Sugar contributes 4 kcal/g. Replacing it with low‑calorie alternatives is the most direct path to calorie reduction.
Maltitol (2.1 kcal/g): Derived from non‑GMO corn or tapioca starch, maltitol provides 90% of sugar’s sweetness with roughly half the calories. It mimics sugar’s bulk, browning, and freezing point depression – ideal for sugar‑free chocolate, confectionery, baked goods, and frozen desserts. No bitter aftertaste or cooling effect.
Polydextrose (1 kcal/g): A unique bulking fiber that replaces both sugar and fat calories. Use in low‑calorie cakes, cookies, dressings, and dairy products. It adds body and moisture retention with minimal sweetness – perfect for pairing with high‑intensity sweeteners.
Oligosaccharides (FOS, GOS, XOS, IMO) (1.5–2 kcal/g): Provide gentle sweetness (30–60% of sugar) with prebiotic fiber benefits. Blend with stevia or monk fruit to achieve full sweetness while reducing calorie density by 50% or more.
All are heat‑stable and compatible with standard processing equipment. We provide application‑specific blending recommendations.
Fat contributes 9 kcal/g – more than double that of sugar. Our soluble fibers mimic the mouthfeel and texture of fat while adding virtually no calories.
Resistant Dextrin (2 kcal/g): A clean‑tasting, clear‑soluble fiber that adds viscosity and creaminess to low‑calorie beverages, soups, and sauces. It also improves suspension of particles in reduced‑calorie dressings.
Inulin (1.5 kcal/g): Creates a smooth, creamy texture reminiscent of fat – ideal for low‑calorie spreads, cheeses, and yogurts. It also replaces sugar’s bulk in baked goods without adding significant calories.
Polydextrose (1 kcal/g): Dual function – reduces both sugar and fat calories. Provides freeze‑thaw stability in low‑calorie ice cream and improves crumb structure in reduced‑fat cakes.
Depending on your application and replacement level:
Replace 100% of sugar with maltitol: ~50% calorie reduction from sugar
Replace sugar with polydextrose + stevia: up to 75% calorie reduction
Replace both sugar and fat with polydextrose and inulin: 60–80% overall calorie reduction
We provide formulation modeling to help you meet specific label claims (e.g., “reduced calorie,” “low calorie,” “light”).
With proper formulation, most consumers cannot distinguish Saigao‑based low‑calorie products from full‑calorie controls. Maltitol delivers true sugar‑like sweetness without bitterness or cooling effect. Polydextrose and resistant dextrin are neutral in taste. Our technical team helps you optimize sweetener blends and texture systems to match your original product profile.
Yes. Our polydextrose, resistant dextrin, inulin, and oligosaccharides are produced via enzymatic or fermentation processes – no chemical solvents or synthetic carriers. Maltitol is derived from plant starch via hydrogenation, a widely accepted process. Non‑GMO, organic, and kosher/halal certifications are available. No artificial preservatives or anti‑caking agents unless requested.
Atwater conversion factors (specific to each ingredient)
Typical energy values (kcal/g) based on AOAC fiber methods
Regulatory guidance for calorie declaration (FDA, EU, CFDA, etc.)
For blended formulations, we can supply a calorie calculation worksheet. Always confirm with your regulatory team, but our data gives you a precise starting point.
