| 42DE Corn Syrup | Golden Barrel | 42DE Corn Syrup is an acid-converted syrup, having a pleasant sweet taste and bland odor. It is colorless and of medium viscosity. 42/43 Corn Syrup is widely used in candies, jams, jellies, fountain and table syrups, where it imparts flavor, body, and moi...view more 42DE Corn Syrup is an acid-converted syrup, having a pleasant sweet taste and bland odor. It is colorless and of medium viscosity. 42/43 Corn Syrup is widely used in candies, jams, jellies, fountain and table syrups, where it imparts flavor, body, and moisture retention. view less | |
| 36DE Corn Syrup | Golden Barrel | 36DE Corn Syrup is derived from corn starch and is an acid conversion syrup bland in flavor, slightly sweet and colorless for use in baked goods, confectionery, beverages, dressings, powdered mixes, cereals and snack foods. Syrup helps to keep foods mois...view more 36DE Corn Syrup is derived from corn starch and is an acid conversion syrup bland in flavor, slightly sweet and colorless for use in baked goods, confectionery, beverages, dressings, powdered mixes, cereals and snack foods. Syrup helps to keep foods moist and sweet and prevent sugar crystallization. Syrup is an ideal choice for use in products such as ice cream and frozen novelties due to product's ability to provide desirable bodying characteristics through crystal formation. view less | |
| 42/43 Corn Syrup | ADM (Archer Daniels Midland) | 42/43 Corn Syrup is an acid converted syrup with a pleasant, sweet taste and bland flavor. It is colorless and of medium viscosity. 42/43 Corn Syrup is widely used in candies, jams, jellies, fountain and table syrups, where it imparts flavor, body charact...view more 42/43 Corn Syrup is an acid converted syrup with a pleasant, sweet taste and bland flavor. It is colorless and of medium viscosity. 42/43 Corn Syrup is widely used in candies, jams, jellies, fountain and table syrups, where it imparts flavor, body characteristics and moisture retention. view less | |
| 62 DE Corn Syrup | Golden Barrel | 62 DE Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste and odor, and is somewhat sweeter and less viscous than regular syrup. It contains a higher proportion of dextrose and maltose than regular syrup, and is lower in high molecular...view more 62 DE Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste and odor, and is somewhat sweeter and less viscous than regular syrup. It contains a higher proportion of dextrose and maltose than regular syrup, and is lower in high molecular weight carbohydrates. The high proportion of fermentable carbohydrates, along with increased sweetness make it especially useful in baked goods such as bread, rolls, etc. The lower viscosity and high sweetness level provide desirable properties in nougats, fondants, etc. view less | |
| 52/43 Corn Syrup | ADM (Archer Daniels Midland) | 52/43 Corn Syrup is an intermediate D.E. acid converted syrup with a water white appearance and a characteristic odor. It is slightly sweeter and less viscous than regular 42/43 Corn Syrup, and is especially useful where increased sweetness as well as les...view more 52/43 Corn Syrup is an intermediate D.E. acid converted syrup with a water white appearance and a characteristic odor. It is slightly sweeter and less viscous than regular 42/43 Corn Syrup, and is especially useful where increased sweetness as well as less pronounced bodying characteristics are desired. Examples of applications are marshmallows, gumdrops, nougats, etc. view less | |
| 62/43 Corn Syrup | ADM (Archer Daniels Midland) | 62/43 Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste and odor, and is somewhat sweeter and less viscous than regular syrup. It contains a higher proportion of dextrose and maltose than regular syrup, and is lower in high molecular w...view more 62/43 Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste and odor, and is somewhat sweeter and less viscous than regular syrup. It contains a higher proportion of dextrose and maltose than regular syrup, and is lower in high molecular weight carbohydrates. The high proportion of fermentable carbohydrates, along with increased sweetness makes it especially useful in baked goods such as bread, rolls, etc. The lower viscosity and high sweetness level provide desirable properties in nougats, fondants, etc. view less | |
