| 62/43 Corn Syrup | ADM (Archer Daniels Midland) | 62/43 Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste and odor, and is somewhat sweeter and less viscous than regular syrup. It contains a higher proportion of dextrose and maltose than regular syrup, and is lower in high molecular w...view more 62/43 Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste and odor, and is somewhat sweeter and less viscous than regular syrup. It contains a higher proportion of dextrose and maltose than regular syrup, and is lower in high molecular weight carbohydrates. The high proportion of fermentable carbohydrates, along with increased sweetness makes it especially useful in baked goods such as bread, rolls, etc. The lower viscosity and high sweetness level provide desirable properties in nougats, fondants, etc. view less | |
| 62/44 Corn Syrup | ADM (Archer Daniels Midland) | 62/44 Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste, and is somewhat sweeter and less viscous than regular syrup. It has a high proportion of fermentable carbohydrates, along with increased sweetness, making it especially useful in...view more 62/44 Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste, and is somewhat sweeter and less viscous than regular syrup. It has a high proportion of fermentable carbohydrates, along with increased sweetness, making it especially useful in baked goods such as bread, rolls, etc. The 62/44 corn syrup has properties similar to 62/43 corn syrup, except for higher solids content and slightly increased viscosity. It is useful where lower moisture content is desirable in formulations. view less | |
| 62/44 Low S02 Corn Syrup | ADM (Archer Daniels Midland) | 62/44 Low S02 Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste, and is somewhat sweeter and less viscous than regular syrup. It contains a higher proportion of dextrose and maltose than regular syrup and is lower in high molecular wei...view more 62/44 Low S02 Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste, and is somewhat sweeter and less viscous than regular syrup. It contains a higher proportion of dextrose and maltose than regular syrup and is lower in high molecular weight carbohydrates. The high proportion of fermentable carbohydrates, along with increased sweetness, makes it especially useful in baked goods such as bread, rolls, etc. This product has properties similar to 62/43, except for higher solids content and slightly increased viscosity. It is useful where lower moisture content is desirable in formulations. view less | |
| Bakers Syrup | British Sugar plc | Bakers Syrup is a versatile, economical, golden brown syrup with a solid content of 80%-82%. It provides a treacle flavor and clean label declaration, and is used as a general purpose additive in toffees, caramels, fudges, cookies, pancakes, soft drinks, ...view more Bakers Syrup is a versatile, economical, golden brown syrup with a solid content of 80%-82%. It provides a treacle flavor and clean label declaration, and is used as a general purpose additive in toffees, caramels, fudges, cookies, pancakes, soft drinks, etc. view less | |
| BecoDex Bio – Organic spray-dried glucose syrup | Blattmann Schweiz AG | BecoDex Bio is an organic spray-dried glucose syrup consisting mainly of glucose, maltose and oligosaccharides, which are produced by partial enzyme hydrolysis of organic wheat starch, refined and spray dried. | |
| BecoMalt Bio – Organic Maltodextrin | Blattmann Schweiz AG | BecoMalt Bio is an organic Maltodextrin consisting mainly of glucose, maltose and oligosaccharides, which are produced by partial enzyme hydrolysis of organic wheat starch, refined and spray dried. | |
| Black Bakery Syrup | Nordic Sugar A/B | Black Bakery Syrup is 27% sucrose, 19% Fructose, and 19% Glucose. Black Bakery syrup has a deep rich flavor, and adds good water retention in baked goods. Black Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liq...view more Black Bakery Syrup is 27% sucrose, 19% Fructose, and 19% Glucose. Black Bakery syrup has a deep rich flavor, and adds good water retention in baked goods. Black Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Black Bakery Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Black Syrup | Nordic Sugar A/B | Black Syrup is 31% sucrose, 17% Fructose, and 18% Glucose. Black syrup has a deep rich flavor, and adds good water retention in baked goods. Black Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee...view more Black Syrup is 31% sucrose, 17% Fructose, and 18% Glucose. Black syrup has a deep rich flavor, and adds good water retention in baked goods. Black Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Black Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Brown Bakery Syrup | Nordic Sugar A/B | Brown Baker Syrup is 30% sucrose, 21% Fructose, and 23% Glucose. Brown Bakery Syrup has medium flavor, and adds good water retention in baked goods. Brown Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice,...view more Brown Baker Syrup is 30% sucrose, 21% Fructose, and 23% Glucose. Brown Bakery Syrup has medium flavor, and adds good water retention in baked goods. Brown Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Brown Bakery Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Brown Sugar Syrup | British Sugar plc | Brown Sugar Syrup is a dark brown syrup with a solid content of 75%-77%, produced by blending liquid sugar and cane molasses. It provides the aroma and flavor of brown sugar, and is used in soft drinks, baked goods, confectionery, and pancakes. | |
| Brown Syrup | Nordic Sugar A/B | Brown Syrup is 32% sucrose, 22% Fructose, and 23% Glucose. Brown Syrup has medium flavor, and adds good water retention in baked goods. Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and c...view more Brown Syrup is 32% sucrose, 22% Fructose, and 23% Glucose. Brown Syrup has medium flavor, and adds good water retention in baked goods. Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Brown Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Burnt Sugar Syrup | Holland Ingredients | Burnt Sugar Syrup is a dark brown viscous liquid produced by the controlled of glucose syrup, without chemical additives. This product is used as a natural aromatic made by carbohydrate heating, most often applied to give colour and flavour for example t...view more Burnt Sugar Syrup is a dark brown viscous liquid produced by the controlled of glucose syrup, without chemical additives. This product is used as a natural aromatic made by carbohydrate heating, most often applied to give colour and flavour for example to dairy desserts and biscuits. view less | |
| Cane Molasses | Wilmar International | Cane Molasses is a food-grade sugar cane derivative. This product appears as a viscous black or dark brown liquid with a strong caramel odor. It can be used as a base for the production of rum, of dark beers, in rye breads, and in cookies. | |
| Caramel Syrup | Takwa & Co ltd. | Caramel Syrup is a light honey or dark colored thick liquid that is used as a sweetener, thickener and natural colorant. It is used in making candy, biscuit, baby food, cakes and confectionery. | |
| Clearsweet® 63/43 Corn Syrup | Cargill Food Ingredients | Clearsweet® 63/43 Corn Syrup is a pure, enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 61-65 DE and sugar content of 42.7-43.3° Bé. It features a high concentration of fermentable sugars, high sweetening power, and low vi...view more Clearsweet® 63/43 Corn Syrup is a pure, enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 61-65 DE and sugar content of 42.7-43.3° Bé. It features a high concentration of fermentable sugars, high sweetening power, and low viscosity. This product is ideal for use in baking, flavoring, and beverage applications. view less | |
| Clearsweet® 63/43 IX Corn Syrup | Cargill Food Ingredients | Clearsweet® 63/43 IX Corn Syrup is an enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 61-65 DE and sugar content of 42.7-43.3° Bé. It has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 ppm max....view more Clearsweet® 63/43 IX Corn Syrup is an enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 61-65 DE and sugar content of 42.7-43.3° Bé. It has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 ppm max.). It features a high concentration of fermentable sugars, high sweetening power, and low viscosity. This product is ideal for use in baking, flavoring, and beverage applications. view less | |
