| Black Bakery Syrup | Nordic Sugar A/B | Black Bakery Syrup is 27% sucrose, 19% Fructose, and 19% Glucose. Black Bakery syrup has a deep rich flavor, and adds good water retention in baked goods. Black Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liq...view more Black Bakery Syrup is 27% sucrose, 19% Fructose, and 19% Glucose. Black Bakery syrup has a deep rich flavor, and adds good water retention in baked goods. Black Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Black Bakery Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Black Syrup | Nordic Sugar A/B | Black Syrup is 31% sucrose, 17% Fructose, and 18% Glucose. Black syrup has a deep rich flavor, and adds good water retention in baked goods. Black Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee...view more Black Syrup is 31% sucrose, 17% Fructose, and 18% Glucose. Black syrup has a deep rich flavor, and adds good water retention in baked goods. Black Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Black Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Brown Bakery Syrup | Nordic Sugar A/B | Brown Baker Syrup is 30% sucrose, 21% Fructose, and 23% Glucose. Brown Bakery Syrup has medium flavor, and adds good water retention in baked goods. Brown Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice,...view more Brown Baker Syrup is 30% sucrose, 21% Fructose, and 23% Glucose. Brown Bakery Syrup has medium flavor, and adds good water retention in baked goods. Brown Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Brown Bakery Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Brown Syrup | Nordic Sugar A/B | Brown Syrup is 32% sucrose, 22% Fructose, and 23% Glucose. Brown Syrup has medium flavor, and adds good water retention in baked goods. Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and c...view more Brown Syrup is 32% sucrose, 22% Fructose, and 23% Glucose. Brown Syrup has medium flavor, and adds good water retention in baked goods. Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Brown Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Dark Brown Bakery Syrup | Nordic Sugar A/B | Dark Brown Baker Syrup is 29% sucrose, 19% Fructose, and 20% Glucose. This product has medium flavor, and adds good water retention in baked goods. Dark Brown Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquor...view more Dark Brown Baker Syrup is 29% sucrose, 19% Fructose, and 20% Glucose. This product has medium flavor, and adds good water retention in baked goods. Dark Brown Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Dark Brown Bakery Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Dark Brown Syrup | Nordic Sugar A/B | Dark Brown Syrup is 32% sucrose, 20% Fructose, and 22% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Dark Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fud...view more Dark Brown Syrup is 32% sucrose, 20% Fructose, and 22% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Dark Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Dark Brown Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Food Molasses | Nordic Sugar A/B | Food Molasses is 37% sucrose, 9% Fructose, and 10% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Food Molasses is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, tof...view more Food Molasses is 37% sucrose, 9% Fructose, and 10% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Food Molasses is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Food Molasses contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Golden Syrup | Nordic Sugar A/B | Golden Syrup is 26% sucrose, 24% Fructose, and 25% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Golden Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toff...view more Golden Syrup is 26% sucrose, 24% Fructose, and 25% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Golden Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Golden Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Leipomo Syrup | Nordic Sugar A/B | Leipomo Syrup is 28% sucrose, 21% Fructose, and 20% Glucose. Leipomo syrup has a deep rich flavor, and adds good water retention in baked goods. Leipomo Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, t...view more Leipomo Syrup is 28% sucrose, 21% Fructose, and 20% Glucose. Leipomo syrup has a deep rich flavor, and adds good water retention in baked goods. Leipomo Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Leipomo Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Liquid Invert (73%) | Nordic Sugar A/B | Liquid Invert (73%) is a mixture of sucrose (<4%), Glucose (~35%), and Fructose (~34%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Invert (73%) is used in beverages, ice creams, bakery products, confectione...view more Liquid Invert (73%) is a mixture of sucrose (<4%), Glucose (~35%), and Fructose (~34%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Invert (73%) is used in beverages, ice creams, bakery products, confectioneries, dairy products, pastries, and canned foods, etc. view less | |
| Liquid Invert LF (68%) | Nordic Sugar A/B | Liquid Invert LF (68%) is a mixture of sucrose (32%), and Fructose (>32%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Invert LF (68%) is used in beverages, ice creams, bakery products, pastries, dairy produc...view more Liquid Invert LF (68%) is a mixture of sucrose (32%), and Fructose (>32%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Invert LF (68%) is used in beverages, ice creams, bakery products, pastries, dairy products, confectioneries, and canned foods, etc. view less | |