| Clearsweet® 43/43 Corn Syrup | Cargill Food Ingredients | Clearsweet® 43/43 Corn Syrup is an acid-enzyme-converted, carbon-refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 42.7-43.3° Bé. It is moderately sweet and resistant to crystallization. This product is ideal for use in...view more Clearsweet® 43/43 Corn Syrup is an acid-enzyme-converted, carbon-refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 42.7-43.3° Bé. It is moderately sweet and resistant to crystallization. This product is ideal for use in table syrups, jams, jellies, beverages, sauces, condiments, ice cream, and confections. view less | |
| Clearsweet® 43/44 Corn Syrup | Cargill Food Ingredients | Clearsweet® 43/44 Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 43.7-44.3° Bé. The product is a clear liquid with a sweet, bland taste. It contains an increased amount ...view more Clearsweet® 43/44 Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 43.7-44.3° Bé. The product is a clear liquid with a sweet, bland taste. It contains an increased amount of solids, 82.1-83.3%, making it ideal for applications where moisture balance is a problem. This product is ideal for use in confections, jams, jellies, and syrups. view less | |
| Clearsweet® 43/44.5 Corn Syrup | Cargill Food Ingredients | Clearsweet® 43/44.5 Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 44.2-44.8° Bé. It is a clear liquid with a sweet, bland taste, and it contains 83.1-84.3% solids, maki...view more Clearsweet® 43/44.5 Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 44.2-44.8° Bé. It is a clear liquid with a sweet, bland taste, and it contains 83.1-84.3% solids, making it ideal for applications requiring maximum solids. This product is ideal for use in chewing gum and other high-solids items. view less | |
| High Maltose Corn Syrup (HMCS) | Sanstar Bio-Polymers Ltd. | High Maltose Corn Syrup (HMCS) is a liquid starch that is hydrolyzed by a duel enzyme for liquification and sacchrification under the control condition to generate as high as 45 DE sugar containing maximum of maltose and minimum quantity of glucose and ot...view more High Maltose Corn Syrup (HMCS) is a liquid starch that is hydrolyzed by a duel enzyme for liquification and sacchrification under the control condition to generate as high as 45 DE sugar containing maximum of maltose and minimum quantity of glucose and other sugars. This product is often used in hard boiling candies, bread, cakes, beer, seasonings, etc. view less | |
| Clearsweet® 43% High Maltose Corn Syrup | Cargill Food Ingredients | Clearsweet® 43% High Maltose Corn Syrup is a specially prepared, acid-enzyme converted corn syrup with maltose (43% content) as its primary carbohydrate component. It is a clear liquid witha a sweet bland taste and characteristic odor. This high maltose s...view more Clearsweet® 43% High Maltose Corn Syrup is a specially prepared, acid-enzyme converted corn syrup with maltose (43% content) as its primary carbohydrate component. It is a clear liquid witha a sweet bland taste and characteristic odor. This high maltose syrup improves flavor, body, and texture at high sucrose replacement levels, while imparting resistance to color formation, moisture absorption, and crystallization in finished products. This product is ideal for creating high quality sweets - especially hard candies - with exceptional stability, clarity, and brilliance. view less | |
| 42 D.E. 43 Baume Corn Syrup | Paulaur Corporation | 42 D.E. 43 Baume Corn Syrup is acid converted syrup with a bland to sweet taste and odor. It is colorless and of medium viscosity. 42 D.E. 43 Baume Corn Syrup is widely used in candies, jams, jellies, fountain and table syrups, where it imparts flavor, b...view more 42 D.E. 43 Baume Corn Syrup is acid converted syrup with a bland to sweet taste and odor. It is colorless and of medium viscosity. 42 D.E. 43 Baume Corn Syrup is widely used in candies, jams, jellies, fountain and table syrups, where it imparts flavor, body characteristics and moisture retention. view less | |
