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Dehydrated glucose syrup (DE47) with faster dissolution. It modulates sweetness and enhances flavor in baking blends and beverages. It improves ice cream texture by increasing freezing speed and reducing melting. It prevents drying in confectionery spreads and avoids sugar crystallization.

Maltodextrin (DE19) known for its fast solubilization, creating a clear, slightly sweet solution. It acts as a bulking agent, flavor carrier, and binder, ideal for spray drying. Widely used in processed meats, it aids in fermentation starters and ensures even flavor distribution and cohesive mixtures.

Potato maltodextrin (DE12) with faster solubilization and no lumps. It forms a clear, slightly sweet solution that enhances mouthfeel. Ideal as a bulking powder and flavor carrier with binding properties, it serves as a spray dry carrier aid. Its neutral taste ensures no aftertaste.

Lump-free, dehydrated glucose syrup (DE29) rich in reducing sugars and oligosaccharides. It's an affordable alternative to milk powder, ideal for dairy powders and coffee whiteners as a carrier.

Dehydrated glucose syrup (DE21) with fast solubilization and no lumps. It forms a clear, slightly sweet solution and serves as a bulking powder, flavor carrier, and binding agent. Ideal for spray drying, it’s also used in processed meats and as a carrier for meat fermentation starters.

Wheat maltodextrin (DE12) with a neutral taste and fast dissolution. It is a free-flowing and easily dispersible bulking agent, ideal for soups, seasonings, flavors, and powdered beverages. In bakery blends, it acts as a carrier, reducing sweetness and enhancing flavor.

Potato maltodextrin (DE19) with faster solubilization and no lumps. It binds water, develops viscosity, and has low fermentability. Ideal as a flavor carrier and spray dry carrier aid, it forms a clear solution with no aftertaste and is an affordable carrier in coffee whiteners.

Wheat maltodextrin (DE19) with faster solubilization and no lumps. It binds water, develops viscosity, and has low fermentability. Ideal for bakery blends, it acts as a carrier, reducing sweetness and enhancing flavor.

Lump-free, dehydrated glucose syrup (DE29) rich in reducing sugars and oligosaccharides. It's an affordable alternative to milk powder, ideal for dairy powders and coffee whiteners as a carrier.

Coarse maltitol powder. It is used as a caster sugar substitute in various applications such as coatings, confectionery, and baking. Its key features include a sugar-like taste, high solubility, low hygroscopicity, and ease of use without reformulation.

Maltitol powder with a fine particle size. It offers high solubility and quick dissolution, making it ideal for chewing gum coatings and fillings. It provides a sugar-like taste and texture, suitable for applications requiring a finer texture, such as pastries and biscuits.

Maltitol powder with a fine particle size. It offers high solubility and quick dissolution, making it ideal for chewing gum coatings and fillings. It provides a sugar-like taste and texture, suitable for applications requiring a finer texture, such as pastries and biscuits.

Maltitol powder with an extra fine particle size. It offers high solubility and quick dissolution, making it ideal for chewing gum coating seeding. With it taste and texture it is also ideal for pastries and biscuits icing.

Maltitol syrup, versatile specialty product, with a standard (75% in average) dry matter and a rich maltitol content (75% in average), used as a sweetener in soft confectionary, chewing gum, dairy products, bakery.

Extra coarse maltitol powder. It is an ideal crystal sugar substitute, used in chocolate, biscuits, offering a sugar-like structure, a high solubility, and a low hygroscopicity.