Dried Glucose and Maltodextrin
Creating appetizing texture and high performance.
Dried glucose syrup and Maltodextrin are obtained by enzymatic conversion of starch. They help improving texture and flavor, thickening foods and binding the ingredients together while extending the shelf life.
Dried Glucose and Maltodextrin in action!
Our applications teams are constantly testing Dried Glucose and Maltodextrin potential by creating delicious, on-trend prototypes.
Culinary
Features / Benefits
-
Brings mouthfeel and carrying flavors
We recommend:
- C*Dry ® MD, C*Dry ® A , C*Dry ® GL, C*Dry ® Light
Dairy & Plant-based alternatives to dairy
Features / Benefits
-
A range of sugar compositions in dry powder format for ease of handling
-
Provides body and mouthfeel
We recommend:
C*Dry ® MD, C*Dry ® GL, C*Dry ® Light, C*NutriDry
Bakery and Fillings
Features / Benefits
-
Helps increase crispiness
-
Enables sugar profile adjustment
We recommend:
-
C*Dry ® Light, C*Dry ® MD, C*Dry ® GL
Confectionery
Features / Benefits
-
Enables to change the sugar crystallisation
We recommend:
-
C*Dry ® MD, C*Dry ® GL
Beverages & Specialized nutrition
Features / Benefits
-
Nutritional energy in sports nutrition
-
Mouthfeel enhancement
We recommend:
-
C*Dry ® MD, C*Dry ® GL, C*Dry ® A, C*NutriDry
Meat & Plant-based alternatives to meat
Features / Benefits
-
Serve as carrier for flavours and bulking agent
We recommend:
-
C* Dry ® MD
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.