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DEXTROSE MONOHYDRATE

DEXTROSE MONOHYDRATE is a natural sugar for confectionary. In its crystalline form, this natural sugar has been used as a sweetening and texturizing agent, or as a fermentation substrate for a long time. Dextrose is the monomer of the starch chain (polymers) and is the sugar naturally present in the human body. Applications for dextrose are as diverse as cereal products (bread, biscuits, bars, etc.), confectionery, drinks, meat, etc.

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CRYSTALLINE FRUCTOSE

CRYSTALLINE FRUCTOSE is also known as “fruit sugar” because it primarily occurs naturally in many fruits. It also occurs naturally in other plant foods such as honey, sugar beets, sugar cane and vegetables. Fructose is the sweetest naturally occurring carbohydrate and is 1.2–1.8 times sweeter than sucrose (table sugar).

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POLYDEXTROSE 95% - LOW SUGAR

POLYDEXTROSE 95% is a water soluble fibre with prebiotic nature, low calorie, low GI, high tolerance level.

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RESISTANT DEXTRIN 70 (MAIZE)

RESISTANT DEXTRIN 70 Resistant maize (corn) Maltodextrin (DE below 20) is manufactured from partially hydrolysed corn starch, by heating in the presence of food-grade acid. It it a great source of dietary fibre for the fibre fortification of bakery and processed foods.
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POLYDEXTROSE

POLYDEXTROSE is a water soluble fiber with prebiotic nature, low calorie, low GI, high tolerance level.
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MALTITOL

Maltitol is used as a sugar substitute. Maltitol often replaces table sugar, because the product has nearly identical properties. The sugar alcohol is a bit less sweet as sugar but contains also less calories.
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