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Home/Products & Services/... /Food & Beverage/Europe, Middle East, Africa/Sweeteners/Low-Calorie Sweeteners/Production Process
Food & Beverage - Europe, Middle East, Africa
  • Sweeteners
    • Sweetness Explained
    • Calorie & Sugar Reduction
      • Sugar Reduction in Beverages
      • Sugar Reduction in Europe - A Sweet Challenge
      • Sweet Beverage Stories
      • Bulking Agents
    • Healthy Lifestyles
    • Full-Calorie Sweeteners
      • Cereal Sweeteners
        • C☆ Sweet™ glucose syrups
        • C☆Sweet® L low DE glucose syrups
        • C☆ TruSweet™ glucose-fructose syrups
        • Applications and Benefits
        • Production Process
        • EU Labeling and legislation
        • Sustainably sourced corn and wheat
      • C☆Dex™ Dextrose
        • Applications and Benefits
      • C☆TruSweet® fructose syrup
        • Applications and Benefits
      • SweetPure™ M wheat & barley malt syrup
        • Applications and Benefits
        • Pure label friendly solutions
      • MaltWise® M Wheat & Barley Malt Syrup
        • A look at what’s on tap for NOLO beers
    • Low-Calorie Sweeteners
      • Applications and Benefits
      • Production Process
      • EU Labeling and Legislation
    • No-Calorie Sweeteners
      • Zerose® erythritol
        • Erythritol: Sugar Reduction Insights
      • Stevia-based sweeteners
        • Truvia® Stevia Leaf Extract
        • ViaTech® Stevia Leaf Extract
        • Stevia for Beverages
        • Stevia for Dairy
        • Production Process
        • EU Labeling and Legislation
    • Partnering with Cargill
    • Contact Us
 
Cereal Sweeteners Production Process

Production process

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Although most polyols are present in nature, e.g., in fruits and vegetables, their extraction is not a viable production method.

  • Polyols (or polyhydric alcohols) are obtained by the hydrogenation of sugars, derived from corn or wheat starch (maltitol, mannitol, sorbitol) or cane or beet (isomalt).
  • Erythritol is the first polyol to be industrially manufactured by a fermentation process.
  • Typically, the starch is isolated from the cereal followed by enzymatic conversion to the proper saccharides which are hydrogenated in the presence of catalysts to convert the aldehyde and ketone groups into alcohol functions.
  • As a consequence, the chemical structure is made linear, the chemical stability is improved and the tendency to undergo Maillard reactions (browning) is substantially reduced. It also modifies several physicochemical properties such as solubility, viscosity, hygroscopicity and boiling temperature which all contribute to behavioral differences in polyols.
  • Polyols can be available in powder form (via crystallization), and some are also available in liquid (isomalt, maltitol, sorbitol) form. Polyols

Our Offer

Cargill offers an extensive range of high-quality polyols for food, pharma and feed applications. Our offer consists of different formats and particle sizes.

  • Available Products

  • IsoMaltidex™ Isomalt
  • Maltidex® Maltitol
  • C☆Mannidex® Mannitol
  • C☆Sorbidex® Sorbitol
  • In this section

  • Production Process
  • Applications and Benefits
  • EU Labeling and Legislation
  • Sustainably sourced corn and wheat

 

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.

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