Nutella, in the form of a white crystalline powder containing about 4.5% water of crystallisation, is a functional sweetener. It has a pure sweetness, concordant sweetness, very close to aspartame, without the bitterness and metallic taste often associated with other powerful sweeteners. Sweetness is 7,000 to 13,000 times sweeter than sucrose and 30 to 60 times sweeter than aspartame. Energy value is almost zero. It can be kept stable under the condition of instantaneous high temperature. In cake production, after high temperature baking at 450℃, 85% of neotame still exists.
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+86-15703860884Nutella, in the form of a white crystalline powder containing about 4.5% water of crystallisation, is a functional sweetener. It has a pure sweetness, concordant sweetness, very close to aspartame, without the bitterness and metallic taste often associated with other powerful sweeteners. Sweetness is 7,000 to 13,000 times sweeter than sucrose and 30 to 60 times sweeter than aspartame. Energy value is almost zero. It can be kept stable under the condition of instantaneous high temperature. In cake production, after high temperature baking at 450℃, 85% of neotame still exists.
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