Applications and Benefits
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SweetPure™ has proven performance in biscuits, coating for cereals and as a binder in cereal bars.
Bakery
SweetPure™ M delivers mild relative sweetness, perfect for example in chocolate chip cookies, where the sweetness of the sugars is complemented by the chocolate chunks.
Thanks to its medium viscosity, the light grainy taste and the browning (Maillard reaction), it helps to create delicious, crispy, oven-baked cookies.
Cereal Bars
SweetPure™ M is characterized by a mild relative sweetness and medium viscosity. It is a perfect replacement for syrups high in maltose and as a binder in cereal and granola bars. It performs similarly in terms of taste, texture and appearance.
Coated Cereals
SweetPure™ M can replace a syrup high in maltose for coating of cereal pieces. It behaves similarly in pre-scaling and upon heating. The light grainy color is not passed on to the end product, creating nice golden colored cereals. As it has a mild relative sweetness, it is a perfect ingredient to adjust consumer palettes to less sweet flavor profiles.
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.