Nutritive carbohydrates and sugars from cereals
Maltodextrins, dextrose and glucoses
Nutritive carbohydrates and sugars from cereals offer nutritional and physiological benefits contributing to provide energy to our body. At the same time, they have a sweet taste that is the one preferred by humans, and naturally associated with pleasure.
Over the decades, Roquette has progressively developed the widest range of nutritive carbohydrates and sugars from cereals available for our customers globally. Manufacturing plants in Europe, Asia, IMEA, and the Americas allow us to serve our customers in all these regions. For a long time, nutritive carbohydrates and sugars from cereals have had a growing importance in human nutrition and pharma, as well as in feed, pet food, chemical, and industrial applications.
Our range of nutritive carbohydrates and sugars from cereals answers the request of the market
The properties that customers are looking for are:
- sweetness
- anti-crystallizing power
- viscosity
- fermentability by yeasts
- nutrition
High quality, high expertise
Thanks to our real long-term expertise in powders technology developed over years, we are in a position of global leadership in:- infant nutrition with the range of maltodextrin GLUCIDEX® Premium,
- or in the injectable pharmaceutical market with the dextrose LYCADEX®.
Roquette is also a leading player on the market of liquid sugars (glucose syrups, glucose-fructose syrups, liquid maltodextrins).
Our products are made from several renewable raw materials, such as wheat, corn, potato and pea. That allows us to propose an extensive range of nutritive carbohydrates and sugars from cereals: various particle sizes for powder products, a large range of DE for glucose syrups and maltodextrins.
A specific focus on:
- Food safety: high microbiological and contaminant standards
- Compliance with regulations and pharmacopeias
- Securing the supply thanks to our presence on the four continents
Contact us for your new product developments with nutritive carbohydrates and sugars from cereals.
For more information, visit Starch in Food website: maltodextrins and starch based sugars.