| Clearsweet® 63/43 Low SO2 Corn Syrup | Cargill Food Ingredients | Clearsweet® 63/43 Low SO2 Corn Syrup is is a pure, enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 61-65 DE and sugar content of 42.7-43.3° Bé. It has reduced SO2 content (less than 10 ppm). It features a high concentratio...view more Clearsweet® 63/43 Low SO2 Corn Syrup is is a pure, enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 61-65 DE and sugar content of 42.7-43.3° Bé. It has reduced SO2 content (less than 10 ppm). It features a high concentration of fermentable sugars, high sweetening power, and low viscosity. This product is ideal for use in baking, flavoring, and beverage applications. view less | |
| Clearsweet® 63/44 Corn Syrup | Cargill Food Ingredients | Clearsweet® 63/44 Corn Syrup is an enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 61-65 DE and sugar content of 43.7-44.3° Bé. It contains two-percent more solids, 83.4-84.6%, than Clearsweet® 63/43. It features higher le...view more Clearsweet® 63/44 Corn Syrup is an enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 61-65 DE and sugar content of 43.7-44.3° Bé. It contains two-percent more solids, 83.4-84.6%, than Clearsweet® 63/43. It features higher levels of mono- and disaccharides, high sweetness, and fermentability. The product is ideal for use in baking, flavoring, and beverage applications. view less | |
| Clearsweet® 63/44 IX Corn Syrup | Cargill Food Ingredients | Clearsweet® 63/44 IX Corn Syrup is a pure, acid / enzyme-converted, carbon-refined corn syrup with a dextrose equivalent rating of 61-65 DE and sugar content of 43.7-44.3° Bé. It has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2...view more Clearsweet® 63/44 IX Corn Syrup is a pure, acid / enzyme-converted, carbon-refined corn syrup with a dextrose equivalent rating of 61-65 DE and sugar content of 43.7-44.3° Bé. It has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 ppm max.). It contains two percent more solids, 83.4-84.6%, than Clearsweet® 63/43. It features high levels of mono- and disaccharides combined with high sweetness and low viscosity. This product is ideal for use in baking, flavoring, and beverage applications. view less | |
| Clearsweet® 63/44 Low SO2 Corn Syrup | Cargill Food Ingredients | Clearsweet® 63/44 Low SO2 Corn Syrup is a pure, acid / enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 61-65 DE and sugar content of 43.7-44.3° Bé. It has reduced SO2 content (less than 10 ppm). It contains two-percent mor...view more Clearsweet® 63/44 Low SO2 Corn Syrup is a pure, acid / enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 61-65 DE and sugar content of 43.7-44.3° Bé. It has reduced SO2 content (less than 10 ppm). It contains two-percent more solids, 83.4-84.6%, than Clearsweet® 63/43 Corn Syrup. It features a high concentration of fermentable sugars, high sweetening power, and low viscosity. This product is ideal for use in fruti canning, baking, flavoring, and beverage applications. view less | |
| Clearsweet® 95% Refined Liquid Dextrose Corn Syrup | Cargill Food Ingredients | Clearsweet® 95% Refined Liquid Dextrose Corn Syrup is a low ash, demineralized corn syrup with a dextrose equivalent rating of 95-99 DE and dextrose content of 95.0%. This product is ideal for applications requiring high fermentability and sweetness, but ...view more Clearsweet® 95% Refined Liquid Dextrose Corn Syrup is a low ash, demineralized corn syrup with a dextrose equivalent rating of 95-99 DE and dextrose content of 95.0%. This product is ideal for applications requiring high fermentability and sweetness, but where dextrose crystallization is not a concern, such as baking, brewing, fermentation, pickles, and wine. view less | |
| CornSweet® 42 | ADM (Archer Daniels Midland) | CornSweet® 42 is ADM’s first generation corn syrup with fructose. CornSweet® 42 is a versatile, low viscosity sweetener that can be handled in existing liquid sweetener facilities and may be used as a 50% to 100% replacement of sucrose or invert sugar in ...view more CornSweet® 42 is ADM’s first generation corn syrup with fructose. CornSweet® 42 is a versatile, low viscosity sweetener that can be handled in existing liquid sweetener facilities and may be used as a 50% to 100% replacement of sucrose or invert sugar in many applications. Its clean and non-masking sweetness permits it to be used in delicately flavored foods. view less | |
| CornSweet® 42 80% Solids | ADM (Archer Daniels Midland) | CornSweet® 42 80% Solids is identical to the traditional 71% solids product, and is offered for those applications where a high solids sweetener is required. CornSweet® 42 80% Solids may be used as a 50% to 100% replacement of sucrose or invert sugar in m...view more CornSweet® 42 80% Solids is identical to the traditional 71% solids product, and is offered for those applications where a high solids sweetener is required. CornSweet® 42 80% Solids may be used as a 50% to 100% replacement of sucrose or invert sugar in many applications. Its clean and non-masking sweetness permits it to be used in delicately flavored foods. view less | |
| Crystalline Glucose | Shandong Longlive Bio-Technology Co., Ltd | Crystalline Glucose, also named as Dextrose, is a type of Monosaccharide which can be directly absorbed by the human body.This product is capable of promoting growth of yeast, producting air and driving browning reaction of crust which improves taste. Cry...view more Crystalline Glucose, also named as Dextrose, is a type of Monosaccharide which can be directly absorbed by the human body.This product is capable of promoting growth of yeast, producting air and driving browning reaction of crust which improves taste. Crystalline Glucose is used in candy, cake, bread, and as vegetable preservative. view less | |
| Dark Brown Bakery Syrup | Nordic Sugar A/B | Dark Brown Baker Syrup is 29% sucrose, 19% Fructose, and 20% Glucose. This product has medium flavor, and adds good water retention in baked goods. Dark Brown Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquor...view more Dark Brown Baker Syrup is 29% sucrose, 19% Fructose, and 20% Glucose. This product has medium flavor, and adds good water retention in baked goods. Dark Brown Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Dark Brown Bakery Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Dark Brown Syrup | Nordic Sugar A/B | Dark Brown Syrup is 32% sucrose, 20% Fructose, and 22% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Dark Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fud...view more Dark Brown Syrup is 32% sucrose, 20% Fructose, and 22% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Dark Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Dark Brown Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Dark Sugar Syrup | Suiker Unie | Dark Sugar Syrup is a viscous, purified, filtered, pasteurized sugar syrup with a deep brown color obtained from crystallizing sugar. This product is most commonly used in bakery products, cereal, Muesli bar, and Treacle waffle syrup applications. | |
| DB Syrup | Suiker Unie | DB Syrup is a viscous, purified, filtered, pasteurized sugar syrup obtained from crystallizing sugar. This product is a blend of two different varieties of molasses: sugar cane and beet. It is most commonly used in licorice, dressing, bread, cake, breakf...view more DB Syrup is a viscous, purified, filtered, pasteurized sugar syrup obtained from crystallizing sugar. This product is a blend of two different varieties of molasses: sugar cane and beet. It is most commonly used in licorice, dressing, bread, cake, breakfast cereals, etc. view less | |
| Dry Fondant | Nordic Sugar A/B | Dry Fondant is a extra finely ground sugar crystals with addition of dried glucose syrup. Used for production of traditional fondant icing by simply adding water. This product is used as icing on bakery products, such as mazarin, doughnuts, cakes, filling...view more Dry Fondant is a extra finely ground sugar crystals with addition of dried glucose syrup. Used for production of traditional fondant icing by simply adding water. This product is used as icing on bakery products, such as mazarin, doughnuts, cakes, fillings, biscuits, confectioneries, chocolates. Dry Fondant can be used in combination with flavorings and coloring agents, such as cocoa, liquorice, berry or fruit powder. The small particle size of the sugar gives a shiny gloss, and only needs water added. view less | |
