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Anhydrous Dextrose

Anydrous Dextrose serves as a sweetener and energy source in all anhydrous matrixes, especially fat fillings.

Roquette’s team of experts – backed by its application lab and pilot equipment – are always ready to help you make the most of the benefits you are looking for in your development project or to help you meet your product optimization targets.  Contact us to discuss your needs!

    Sweetener
    Anhydrous
    Bulking Agent

    Applications

    • Bakery & Snacks
      • Filling, custard, décor
    • Confectionery
      • Chocolate

    Functional Properties

    • Make it indulgent
      • Sweetness
    • Make it better and healthier
      • Energy management

    Other Properties and Benefits

    • Purified D-Glucose not containing crystallization water
    • White crystalline powder
    • Neutral odor and sweet taste

    Documents & Samples

    Cosmetics
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    Product Types

    Anhydrous Dextrose C - #361413

    Key attributes: Medium grained powder. Bulk sweetener in confectionnary and chocolate fillings.
    Unfortunately this product is not available for sampling
     Anhydrous dextrose.
     

    Anhydrous Dextrose CF - #361415

    Key attributes: Fine grained powder. Smooth bulk sweetener in bakery fat fillings.
    Unfortunately this product is not available for sampling
     Anhydrous dextrose.
     

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    Regulation & Compliance

    Registrations may vary depending on local regulations

    Please contact us to discuss your regulation and compliance questions.

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    Help & Support

    If you need help, please get in touch with our technical team.
    Appointment
    If you feel your project needs a more in-depth discussion, please request an appointment

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    The information available here is not intended to indicate that a specific product is available or approved for sale in a country. It is meant to provide general information about our products and facilities. Should you have any specific questions about the availability of a product in particular, please click here.
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