| Liquid Sugar 77 | Nordic Sugar A/B | Liquid Sugar 77 is a mixture of sucrose (23-31%), Glucose (22-26%), and Fructose (22-26%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Sugar 77 is used in beverages, ice creams, bakery products, pastries, dai...view more Liquid Sugar 77 is a mixture of sucrose (23-31%), Glucose (22-26%), and Fructose (22-26%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Sugar 77 is used in beverages, ice creams, bakery products, pastries, dairy products, confectioneries, and canned foods, etc. view less | |
| Liquid Sugar SFD (72%) | Nordic Sugar A/B | Liquid Sugar SFD (72%) is a mixture of sucrose (~29%), Glucose (~29%), and Fructose (22-26%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Sugar SFD (72%) is used in beverages, ice creams, bakery products, pas...view more Liquid Sugar SFD (72%) is a mixture of sucrose (~29%), Glucose (~29%), and Fructose (22-26%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Sugar SFD (72%) is used in beverages, ice creams, bakery products, pastries, dairy products, confectioneries, and canned foods, etc. view less | |
| Oligopin® PUR’expert | Purextract (formerly DRT) | Oligopin® PUR'expert is extracted from the French maritime pine bark. It is recognized for its purity and its chemical characterization, Oligopin® PUR’expert is used in functional foods like yogurts, snack, beverage, cereal bars and in dietary supplements...view more Oligopin® PUR'expert is extracted from the French maritime pine bark. It is recognized for its purity and its chemical characterization, Oligopin® PUR’expert is used in functional foods like yogurts, snack, beverage, cereal bars and in dietary supplements, tablets and soft gels. It is used for ever more demanding formulations such as for the prevention of cardio-vascular disease, for male urinary comfort and male well-being and improved vascular tonics. view less | |
| Organic Dark Brown Syrup | Nordic Sugar A/B | Organic Dark Brown Syrup is 33% sucrose, 20% Fructose, and 20% Glucose. Organic Dark Brown Syrup has a deep rich flavor, and adds good water retention in baked goods. Organic Dark Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, con...view more Organic Dark Brown Syrup is 33% sucrose, 20% Fructose, and 20% Glucose. Organic Dark Brown Syrup has a deep rich flavor, and adds good water retention in baked goods. Organic Dark Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Organic Dark Brown Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Organic Liquid Sugar (62%) | Nordic Sugar A/B | Organic Liquid Sugar (62%) is a transparent colorless liquid solution with 62 % sucrose, with a sweet taste without any off-flavors. Organic Liquid Sugar (62%) is used in products which have their own flavor and color, such as pickled vegetables, sauces, ...view more Organic Liquid Sugar (62%) is a transparent colorless liquid solution with 62 % sucrose, with a sweet taste without any off-flavors. Organic Liquid Sugar (62%) is used in products which have their own flavor and color, such as pickled vegetables, sauces, mustard, ketchup, marmalades, dairy products, ice creams, soft drinks, and jams. view less | |
| Organic Liquid Sugar (65%) | Nordic Sugar A/B | Organic Liquid Sugar (65%) is a transparent colorless liquid solution with 65 % sucrose, with a sweet taste without any off-flavors. Organic Liquid Sugar (65%) is used in products which have their own flavor and color, such as pickled vegetables, sauces, ...view more Organic Liquid Sugar (65%) is a transparent colorless liquid solution with 65 % sucrose, with a sweet taste without any off-flavors. Organic Liquid Sugar (65%) is used in products which have their own flavor and color, such as pickled vegetables, sauces, mustard, ketchup, marmalades, dairy products, ice creams, soft drinks, and jams. view less | |
| Organic Liquid Sugar (67%) | Nordic Sugar A/B | Organic Liquid Sugar (67%) is a transparent colorless liquid solution with 67 % sucrose, with a sweet taste without any off-flavors. Organic Liquid Sugar (67%) is used in products which have their own flavor and color, such as pickled vegetables, sauces, ...view more Organic Liquid Sugar (67%) is a transparent colorless liquid solution with 67 % sucrose, with a sweet taste without any off-flavors. Organic Liquid Sugar (67%) is used in products which have their own flavor and color, such as pickled vegetables, sauces, mustard, ketchup, marmalades, dairy products, ice creams, soft drinks, and jams. view less | |
| Organic Yellow Syrup | Nordic Sugar A/B | Organic Yellow Syrup is 32% sucrose, 23% Fructose, and 24% Glucose. Organic Yellow Bakery syrup has low flavor, and adds good water retention in baked goods. Organic Yellow Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries,...view more Organic Yellow Syrup is 32% sucrose, 23% Fructose, and 24% Glucose. Organic Yellow Bakery syrup has low flavor, and adds good water retention in baked goods. Organic Yellow Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. With the different sugars and the mineral salts, it reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Phytopin® Inbio-T | Purextract (formerly DRT) | Phytopin® Inbio-T, a pine phytosterol, is a natural extract characterized by its purity and its constant quality. Phytopin® Inbio-T contains a molecule that regulates the activity of 5 α reductase enzymes. Overactive 5 α reductase enzymes are associated w...view more Phytopin® Inbio-T, a pine phytosterol, is a natural extract characterized by its purity and its constant quality. Phytopin® Inbio-T contains a molecule that regulates the activity of 5 α reductase enzymes. Overactive 5 α reductase enzymes are associated with androgenic alopecia. Phytopin® Inbio-T is used to fight against hair loss in men and perimenopausal women. Phytopin® Inbio-T is also used in functional foods and dietary supplements. view less | |
