Sweeteners

  • Wheat and Sugar Beet

    Wheat and Sugar Beet-based Organic Glucose-Fructose-Syrups

    Wheat and sugar beet is the raw material for the production of a glucose-fructose-syrup with 30% of fructose content and 70% other sugars, mainly glucose.

  • Wheat

    AGENABON Organic Wheat-based DE 97

    AGENABON based on wheat has a DE value of 97 represents a quick source of energy and aids tanning in the presence of proteins It is used as an ingredient in ice cream, candies & confectionaries.

  • Wheat

    Wheat-based Organic High Maltose Syrup

    Our wheat-based organic high maltose syrup has a DE value of 50. Even though wheat-based it is guaranteed gluten-free.

  • Wheat

    Wheat-based Organic Liquid Glucose Syrup DE 40

    The wheat-based organic liquid glucose syrup of DE 40 finds its main application in soft & hard caramels, gums & jellies, creams, candies as well as ketchup and other sweet applications.

  • Wheat

    Wheat-based Organic Liquid Glucose Syrup DE 70

    The wheat-based organic liquid glucose syrup of DE 70 finds its main application in soft & hard caramels, gums & jellies, creams, candies as well as ketchup and other sweet applications.

  • Dextrose

    DEXTRODYN Organic Dextrose Monohydrate

    DEXTRODYN is a corn based dextrose monohydrate. It is mainly applied as a crystallization inhibitor and for melting control. Due to its high DE value it can be used as fermentation substrate in beverages.

  • Corn

    AGENABON Organic DE 97 Glucose Syrup Solids

    Solid glucose syrups based on corn are available under the brand AGENABON in a DE value range from 21 – 97 and therefore in different sweetness levels. Applications range from being a good carbohydrate source and quick source of energy, tanning support in presence of proteins and melting control. Furthermore they are used as glucose-based bulking agents.

  • Corn

    AGENABON Organic DE 29 Glucose Syrup Solids

    Solid glucose syrups based on corn are available under the brand AGENABON in a DE value range from 21 – 97 and therefore in different sweetness levels. Applications range from being a good carbohydrate source and quick source of energy, tanning support in presence of proteins and melting control. Furthermore they are used as glucose-based bulking agents.

  • Corn and Sugar Beet

    Corn and Sugar Beet-based Organic Glucose-Fructose-Syrups DE 9

    Glucose-Fructose-Syrups, such as DE 9, are based on the raw materials corn & sugar beet. DE 9 is available in the lower (9%) fructose content.

  • Corn and Sugar Beet

    Corn and Sugar Beet-based Organic Glucose-Fructose-Syrups DE 30

    Glucose-Fructose-Syrups, such as DE 30, are based on the raw materials corn & sugar beet. DE 30 is available in the higher (30%) fructose content.

  • Corn

    AGENABON Organic F30 Glucose and Invert Sugar Syrup

    Organic corn-based liquid glucose-syrups are available with a DE 40 – representing the perfect ingredient for natural food colouring applications. DE of 70 is applied mainly in confectionary, ice cream, spreads and cereals. DE of 97, with the highest level of sweetness, acts as a fermentation substrate and is mainly applied in syrups and liqueurs.

  • Corn

    AGENABON Organic High Maltose Syrup DE 50

    Our corn-based organic high maltose syrup has a DE value of 50. It shows characteristics similar to sucrose but less sweetness.

  • Corn

    AGENABON Organic DE 40 Glucose Syrup

    Organic corn-based liquid glucose-syrups are available with a DE 40 – representing the perfect ingredient for natural food colouring applications. DE of 70 is applied mainly in confectionary, ice cream, spreads and cereals. DE of 97, with the highest level of sweetness, acts as a fermentation substrate and is mainly applied in syrups and liqueurs.

  • Corn

    AGENABON Organic DE 70 Glucose Syrup

    Organic corn-based liquid glucose-syrups are available with a DE 40 – representing the perfect ingredient for natural food colouring applications. DE of 70 is applied mainly in confectionary, ice cream, spreads and cereals. DE of 97, with the highest level of sweetness, acts as a fermentation substrate and is mainly applied in syrups and liqueurs.

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