SWEETENERS

Glucose syrups

Syrup made from the hydrolysis of starch. Containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. Read more…

Fructose

Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide, sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into blood during digestion. Commercially, fructose is derived from sugar cane, sugar beets, and maize. Crystalline fructose is the monosaccharide, dried, ground, and of high purity. Read more…

Dextrose

Dextrose is a form of glucose derived from starches. It is one of the most commonly used ingredients in packaged foods because of its affordability and wide availability. Baking products and desserts often contain dextrose, but it may be used as an added sugar in any processed food that is sweetened by the manufacturer. Because the name varies depending on its original starch source, you may not realize a particular food contains dextrose. Read more…

Maltodextrin

Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.It is commonly used for the production of soft drinks and candy. It can also be found as an ingredient in a variety of other processed foods. Read more…

Sugar

Sugar is a bulk commodity produced from sugarcane or sugar beets. Sugarcane grows best in tropical areas whereas sugar beet is produced in temperate zones. Once harvested, cane or beet is crushed to extract juice. This juice can be utilized to produce sugar or ethanol. Read more…