| Dry Red Fondant | Nordic Sugar A/B | Dry Red Fondant is a extra finely ground sugar crystals with addition of dried glucose syrup. Used for production of traditional fondant icing by simply adding water. This product is used as icing on bakery products, such as mazarin, doughnuts, cakes, fi...view more Dry Red Fondant is a extra finely ground sugar crystals with addition of dried glucose syrup. Used for production of traditional fondant icing by simply adding water. This product is used as icing on bakery products, such as mazarin, doughnuts, cakes, fillings, biscuits, confectioneries, chocolates. Dry Red Fondant can be used in combination with flavorings and coloring agents, such as cocoa, liquorice, berry or fruit powder. The small particle size of the sugar gives a shiny gloss, and only needs water added. view less | |
| Food Molasses | Nordic Sugar A/B | Food Molasses is 37% sucrose, 9% Fructose, and 10% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Food Molasses is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, tof...view more Food Molasses is 37% sucrose, 9% Fructose, and 10% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Food Molasses is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Food Molasses contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Fructose 10 | Tat Nisasta | Fructose 10 is a colorless to light yellow, odorless, neutral tasting syrup with 10% fructose levels. It is a natural corn syrup which is produced by isomerization of glucose to fructose by enzymatic hydrolysis. It is commonly used in a variety of baking ...view more Fructose 10 is a colorless to light yellow, odorless, neutral tasting syrup with 10% fructose levels. It is a natural corn syrup which is produced by isomerization of glucose to fructose by enzymatic hydrolysis. It is commonly used in a variety of baking and confectionery food products such as jam, marmalade, baklava and desserts, ketchup and mayonnaise. view less | |
| Fructose 20 | Tat Nisasta | Fructose 20 is a colorless to light yellow, odorless, neutral tasting liquid with 20% fructose levels. It is a natural corn syrup which is produced by isomerization of glucose to fructose by enzymatic hydrolysis. It is commonly used in a variety of baking...view more Fructose 20 is a colorless to light yellow, odorless, neutral tasting liquid with 20% fructose levels. It is a natural corn syrup which is produced by isomerization of glucose to fructose by enzymatic hydrolysis. It is commonly used in a variety of baking and confectionery food products such as jam, marmalade, baklava and desserts, ketchup and mayonnaise. view less | |
| Fructose 30 | Tat Nisasta | Fructose 30 is a colorless to light yellow, odorless, neutral tasting liquid with 30% fructose levels. It is a natural corn syrup which is produced by isomerization of glucose to fructose by enzymatic hydrolysis. It is commonly used in a variety of baking...view more Fructose 30 is a colorless to light yellow, odorless, neutral tasting liquid with 30% fructose levels. It is a natural corn syrup which is produced by isomerization of glucose to fructose by enzymatic hydrolysis. It is commonly used in a variety of baking and confectionery food products such as jam, marmalade, baklava and desserts, ketchup and mayonnaise. view less | |
| Fructose 42 | Tat Nisasta | Fructose 42 is a colorless to light yellow, odorless, neutral tasting liquid with 42% fructose levels. It is a natural corn syrup which is produced by isomerization of glucose to fructose by enzymatic hydrolysis. It is commonly used in a variety of baking...view more Fructose 42 is a colorless to light yellow, odorless, neutral tasting liquid with 42% fructose levels. It is a natural corn syrup which is produced by isomerization of glucose to fructose by enzymatic hydrolysis. It is commonly used in a variety of baking and confectionery food products such as candy, chewing gum, ice cream, fruit yogurt, jam, marmalade, baklava and desserts, ketchup, mayonnaise and non-alcoholic beverages. view less | |
| GLUCIDEX® Dehydrated Glucose Syrup 21 | Roquette | GLUCIDEX® Dehydrated Glucose Syrup 21 is an odourless, white powder composed of dehydrated glucose syrup. It has a neutral flavour and a dextrose equivalent value (DE) of 21. It serves as a texturizer, a source of digestible carbohydrates, a powder carrie...view more GLUCIDEX® Dehydrated Glucose Syrup 21 is an odourless, white powder composed of dehydrated glucose syrup. It has a neutral flavour and a dextrose equivalent value (DE) of 21. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substrate. This product is suitable for a variety of applications, including flavourings, soups, beverages, cereals, confectioneries, and ice cream. view less | |
| GLUCIDEX® Dehydrated Glucose Syrup 29 | Roquette | GLUCIDEX® Dehydrated Glucose Syrup 29 is an odourless, white powder composed of dehydrated glucose syrup. It has a neutral flavour and a dextrose equivalent value (DE) of 29. It serves as a texturizer, a source of digestible carbohydrates, a powder carrie...view more GLUCIDEX® Dehydrated Glucose Syrup 29 is an odourless, white powder composed of dehydrated glucose syrup. It has a neutral flavour and a dextrose equivalent value (DE) of 29. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substrate. This product is suitable for a variety of applications, including flavourings, soups, beverages, cereals, confectioneries, and ice cream. view less | |
| GLUCIDEX® Dehydrated Glucose Syrup 33 | Roquette | GLUCIDEX® Dehydrated Glucose Syrup 33 is an odourless, white powder composed of dehydrated glucose syrup. It has a neutral flavour and a dextrose equivalent value (DE) of 33. It serves as a texturizer, a source of digestible carbohydrates, a powder carrie...view more GLUCIDEX® Dehydrated Glucose Syrup 33 is an odourless, white powder composed of dehydrated glucose syrup. It has a neutral flavour and a dextrose equivalent value (DE) of 33. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substrate. This product is suitable for a variety of applications, including flavourings, soups, beverages, cereals, confectioneries, and ice cream. view less | |
| GLUCIDEX® Dehydrated Glucose Syrup 38 | Roquette | GLUCIDEX® Dehydrated Glucose Syrup 38 is an odourless, white powder composed of dehydrated glucose syrup. It has a neutral flavour and a dextrose equivalent value (DE) of 38. It serves as a texturizer, a source of digestible carbohydrates, a powder carrie...view more GLUCIDEX® Dehydrated Glucose Syrup 38 is an odourless, white powder composed of dehydrated glucose syrup. It has a neutral flavour and a dextrose equivalent value (DE) of 38. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substrate. This product is suitable for a variety of applications, including flavourings, soups, beverages, cereals, confectioneries, and ice cream. view less | |
| GLUCIDEX® Dehydrated Glucose Syrup 39 | Roquette | GLUCIDEX® Dehydrated Glucose Syrup 39 is an odourless, white powder composed of dehydrated glucose syrup. It has a neutral flavour and a dextrose equivalent value (DE) of 39. It serves as a texturizer, a source of digestible carbohydrates, a powder carrie...view more GLUCIDEX® Dehydrated Glucose Syrup 39 is an odourless, white powder composed of dehydrated glucose syrup. It has a neutral flavour and a dextrose equivalent value (DE) of 39. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substrate. This product is suitable for a variety of applications, including flavourings, soups, beverages, cereals, confectioneries, and ice cream. view less | |
| GLUCIDEX® Dehydrated Glucose Syrup 40 | Roquette | GLUCIDEX® Dehydrated Glucose Syrup 40 is an odourless, white powder composed of dehydrated glucose syrup. It has a neutral flavour and a dextrose equivalent value (DE) of 40. It serves as a texturizer, a source of digestible carbohydrates, a powder carrie...view more GLUCIDEX® Dehydrated Glucose Syrup 40 is an odourless, white powder composed of dehydrated glucose syrup. It has a neutral flavour and a dextrose equivalent value (DE) of 40. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substrate. This product is suitable for a variety of applications, including flavourings, soups, beverages, cereals, confectioneries, and ice cream. view less | |
