Sweeteners

Liquid Sweeteners

Our wide range of glucose and dextrose syrups - characterized by lower to moderate relative sweetness and body compared to sucrose, and inhibition to crystallization - can be tailored to offer the right level of sweetness and functional properties. Our range of glucose-fructose syrups with a fructose content of 10%-47% gives these liquid sweeteners moderate to high relative sweetness. They offer a wealth of functional benefits, such as controlled browning and freezing point depression, next to significant cost and process efficiencies.

Benefits:

Nutritive Properties: Provide energy for our body and fuel our brain, and are part of a healthy and varied diet when consumed in moderation.
Sweetener Properties: A glucose-fructose syrup with 42% fructose content is close to sucrose in sweetness. By varying the syrup’s composition, the sweetness profile and functional benefits can be tailored to match the exact needs of food & beverage developers.
Easy Handling & Usage: Have a stable liquid form and are clear in color so they do not require dissolving or filtration.
Improved Stability Of The End Product: Maintain the taste profiles and offer longer shelf life as there is no sugar inversion during production or storage of food products.

Product offer

Discover our full product offer

Product	Profile	Relative Sweetness	Features
C✩Sweet^®	Low DE and standard syrups	25 to 32	Mild sweetness Helps giving texture and body to the end product Stable and consistent quality of the end-product Longer shelf life Ready and easy to use
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	Higher sweetness vs glucose syrups, but lower vs sucrose Tailoring body and texture Longer shelf life Controlled browning Decreases the freezing point
C✩Sweet^® D	More than 50% dextrose (DP1)	65 to 75	Higher sweetness vs glucose syrups, but lower vs sucrose Attractive fermentation alternative to malt wort in beer brewing Decreases the freezing point Behavior of dextrose in a liquid form
C✩Sweet^®L	Low % declarable sugars	22 < DE < 28	Less browning at high T°C Higher glass transition temperature Less sticking in spray drier
C✩TruSweet^®F10-35	Fructose 10-35%	From 60 to 83	Sweet honey-like taste impression to balance sweetness in food products and fruity beverages Maintains taste profile Provides mouthfeel and viscosity
C✩TruSweet^®F42	Fructose 42-47%	From 92 to 100	Sweet taste profile, comparable to sucrose and to the sweetness level found naturally in fruits Maintains taste profile Cost-effective
Maltwise^®	45 DE syrup		A nature-derived syrup from wheat and malted barley More sustainable production process Fermentation booster Syrup high in fermentable sugars (50% maltose) Body and mouthfeel – MaltWise® M has proven performance in alcoholic and low- and non-alcoholic beers
SweetPure^®		Medium relative sweetness	Unrefined sweetener, undergoing only mild filtration Medium viscosity Light grainy taste and color

SweetPure® M Wheat & Barley Malt Syrup

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Applications

Non-alcoholic Beverages

Features / 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

Features / Benefits

Sweet taste profile, comparable to sucrose
Enables modification of the degree and speed of fermentation
Allows control of the fermentation process and speed while improving the yield

Sugar Confectionery

Features / 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

Features / Benefits

Balanced sweetness compared to sucrose
Defines ice cream structure and texture by depressing the freezing point

Sweet Bakery

Features / 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

Features / Benefits

Fructose and dextrose occur naturally in all fruits and are the main sugars in glucose-fructose syrups hence they are widely used in fruit preparations such as jams, bake-stable fillings and candied fruits.
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