| Clearsweet® 50% High Maltose Corn Syrup | Cargill Food Ingredients | Clearsweet® 50% High Maltose Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup with maltose (50% content) as its primary carbohydrate component. This high maltose syrup improves flavor, body, and texture at high sucrose replacement levels,...view more Clearsweet® 50% High Maltose Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup with maltose (50% content) as its primary carbohydrate component. This high maltose syrup improves flavor, body, and texture at high sucrose replacement levels, while imparting resistance to color formation, moisture absorption, and crystallization. This product is ideal for creating high quality sweets - especially hard candies - with exceptional stability, clarity, and brilliance. view less | |
| Clearsweet® 43/44 IX Corn Syrup | Cargill Food Ingredients | Clearsweet® 43/44 IX Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup that has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 ppm max.). It contains an increased amount of solids, 82.2-83.4%, making it ideal f...view more Clearsweet® 43/44 IX Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup that has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 ppm max.). It contains an increased amount of solids, 82.2-83.4%, making it ideal for applications where a 43 dextrose equivalent is necessary and moisture balance is a problem. This product is ideal for use in confections, jams, jellies, and syrups. view less | |
| 62 D.E 43 Baume Corn Syrup | Paulaur Corporation | 62 D.E 43 Baume Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste and odor, and is somewhat sweeter and less viscous than regular syrup. It contains a higher portion of dextrose and maltose than regular syrup, and is lower in high mole...view more 62 D.E 43 Baume Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste and odor, and is somewhat sweeter and less viscous than regular syrup. It contains a higher portion of dextrose and maltose than regular syrup, and is lower in high molecular weight carbohydrates. The high portion of ferment-able carbohydrates, along with increased sweetness makes it especially useful in baked goods such as breads, rolls, etc. The lower viscosity and high sweetness level provide desirable properties in nougats, fondants etc. view less | |
| Clearsweet® 43/43 IX Corn Syrup | Cargill Food Ingredients | Clearsweet® 43/43 IX Corn Syrup is an acid-enzyme-converted, carbon-refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 42.7-43.3° Bé. It has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 ppm...view more Clearsweet® 43/43 IX Corn Syrup is an acid-enzyme-converted, carbon-refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 42.7-43.3° Bé. It has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 ppm max.). It is a clear liquid with a moderately sweet and bland taste and is resistant to crystallization. In addition to sweetness, the product adds body to table syrups, jams, jellies, beverages, sauces, condiments, ice cream, and confections. view less | |
| Clearsweet® 43/44.5 IX Corn Syrup | Cargill Food Ingredients | Clearsweet® 43/44.5 IX Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 44.2-44.8° Bé. It has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 p...view more Clearsweet® 43/44.5 IX Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 44.2-44.8° Bé. It has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 ppm max.). A clear liquid with a sweet, bland taste, It contains 83.2-84.4% solids, making it ideal for applications requiring maximum solids. This product is ideal for use in chewing gum and other high-solids items. view less | |
| Clearsweet® 43% IX High Maltose Corn Syrup | Cargill Food Ingredients | Clearsweet® 43% IX High Maltose Corn Syrup is a specially prepared, acid-enzyme converted corn syrup with maltose (43% content) as its primary carbohydrate component. It has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 ppm m...view more Clearsweet® 43% IX High Maltose Corn Syrup is a specially prepared, acid-enzyme converted corn syrup with maltose (43% content) as its primary carbohydrate component. It has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 ppm max.). It is a clear liquid with a sweet, bland taste. This high maltose syrup improves flavor, body, and texture at high sucrose replacement levels, while imparting resistance to color formation, moisture absorption, and crystallization. This product is ideal for creating high quality sweets - especially hard candies - with exceptional stability, clarity, and brilliance. view less | |