| GLUCIDEX® Dehydrated Glucose Syrup 47 | Roquette | GLUCIDEX® Dehydrated Glucose Syrup 47 is an odourless, white powder composed of dehydrated glucose syrup. It has a neutral flavour and a dextrose equivalent value (DE) of 47. It serves as a texturizer, a source of digestible carbohydrates, a powder carrie...view more GLUCIDEX® Dehydrated Glucose Syrup 47 is an odourless, white powder composed of dehydrated glucose syrup. It has a neutral flavour and a dextrose equivalent value (DE) of 47. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substrate. This product is suitable for a variety of applications, including flavourings, soups, beverages, cereals, confectioneries, and ice cream. view less | |
| GLUCIDEX® Maltodextrin 1 | Roquette | GLUCIDEX® Maltodextrin 1 is an odourless, white, maltodextrin powder with neutral flavour. It has a dextrose equivalent value (DE) of 1. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substra...view more GLUCIDEX® Maltodextrin 1 is an odourless, white, maltodextrin powder with neutral flavour. It has a dextrose equivalent value (DE) of 1. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substrate. This product is suitable for a variety of applications, including flavourings, soups, beverages, cereals, confectioneries, and ice cream. view less | |
| GLUCIDEX® Maltodextrin 12 | Roquette | GLUCIDEX® Maltodextrin 12 is an odourless, white, maltodextrin powder with neutral flavour. It has a dextrose equivalent value (DE) of 12. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable subst...view more GLUCIDEX® Maltodextrin 12 is an odourless, white, maltodextrin powder with neutral flavour. It has a dextrose equivalent value (DE) of 12. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substrate. This product is suitable for a variety of applications, including flavourings, soups, beverages, cereals, confectioneries, and ice cream. view less | |
| GLUCIDEX® Maltodextrin 17 | Roquette | GLUCIDEX® Maltodextrin 17 is an odourless, white, maltodextrin powder with neutral flavour. It has a dextrose equivalent value (DE) of 17. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable subst...view more GLUCIDEX® Maltodextrin 17 is an odourless, white, maltodextrin powder with neutral flavour. It has a dextrose equivalent value (DE) of 17. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substrate. This product is suitable for a variety of applications, including flavourings, soups, beverages, cereals, confectioneries, and ice cream. view less | |
| GLUCIDEX® Maltodextrin 19 | Roquette | GLUCIDEX® Maltodextrin 19 is an odourless, white, maltodextrin powder with neutral flavour. It has a dextrose equivalent value (DE) of 19. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable subst...view more GLUCIDEX® Maltodextrin 19 is an odourless, white, maltodextrin powder with neutral flavour. It has a dextrose equivalent value (DE) of 19. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substrate. This product is suitable for a variety of applications, including flavourings, soups, beverages, cereals, confectioneries, and ice cream. view less | |
| GLUCIDEX® Maltodextrin 2 | Roquette | GLUCIDEX® Maltodextrin 2 is an odourless, white, maltodextrin powder with neutral flavour. It has a dextrose equivalent value (DE) of 2. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substra...view more GLUCIDEX® Maltodextrin 2 is an odourless, white, maltodextrin powder with neutral flavour. It has a dextrose equivalent value (DE) of 2. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substrate. This product is suitable for a variety of applications, including flavourings, soups, beverages, cereals, confectioneries, and ice cream. view less | |
| GLUCIDEX® Maltodextrin 6 | Roquette | GLUCIDEX® Maltodextrin 6 is an odourless, white, maltodextrin powder with neutral flavour. It has a dextrose equivalent value (DE) of 6. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substra...view more GLUCIDEX® Maltodextrin 6 is an odourless, white, maltodextrin powder with neutral flavour. It has a dextrose equivalent value (DE) of 6. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substrate. This product is suitable for a variety of applications, including flavourings, soups, beverages, cereals, confectioneries, and ice cream. view less | |
| GLUCIDEX® Maltodextrin 9 | Roquette | GLUCIDEX® Maltodextrin 9 is an odourless, white, maltodextrin powder with neutral flavour. It has a dextrose equivalent value (DE) of 9. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substra...view more GLUCIDEX® Maltodextrin 9 is an odourless, white, maltodextrin powder with neutral flavour. It has a dextrose equivalent value (DE) of 9. It serves as a texturizer, a source of digestible carbohydrates, a powder carrier, and a source of fermentable substrate. This product is suitable for a variety of applications, including flavourings, soups, beverages, cereals, confectioneries, and ice cream. view less | |
| Glucomalt® High Maltose Glucose Syrup | Tereos | Glucomalt® High Maltose Glucose Syrup is a liquid sweetener that is high in maltose content. It is a water-like, transparent liquid that is viscous and has a light, sweet taste. This product can be used in a variety of confectionery, brewery, and fermenta...view more Glucomalt® High Maltose Glucose Syrup is a liquid sweetener that is high in maltose content. It is a water-like, transparent liquid that is viscous and has a light, sweet taste. This product can be used in a variety of confectionery, brewery, and fermentation industries for items such as boiled sweets, gums and jellies, beer, toppings and glazes, and breakfast cereals. view less | |
| Glucose 60 | Tat Nisasta | Glucose 60 is a dense liquid that is colorless to light yellow in color, that is odorless and has a neutral taste. It contains 60% glucose and is a natural corn starch that is produced by the hydrolysis of starch milk. Glucose 60 is commonly used in a var...view more Glucose 60 is a dense liquid that is colorless to light yellow in color, that is odorless and has a neutral taste. It contains 60% glucose and is a natural corn starch that is produced by the hydrolysis of starch milk. Glucose 60 is commonly used in a variety of baking and confectionery food products such as candy, chewing gum, ice cream, jellies, cakes, baklava, desserts, ketchup and mayonnaise. view less | |
| Glucose Syrup | Meelunie B.V. | Glucose Syrup Standard 43° is a syrup created from the hydrolysis of starches derived from plants such as corn, potato, or wheat. It is a white to light-straw colored liquid used in foods to create a soft texture, added volume, and enhanced flavor. Its ...view more Glucose Syrup Standard 43° is a syrup created from the hydrolysis of starches derived from plants such as corn, potato, or wheat. It is a white to light-straw colored liquid used in foods to create a soft texture, added volume, and enhanced flavor. Its applications include cereals, baked goods, sauces, hard-boiled candies, fondants, lollipops, toffees, chewing gum, and alcoholic beverages. It contains more dextrose and fewer saccharides than Glucose Syrup Standard 45°. view less | |
| Glucose Syrup | Shandong Longlive Bio-Technology Co., Ltd | Glucose Syrup is a kind of transparent and viscous syrup that is derived from purified corn starch through hydrolysis by enzyme preparation and refining. It has a high viscosity, better moisture absorption, mild sweet and high osmotic pressure, and also h...view more Glucose Syrup is a kind of transparent and viscous syrup that is derived from purified corn starch through hydrolysis by enzyme preparation and refining. It has a high viscosity, better moisture absorption, mild sweet and high osmotic pressure, and also has some advantages such as anti-crystallization and low freezing point. view less | |
