Products in Processing Aids: Filling Applications

Dextrose Monohydrate M is a sweetener that can be used in a variety of food applications, including bakery and snacks, powdered beverages, confectionery, ice cream, savory seasonings and specialized nutrition. Features Monomer of natural starch polymer 160 µ average particle size

Dextrose Monohydrate G is a purified and crystallized D-glucose that can be used as a bulking agent, cryoprotectant and nutritive sweetener in a variety of food and beverage applications. Benefits Helps deliver balanced nutrition Sweetening power similar to sugar Enhances formulation performance Features Contains one molecule of water of crystallization Reduced freezing point depression Sweet taste

GLUCIDEX® 39 corn dried glucose syrup is a high-quality carbohydrate that is ideal as a bulking agent. It can also used: as a fermentation substrate in brewing for browning in baked goods to prevent crystallization in confectionery or ice cream Features Produced from non-GMO corn starch High digestibility Excellent tolerance Full solubility Sweet taste

SweetPearl® P200 Maltitol Powder is a tooth-friendly sugar substitute that can be used in a variety of food and nutrition applications. Benefits Sugar-free Halal-certified

Cargill Carageenan for Confectionary - Satiagel is a food additive employed as a texturant and functions as a gelling agent, particularly suitable for dairy applications. This product comprises Carrageenan E407 and Dextrose, presenting itself in the form of a creamy-white to light-brown powder with a neutral odor and taste.

Unipectine® for Confectionery is a food additive employed as a texturant, acting as a gelling agent specifically designed for use in acidic and highly sweetened environments with a soluble solids content greater than 76% and a pH level ranging from 3.2 to 3.5. It is particularly well-suited for the manufacturing of confectionery products with or without pulp, typically used at a dosage of 0.80 to 1.50%. This product consists of high-methoxyl pectin E 440i and dextrose, presenting itself in the form of a creamy-white to light brown powder with a neutral odor and taste.

Unipectine® for Fruit Applications is a food additive utilized as a texturant, functioning as a thickener and/or gelling agent, especially suitable for the production of fruit preparations such as jams, particularly when calcium is present. It comprises low-methoxyl amidated pectin E 440ii and dextrose and is characterized by its creamy-white to light brown powder appearance with a neutral odor and taste.

MASEMUL® EC 5401 is a blend of triglycerides based on fully hydrogenated vegetable oil and mono (E471). This product is suitable for fat-based confectionery fillings, including shortening for wafer fillings and biscuit creams. MASEMUL® EC 5401 is an integrated blend of fat and emulsifier to improve crystallization for fat-based fillings.

NATIONAL™ 711 - 12156129 modified food starch is an easy to disperse pregelatinized starch derived from waxy maize. It is recommended for applications where ease of dispersion is of primary importance. This product is available under Ingredion Incorporated’s TRUETRACE® Identity Preserved Program for non-GM products.

STABILITE® SD30 Polyglycitol Powder - 270221 is polyglycitol in a spray-dried form. It is a low sweetness powder that is higher in molecular weight and lower in hygroscopicity than typical polyglycitol products. It can be dissolved in water to produce clear, non-crystallizing syrups at concentrations up to 75%.

MALTRIN® maltodextrins are quick-dispersing forms of the standard MALTRIN® products. These products are produced by an agglomeration process that increases particle size and lowers bulk density compared to standard products. They are easily dispersed into water for ease of use in quick dissolving beverage mixes. The low density is ideal to provide bulk in high intensity sweetener blends. They can also carry limited quantities of oil without losing their physical form or flow properties.

MALTRIN® Corn Syrup Solids are varied length glucose polymers produced by the controlled hydrolysis of corn starch. They are most often categorized by dextrose equivalence (DE). DE is a measure of reducing power compared to a dextrose standard of 100. The higher the DE, the greater the extent of starch hydrolysis, resulting in a smaller average polymer size. The MALTRIN® product line covers a DE range of 5 to 25.

Tabulose SC® 580 has a viscosity in water at 1.2%: 72 – 168 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an ingredient dispersible in water. When the finished co-processed product is subjected to suitable agitation, it forms an opaque white gel with thixotropic nature. Tabulose SC-580 has the ability to suspend particles through the formation of a three-dimensional network and not just by increasing the viscosity. It is also stable over a wide temperature range, and with a pH between 3.5 and 11.0. This food stabilizer is very heat resistant and makes for a good thickener in food applications such as ice cream, marshmallows, mayonnaise, salad dressings and powder shakes.

Tabulose SC® 200 has a viscosity in water at 1.2%: 35 - 135 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an ingredient dispersible in water. When the finished co-processed product is subjected to suitable agitation, it forms an opaque white gel with thixotropic nature. Tabulose SC-200 has the ability to suspend particles through the formation of a three-dimensional network and not just by increasing the viscosity. It is also stable over a wide temperature range, and with a pH between 3.5 and 11.0.This food stabilizer is very heat resistant and makes for a good thickener in food applications such as ice cream, marshmallows, mayonnaise, salad dressings and powder shakes.

Prestige Proteins Sodium Caseinate is a modified protein extracted from pure farm milk. It offers exceptional functioning properties that are able to utilize in various processed foods.

Willy Benecke Gum tragacanth is a natural resin secreted by plants of the genus Astragalus such as a gummifer.

Tabulose SC® 591-F has a viscosity in water at 1.2%: 75 – 175 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an ingredient dispersible in water. When the finished co-processed product is subjected to suitable agitation, it forms an opaque white gel with thixotropic nature. Tabulose SC-591-F has the ability to suspend particles through the formation of a three-dimensional network and not just by increasing the viscosity. It is also stable over a wide temperature range, and with a pH between 3.5 and 11.0. This food stabilizer is very heat resistant and makes for a good thickener in food applications such as ice cream, marshmallows, mayonnaise, salad dressings and powder shakes.

Lecico GmbH F 300 IP is a soy lecithin liquid with 62% AU.

Tabulose SC® 611 has a viscosity in water at 2.6%: 85 – 200 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an ingredient dispersible in water. When the finished co-processed product is subjected to suitable agitation, it forms an opaque white gel with thixotropic nature. Tabulose SC-611 has the ability to suspend particles through the formation of a three-dimensional network and not just by increasing the viscosity. It is also stable over a wide temperature range, and with a pH between 3.5 and 11.0.This food stabilizer is very heat resistant and makes for a good thickener in food applications such as ice cream, marshmallows, mayonnaise, salad dressings and powder shakes.

NutriCon F 600 is for confectinary use and it is a filling and coating fat without laurics as cocoa butter replacer. Is available in flakes for easy handling and is a great crystallization starter.

Willy Benecke Gum xanthan gum is a polysaccharide produced by the bacteria Xanthomonas campestris.

Lecico GmbH F 200 is a Stan-dard soy lecithin liquid with 60% VS.