Sweetening


We are proud to be official partner for
SoPure Stevia Specialties
 
We are THE access to these high qualitative Products of one of the biggest most reliable Stevia producer globally.

 

Sustainable qualities are available, traceable back to the seeds and fields.

 

On Top of this, we have the outstanding advantage, to understand as well YOUR Application and how STEVIA fit's into YOUR Portfolio.


Multiple years of combined Technology Knowledge in our core categories:

  • Confectionary
  • Ice Cream
  • Beverages
  • Chewing Gums
  • Dairy Products
  • Fine confectionary

Please allow us, to provide YOU Expertise Support for YOUR Brands & Products.

 

Only the OPTIMUM SELECTION of Raw Materials are creating your excellent Products.

TRUST - TECHNOLOGY - TASTE

Here you can find a snapshot of our Productportfolio:

  • Stevia Reb A > 95% - 99%
  • Stevia Reb AD < 95%
  • Stevia Reb A 80%
  • Reb A > 60%
  • Reb C
  • Specialties like tailored Blends with Reb M, etc.

SUCRALOSE

 

We have been able to cooperate with one of the most reliable partners providing SUCRALOSE.

Specifically SUCRALOSE need a careful handling and reliable, environment friendly production facilities.

 

Please feel free to challenge us in terms of SUCRALOSE.

 

We can deliver ...!


AcesulfamK Sweetener (from Germany):

 

One of the most reliable high intensive Sweetener made in Germany.

Ace-K is backed by years of experience and a high level of quality and safety. Hoechst AG invented Acesulfame potassium (Ace-K) in Germany and continue to manufacture it in a closed, single purpose production facility. It has been repeatedly certified by independent, accredited institutions to meet the strictest international standards.

Acesulfam K from Celanese in different Grades.

 

 


 other sweetening ingredients & sugar replacers

  • Erythritol (on Request)
  • Monk Fruit/ Luo Han Guo (on Request)

Trehalose 98-100% Pure (Food Grade)

 

We are Technology Partner of choice !

 

Trehalose is a multi-functional sugar.

Its mild sweetness (45% sucrose), low cariogenicity, low hygroscopicity, high freezing-point depression, high glass transition temperature and protein protection properties are all of immense benefit to food technologists.

 

Trehalose is fully caloric, has no laxative effects and after ingestion is broken down in the body to glucose. It has a moderate glycemic index with low insulinemic response.

 

Trehalose, like other sugars may be used without restriction in a wide range of food products including beverages, chocolate & sugar confectionery, bakery products, frozen foods, breakfast cereals and dairy products.

 

Properties of Trehalose:

 

1. Low cariogenicity

Trehalose has been fully tested under both in vivo and in vitro cariogenic system, so it has substantially reduced cariogenic potential.

 

2. Mild sweetness

Trehalose is only 45% as sweet as sucrose.
It has a clean taste profile

 

3. High solubility and excellent crystalline structure.

Water-solubility of trehalose is as high as maltose while the crystallinity is excellent, so it is easy to produce the low hygroscopical candy, coating, soft confectionery etc.

 

4. High Glass Transition Temperature

The glass transition temperature of trehalose is 120°C, which makes trehalose ideal as a protein protectant and ideally suited as a carrier for spray-dried flavors.