| Glucose Syrup Standard 45° | Meelunie B.V. | Glucose Syrup Standard 45° is a syrup created from the hydrolysis of starches derived from plants such as corn, potato, or wheat. It is a white to light-straw colored liquid used to create a soft texture, add volume, and enhance flavor. Its applications...view more Glucose Syrup Standard 45° is a syrup created from the hydrolysis of starches derived from plants such as corn, potato, or wheat. It is a white to light-straw colored liquid used to create a soft texture, add volume, and enhance flavor. Its applications include cereals, baked goods, sauces, hard-boiled candies, fondants, lollipops, toffees, chewing gum, and alcoholic beverages. Compared to Glucose Syrup Standard 43°, it has less Dextrose and higher Saccharides. view less | |
| Glucose Syrups | Galam Group | Glucose Syrups - clear, water-white, food grade syrups. Glucose syrup is a purified concentrated aqueous solution of nutritive saccharides obtained from starch. The various syrups are characterized by different viscosity and sweetness levels which make th...view more Glucose Syrups - clear, water-white, food grade syrups. Glucose syrup is a purified concentrated aqueous solution of nutritive saccharides obtained from starch. The various syrups are characterized by different viscosity and sweetness levels which make them most suitable for specific applications. The lower the DE value, the lower the sweetness and hygroscopicity, and the higher the viscosity. High DE syrups are sweeter and serve as humectants. view less | |
| Golden Syrup | Nordic Sugar A/B | Golden Syrup is 26% sucrose, 24% Fructose, and 25% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Golden Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toff...view more Golden Syrup is 26% sucrose, 24% Fructose, and 25% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Golden Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Golden Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| High Fructose Syrup | Anhui BBCA International Co., Ltd. | High Fructose Syrup is processed from hydrolyzed corn starch and contains fructose, a simple sugar carbohydrate. This product is colorless or yellowish, odorless, has a sweet taste and is easy to use in beverages and foods as a substitute for sucrose. It ...view more High Fructose Syrup is processed from hydrolyzed corn starch and contains fructose, a simple sugar carbohydrate. This product is colorless or yellowish, odorless, has a sweet taste and is easy to use in beverages and foods as a substitute for sucrose. It is often used in canned fruits, cakes, jams, soft drinks, and breads to help improve textures and enhance colors. view less | |
| High Fructose Syrup | Foodchem International Corporation | High Fructose Syrup is derived from high quality corn starch, and is widely used in beverages and foods as a sucrose substitute. This product is often used in sodas, fruit drinks, breads, canned fruits, cakes, jams, and dairy products. It can help improve...view more High Fructose Syrup is derived from high quality corn starch, and is widely used in beverages and foods as a sucrose substitute. This product is often used in sodas, fruit drinks, breads, canned fruits, cakes, jams, and dairy products. It can help improve textures and enhance colors without masking natural flavors. view less | |
| High Fructose Syrup | Luzhou Bio-chem Technology Limited | High Fructose Syrup is processed from hydrolyzed corn starch and contains fructose a simple sugar carbohydrate. This product is colorless or yellowish, odorless, has a sweet taste and it is easy to use in beverages and foods as a substitute for sucrose. ...view more High Fructose Syrup is processed from hydrolyzed corn starch and contains fructose a simple sugar carbohydrate. This product is colorless or yellowish, odorless, has a sweet taste and it is easy to use in beverages and foods as a substitute for sucrose. High Fructose Syrup can stimulate the metabolism of blood alcohol, which is helpful to prevent the damage caused by excessive blood alcohol. A patient with 500ml fructose (40%) injection mainlined will gain good recovery. In America this product is gradually used in transfusion as a substitute for glucose. This product stimulates production of another hormone, leptin, which helps to regulate our storage of body fat and increases our metabolism when needed. High Fructose Syrup is widely used in beverages, carbonated drinks, fruit drinks, breads, cakes, tinned fruits, jams, succades, dairy foods etc. view less | |
| High Maltose Corn Syrup (HMCS) | Sanstar Bio-Polymers Ltd. | High Maltose Corn Syrup (HMCS) is a liquid starch that is hydrolyzed by a duel enzyme for liquification and sacchrification under the control condition to generate as high as 45 DE sugar containing maximum of maltose and minimum quantity of glucose and ot...view more High Maltose Corn Syrup (HMCS) is a liquid starch that is hydrolyzed by a duel enzyme for liquification and sacchrification under the control condition to generate as high as 45 DE sugar containing maximum of maltose and minimum quantity of glucose and other sugars. This product is often used in hard boiling candies, bread, cakes, beer, seasonings, etc. view less | |
| High Maltose Syrup | Shandong Longlive Bio-Technology Co., Ltd | High Maltose Syrup is made from high quality corn starch using enzyme technology. It is a starch sugar that the content of maltose is more than 50%. It has many advantages such as a low moderate sweet, anti-crystallization, low freezing point, high osmoti...view more High Maltose Syrup is made from high quality corn starch using enzyme technology. It is a starch sugar that the content of maltose is more than 50%. It has many advantages such as a low moderate sweet, anti-crystallization, low freezing point, high osmotic pressure, etc. It's used in beverages and dairy products. view less | |
| Invasweet | British Sugar plc | Invasweet is a fully inverted sugar combination of glucose and fructose composed of 68%-70% solids. It provides a pale straw color, and is often used in caramels, fudges, cookies, pancakes, soft drinks, etc. | |
| Invert No. 1 | British Sugar plc | Invert No. 1 is a fully inverted sugar combination of glucose and fructose, composed of 80.0%-80.6% solids. It provides a pale straw color, and is often used in soft drinks, pancakes, caramels, toffees, and baked goods containing fruit. | |
| Invert No. 4 | British Sugar plc | Invert No. 4 is a fully inverted sugar combination of glucose and fructose with a solid content of 75.9%-76.9%. It provides a pale straw color, and is often used in pancakes, baked goods containing fruit, soft drinks, and cookies. | |
| Leipomo Syrup | Nordic Sugar A/B | Leipomo Syrup is 28% sucrose, 21% Fructose, and 20% Glucose. Leipomo syrup has a deep rich flavor, and adds good water retention in baked goods. Leipomo Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, t...view more Leipomo Syrup is 28% sucrose, 21% Fructose, and 20% Glucose. Leipomo syrup has a deep rich flavor, and adds good water retention in baked goods. Leipomo Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Leipomo Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Liquid Invert (73%) | Nordic Sugar A/B | Liquid Invert (73%) is a mixture of sucrose (<4%), Glucose (~35%), and Fructose (~34%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Invert (73%) is used in beverages, ice creams, bakery products, confectione...view more Liquid Invert (73%) is a mixture of sucrose (<4%), Glucose (~35%), and Fructose (~34%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Invert (73%) is used in beverages, ice creams, bakery products, confectioneries, dairy products, pastries, and canned foods, etc. view less | |
| Liquid Invert LF (68%) | Nordic Sugar A/B | Liquid Invert LF (68%) is a mixture of sucrose (32%), and Fructose (>32%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Invert LF (68%) is used in beverages, ice creams, bakery products, pastries, dairy produc...view more Liquid Invert LF (68%) is a mixture of sucrose (32%), and Fructose (>32%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Invert LF (68%) is used in beverages, ice creams, bakery products, pastries, dairy products, confectioneries, and canned foods, etc. view less | |
