Sweeteners

Glucose syrups across the DE range, dextrose, crystalline and liquid fructose, maltodextrins, polyols such as sorbitol and maltitol, and liquid fibres for sugar reduction work. Sweeteners are rarely a like for like swap: moving from a standard glucose syrup to a high maltose grade, or from sucrose to a polyol, changes sweetness, viscosity, browning, freezing point and how the product must be labelled. We will tell you where a substitution works and where it does not, because getting it wrong costs a production run.