• DEXTRODYN: organic dextrose monohydrate

Packaging

25 kg multi-ply paper bags(1 Euro-pallet = 36 bags = 900 kg)

Storage and Minimum Shelf-Life

If properly stored under dry conditions (max. 70% relative humidity) and well protected from heat: at least 24 months from production.

Applications

• confectionery (controlling sweetness, softness and crystallization)
• instant products, puddings (improvement in taste and sweetness)
• beverages, dairy products (for sweetness and texture)
• ice cream, frozen desserts (lowers the freezing point, imparts soft, creamy texture, increases dry substance without over-sweetening)
• baking products (enhances flavor and sweetness of cakes, bisquitss and other bakery products, improves browning and crust texture, accelerates brewing (yeast) reaction and fermentability and reduces post-baking standing time as it dissolves and cools the dough)
• canned fruit (imparts sweetness, body and gloss, improves texture and enhances flavor, improves color retention)
• dried fruits, preserves (inhibits microbial spoilage)
• baby food (nutritional (3,600 calories/gram), taste)

• AGENABON: organic F50 fructose-glucose corn syrup

Organic fructose-glucose syrup is made from yellow dent corn. Fructose, being more hygroscopic than sucrose, serves well as a humectant. And because of a relatively higher sweetness, less is needed and that means fewer calories on the nutritional panel. 

Packaging

Reusable tote/bulk container of 1200 kg

Storage and Minimum Shelf- Life

If stored well protected from heat, coldness, and direct light: at least 3 months from production.

Applications

• chocolate fillings (improvement of sweetness and texture)
• bread, cakes (improvement of browness and firmness)
• sweet products (improvement of sweetness and moisture retention)
• fruit juice, fruit syrup (sweetness with moderate viscosity)
• ice cream (sweetener)

• AGENABON: organic high maltose glucose syrup (DE 48-55)

Organic high maltose glucose syrup is made from yellow dent corn.

Packaging

1400 kg IBC totes

Storage and Minimum Shelf-Life

If properly stored under cool conditions, at least 12 months from production.

Properties

The high content of maltose makes this a good substitute for sucrose for sweetening and for browning.

Applications

• hard candies, caramels, chocolate confections
• baked goods where browning is desired

• AGENABON: organic DE97 glucose syrup solids

Organic glucose syrup solids from yellow dent corn. Suitable as a substitute for dextrose in most food applications and much more affordable.

Packaging

25 kg multi-ply paper bags with PE lining (1 Euro-pallet = 30 bags = 750 kg)

Storage and Minimum Shelf-Life

If properly stored under dry conditions (max. 70% relative humidity) and well protected from heat: at least 36 months from production.

Properties

Used for its high water solubility, sweetness of taste and suitability in dry mixes.

Applications

• beverage powders (dry sweetener with good miscibility)
• ice cream (sweetener)
• fruit powder (carrier for spray-drying fruit)
• baby food (dry sweetener)
• beverages (improvement in mouth-feel and increase of sweetness)
• desert sauces (sweetener)
• cereal bars (sweetener)
• fruit preparations (helps to adjust dryness)
• bakery mixes (improvement of browning)
• sweet coatings (prevention of crystallization of sucrose)

• AGENABON: organic DE 29 glucose syrup solids

Organic glucose syrup solids from yellow dent corn. Often used to inhibit crystallization in ice cream and other frozen dessert applications.

Packaging

25 kg multi-ply paper bags with PE lining (1 Euro-pallet = 30 bags = 750 kg)

Storage and Minimum Shelf-Life

If properly stored under dry conditions (max. 70% relative humidity) and well protected from heat: at least 36 months from production.

Properties

Recommended for dry mixes and solutions. Because of its special carbohydrate spectrum, it can be used for reduction of sweetness and improvement of mouth-feel.

Applications

• ice cream (reduction of sweetness, increase of freezing temperature and better elasticity)
• spice preparations (carrier substan ce and improvement of solubility)
• meat products (improvement of emulsion)
• liqueurs (improvement of consistency)
• sauces, ketchup, barbeque etc.(when used together with starch: improvement of mouth-feel, reduction of syneresis)