In order to improve taste, other vinegar types are usually flavoured with spices. The fruit industry uses mainly strong pectins. These preparations are characterised, from a commercial point of view, by the capacity of gelification, expressed in degrees. Sweeteners are making an important contribution to the manufacture of sweet foods in these categories. Diabetics need to restrict their intake of sugar and various carbohydrates similar to sugar or avoid them altogether.
Sweeteners enable diabetics to enjoy sweet tastes without changing their lifestyle.
Thus sweeteners offer consumers a number of advantageous and favourable properties above and beyond merely reducing calories. As an ingredient, it can be used for sweetening all foods produced industrially or at home, or to produce tabletop sweeteners. The synergistic effect leads as quantitative synergism to an intensification of the overall sweetness and as qualitative synergism to an improved taste. For high sweetness levels, blends of Sunett with other sweeteners, e.g. aspartame, are particularly favourable in many applications. The synergistic effect of the blend results in a taste that is particularly pleasant and rounded.