| Liquid Sugar 77 | Nordic Sugar A/B | Liquid Sugar 77 is a mixture of sucrose (23-31%), Glucose (22-26%), and Fructose (22-26%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Sugar 77 is used in beverages, ice creams, bakery products, pastries, dai...view more Liquid Sugar 77 is a mixture of sucrose (23-31%), Glucose (22-26%), and Fructose (22-26%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Sugar 77 is used in beverages, ice creams, bakery products, pastries, dairy products, confectioneries, and canned foods, etc. view less | |
| Liquid Sugar SFD (72%) | Nordic Sugar A/B | Liquid Sugar SFD (72%) is a mixture of sucrose (~29%), Glucose (~29%), and Fructose (22-26%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Sugar SFD (72%) is used in beverages, ice creams, bakery products, pas...view more Liquid Sugar SFD (72%) is a mixture of sucrose (~29%), Glucose (~29%), and Fructose (22-26%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Sugar SFD (72%) is used in beverages, ice creams, bakery products, pastries, dairy products, confectioneries, and canned foods, etc. view less | |
| LYCASIN® HBC Maltitol Syrup | Roquette | LYCASIN® HBC Maltitol Syrup is a colourless syrup that serves as a sugar substitute. It is 75% as sweet as sucrose and contains 55% maltitol. It is non-crystallizable, thermally stable, and non-cariogenic. While very suitable for a variety of applications...view more LYCASIN® HBC Maltitol Syrup is a colourless syrup that serves as a sugar substitute. It is 75% as sweet as sucrose and contains 55% maltitol. It is non-crystallizable, thermally stable, and non-cariogenic. While very suitable for a variety of applications - including cereal bars, chewing gum, and ice cream - this product is designed specifically for use in hard-boiled candy. view less | |
| Maltose Syrup | Shandong Longlive Bio-Technology Co., Ltd | Maltose Syrup is made from high quality corn starch using enzyme technology. It is a starch sugar that the content of maltose is more than 50%. It has many advantages such as a low moderate sweet, anti-crystallization, low freezing point, high osmotic pre...view more Maltose Syrup is made from high quality corn starch using enzyme technology. It is a starch sugar that the content of maltose is more than 50%. It has many advantages such as a low moderate sweet, anti-crystallization, low freezing point, high osmotic pressure, etc. It is used in beverages and dairy products. view less | |
| Molasses | Suiker Unie | Molasses is a syrupy liquid obtained from the cooked mess of sugar cane or sugar beets after the crystallized sugar has been removed. This product is most commonly used in the fermentation industry to produce baking yeast, citric acid, and yeast extracts. | |
| Mylose® - Low DE & Standard Glucose Syrup | Tereos | Mylose® Low DE & Standard Glucose Syrup is a transparent to light yellow liquid that is viscous and has a sweet flavor. This purified and concentrated nutritive carbohydrate syrup is obtained by the hydrolysis of starch and has a DE level between 20 and 4...view more Mylose® Low DE & Standard Glucose Syrup is a transparent to light yellow liquid that is viscous and has a sweet flavor. This purified and concentrated nutritive carbohydrate syrup is obtained by the hydrolysis of starch and has a DE level between 20 and 42. It is used as a bulking agent, to improve texture, to prevent crystallization, and replace sucrose. This product can be used in the production of confectionery, toffees, chewy candies, coffee creamer, jams & jellies, ice cream & sorbet, and dairy products. It is used in functional foods and nutrition applications. view less | |
| Organic Cane Molasses (900609/M) | Moellhausen S.p.A. | Organic Cane Molasses (900609/M) is a natural product made from sugar cane (Saccharum officinarum). Rich in nutrients such as iron, potassium and calcium, the product appears as a thick, dark syrup with a typical flavor. The product is used as a sweetener...view more Organic Cane Molasses (900609/M) is a natural product made from sugar cane (Saccharum officinarum). Rich in nutrients such as iron, potassium and calcium, the product appears as a thick, dark syrup with a typical flavor. The product is used as a sweetener for sweets, snacks, syrups, baked goods, and alcoholic and nonalcoholic beverages. view less | |
| Organic Dark Brown Syrup | Nordic Sugar A/B | Organic Dark Brown Syrup is 33% sucrose, 20% Fructose, and 20% Glucose. Organic Dark Brown Syrup has a deep rich flavor, and adds good water retention in baked goods. Organic Dark Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, con...view more Organic Dark Brown Syrup is 33% sucrose, 20% Fructose, and 20% Glucose. Organic Dark Brown Syrup has a deep rich flavor, and adds good water retention in baked goods. Organic Dark Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Organic Dark Brown Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Organic Medium Invert Sugar Cane Syrup | AG Commodities, Inc. | Organic Medium Invert Sugar Cane Syrup is a viscous, yellowish to clear syrup having a clean and sweet flavor profile. The syrup is extracted from prime quality organic cane sugar which is subjected to a natural conversion process in a resin column. The s...view more Organic Medium Invert Sugar Cane Syrup is a viscous, yellowish to clear syrup having a clean and sweet flavor profile. The syrup is extracted from prime quality organic cane sugar which is subjected to a natural conversion process in a resin column. The sugar extract obtained is filtered and concentrated to produce syrup of the required consistency. view less | |
| Organic Yellow Syrup | Nordic Sugar A/B | Organic Yellow Syrup is 32% sucrose, 23% Fructose, and 24% Glucose. Organic Yellow Bakery syrup has low flavor, and adds good water retention in baked goods. Organic Yellow Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries,...view more Organic Yellow Syrup is 32% sucrose, 23% Fructose, and 24% Glucose. Organic Yellow Bakery syrup has low flavor, and adds good water retention in baked goods. Organic Yellow Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. With the different sugars and the mineral salts, it reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Purified Molasses | Suiker Unie | Purified Molasses is a viscous, purified, filtered, pasteurized sugar syrup with a deep brown color obtained from crystallizing sugar. This product has a much darker brown color than traditional sugar syrup, and is roughly as sweet. It is most commonly us...view more Purified Molasses is a viscous, purified, filtered, pasteurized sugar syrup with a deep brown color obtained from crystallizing sugar. This product has a much darker brown color than traditional sugar syrup, and is roughly as sweet. It is most commonly used in licorice, bread, cake, breakfast cereals, and jelly. view less | |
| Red Star 3LD Dry Malt Syrup | Lesaffre Yeast Corporation | Red Star 3LD Dry Malt Syrup is vacuum dried on a continuous band. This non-diastatic barley malt syrup is made into a solid brittle cake which is granulated through a mill to produce a free flowing powder of barley malt extract. It provides more flavor bu...view more Red Star 3LD Dry Malt Syrup is vacuum dried on a continuous band. This non-diastatic barley malt syrup is made into a solid brittle cake which is granulated through a mill to produce a free flowing powder of barley malt extract. It provides more flavor but less hygroscopic properties than spray dried extract. Maltose (sweetness) promotes yeast activity, improves texture and aroma of fermented doughs, is more convenient and more concentrated than malt syrups and adds bloom and color to the crust. This product is recommended for use in bread, rolls, buns, crackers, sweet doughs, cakes, cookies, icings, fillings, breakfast drinks, candy and all products which require a true natural malt flavor. view less | |
| Roquette® Glucose Syrups | Roquette | Roquette® Glucose Syrups are obtained after a short hydrolysis of starch polymers, glucose syrups have specific physico-chemical properties. Depending on their hydrolysis degree (DE= dextrose equivalent level), glucose syrups get different viscosity and h...view more Roquette® Glucose Syrups are obtained after a short hydrolysis of starch polymers, glucose syrups have specific physico-chemical properties. Depending on their hydrolysis degree (DE= dextrose equivalent level), glucose syrups get different viscosity and hygroscopicity properties. These products are used as sweeteners, texturizing agents, spray-drying carriers, anti-crystallizing agents, binding agents. Glucose Syrups are particularly used in confectionery, jams and tinned fruits, ice cream and sorbets, dairy desserts, pastry, biscuits, beverages, breakfast cereals, ketchup and sauces. view less | |
