Sweeteners

Your Organic or Backup Source

Sweeteners

Whether you are looking for a backup source for a sweetener you already are using or need to match a conventional sweetener with an organic version, we can help complete your recipe with a wide range of sweeteners. These products offer a variety of benefits, such as flavor enhancement, improved taste profiles, and mouthfeel, with fewer calories. In addition, we offer dried and liquid starch saccharification products, with a variety of DE values, ranging in flavor from neutral to sweet.

Improve your products with these great ingredients…

Crystalline dextrose is a type of simple sugar derived from corn, being similar to fructose and chemically identical to glucose. It is often present in food as an alternative sweetener, its benefits ranging from melting control in ice cream to improving texture and mouthfeel.

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Liquid glucose syrups are available with different DE levels. Low DE (up to DE 30) syrups have a low content of mono and disaccharides and impart a low level of sweetness. They improve texture and mouthfeel with high viscosity and help to reduce sugar. Standard DE glucose syrups (approx. DE 40) have a moderate sweetness, low browning tendency, and can act as a crystallization inhibitor. High DE organic syrups (> DE 70) offer the highest level of sweetness and are important as a carbohydrate/energy source in various food applications.

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Organic spray-dried solid glucose syrups are used as carriers for fruit powder, spices and flavorings, with no influence on taste and color of the final product. They help to reduce sweetness, enhance texture and tenderness in cookies, cakes and muffins. Additionally their use is of importance to avoid microbiological spoilage.

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Glucose-Fructose-Syrups are available with varying content of fructose. Fructose has a higher sweetening power than glucose and a faster-released sweetness profile. Depending on the fructose/glucose ratio, the perceived sweetness will differ. An increased fructose content will also help to reduce crystallization tendency. They are ideal for use in fillings of chocolate products, fruit preparations, fruity syrups, fruit juice, ice cream, and other sweet treats.

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High maltose syrups have a high content of maltose, which has a positive effect on crystallization tendency and sweetness. Maltose offers lower viscosity and is especially of importance in hard candies, where it helps to avoid stickiness during storage, acting as a humectant binder.

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