Applications and Benefits
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Non-alcoholic Beverages
Cereal Sweeteners hold a number of benefits which improve the quality of non-alcoholic beverages.
Benefits
- Sweet taste profile that boosts the fruity flavors
- High color stability thanks to the sweeteners' purity
- Consistent quality of the end-product, as no sugar inversion occurs during production and storage of end-products
- Cost-effective as there is no need for dissolving, filtration nor purification stages
Alcoholic Beverages
Cereal sweeteners, especially those high in maltose, are widely used in alcoholic beverages such as beer and cider, since they are a perfect fermentable substrate.
Benefits
- Enables modification of the degree and speed of fermentation
- Allows control of the fermentation process and speed while improving the yield
Sugar Confectionery
Glucose syrup is widely used in confectionery. Its technical properties allow precise tailoring to the requirements of numerous confectionery applications.
Benefits
- Sweet taste profile
- Soft texture
- Easy to aerate
- Easy processing compared to stabilizing foals
- Longer shelf life because of lower water activity
- Consistent quality of the end-product, thanks to reduced risk of sugar inversion and sugar recrystallization.
Ice Cream
Glucose syrup and glucose-fructose syrup have traditionally been used in ice cream thanks to their freezing point depression and other functional benefits.
Benefits
- Balanced sweetness compared to sucrose
- Defines ice cream structure and texture by depressing the freezing point
Sweet Bakery
Cereal sweeteners used in sweet bakery offer various advantages.
Benefits
- Matching color profile of bakery products (such as gingerbread or rusks) due to controlled browning
- Process control, improved speed and yield in fermentation
- More luxurious textures
- Important shelf life extension thanks to moisture retention
- Cost-effective solution as it can fully replace invert sugar
Fruit Preparations
Fructose and dextrose occur naturally in all fruits and are the main sugars in glucose-fructose syrups.
Mainly for this reason glucose-fructose syrups are widely used in fruit preparations such as jams, bake-stable fillings and candied fruits.
Benefits
- Sweet taste profile, comparable to the sweetness level found naturally in fruits
- Boosts fruity flavors
- Longer shelf life of fruit products
- Increases yield in fruit candying process
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.