Product catalog

Very low DE potato maltodextrin (DE1) that forms a firm, white gel with a smooth texture after retrogradation and provides creaminess, making it an excellent fat and calorie substitute. Its texturizing properties enhance gelling and creamy textures in dairy or bakery products.

Maltodextrin (DE19) that binds water, has low fermentability, and a slightly sweet taste. It is used as a carrier for flavors and as a bulking agent in dry soups, sauces, and processed meats. In sports nutrition, it serves as an energy source in isotonic drinks. It also aids in spray drying processes.

Very low DE maltodextrin (DE2) known for its excellent gelling properties, high solubility, and ease of use. It can be employed in the confectionery industry, especially for chews, as an effective gelatin replacement, creating desirable textures and consistency in sweets.

Low DE dried glucose syrup (DE21) known for binding water and low fermentability. With a slightly sweet taste, it serves as a flavor carrier and binder, ideal for spray drying. Applications include dry soups, sauces, processed meats (fermentation starter), and sports nutrition (isotonic drinks).

Dried glucose syrup (DE28) with reducing sugars and oligosaccharides, offering a slightly sweet taste. It's used as a cost-effective alternative to milk powder in dairy products and coffee whiteners, and as a fermentation starter carrier in processed meats, enhancing texture.

Dehydrated glucose syrup (DE29) offering reducing sugars and oligosaccharides with a slightly sweet taste. It's used in dairy powders and coffee whiteners as an affordable alternative to milk powder, and in processed meat as a starter for fermentation, enhancing flavor, texture, and consistency.

Dehydrated glucose syrup (DE39) that serves as a sweet carrier, supports Maillard reactions, and prevents crystallization. It is used in powder beverages for sweetness modulation, in bakery blends to reduce sweetness, and in fat fillings and chocolate spreads to maintain smooth texture.

Low DE maltodextrin (DE6) with a clear solution and excellent texturizing properties. It is non-hygroscopic and used for fat reduction in cakes, pastries, and custards. It also serves as a carrier for heat-sensitive products in flavors, and as a texturizer and binder in confectionery.

Low DE potato-derived maltodextrin (DE9) forming a clear solution with very slight sweetness and a bland taste. It provides a thick texture and is used as a spray dry carrier and binding agent for flavors, enhancing texture, flavor stability, and versatility in food and beverages.

Low DE maltodextrin (DE6) that is free flowing and easily dispersible, forming a clear solution with texturizing properties. It is a non-hygroscopic carrier used for heat-sensitive products in flavors, serving as a spray dry carrier and providing binding properties as a spray dry carrier aid.