| Clearsweet® 43/43 Low SO2 Corn Syrup | Cargill Food Ingredients | Clearsweet® 43/43 Low SO2 Corn Syrup is an acid-enzyme-converted, carbon-refined corn syrup with a reduced SO2 content (less than 10 ppm). It is a clear liquid with a moderately sweet, bland taste and is resistant to crystallization. In addition to sweetn...view more Clearsweet® 43/43 Low SO2 Corn Syrup is an acid-enzyme-converted, carbon-refined corn syrup with a reduced SO2 content (less than 10 ppm). It is a clear liquid with a moderately sweet, bland taste and is resistant to crystallization. In addition to sweetness, the product provides body to products, such as table syrups, jams, jellies, beverages, sauces, condiments, ice cream, and confections. view less | |
| Fudge Balls | Peter's Chocolate | This is a recipe for Fudge Balls utilizing the product Peter's® Semisweet Chocolates Lenoir™ with sugar, heavy cream, corn syrup, salt, and butter. | |
| Peanut Crunch | Peter's Chocolate | This is a recipe for Peanut Crunch utilizing the product Peter's® Milk Chocolates Crema™ with sugar, light corn syrup, water, peanut butter, and salt. | |
| Habanero Truffle | Peter's Chocolate | This is a recipe for Habanero Truffle utilizing the product Peter's® Bittersweet Chocolates Galeton™ with sliced habanero, heavy cream, corn syrup, light rum, and butter. | |
| Strawberry Cordials | Peter's Chocolate | This is a recipe for Strawberry Cordials utilizing the product Peter's® Milk Chocolates Maridel™ with frozen whole strawberries, fondant sugar, corn syrup, lemon juice, and invertase. | |
| Sponge Candies | Peter's Chocolate | This is a recipe for Sponge Candies utilizing the product Peter's® Milk Chocolates Ultra® with sugar, corn syrup, water, baking soda, honey, salt, and ground cardamom. | |
| Crystalline Fructose | Foodchem International Corporation | Crystalline Fructose is a processed sweetener derived from corn that is almost entirely fructose. It is used as a sweetener in the likes of beverages and yogurts, where it substitutes for high-fructose corn syrup(HFCS) and table sugar. Crystalline fructos...view more Crystalline Fructose is a processed sweetener derived from corn that is almost entirely fructose. It is used as a sweetener in the likes of beverages and yogurts, where it substitutes for high-fructose corn syrup(HFCS) and table sugar. Crystalline fructose is estimated to be about 20 percent sweeter than table sugar,and 5% sweeter than high fructose corn syrup. This product is often used in canned fruit, fruit preserves, bread, cakes, creams, marmalade, chocolate, and soft drinks. view less | |
| Licorice Chews | Peter's Chocolate | This is a recipe for Licorice Chews utilizing the product Peter's® Semisweet Chocolates Lenoir™ with sugar, heavy cream, corn syrup, butter, anise oil, invertase, and black candy coloring. | |
| Mexican Brandy Creams | Peter's Chocolate | This is a recipe for Mexican Brandy Creams utilizing the products Peter's® Milk Chocolates Madison® and Peter's® Bittersweet Chocolates Cambra™ with heavy cream, corn syrup, butter, and Mexican brandy. | |
| Mint Julep Truffle | Peter's Chocolate | This is a recipe for Mint Julep Truffle utilizing the products Peter's® Bittersweet Chocolates Adair™ and Peter's® Milk Chocolates Ultra® with heavy cream, corn syrup, invertase, bourbon and mint oil. | |
| Maple and Smoked Bacon Caramels | Peter's Chocolate | This is a recipe for Maple and Smoked Bacon Caramels utilizing the product Peter's® Bittersweet Chocolates Galeton™ with heavy cream, dairy butter, brown sugar, corn syrup, maple syrup, evaporated milk, salt, and maple flavoring. | |
| Mexican Coffee Liquor Truffle | Peter's Chocolate | This is a recipe for Mexican Coffee Liquor Truffle utilizing the products Peter's® Milk Chocolates Ultra® and Peter's® Milk Chocolates Broc® with heavy cream, corn syrup, invertase, and Mexican coffee liquor. | |
