Product categories
The assortment of Interstarch natural sweeteners includes a wide range of syrups such as glucose, glucose-fructose, high maltose with different levels of carbohydrates. Along with traditional sweeteners, we also have launched the production of dried glucose syrups, maltodextrins, сrystalline fructose. Dry syrups provide the appropriate functionality, as traditional analogs.
Natural sweeteners are commonly used as an ingredient in healthy foods and beverages.
Along with traditional liquid syrups, Interstarch produces dried glucose syrups. They are made from corn starch by drying liquid syrups in the spray dryer. This white dispersed powder is odorless and well soluble in water. Dried glucose syrups are easy to transport, also they are convenient to store and easy dosing.
Dried glucose syrups are used in the production of the bakery, confectionery, dairy products, and canned food. They are also used in the production of sauces, beverages, and fast food.
Dried glucose syrups are used in dietary and infant formulas; they replace sugar in products where the excess water is critical. Also dried glucose syrups are actively applicable in the production of instant drinks such as hot cocoa and chocolate, 3 in 1 coffee, instant coffee.
Dried glucose syrups are widely used in ice cream production. They help to enhance the mouthfeel sensation of flavor filler, decrease the excessive sweetness, improve the product’s consistency and dairy ingredient taste, decrease the freezing-point, has anti-crystalizing properties, regulate the sweetness, meltdown rate and the hardness indicator.
| Baked goods | Beverages, non-alcoholic | Confectionery | Dairy products | Prepared mixes | Processed meat and fish food | Processed fruit and vegetables | Sauces & dressings |
|---|---|---|---|---|---|---|---|
| Crust / crumb color | Additional nutritional value | Gives elasticity / hardness | Prevents of lumps formation | Binding agent | Affects the taste | