamate, sodium cyclohexanesulfamate
CAS number 139-05-9
Chemical formula C6H12NNaO3S (anhydrous), C6H12NNaO3S·2H2O (dihydrate)
Molecular weight 201.22 (anhydrous)
237.22 (dihydrate)

Two types
Its food grade can be divided into anhydrous and dihydrate forms according to the content of crystal water. The former (NF grade) is needle powder, while the latter (CP grade) with tablet appearance.

Structure
Sodium Cyclamate chemical structure
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Solubility
Soluble in water, practically insoluble in ethanol, and insoluble in most organic solvents.

Taste
30 times as sweet as sugar, so that only a little amount is needed to achieve the same sweet taste. Without bitter aftertaste which occurs in sodium saccharin.

Synergy
It is commonly blended with sodium saccharin in a 10-to-1 ratio to mask the bitter after taste and produce a synergistic sweetening effect. It can also be blended with aspartame and acesulfame potassium to improve product stability.

Other properties
Heat stable, so can be used in cooking and baking.
The lowest price among artificial sweeteners (sucralose, aspartame, acesulfame potassium, neotame, saccharin).

Ethyl Maltol is a kind of fragrant aroma of white crystalline powder. Either crystalline or powder, dissolved in solution are maintained after its sweet flavor, and the solution more stable. Ethyl Maltol is currently sub-types of pure aroma and flavor coke.





First, the pure flavor Ethyl Maltol: its fruit flavor outstanding. Added to a variety of fruits, preserved fruits products, natural fruit juices, drinks, cold products, wine, dairy, bakery, soy sauce, Chinese medicine, cosmetics, tobacco and various spices, Ethyl Maltol can significantly improve fruit flavor, inhibition of bitter, sour, astringent taste, sweet fruit to obtain optimum flavor, while, Ethyl Maltol can get an excellent taste. Especially with the Ethyl Maltol preparation of a variety of tobacco flavors, add cigarettes, E637 to make more mellow fragrant smoke, and then decreased absorption of oral, throat dry and astringent bitter taste, mouth and throat feel smooth and comfortable.





Second, the coke flavor Ethyl Maltol: a very mellow, caramel flavor, Ethyl Maltol on the original sweet flavor of the food has a strong synergistic effect. Ethyl Maltol for meat, meat products, canned food, condiments, candy, cookies, bread, chocolate, cocoa products, cereal, betel nuts, preserved fruits, candied fruit and a variety of feed products. In particular, added to a variety of meat products, Ethyl Maltol, and the meat of the amino acids can play a role, significantly improve the meaty flavor. Thus, Ethyl Maltol types of food industry in todays more widely.

Ethyl maltol is a broad-spectrum synthetic flavoring agent that can improve the flavor of food. It is commonly used in the production of beverages, fruit juices, dairy products, ice creams, fruit wine, sauces, and pickled vegetables to enhance the sweet taste like fruits.

It can also be added to candies, biscuits, cakes, chocolate and meat products (ham and sausage) to impart a caramel aroma.

Only a small amount (0.01%-0.1%) is needed to achieve the desired intensive and long-lasting flavor. Some manufacturers may add other flavors or fragrances into ethyl maltol to make its flavor stronger or purer. In some countries, it is not permitted to be added in edible vegetable oils, such as sesame oil, soybean oil, peanut oil, rapeseed oil, and blended oil.

Yogurt
In yogurt, it improves the flavor, reduces the sourness, increases the sweetness and adds fruity aroma.

Ice cream
It increases the creamy taste of the products in low-fat and low-calorie ice creams.

Beverage
It improves the fruity sweet, reduces the acidity and gives the drink a pleasant aroma.

Bakery
It is an ideal flavoring agent for baked goods due to its sweet and caramel aroma. It can be used in the fillings of baked goods, such as fruit filling, milk cake filling, pudding filling, or cream fillings.

Meat
In meat products, ethyl maltol is not only used to improve the color and delay fat oxidation in cured meat, but also increase the meat flavor.

It enhances the meat color by combining with Fe3 + to form a stable myoglobin complex, therefore preventing the degrading of myoglobin from into iron-free porphyrin-globulin complex, which is easy to be further decomposed to light green porphyrins, which will make the quality and flavor of poultry meat products bad.

