MERITOSE 200 is a white, odourless, crystalline powder with a sweet taste, that acts as a sweetener, bulking agent, cooling agent, diluent, filler flow promoter, and granulation aid. MERITOSE 200 offers great functionalities for your production, such as free-flowing powder, high sweetness, cooling effect, high osmolarity, blend homogeneity, and good flowability. MERITOSE 200 is perfect for your pharmaceutical and nutraceutical excipients applications.

GLUCODRY 290 is a purified, dried glucose syrup obtained by hydrolysis of starch. GLUCODRY 290 acts as the function of filler, Ganulation aid& Viscosity modifier. GLUCODRY 290 can be used as spray dried solution with good compressibility, medium sweetness, carbohydrates sources, granulating agent, and good water solubility. GLUCODRY 290 is great to be used in the application of nutraceutical drug delivery, excipients, and oral care solution.

MALTODEXTIN (DE10-12) is derived naturally, a flavorless complex carbohydrate. MALTODEXTIN (DE10-12) has been commonly used as a food additive, as the function thickening agent and sweetener. MALTODEXTIN (DE10-12) offers a virtually tasteless and colorless characteristic making it an easy and inexpensive way to “bulk up” foods like oatmeal, salad dressings, and commercial sauces without affecting food flavors and colors. MALTODEXTIN (DE10-12) can be disperses easily in cold water while maintaining clarity and appearance. It also increases viscosity and prevents caking and crystallization in frozen foods such as ice cream.

MALTODEXTIN (DE20-25) is derived naturally as, a flavorless complex carbohydrate. MALTODEXTIN (DE20-25) has been commonly used as a food additive, as the function thickening agent and sweetener. MALTODEXTIN (DE20-25) offers a virtually tasteless and colorless characteristic making it an easy and inexpensive way to “bulk up” foods like oatmeal, salad dressings, and commercial sauces without affecting food flavors and colors. MALTODEXTIN (DE20-25) can be dispersed easily in cold water while maintaining clarity and appearance. It also increases viscosity and prevents caking and crystallization in frozen foods such as ice cream.