Corn Syrups – DE 30, DE 40, DE 50, DE 60, DE 70
Corn syrup (aka glucose syrup) is a corn (maize) based sweetener containing glucose, maltose and other polysaccharides.
It is classified into dextrose equivalent levels (DE-value), which is the measure of sweetness of the corn syrup as compared to that of sucrose syrup (DE-value of 100). The higher the DE-value, the sweeter the syrup.
Corn syrup is used as replacement for sucrose, but is less sweet then sucrose.
High Maltose Corn Syrups with 30 – 50% Maltose content
Maltose dissolves and crystallizes slowly in aqueous solutions. It is less sweet and more stable than sucrose.
Fructose containing corn syrup with fructose contents ranging from 9 – 50%
HFCS is a liquid blend of glucose, maltose, fructose and higher saccharides, which is primarily used in beverages, fine baked goods, desserts and canned fruits.
DE 6 (waxy maize based)
DE 9 (potato based)
DE 12 (potato based)
DE 15 (corn based)
DE 19 (corn based)
A non-sweet, nutritive saccharide polymer that consists of D-glucose units and has a dextrose equivalent (DE-value) of less than 20.
Maltodextrins are derived by partial hydrolysis of corn (maize), waxy maize or potato starch and are actually not sweet and not fermentable.
Maltodextrins have fair solubility and act as bulking agent, texturizer, carrier, and crystallization inhibitor for baby food, flavors, spices, puddings, candies and confectionery.
Corn Syrup Solids - DE 21, DE 29, DE 33, DE 40, DE 47
Is a dried form of corn syrup (glucose syrup) used where it is impractical to use the liquid syrup.
Also known as D-Glucose Powder, is a corn starch based sweetener, which contains less than 0.5% water.
Dextrose is easily soluble in water and has a pleasant, fruitlike-refreshing taste of moderate sweetness.
Dextrose enhances taste and shelf life and produces a high-temperature browning effect in baked goods.
Other applications include beverages, candy and confections, dairy products, desserts, fruit preparations, cosmetics and pharmaceuticals.
Sugar, also known as sucrose, is a disaccharide formed from the two components of fructose (fruit sugar) and glucose. All sugars are converted into glucose by the body. The brain and muscles derive the energy needed to properly function exclusively from glucose in the bloodstream. Sugar is a pure carbohydrate, and as such is an important source of energy in our lives!
“Viennese Sugar” is an entirely natural product obtained from sugar beets, without any additives. The pure, clear sugar crystals appear white due to the refraction of light. The sucrose content of these crystals is nearly 100%, making this beet sugar a high-purity food. “Viennese Sugar” is certified Non-GMO IP, Vegan approved and Kosher.
- Beverages such as soft drinks, energy drinks and juices
- Bakery products and pastries
- Canned foods
- Fruit processing
- Dairy products
- Sweets and confectionery
Fructose (aka fruit sugar) is a sweetener that - a monosaccharide - found naturally in fresh fruits, vegetables and honey. It has a sweetness range of 130 to 180 compared to sucrose at 100, thus is the sweetest natural sugar around.
Crystalline fructose also provides a low Glycemic Index (GI). The glycemic index measures how quickly certain foods release carbohydrates into the bloodstream, which then raise consumers' blood glucose levels. High GI foods cause blood sugar levels to rise more rapidly, and high blood sugar is known to be the defining feature of diabetes. Scientific evidence has increased to show low GI foods can help control weight and more certainly, help reduce the risk of diabetes and related conditions by raising blood sugar more steadily.
Our crystalline fructose is made from pure sugar, rather than corn, and is available in different mesh sizes as well as certified Kosher for Passover.