Products

Maltitol or Maltitol (E965) is a sugar substitute produced by hydrogenation of maltose. Maltitol is a sugar alcohol and can be used for sugar-free and calorie-reduced sweetening of foods. We carry Maltitol as a syrup that is used with a sweetening power of about 60% of sugar, especially in baked goods and bars.

Agave syrup is a natural sweetener made from the blue agave plant native to Mexico. Although the blue agave was processed into a sweet drink by the ancient Mexican Indians in the past, the blue agave only began to develop into a sweetener about 20 years ago. Agave syrup is a very versatile syrup that is suitable for many applications. It has a fructose content of over 84%, a low glycemic index and is very soluble.

Vitriose® Sweet syrup is a low-viscosity, an all-natural, non-GMO and non-Allergen soluble prebiotic fiber with added Maltitol, which has the sweetness of around 60% of sugar with a sugar content of only 0,7 g /100 g. It provides superior binding functionality. It is fermented in the colon at a slower rate compared to other soluble fibers such as insulin or fructooligosaccharides. It also reduces calories and the possibility of digestive discomfort. It contains 40 % dietary fiber without impacting flavor and texture of finished products.

Inulin is very versatile and is used in many foods and is a water-soluble fiber. The industrially obtained fiber Inulin is mainly obtained from chicory. In nature, Inulin is found in chicory, artichoke, agave, leek and garlic. The supply of Inulin is strongly dependent on the respective harvest of the chicory. Insufficient harvest and strong demand for fiber currently make Inulin only available to a limited extent.

Monk Fruit is a fruit extract (Luo Han Guo) that contains no calories and is 100 – 250 times sweeter than sugar. Monk Fruit gets its sweetness from unique antioxidants called mogrosides.

ImoSweet™ - Isomalto-Oligosaccharides is an indigestible fiber with a naturally sweet taste, but only about half of the calories of sugar. Through a special manufacturing process, conventional molecules from corn, wheat, barley, potatoes or tapioca are converted into functional molecules of IMO (isomalto-oligosaccharides).

Oligofructose is often referred to as fructooligosaccharides or FOS. This always refers to a multiple sugar, which has about 50% of the sweetening power of sugar and is therefore very well suited as a sugar substitute or sugar substitute. A common area of application of this fiber-rich probiotic is in yogurt products, as the digestive enzymes cannot break down oligofructose (fructooligosaccharide, FOS) and thus ensure a healthy intestinal flora in the large intestine. If no other sugar (mono- or disacharide) is used in a product in addition to oligofructose, the product may be declared "sugar-free" despite the sweet taste.

Allulose belongs to the group of simple sugars (monosaccharides). The sweetening power of allulose, which contains hardly any calories, corresponds to about 70% of the sweetening power of table sugar.