| Crispy Rice and Peanut Bars | Peter's Chocolate | This is a recipe for Crispy Rice and Peanut Bars utilizing the products Peter's® Milk Chocolates Broc® and Peter's® Peanut Butter Flavored Icecap® Chips with crisped rice, peanuts, sugar, and corn syrup. | |
| Gooey Marshmallow Caramels | Peter's Chocolate | This is a recipe for Gooey Marshmallow Caramels utilizing the products Peter's® Caramel Loaf, Peter's® Liquid Caramel, and Peter's® Semisweet Chocolates Lenoir™ with unflavored gelatin, water, sugar, corn syrup, and egg whites. | |
| Fudge Eggs | Peter's Chocolate | This is a recipe for Fudge Eggs utilizing the products Peter's® Milk Chocolates Chatham®, Peter's® Original™ White Chocolate, and Peter's® Chocolate Liquors Broken Orinoco™ with corn syrup, sugar, heavy cream, and dairy butter. | |
| Dulce de Leche Coffee Truffles | Peter's Chocolate | This is a recipe for Dulce de Leche Coffee Truffles utilizing the product Peter's® Milk Chocolates Malan™ with whole milk, dulce de leche, heavy cream, ground coffee beans, corn syrup, and Irish cream liqueur. | |
| Carrot Cake Candies | Peter's Chocolate | This is a recipe for Carrot Cake Candies utilizing the products Peter's® Original™ White Chocolate and Peter's® Milk Chocolates Ultra® with candied shredded carrot, ginger snaps cookies, corn syrup, ground nutmeg, ground cinnamon, and ground allspice. | |
| Irish Cream Potato Truffle | Peter's Chocolate | This is a recipe for Irish Cream Potato Truffle utilizing the products Peter's® Original™ White Chocolate and Peter's® Icecap® Caps White Icecap® with heavy cream, corn syrup, invertase, amber cocoa powder, pine nuts, and Irish cream. | |
| Sorbitol | Nutra Food Ingredients, LLC | Sorbitol is sugar free sweetener derived from sugar. This product is widely used to replace sucrose or corn syrup in sugar free or reduced sugar applications such as beverages, bakery goods, confectionery, dietetic foods, and nutritional bars. | |
| Cherry Almond Chocolate Nougat | Peter's Chocolate | This is a recipe for Cherry Almond Chocolate Nougat utilizing the products Peter's® Milk Chocolates Superfine™, Peter's® Chocolate Liquors Broken Orinoco™, and Gerkens® Cocoa Powders 22/24 Garnet™ with confectioner's sugar, water, corn syrup, sugar, fresh...view more This is a recipe for Cherry Almond Chocolate Nougat utilizing the products Peter's® Milk Chocolates Superfine™, Peter's® Chocolate Liquors Broken Orinoco™, and Gerkens® Cocoa Powders 22/24 Garnet™ with confectioner's sugar, water, corn syrup, sugar, fresh egg whites, honey, slivered almonds, and dried tart cherries. view less | |
| VCR | Viobin U.S.A. | VCR is milled and dark toasted, defatted wheat germ with 5% corn syrup solids. It is rich dark brown with an NLT 26% protein. It's particle size is through USS # 200 – NLT 98%. It can be used as a cocoa extender/replacer; tablet filler; spice extender and...view more VCR is milled and dark toasted, defatted wheat germ with 5% corn syrup solids. It is rich dark brown with an NLT 26% protein. It's particle size is through USS # 200 – NLT 98%. It can be used as a cocoa extender/replacer; tablet filler; spice extender and meat filler/spreads. It is available packaged in 100 LB drums. view less | |
| Caramel Nut Fudge Type Flavor, N&A | A.M. Todd Botanical Therapeutics | Caramel Nut Fudge Type Flavor, N&A is a brown to dark brown translucent liquid flavor. Caramel Nut Fudge Type Flavor, N&A provides a mild buttery caramel flavor with nutty, corn syrup maple notes to its desired applications. It is recommended for use in...view more Caramel Nut Fudge Type Flavor, N&A is a brown to dark brown translucent liquid flavor. Caramel Nut Fudge Type Flavor, N&A provides a mild buttery caramel flavor with nutty, corn syrup maple notes to its desired applications. It is recommended for use in bakery products, dairy beverages, still beverages, chocolate, soft confectionery, ice cream and yogurt. view less | |
