Glucose syrups are a purified, liquid concentrates of water soluble, nutritive sweeteners (Glucose, Maltose, and other glucose polymers) resulting from the partial hydrolysis of edible starch. Glucose syrups are viscous, sweet-tasting liquids. In addition to providing natural sweetness, glucose syrups also provide many other benefits in food applications such as: inhibiting crystallization, preservation, texture, and glossiness.
Glucose syrups solids are purified, spray-dried powders of water soluble, nutritive sweeteners (Glucose, Maltose, and other glucose polymers) resulting from the partial hydrolysis of edible starch. Glucose syrup solids and Glucose syrups are like products except differing processes for concentrating the solids. Glucose syrup solids are free-flowing white powders, slightly to mildly sweet and readily soluble in water.
Maltodextrins are non-sweet nutritive saccharide polymers (glucose chains) resulting from the minimal hydrolysis of edible starch. It is not a modified food starch. Maltodextrins are soluble and can serve many functions in food applications. This fine white powder has neutral flavor low sweetness. Usages include bulking agent, carriers, texture, tableting, prevention of crystallization, and cohesiveness.
Agave syrup is a natural sweetener sourced from the agave plant. An Inulin rich extract (fructan) is harvested from the plant pulp. Due to the high concentration of fructose, agave syrup is 1.4 to 1.6 times sweeter than table sugar (sucrose).
Crystalline powder – Dextrose is a purified, simple sugar derived from complete hydrolysis (a natural, enzyme induced digestion) of starch into sugar. Dextrose (also known as Glucose) presents as a fine, white crystalline powder.
Maltitol is a sugar alcohol (polyols) that is often used as a sugar substitute. It is manufactured through a two-step process. First maltose is produced from the enzyme hydrolysis of starch. The maltose is then hydrogenated to produce the Maltitol, which is not digestible by oral bacteria. Properties of Maltitol are very similar to that of sucrose, with the exception it does not brown.