| S-Invert 70 Liquid Sugar | Nordic Sugar A/B | S-Invert 70 Liquid Sugar is a mixture of sucrose (<3.5%), Glucose (32-36%), and Fructose (32-34%). This product is used to prevent crystallization, and extends shelf life and flavor. S-Invert 70 Liquid Sugar is used in beverages, ice creams, bakery produc...view more S-Invert 70 Liquid Sugar is a mixture of sucrose (<3.5%), Glucose (32-36%), and Fructose (32-34%). This product is used to prevent crystallization, and extends shelf life and flavor. S-Invert 70 Liquid Sugar is used in beverages, ice creams, bakery products, pastries, dairy products, confectioneries, and canned foods, etc. view less | |
| ScanGold® V | Azelis | ScanGold® V is caramelised glucose syrup, which is used to promote cooked appearance, flavour and texture development in foodstuffs. Colour and texture are developed due to the Maillard reaction, which occurs when products are heated above 50-52 degrees C...view more ScanGold® V is caramelised glucose syrup, which is used to promote cooked appearance, flavour and texture development in foodstuffs. Colour and texture are developed due to the Maillard reaction, which occurs when products are heated above 50-52 degrees Celsius. The colourization ranges from yellowish to dark brown, and a cooked flavour is developed. This product can be used in the following meat applications: ham, beef, poultry, pork and casings. In the baking industry, ScanGold® is use in fully or partly baked products, and in the processed food industry it is applied to ready-prepared dishes. It is also applied to chips and snacks and components of reaction flavours, view less | |
| Sipa-BarleyMalt 48 | Meurens Natural - Sipal Partners | Sipa-BarleyMalt 48 is a liquid organic malted barley syrup, obtained by the hydrolysis of malted barley flour using natural enzymes from malting. It has a dark brown colour, and has the characteristic flavour of malt and is lightly sweet. It is often used...view more Sipa-BarleyMalt 48 is a liquid organic malted barley syrup, obtained by the hydrolysis of malted barley flour using natural enzymes from malting. It has a dark brown colour, and has the characteristic flavour of malt and is lightly sweet. It is often used as a sweetener or used to add flavor or color in biscuits, dairy and vegetable products (drinks, yoghurts, desserts, etc.), cereal-based products (bars and breakfast foods), confectionery, bakery, snacks, saccharose and honey substitutes for consumers, etc. view less | |
| Sipa-Maize 62 | Meurens Natural - Sipal Partners | Sipa-Maize 62 is a liquid organic maize syrup, obtained by the hydrolysis of maize flour using natural enzymes (GMO free). It has a dark orange colour with a sweet maize flavour. It is used as a sweetener or to add flavor to biscuits, dairy and vegetable ...view more Sipa-Maize 62 is a liquid organic maize syrup, obtained by the hydrolysis of maize flour using natural enzymes (GMO free). It has a dark orange colour with a sweet maize flavour. It is used as a sweetener or to add flavor to biscuits, dairy and vegetable products (drinks, yoghurts, desserts, etc.), cereal-based products (bars and breakfast foods), confectionery, sauces, baby food, bakery, snacks, saccharose and honey substitutes for consumers, etc. view less | |
| Sipa-MaizeMalt 44 | Meurens Natural - Sipal Partners | Sipa-MaizeMalt 44 is a liquid organic maize and malted barley syrup, obtained by the hydrolysis of maize and malted barley flours using natural enzymes from malting. It has a light brown colour and the flavour of lightly malted maize. It is used to add co...view more Sipa-MaizeMalt 44 is a liquid organic maize and malted barley syrup, obtained by the hydrolysis of maize and malted barley flours using natural enzymes from malting. It has a light brown colour and the flavour of lightly malted maize. It is used to add color, flavor, or sweeten biscuits, cereal-based products (bars and breakfast foods), confectionery, etc. view less | |
| Sipa-Pioca 27 | Meurens Natural - Sipal Partners | Sipa-Pioca 27 is a liquid organic manioc glucose syrup, obtained by the hydrolysis of manioc starch using natural enzymes (GMO free). It is transparent, lightly golden with a neutral and lightly sweet flavour. It is viscous because of its sizeable higher ...view more Sipa-Pioca 27 is a liquid organic manioc glucose syrup, obtained by the hydrolysis of manioc starch using natural enzymes (GMO free). It is transparent, lightly golden with a neutral and lightly sweet flavour. It is viscous because of its sizeable higher sugar content. It is used in biscuits, ice creams, cereal-based products (bars and breakfast foods), sauces, baby food, etc. as a bulking agent, coating, fat replacer, or to create crispiness or prevent crystallization. view less | |
| Sipa-Pioca 69 | Meurens Natural - Sipal Partners | Sipa-Pioca 69 is a liquid organic manioc syrup, obtained by the hydrolysis of manioc starch using natural enzymes (GMO free). It is transparent, lightly golden and has a neutral, sweet flavour. It is used in biscuits, dairy and vegetable products (drinks,...view more Sipa-Pioca 69 is a liquid organic manioc syrup, obtained by the hydrolysis of manioc starch using natural enzymes (GMO free). It is transparent, lightly golden and has a neutral, sweet flavour. It is used in biscuits, dairy and vegetable products (drinks, yoghurts, desserts, etc.), ice creams, cereal-based products (bars and breakfast foods), confectionery, sauces, fruit-based preparations, baby food, bakery, snacks, saccharose and honey substitutes for consumers, pharmacy, cosmetics, etc. view less | |
| Sipa-Rice 62 | Meurens Natural - Sipal Partners | Sipa-Rice 62 is an organic liquid rice syrup, obtained by the hydrolysis of rice flour using natural enzymes (GMO free). It is transparent, lightly golden and has a rice and sweet flavour. It is often used to add flavor and sweeten biscuits, dairy and veg...view more Sipa-Rice 62 is an organic liquid rice syrup, obtained by the hydrolysis of rice flour using natural enzymes (GMO free). It is transparent, lightly golden and has a rice and sweet flavour. It is often used to add flavor and sweeten biscuits, dairy and vegetable products (drinks, yoghurts, desserts, etc.), ice creams, cereal-based products (bars and breakfast foods), confectionery, sauces, fruit-based preparations, baby food, bakery, snacks, saccharose and honey substitutes for consumers, pharmacy, cosmetics, etc. view less | |
| Sipa-RiceMalt 48 | Meurens Natural - Sipal Partners | Sipa-RiceMalt 48 is an organic liquid rice syrup and malted barley syrup, obtained by the hydrolysis of rice flour using natural enzymes (GMO free). It is transparent, lightly golden and has a rice and sweet flavour. It is used to add color, flavor, or sw...view more Sipa-RiceMalt 48 is an organic liquid rice syrup and malted barley syrup, obtained by the hydrolysis of rice flour using natural enzymes (GMO free). It is transparent, lightly golden and has a rice and sweet flavour. It is used to add color, flavor, or sweeten biscuits, cereal-based products (bars and breakfast foods), confectionery, etc. view less | |
| Sipa-Spelt 58 | Meurens Natural - Sipal Partners | Sipa-Spelt 58 is a liquid organic spelt syrup, obtained by the hydrolysis of spelt flour using natural enzymes (GMO free). It is a light brown colour, with a spelt flavour and it is sweet. It is used to add flavor or sweetness to biscuits, dairy and veget...view more Sipa-Spelt 58 is a liquid organic spelt syrup, obtained by the hydrolysis of spelt flour using natural enzymes (GMO free). It is a light brown colour, with a spelt flavour and it is sweet. It is used to add flavor or sweetness to biscuits, dairy and vegetable products (drinks, yoghurts, desserts, etc.), cereal-based products (bars and breakfast foods), confectionery, bakery, snacks, saccharose and honey substitutes for consumers, etc. view less | |
