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ERYSTA™ C40 CRYSTALLINE ERYTHRITOLProduct |
Corn Products International | An ideal polyol for calorie reduction. Further, its extremely high laxation threshold allows better formulation flexibility in designing sugar-reduced, lower calorie foods. |
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HYSTAR® 3375 POLYGLYCITOL SYRUPProduct |
Corn Products International | A polyol solution containing a combination of maltitol, sorbitol, and high molecular weight polymers. While its primary use is sugar free candy, its unique polyol composition makes it ideal for imparting stability and sweetness to other food and confectionery systems. |
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HYSTAR® 4075 POLYGLYCITOLProduct |
Corn Products International | A hydrogenated starch hydrolysate designed for use in caramel and chocolate center applications to enhance moisture retention and extend shelf life. |
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HYSTAR® 5875 MALTITOL SYRUP, NF/FCCProduct |
Corn Products International | A non-crystallizing, 3.0 cal/g syrup containing at least 55% maltitol. Since maltitol is very similar to sucrose in taste and sweetness, maltitol syrup is often used to replace sucrose in sugar free applications. |
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HYSTAR® 5885 MALTITOL SYRUPProduct |
Corn Products International | A non-crystallizing 85% solids syrup containing at least 55% maltitol. Since maltitol is very similar to sucrose in taste and sweetness, it is often used to replace sucrose in sugar free applications. Maltisweet™ 5885 is beneficial for bakery or confectionery applications that require higher solids content. |
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HYSTAR® 6075 POLYGLYCITOLProduct |
Corn Products International | A 75% solids polyols containing a combination of maltitol, sorbitol, and high molecular weight polymers. Its unique polyol composition makes it ideal for imparting stability to many food and confectionery systems. |
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HYSTAR® HM-75 MALTITOL SYRUPProduct |
Corn Products International | A non-crystallizing 3.0 cal/g syrup containing at least 50% maltitol. HM-75 provides exceptional sweetness and humectancy, functioning well in baked, confectionery, and oral care applications. |
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MALTISWEET® 3145 MALTITOL SYRUP, NF/FCCProduct |
Corn Products International | A non crystallizing, 3.0 cal/g syrup containing at least 65% maltitol. Since maltitol is very similar to sucrose in taste and sweetness, maltitol syrup is often used to replace sucrose in sugar free applications. |
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MALTISWEET® 6580 MALTITOL SYRUP, NF/FCCProduct |
Corn Products International | A non-crystallizing 80% solids syrup containing at least 62% maltitol. Since maltitol is very similar to sucrose in taste and sweetness, it is often used to replace sucrose in sugar free applications. This product is beneficial for use in bakery or confectionery applications that require a higher solids content. |
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MALTISWEET® 6585 MALTITOL SYRUPProduct |
Corn Products International | A non-crystallizing 85% solids syrup containing at least 62% maltitol. Since maltitol is very similar to sucrose in taste and sweetness, it is often used to replace sucrose in sugar free applications. It is beneficial for use in bakery or confectionery applications that require a higher solids content. |
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MALTISWEET® B MALTITOL SYRUP, NF/FCCProduct |
Corn Products International | Maltitol is very similar to sucrose in taste and sweetness. So, maltitol syrups are used as a replacement for sucrose in sugar free applications. The polyol distribution of Maltisweet B balances the sweetness offered by maltitol with the stability offered by longer chain polyols. This makes it a good choice to balance functionality in food and confectionery systems. Common uses are nutritional bars, hard candy and soft confections (caramel, taffy, enrobed centers). |
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MALTISWEET® CM 100 CRYSTALLINE MALTITOL, FCCProduct |
Corn Products International | Used as a direct 1:1 replacement for sugar in most food and confectionery applications. At approximately 90% the sweetness of sucrose and 2.1 cal/g, maltitol is the primary bulking agent for sugar free, reduced calorie, and light products. |
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MALTISWEET® CM 40 CRYSTALLINE MALTITOL, FCCProduct |
Corn Products International | Used as a direct 1:1 replacement for sugar in most food and confectionery applications. At approximately 90% the sweetness of sucrose and 2.1 cal/g, maltitol is the primary bulking agent for sugar free, reduced calorie, and light products. |
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MALTISWEET® IC MALTITOL SYRUP, NF/FCCProduct |
Corn Products International | A non-crystallizing, 3.0 kcal/g syrup developed as a replacement for sucrose and corn syrup solids (CSS) in no-sugar-added ice cream products. Its molecular weight distribution, similar to sucrose/CSS, results in an ice cream which processes like a full sugar ice cream, with similar sweetness, freeze point, and shelf life. |
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MALTISWEET® M95 MALTITOL SOLUTIONProduct |
Corn Products International | A breakthrough product containing the highest maltitol assay of any commercially available maltitol in solution. Applications include bakery, confectionery, frozen dairy, food and nutritional bars. |
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MANNITOL POWDER, FCC/USPProduct |
Corn Products International | Used primarily in confectionery and pharmaceutical applications. Its non-hygroscopic and inert properties are ideal for providing stability and protection to finished products. Common uses are chewing gum, chocolate, pharmaceutical tablets and flavors. |
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SORBOGEM® 1162 CRYSTALLINE SORBITOL, NF/FCCProduct |
Corn Products International | One of the most widely used polyols in the food, confectionery, pharmaceutical, and industrial markets. Typical functionality is as a cryoprotectant, crystallization inhibitor, freeze point depressant, plasticizer, humectant, and excipient. It is 60% as sweet as sucrose with a pleasant cooling effect. |
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SORBOGEM® 2016 CRYSTALLINE SORBITOL NF/FCCProduct |
Corn Products International | One of the most widely used polyols in the food, confectionery, pharmaceutical and industrial markets. Typical functionality is as a cryoprotectant, crystallization inhibitor, freeze point depressant, plasticizer, humectant and excipient. |
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SORBOGEM® 712 CRYSTALLINE SORBITOL, NF/FCCProduct |
Corn Products International | One of the most widely used polyols in the food, confectionery, pharmaceutical, and industrial markets. Typical functionality is as a cryoprotectant, crystallization inhibitor, freeze point depressant, plasticizer, humectant, and excipient. It is 60% as sweet as sucrose with a pleasant cooling effect. |
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SORBOGEM® 834 CRYSTALLINE SORBITOL, NF/FCCProduct |
Corn Products International | One of the most widely used polyols in the food, confectionery, pharmaceutical, and industrial markets. Typical functionality is as a cryoprotectant, crystallization inhibitor, freeze point depressant, plasticizer, humectant, and excipient. It is 60% as sweet as sucrose with a pleasant cooling effect. |
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