TOUFOOD Sugars
Carbohydrates, other than sucrose (common sugar), used to minimise their crystallisation and to obtain a less sweet taste. They allow the production of products such as jams, fruit pastes and ice cream.
DEXTRÖSE – DEXTROSE POWDER
Dextrose powder is a carbohydrate derived from maize starch, also naturally found in fruits and honey. It has a sweetening power of about 0.5-0.8 times that of sucrose. Commonly used in confectionery, beverages, chewing gum, jams, and pastries, it helps prevent crystallization in sweet preparations.
GLÜCOSE 35 – GLUCOSE POWDER
Glucose powder is a carbohydrate mixture used as a sweetener, consisting of glucose (dextrose), maltose, triose, and higher carbohydrates. Derived from corn starch, it is obtained through atomization from thick liquid syrup. With a sugar content above 20% (20 DE), this atomized glucose is 35 DE and has a sweetening power 0.35 times that of sugar. It is commonly used in various food applications for its sweetening properties.
INVËRT SUGAR
Invert sugar is a liquid glucose and fructose syrup derived from sucrose inversion. It has wetting, anti-crystallizing, and sweetening properties, with high fermentative power. This syrup helps preserve the tenderness of pastry preparations and maintains moisture in ganaches and truffles. Additionally, it acts as an antifreeze agent in ice cream, preventing the formation of ice crystals and enhancing texture.
LACTÖSE – LACTOSE POWDER
Lactose powder is a stabilizer consisting of glucose and galactose, commonly derived from milk. With a mild flavor and low sweetness, it reduces recipe sweetness without altering solids content and is less soluble than table sugar. It has minimal fermentative power, making it ideal for sweetening fermented beverages. Additionally, it possesses anti-wetting properties. Note: It may contain milk.
TREHALÖSE – TREHALOSE POWDER
Trehalose powder is a disaccharide carbohydrate made of two linked glucose molecules, obtained from starch. It has about half the sweetening power of sugar. It protects membranes and proteins during drying or freezing processes and maintains the sponginess of baked goods like cakes and biscuits. Trehalose also preserves the crunchy texture of cookies and crackers and serves as a moisture barrier, ideal for products like yogurts with cookies. Additionally, it protects protein structures, such as in surimi.
Carbohydrates, other than sucrose (common sugar), used to minimise their crystallisation and to obtain a less sweet taste. They allow the production of products such as jams, fruit pastes and ice cream.
DEXTRÖSE – DEXTROSE POWDER
Dextrose powder is a carbohydrate derived from maize starch, also naturally found in fruits and honey. It has a sweetening power of about 0.5-0.8 times that of sucrose. Commonly used in confectionery, beverages, chewing gum, jams, and pastries, it helps prevent crystallization in sweet preparations.
GLÜCOSE 35 – GLUCOSE POWDER
Glucose powder is a carbohydrate mixture used as a sweetener, consisting of glucose (dextrose), maltose, triose, and higher carbohydrates. Derived from corn starch, it is obtained through atomization from thick liquid syrup. With a sugar content above 20% (20 DE), this atomized glucose is 35 DE and has a sweetening power 0.35 times that of sugar. It is commonly used in various food applications for its sweetening properties.
INVËRT SUGAR
Invert sugar is a liquid glucose and fructose syrup derived from sucrose inversion. It has wetting, anti-crystallizing, and sweetening properties, with high fermentative power. This syrup helps preserve the tenderness of pastry preparations and maintains moisture in ganaches and truffles. Additionally, it acts as an antifreeze agent in ice cream, preventing the formation of ice crystals and enhancing texture.
LACTÖSE – LACTOSE POWDER
Lactose powder is a stabilizer consisting of glucose and galactose, commonly derived from milk. With a mild flavor and low sweetness, it reduces recipe sweetness without altering solids content and is less soluble than table sugar. It has minimal fermentative power, making it ideal for sweetening fermented beverages. Additionally, it possesses anti-wetting properties. Note: It may contain milk.
TREHALÖSE – TREHALOSE POWDER
Trehalose powder is a disaccharide carbohydrate made of two linked glucose molecules, obtained from starch. It has about half the sweetening power of sugar. It protects membranes and proteins during drying or freezing processes and maintains the sponginess of baked goods like cakes and biscuits. Trehalose also preserves the crunchy texture of cookies and crackers and serves as a moisture barrier, ideal for products like yogurts with cookies. Additionally, it protects protein structures, such as in surimi.
Carbohydrates, other than sucrose (common sugar), used to minimise their crystallisation and to obtain a less sweet taste. They allow the production of products such as jams, fruit pastes and ice cream.
DEXTRÖSE – DEXTROSE POWDER
Dextrose powder is a carbohydrate derived from maize starch, also naturally found in fruits and honey. It has a sweetening power of about 0.5-0.8 times that of sucrose. Commonly used in confectionery, beverages, chewing gum, jams, and pastries, it helps prevent crystallization in sweet preparations.
GLÜCOSE 35 – GLUCOSE POWDER
Glucose powder is a carbohydrate mixture used as a sweetener, consisting of glucose (dextrose), maltose, triose, and higher carbohydrates. Derived from corn starch, it is obtained through atomization from thick liquid syrup. With a sugar content above 20% (20 DE), this atomized glucose is 35 DE and has a sweetening power 0.35 times that of sugar. It is commonly used in various food applications for its sweetening properties.
INVËRT SUGAR
Invert sugar is a liquid glucose and fructose syrup derived from sucrose inversion. It has wetting, anti-crystallizing, and sweetening properties, with high fermentative power. This syrup helps preserve the tenderness of pastry preparations and maintains moisture in ganaches and truffles. Additionally, it acts as an antifreeze agent in ice cream, preventing the formation of ice crystals and enhancing texture.
LACTÖSE – LACTOSE POWDER
Lactose powder is a stabilizer consisting of glucose and galactose, commonly derived from milk. With a mild flavor and low sweetness, it reduces recipe sweetness without altering solids content and is less soluble than table sugar. It has minimal fermentative power, making it ideal for sweetening fermented beverages. Additionally, it possesses anti-wetting properties. Note: It may contain milk.
TREHALÖSE – TREHALOSE POWDER
Trehalose powder is a disaccharide carbohydrate made of two linked glucose molecules, obtained from starch. It has about half the sweetening power of sugar. It protects membranes and proteins during drying or freezing processes and maintains the sponginess of baked goods like cakes and biscuits. Trehalose also preserves the crunchy texture of cookies and crackers and serves as a moisture barrier, ideal for products like yogurts with cookies. Additionally, it protects protein structures, such as in surimi.