| Sipa-Wheat 30 | Meurens Natural - Sipal Partners | Sipa-Wheat 30 is a liquid organic wheat syrup, obtained by the hydrolysis of wheat starch using natural enzymes (GMO free), It is transparent and has a neutral, lightly sweet flavour. It is viscous because of its sizeable higher sugar content. It is used ...view more Sipa-Wheat 30 is a liquid organic wheat syrup, obtained by the hydrolysis of wheat starch using natural enzymes (GMO free), It is transparent and has a neutral, lightly sweet flavour. It is viscous because of its sizeable higher sugar content. It is used to prevent crystallization, replace fat, create crispness, and can also be used as a bulking agent in biscuits, ice creams, cereal-based products (bars and breakfast foods), confectionery, sauces, baby food, etc. view less | |
| Sipa-Wheat 46 | Meurens Natural - Sipal Partners | Sipa-Wheat 46 is a liquid organic wheat syrup, obtained by the hydrolysis of wheat starch using natural enzymes (GMO free). It is rich in maltose and is transparent. This product has a neutral light sweet flavour. It can be used in biscuits, ice creams, c...view more Sipa-Wheat 46 is a liquid organic wheat syrup, obtained by the hydrolysis of wheat starch using natural enzymes (GMO free). It is rich in maltose and is transparent. This product has a neutral light sweet flavour. It can be used in biscuits, ice creams, cereal-based products (bars and breakfast foods), confectionery, sauces, fruit-based preparations, baby food, bakery, snacks, etc. It is often used as a sweetener, a coating, a bulking agent, or to prevent crystallization. view less | |
| Sipa-Wheat 69 | Meurens Natural - Sipal Partners | Sipa-Wheat 69 is a liquid organic wheat syrup, obtained by the hydrolysis of wheat starch using natural enzymes (GMO free). It is transparent and has a neutral and sweet flavour. It is used as a sweetener in biscuits, dairy and vegetable products (drinks,...view more Sipa-Wheat 69 is a liquid organic wheat syrup, obtained by the hydrolysis of wheat starch using natural enzymes (GMO free). It is transparent and has a neutral and sweet flavour. It is used as a sweetener in biscuits, dairy and vegetable products (drinks, yoghurts, desserts, etc.), ice creams, cereal-based products (bars and breakfast foods), confectionery, sauces, fruit-based preparations, baby food, bakery, snacks, saccharose and honey substitutes for consumers, pharmacy, cosmetics, etc. view less | |
| Sipa-Wheat F28 | Meurens Natural - Sipal Partners | Sipa-Wheat F28 is a liquid organic wheat syrup that contains 28% fructose. It is obtained by the hydrolysis of wheat starch using natural enzymes (GMO free), followed by isomerisation so as to transform part of the glucose into fructose. It is transparent...view more Sipa-Wheat F28 is a liquid organic wheat syrup that contains 28% fructose. It is obtained by the hydrolysis of wheat starch using natural enzymes (GMO free), followed by isomerisation so as to transform part of the glucose into fructose. It is transparent and has a neutral and sweet flavour, with a sweetness close to that of saccharose. It can be used as a sweetener in biscuits, dairy and vegetable products (drinks, yoghurts, desserts, etc.), ice creams, cereal-based products (bars and breakfast foods), confectionery, sauces, fruit-based preparations, baby food, bakery, snacks, saccharose and honey substitutes for consumers, pharmacy, cosmetics, etc. view less | |
| Sipa-Wheat F9,5 | Meurens Natural - Sipal Partners | Sipa-Wheat F9,5 is a liquid organic wheat syrup that contains 9.5% fructose. It is obtained by the hydrolysis of wheat starch using natural enzymes (GMO free), followed by isomerisation so as to transform part of the glucose into fructose. It is transpare...view more Sipa-Wheat F9,5 is a liquid organic wheat syrup that contains 9.5% fructose. It is obtained by the hydrolysis of wheat starch using natural enzymes (GMO free), followed by isomerisation so as to transform part of the glucose into fructose. It is transparent and has a neutral and sweet flavour, with a sweetness close to that of saccharose. It is used as a sweetener in biscuits, dairy and vegetable products (drinks, yoghurts, desserts, etc.), ice creams, cereal-based products (bars and breakfast foods), confectionery, sauces, fruit-based preparations, baby food, bakery, snacks, saccharose and honey substitutes for consumers, pharmacy, cosmetics, etc. view less | |
| Sipadry-BarleyMalt 25 | Meurens Natural - Sipal Partners | Sipadry-BarleyMalt 25 is an organic dehydrated malted barley syrup, obtained by the hydrolysis of malted barley flour using natural enzymes from malting, then dried by atomisation. Yellow coloured powder, it has the characteristic flavour of malt. It is u...view more Sipadry-BarleyMalt 25 is an organic dehydrated malted barley syrup, obtained by the hydrolysis of malted barley flour using natural enzymes from malting, then dried by atomisation. Yellow coloured powder, it has the characteristic flavour of malt. It is used as a bulking agent or to add flavor or color to biscuits, dairy and vegetable products (drinks, yoghurts, desserts, etc), bakery, snacks, pharmacy, cosmetics, etc. view less | |
| Sipadry-MaizeMalt 25 | Meurens Natural - Sipal Partners | Sipadry-MaizeMalt 25 is an organic dehydrated maize and malted barley syrup, obtained by the hydrolysis of maize and malted barley flours using natural enzymes from malting, then dried by atomisation. It is a yellow coloured powder and has the flavour of ...view more Sipadry-MaizeMalt 25 is an organic dehydrated maize and malted barley syrup, obtained by the hydrolysis of maize and malted barley flours using natural enzymes from malting, then dried by atomisation. It is a yellow coloured powder and has the flavour of lightly malted maize. It is used to add color or flavor or as a bulking agent in biscuits, cereal based products (bars and breakfast foods) etc. view less | |
| Sipadry-Pioca 10 | Meurens Natural - Sipal Partners | Sipadry-Pioca 10 is an organic manioc maltodextrin, obtained by the hydrolysis of manioc starch using natural enzymes (GMO free), then dried by atomisation. It is a white coloured maltodextrin, with a neutral flavour providing a lot of viscosity once dilu...view more Sipadry-Pioca 10 is an organic manioc maltodextrin, obtained by the hydrolysis of manioc starch using natural enzymes (GMO free), then dried by atomisation. It is a white coloured maltodextrin, with a neutral flavour providing a lot of viscosity once diluted. It is mainly used as a bulking agent or fat replacer in biscuits, dairy and vegetable products (drinks, yoghurts, desserts, etc.), baby food, dehydrated soups, etc. view less | |
| Sipadry-Rice 18 | Meurens Natural - Sipal Partners | Sipadry-Rice 18 is an organic rice maltodextrin, obtained by the hydrolysis of rice flour using natural enzymes (GMO free), then dried by atomisation. White colour maltodextrin with a rice flavour and provides a lot of viscosity once diluted. It is used i...view more Sipadry-Rice 18 is an organic rice maltodextrin, obtained by the hydrolysis of rice flour using natural enzymes (GMO free), then dried by atomisation. White colour maltodextrin with a rice flavour and provides a lot of viscosity once diluted. It is used in biscuits, dairy and vegetable products (drinks, yoghurts, desserts, etc.), ice creams, baby food, dehydrated soups, pharmacy, cosmetics, etc. as a bulking agent, fat replacer, or to prevent crystallization or add flavor. view less | |
| Sipadry-Rice 32 | Meurens Natural - Sipal Partners | Sipadry-Rice 32 is a dehydrated organic rice syrup, obtained by the hydrolysis of rice flour using natural enzymes (GMO free), then dried by atomisation. It is a light yellow coloured powder with a rice and lightly sweet flavour, and provides viscosity on...view more Sipadry-Rice 32 is a dehydrated organic rice syrup, obtained by the hydrolysis of rice flour using natural enzymes (GMO free), then dried by atomisation. It is a light yellow coloured powder with a rice and lightly sweet flavour, and provides viscosity once diluted. It is used in biscuits, dairy and vegetable products (drinks, yoghurts, desserts, etc.), ice creams, cereal based products (bars and breakfast foods), baby food, dehydrated soups, pharmacy, cosmetics, etc. as a bulking agent, cereal flavoring, fat replacer, or to create crispness or prevent cystalization. view less |