| CornSweet® 42 | ADM (Archer Daniels Midland) | CornSweet® 42 is ADM’s first generation corn syrup with fructose. CornSweet® 42 is a versatile, low viscosity sweetener that can be handled in existing liquid sweetener facilities and may be used as a 50% to 100% replacement of sucrose or invert sugar in ...view more CornSweet® 42 is ADM’s first generation corn syrup with fructose. CornSweet® 42 is a versatile, low viscosity sweetener that can be handled in existing liquid sweetener facilities and may be used as a 50% to 100% replacement of sucrose or invert sugar in many applications. Its clean and non-masking sweetness permits it to be used in delicately flavored foods. view less | |
| Corn Malt Powder 25 DE (16001) | Dutch Organic International Trade | Corn Malt Powder 25 DE (16001) is comprised of corn malt syrup (corn flour, barley malt flour, water and concentrated lemon juice). It has the appearance of a white/brown fine powder with the flavor of light sweet malt and has a neutral aroma. It's countr...view more Corn Malt Powder 25 DE (16001) is comprised of corn malt syrup (corn flour, barley malt flour, water and concentrated lemon juice). It has the appearance of a white/brown fine powder with the flavor of light sweet malt and has a neutral aroma. It's country of origin is Belgium and is an acceptable product for vegetarians, vegans, and lacto-vegetarians. It's used in applications such as biscuits, cereal bars, confectionery, sauces, ice cream, cereals, baby food preparation, and powdered sports drinks. view less | |
| Natural Orange Color (1223) | American Color Research Center | Natural Orange Color (1223) appears as an opaque deep orange liquid with a final color of yellowish to orange depending on use levels. This product is a color additive composed of water, glycerin from plant origins, maltodextrin, corn syrup, vegetable oil...view more Natural Orange Color (1223) appears as an opaque deep orange liquid with a final color of yellowish to orange depending on use levels. This product is a color additive composed of water, glycerin from plant origins, maltodextrin, corn syrup, vegetable oil, beta carotene extracted from natural sources and citric acid. Natural Orange Color (1223) is used to color beverages, cakes, snacks, icing, cheese, yogurt, candy, ice-cream, pasta and many other foods. view less | |
| Certified Organic Late Season Maple Sugar | BUTTERNUT MOUNTAIN FARM | Certified Organic Late Season Maple Sugar is the result of drying maple syrup in a vacuum. This product appears as a free-flowing, light brown crystalline powder, with an aroma and flavor characteristic of maple syrup. It can be used as a ready-to-eat t...view more Certified Organic Late Season Maple Sugar is the result of drying maple syrup in a vacuum. This product appears as a free-flowing, light brown crystalline powder, with an aroma and flavor characteristic of maple syrup. It can be used as a ready-to-eat topping, as a substitute sweetener for table sugar, and as a flavorant in breads, baking mixes, cookies, crackers, granola and cereals, spice rubs, meats, and in candy and confections. This product has been certified organic with no artificial colors, no artificial flavors and no high fructose corn syrup. view less | |
| CornSweet® 90 | ADM (Archer Daniels Midland) | CornSweet® 90 is one of ADM’s sweetest corn syrups with fructose. With about 90% fructose, its high sweetness level makes it the ideal choice for reduced calorie foods such as beverages, jellies and dressings. Normal room temperature storage is sufficient...view more CornSweet® 90 is one of ADM’s sweetest corn syrups with fructose. With about 90% fructose, its high sweetness level makes it the ideal choice for reduced calorie foods such as beverages, jellies and dressings. Normal room temperature storage is sufficient to prevent crystallization and minimize color development. view less | |
| Glucose Syrup | Shandong Longlive Bio-Technology Co., Ltd | Glucose Syrup is a kind of transparent and viscous syrup that is derived from purified corn starch through hydrolysis by enzyme preparation and refining. It has a high viscosity, better moisture absorption, mild sweet and high osmotic pressure, and also h...view more Glucose Syrup is a kind of transparent and viscous syrup that is derived from purified corn starch through hydrolysis by enzyme preparation and refining. It has a high viscosity, better moisture absorption, mild sweet and high osmotic pressure, and also has some advantages such as anti-crystallization and low freezing point. view less | |