| S-Invert 70 Liquid Sugar | Nordic Sugar A/B | S-Invert 70 Liquid Sugar is a mixture of sucrose (<3.5%), Glucose (32-36%), and Fructose (32-34%). This product is used to prevent crystallization, and extends shelf life and flavor. S-Invert 70 Liquid Sugar is used in beverages, ice creams, bakery produc...view more S-Invert 70 Liquid Sugar is a mixture of sucrose (<3.5%), Glucose (32-36%), and Fructose (32-34%). This product is used to prevent crystallization, and extends shelf life and flavor. S-Invert 70 Liquid Sugar is used in beverages, ice creams, bakery products, pastries, dairy products, confectioneries, and canned foods, etc. view less | |
| Vita S Inbio-T | Purextract (formerly DRT) | Vita S Inbio-T is extracted from white grape seed. Vita S is a cost effective extract, characterised by its absence of tannins. Vita S is an active ingredient whose thermogenic action helps eliminate fluid retention and promote slimming. Vita S combines a...view more Vita S Inbio-T is extracted from white grape seed. Vita S is a cost effective extract, characterised by its absence of tannins. Vita S is an active ingredient whose thermogenic action helps eliminate fluid retention and promote slimming. Vita S combines a guaranteed content in OPC ( 60% minimum) and a competitive price. Vita S is a natural extract intended for specific food supplements and nutricosmetics. Vita S is especially recommended for slimming indications. It is used for food supplements, beverages, cereal bars and mashed fruit sauces. view less | |
| Vitaflavan® PUR’expert | Purextract (formerly DRT) | Vitaflavan® PUR’expert is, extracted from white grape seed. It is recognized for its purity and its chemical characterization, Vitaflavan® PUR’expert is guaranteed with a high content in short oligomers of catechin and epicatechin and the ingredient bioav...view more Vitaflavan® PUR’expert is, extracted from white grape seed. It is recognized for its purity and its chemical characterization, Vitaflavan® PUR’expert is guaranteed with a high content in short oligomers of catechin and epicatechin and the ingredient bioavailability. Vitaflavan® PUR’expert is used for dietary supplements, tablets, soft gels and functional foods like yoghurts, snack, beverage and cereal bars. PUR’expert line offers highly purified extracts for ever more demanding formulations such as for the prevention of cardio-vascular disease, for male urinary comfort and male well-being and improved vascular tonics. view less | |
| White Bakery Syrup | Nordic Sugar A/B | White Bakery Syrup is 33% sucrose, 23% Fructose, and 24% Glucose. White Bakery Syrup has low flavor, and adds good water retention in baked goods. White Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, f...view more White Bakery Syrup is 33% sucrose, 23% Fructose, and 24% Glucose. White Bakery Syrup has low flavor, and adds good water retention in baked goods. White Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. With the different sugars and the mineral salts, it reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| White Syrup | Nordic Sugar A/B | White Syrup is 34% sucrose, 22% Fructose, and 24% Glucose. White Syrup has low flavor, and adds good water retention in baked goods. White Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and cara...view more White Syrup is 34% sucrose, 22% Fructose, and 24% Glucose. White Syrup has low flavor, and adds good water retention in baked goods. White Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. With the different sugars and the mineral salts, it reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Yellow Bakery Syrup | Nordic Sugar A/B | Yellow Bakery Syrup is 33% sucrose, 20% Fructose, and 22% Glucose. Yellow Bakery Syrup has low flavor, and adds good water retention in baked goods. Yellow Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice...view more Yellow Bakery Syrup is 33% sucrose, 20% Fructose, and 22% Glucose. Yellow Bakery Syrup has low flavor, and adds good water retention in baked goods. Yellow Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. With the different sugars and the mineral salts, it reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Yellow Syrup | Nordic Sugar A/B | Yellow Syrup is 34% sucrose, 21% Fructose, and 23% Glucose. Yellow Syrup has low flavor, and adds good water retention in baked goods. Yellow Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and c...view more Yellow Syrup is 34% sucrose, 21% Fructose, and 23% Glucose. Yellow Syrup has low flavor, and adds good water retention in baked goods. Yellow Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. With the different sugars and the mineral salts, it reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less |
