Category: Sweeteners & Sugar Syrups

In frozen desserts, sweetness is negotiated at sub-zero temperatures rather than at room temperature. That is why formulators keep returning ...

Sorbitol and maltitol are the two workhorses of sugar-free formulation, and buyers often treat them as interchangeable. They are not. ...

Ask ten beverage formulators which liquid sweetener they prefer and you will usually get the same answer: it depends on ...

Industrial bakers rarely change a sweetener for fashion. They change it because a batch of buns went stale too fast, ...

Four syrup families, four different jobs. Compare sweetness, crystallization, humectancy and cost side by side — and choose the right ...

DE, Brix, viscosity, crystallization — the numbers behind the golden liquids that sweeten half of the world's food. A practical ...

Sugar-free product development keeps arriving at the same fork in the road: isomalt or maltitol? Both are polyols, both replace ...

Among the many numbers on a glucose syrup specification, one carries more weight than all the others: Dextrose Equivalent, or ...

Trehalose sounds like a laboratory curiosity, but this naturally occurring disaccharide is one of the most useful functional ingredients in ...

Sorbitol is a versatile sugar alcohol used in sugar-free candy, bakery and more. Compare liquid and powder sorbitol grades and ...