New Sugar
Tureban’s New Sugar is a high-intensity sweetener made from sodium saccharin blended with glucose, offering 300–550 times the sweetness of sucrose. Widely used in Korean cuisine, especially kimchi, it delivers effective sweetness with minimal quantity, helping maintain proper fermentation balance.
Key Features:
• High-intensity sweetener (300–550× sweeter than sucrose)
• Made from sodium saccharin and glucose
• Requires only small amounts for desired sweetness
• Commonly used in kimchi and fermented foods
• Helps reduce sugar volume in recipes
• Suitable for professional and foodservice applications
Description
Tureban’s New Sugar is a concentrated, high-intensity sweetener composed primarily of sodium saccharin blended with glucose. With a sweetness level approximately 300 to 550 times greater than sucrose, it enables precise sweetness control while significantly reducing the volume of sweetener required in recipes.
This product is widely used in Korean culinary applications, particularly in kimchi preparation, where it provides necessary sweetness without the large quantities of traditional sugar that may interfere with fermentation. Its potency allows for efficient formulation in both small-scale and high-volume food production.
Saccharin, a non-nutritive sweetener discovered in 1879, is known for its intense sweetness. While it may produce a slightly bitter or metallic aftertaste at higher concentrations, this effect is typically minimized in complex or fermented dishes.
New Sugar is well-suited for professional kitchens and food manufacturers seeking consistency, efficiency, and reduced ingredient volume in sweetening applications.
Key Features:
• High-intensity sweetener (300–550× sweeter than sucrose)
• Composed of sodium saccharin and glucose
• Ideal for kimchi and fermented foods
• Enables reduced sweetener volume in recipes
• Non-nutritive sweetening component
• Suitable for foodservice and industrial use
• Consistent and efficient performance