Sugar and sweeteners

Sugar

Polyols

Polyols are very similar to sugar in taste and their sweetening power is 0.4 to 1 times that of ordinary sugar or sucrose. These bulk or filling sweeteners are industrially produced, but are also naturally present in small quantities in various fruits and vegetables, such as red fruit, corn kernels and coconut. 

Included in our range:

Sorbital balances mouthfeel and elasticity and ensures good moisture and humidity regulation.

Mannitol is often used as an anti-caking agent or as a sprinkling powder. Its clean, cool and refreshing taste enhances sensory pleasure, and its physical properties protect against moisture absorption. It also reduces stickiness in confectionery.

Isomalt is obtained by hydrogenation of sugars - from sugar cane or sugar beet - provides a mild sweetness while contributing to important nutritional and functional properties.

Maltitol offers a convenient one-to-one replacement for sucrose in terms of sweetening power, while containing fewer calories.

Intensive sweeteners

They are ideal if you want to obtain a variant for drinks and desserts without sugar and with low-calorie sweeteners. These sweeteners have a strong sweetening power which is on average 200 times sweeter than sugar.


Erythritol: Obtained through the ancient fermentation process of corn and contains no calories. With its pure taste and functionality close to sucrose, Zerose® erythritol enables significant sugar reduction in a wide range of applications.


Stevia: The stevia plant contains sweet components called steviol glycosides, which is up to 300 times sweeter than sugar. Stevia has quickly become a popular sweetener because it has turned out to be a useful, heat-stable, calorie-free ingredient with a wide range of applications.

Dextrose

Dextrose, also known as "grape sugar", is derived from corn starch, has become a vital ingredient in a wide range of food and beverage applications, thanks to its functional, sensory and nutritional properties. Often used in combination with sugar or other sweeteners, it shortens the sweetness perception and enhances the original food and beverage flavors.

Dextrose can be used for freezing point depression in ice cream, browning in bread and biscuits, flavor enhancement in chocolate milk beverages, dispersibility in powder mixes and texture optimization.

Burnt sugar

Burnt sugar is a liquid or powder obtained from the controlled heating of sugars. It is mainly used for flavouring or adding sweetness to applications. They have the optimum balance of stability, flavour and colour.

Maltodextrin

Maltodextrins and dried glucose syrup are being created while converting starches to dextrose. These products are mainly applied as 'bulking agents' to add dry substances in several food applications. 

• Dextrose is derived from maize starch and, due to its functional, sensory and nutritional properties, has become an essential ingredient in a wide range of food and beverage applications.
• Glucose dried are obtained by enzymatic conversion of ordinary cornstarch. Its functional properties are mainly: Good dispersibility, solubility and binding. Also inhibits sugar crystallisation.
• spray-dried maltodextrin is obtained by enzymatic conversion of maize starch.