Products

Corn starch is a high-purity thickener for puddings, sauces, bakery and processed foods. Its neutral taste does not mask other flavors in the recipe.

Modified starch is designed for more stable viscosity, gloss and freeze-thaw performance. It outperforms native starch in sauces, instant soups, dairy desserts and meat products.

Encapsulated powder, liquid and extruded flavor formats help protect aroma against process heat, moisture and oxidation. They provide controlled release and even distribution in beverages, confectionery, bakery and snacks.

Burnt sugar and caramel colorants add golden-to-brown tones and a characteristic caramel note in beverages, sauces, bakery and confectionery. They contribute both color and flavor.

Plant-based and naturally sourced colorants for manufacturers seeking a cleaner label. They are selected by target shade for beverages, confectionery, dairy and bakery.

Synthetic food colorants are used where high tinctorial strength, process stability and repeatable shade control are required. They deliver strong color at low dosage in confectionery, beverages and coatings.

Low-DE glucose syrup provides low sweetness, high viscosity and body. It is used in hard candy, nougat and chocolate fillings to control crystallization and add bulk.

Mid-low DE glucose syrup offers balanced sweetness and binding. It is used in confectionery, jams and bakery for moisture retention and controlled flow.

DE 40 glucose syrup provides medium sweetness, good fermentability and workable viscosity. It is a common carbohydrate source in soft drinks, confectionery and fermented applications.

DE 50 glucose syrup has higher sweetness and lower viscosity for easy blending in beverages, confectionery and sauces. Its humectant effect supports product freshness.

High-DE glucose syrup offers high sweetness, low viscosity and easy solubility. It is preferred in beverages, fermented products and fast-dissolving confectionery systems.

Sorbitol is a sugar alcohol used as a humectant, bulking agent and sugar replacer. It reduces crystallization and keeps a soft texture in sugar-free confectionery, chewing gum and bakery.