| Maltose Syrup | Shandong Longlive Bio-Technology Co., Ltd | Maltose Syrup is made from high quality corn starch using enzyme technology. It is a starch sugar that the content of maltose is more than 50%. It has many advantages such as a low moderate sweet, anti-crystallization, low freezing point, high osmotic pre...view more Maltose Syrup is made from high quality corn starch using enzyme technology. It is a starch sugar that the content of maltose is more than 50%. It has many advantages such as a low moderate sweet, anti-crystallization, low freezing point, high osmotic pressure, etc. It is used in beverages and dairy products. view less | |
| High Maltose Syrup | Shandong Longlive Bio-Technology Co., Ltd | High Maltose Syrup is made from high quality corn starch using enzyme technology. It is a starch sugar that the content of maltose is more than 50%. It has many advantages such as a low moderate sweet, anti-crystallization, low freezing point, high osmoti...view more High Maltose Syrup is made from high quality corn starch using enzyme technology. It is a starch sugar that the content of maltose is more than 50%. It has many advantages such as a low moderate sweet, anti-crystallization, low freezing point, high osmotic pressure, etc. It's used in beverages and dairy products. view less | |
| Sorbitol 70% Solution | Silver Fern Chemical | Sorbitol 70% Solution is a colorless liquid syrup characterized by odorless smell but slightly sweet taste. Sorbitol 70% Solution is a slow-metabolizing sugar alcohol derived from fruits, corn and seaweed. It's a sugar substitute found in foods such as fr...view more Sorbitol 70% Solution is a colorless liquid syrup characterized by odorless smell but slightly sweet taste. Sorbitol 70% Solution is a slow-metabolizing sugar alcohol derived from fruits, corn and seaweed. It's a sugar substitute found in foods such as frozen desserts, sugar-free chewing gum and diabetic candies. Sorbitol is only about 60% as sweet as sugar, however. view less | |
| Liquid Glucose | Foodchem International Corporation | Liquid Glucose is made from high quality corn starch. This product appears as a thick clear liquid. Its major uses in commercially-prepared foods are as a thickener, sweetener, and keeping foods moist. It is often used in candies, soft drinks, fruit drink...view more Liquid Glucose is made from high quality corn starch. This product appears as a thick clear liquid. Its major uses in commercially-prepared foods are as a thickener, sweetener, and keeping foods moist. It is often used in candies, soft drinks, fruit drinks, etc. view less | |
| Organic Erythritol | Nutra Food Ingredients, LLC | Organic Erythritol is a naturally-derived sugar alcohol commonly found in fruits and fermented foods. It is 60-70% as sweet as table sugar yet it is almost non-caloric, having only 0.2 calories per gram. This product widely used as a replacement for sucrose and corn syrup...view more Organic Erythritol is a naturally-derived sugar alcohol commonly found in fruits and fermented foods. It is 60-70% as sweet as table sugar yet it is almost non-caloric, having only 0.2 calories per gram. This product widely used as a replacement for sucrose and corn syrups in applications such as confectionery, baked goods, and beverages. view less | |
| Maltitol | Jedwards International, Inc. | Maltitol is a widely used sweetener distributed for the manufacturing of food and beverage products. A sugar alcohol obtained via hydrogenation of maltose from corn starch, malitol is a white crystalline powder with exhibiting 75-90% of table sugar’s swee...view more Maltitol is a widely used sweetener distributed for the manufacturing of food and beverage products. A sugar alcohol obtained via hydrogenation of maltose from corn starch, malitol is a white crystalline powder with exhibiting 75-90% of table sugar’s sweetness and similar properties, however it does not brown or caramelize. Formulators and consumers opt to use maltitol in place of sucrose for a lower calorie alternative. It has become a leading sugar alternative used in formulations for gum, candy, confections, syrups, baked goods, ice cream, and nutritional and supplement bars. view less |
