HYSTAR® 5875 Maltitol Syrup is positioned as a versatile sweetening solution with a non-crystallizing nature. Its use in sugar-free and reduced-sugar applications is facilitated by its taste similarity to sucrose, providing an option for formulators looking to reduce sugar content without compromising sweetness.
MALTISWEET® 3145, with its non-crystallizing syrup form and substantial maltitol content, is a valuable ingredient for applications aiming to replace sucrose and corn syrup. Its high maltitol content makes it a suitable choice for formulating sugar-free and reduced-sugar products, offering sweetness without the use of traditional sugars. This versatility makes it applicable in various food and beverage formulations where a reduction in sugar content is desired, catering to consumers who seek alternatives for health or dietary reasons.
MALTISWEET® B is positioned as a versatile ingredient with specific characteristics, making it suitable for a range of applications. Its non-crystallizing nature, along with the balance of sweetness and humectancy, makes it well-suited for nutritional bars, hard candy, and various soft confections.
MALTISWEET® CM9820 Crystalline Maltitol 263051 is positioned as a versatile sweetener, serving as a direct replacement for sucrose in a wide range of food and confectionery applications. Its specific mention of suitability for chocolate compound coatings makes it a valuable ingredient in the production of such confectionery products.
MELOJEL® is derived from dent corn, a variety of field corn known for the dented appearance at the top of the kernels. Being a food-grade starch means that MELOJEL® meets the standards and requirements for use in food products. It indicates that it is safe and suitable for consumption. The key characteristic of MELOJEL® is its ability to form a strong gel after cooling a cooked dispersion. This property is significant in various food applications where gel formation is desired for thickening, gelling, or stabilizing.
MELOJEL® is derived from dent corn, which is a variety of field corn. The source of the corn can influence the properties of the starch. This corn starch is characterized by a strong gel formation after cooling a cooked dispersion. Gel formation is a common property of starches and is often used in food applications for thickening or gelling. MELOJEL® is described as a food-grade starch, indicating that it meets the standards and requirements for use in food products. The product is available under Ingredion Incorporated’s TRUETRACE® Identity Preserved Program for non-GM products. This certification signifies that the corn starch...
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