The color of pork mainly depends on the pigments in the meat, such as myoglobin (most important), hemoglobin, and cytochrome C.

It can make canned meat pink without the use of nitrite. It can also be used together with other ingredients, such as ferric citrate and zinc gluconate for color development in poultry products.

How to use
Generally, there are two ways for the applications: formulated to a certain concentration of solution (e.g. 0.25%) or dry mix.

It should be added at a lower temperature as much as possible to reduce the volatilization if the end product needs to be heated during the production.

It can also premix with one dry ingredient, and then blend with other ingredients to achieve a uniform mixing effect.

About Maltodextrin
CAS No. 9050-36-6

EINECS No.: 232-940-4
Molecular formula: C6nH(10n+2)O(5n+1)

Structure
Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds. Maltodextrin is typically composed of a mixture of chains that vary from three to seventeen glucose units long.

Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 to 20. The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility and the lower heat resistance. Above DE 20, the European Unions CN code calls it glucose syrup, at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.
Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. While wheat-derived maltodextrin may cause concern for individuals suffering from gluten intolerance, maltodextrin is such a highly processed ingredient that the majority of the protein is removed, rendering it effectively gluten-free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin itself will be gluten-free.

Maltodextrin is sometimes used in beer brewing to increase the specific gravity of the final product.This improves the mouthfeel of the beer and reduces the dryness of the drink. Maltodextrin is not fermented by the yeast and has no flavor.



Application of Maltodextrine:

1.Improving the tase,tenacity and the structure of foods;,Preventing recrystallization and extending shelf life.

2. The beverages are scientifically prepared with Maltodextrin,which add flavor,soluble,consistent and delicious,and reduce sweet taste and cost. There are more advantages of these kinds of beverages than that of the traditional drinks and foods such as ice-cream,fast tea and coffee etc.

3. As a nice stuffing or carrier,it can be used in infant foods for impr oving their quality and heath care function. It is beneficial to child ren and infants.

4. Maltodextrin can be used in paper making industries as a bond materials because it has good fluidity and strong cohesion-tension. The quality,structure and shape of the paper can be improved.

5. Matodextrine can be used in cosmetic that may have more effect to protect skin with more luster and elasticity. In Toothpaste prod uction,it can be used as a substitute for CMC.The dispersivity and stability of pesticides will be increased. It is a good excipient and stuffing material in pharmacon making.

6. It can help the maintenance of the original color and luster,add some flavor.

7. Maltodextrin is also widely used in other fields besides the foods industries.

Both are starch hydrolyates and provide energy to our body but they’re different.

Composition: dextrose is a pure product while the other is a mixture.
DE: dextrose has a DE of 100 while the DE of maltodextrin is less than 20.
Function: Dextrose is used as a sweetener but maltodextrin is not, as a result, there uses are different.
Absorption: The absorption and the increasing rate of blood sugar of dextrose is faster than maltodextrin our body.
Corn Maltodextrin VS Corn Syrup?
Both are corn starch degradation products. They’re similar as both are mixture of glucose, maltose and higher saccharides, but corn syrup is a liquid product (dehydrated form called dried glucose syrup) while maltodextrin is a common powder form.

The DE value of corn syrup is more than 20, which means it is more sweet and maltodextrin can form corn syrup with further hydrolysis.

What’s the differences between Maltodextrin and Dextrin?
Dextrin and maltodextrin are both incompletely hydrolyzed starch but with different manufacturing process. Dextrin is produced with chemical process by dry heating starches or dry heating process after the treatment of alkalis, acids, or pH control agents. (13) while maltodextrin is obtained from enzyme treatment.

Conclusion
Now I think you may have a knowledge of the bulking agent/carrier – maltodextrin, from the following aspects:

Dextrose Equivalent (DE), the important characteristics of maltodextrin that determines its composition, properties and uses
5 plant sources – corn,tapioca, potato, rice and wheat and the manufacturing process
Health benefits
Uses
Safety and possible side effects
FAQs: is it gluten free, synthetic or natural, its comparison with corn syrup, dextrose, dextrin and resistant maltodextrin and so on.