Sweeteners

C☆Sweet™ glucose syrups

Mild sweetness, More body

C✩Sweet^™ glucose syrups – derived from corn or wheat starch – give food and beverages a milder sweetness, also providing them nutritive, sensory and physical properties.

C✩Sweet^™ comes in a stable liquid form, is clear in color and as such does not require additional processing, making it easy to use and handle.

Our wide range of glucose syrups - characterized by lower to moderate relative sweetness, higher viscosity and body compared to sucrose, and inhibition to crystallization - can be tailored to offer the right level of sweetness and functional properties.

Product offer

Product	Profile	Relative Sweetness	Features
C✩Sweet^™	Low DE and standard syrups	25 to 32	Mild sweetness High viscosity Long shelf life
C✩Sweet^™ M	More than 30% maltose (DP2)	32 to 36	Attractive fermentation alternative to malt wort in beer brewing Mild sweetness and more body, when used as a sweetener
C✩Sweet^™ F	9% fructose, medium to high maltose, medium to high dextrose	54 to 62	Milder sweetness Tailoring body and texture Controlled browning Decreases the freezing point
C✩Sweet^™ D	More than 50% dextrose (DP1)	65 to 75	Higher sweetness Decreases the freezing point Behavior of dextrose in a liquid form

Applications

Cargill Cereal Sweeteners

Cargill offers an extensive range of high-quality sweeteners based on a unique blending concept. Our flexible processes enable us to produce tailor-made glucose syrups and glucose-fructose blends, with functional and sweetness properties tailored and customized to suit individual customer needs.

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.