Naturally Sweet, Functionally Superior
Sweeteners
Organic sweeteners are available in various forms with differing dextrose equivalent (DE) values, sourced from wheat, corn, and sugar beet. These sweeteners bring more than just sweetness; they enhance moisture retention, improve mouthfeel, and extend shelf life in baked goods, beverages, and confectionery. High-DE sweeteners deliver immediate sweetness, while low-DE options provide subtle sweetness and functional properties like browning in baked items. For example, sugar beet syrup adds natural sweetness and color to energy bars, while corn-based sweeteners enrich non-dairy drinks. Their organic certification appeals to brands seeking sustainable and transparent ingredient sourcing.
Improve your products with the finest 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.
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.
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.
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.
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.