Dextrose
- INCI:
- Glucose
- Also known as:
- Glucose · D-glucose
Simple sugar derived from starch, with moderate sweetness and high fermentability, used as a sweetener and as a substrate in fermentation processes. In meat products it supports curing processes, and in confectionery it provides a characteristic cooling effect. A widely used raw material in baking and beverages.
Functions
Typical applications
- Bakery
- Beverages and hydration drinks
- Meat products
- Confectionery
Specialties
You may also need
See the whole Food line →Sorbitol
Sorbitol
Dual-function polyol: a bulk sweetener and humectant that helps retain moisture and maintain product texture over time. It is a classic in confectionery, baking, and toothpastes. The choice between the solid and syrup presentations depends on each customer's process.
Steviol Glycosides
High-intensity sweeteners obtained from the leaf of Stevia rebaudiana, used to reduce sugars with a botanical origin. The different grades and glycoside compositions make it possible to adjust the sweetness profile and residual notes to each application. They are used in accordance with applicable regulations.
Sucralose
Sucralose
High-intensity sweetener derived from sucrose, with a clean sweet profile and very good stability during processing and storage. It enables sugar reduction in beverages, dairy, and pastry while maintaining the product's sensory profile. Usage level is defined by category and in accordance with applicable regulations.
Agar Agar
Agar
Hydrocolloid obtained from marine algae that forms firm gels that remain stable at relatively high temperatures. It is a non-animal alternative to gelatin in confectionery and pastry, and it is also used as a culture medium in laboratories. Dosage is adjusted to the desired texture and in accordance with applicable regulations.