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Hydrolyzed Products

Acidic and/or enzymatic hydrolysis of starch is used to produce an important number of sweeteners with different physical, functional, energy and organoleptic properties. These characteristics of each type of product vary in function of its dextrose equivalent (DE).

DE is the measure of reducing sugars present in the product expressed in percentage of the total dry substance. The greater the product hydrolysis, the greater its DE content.

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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.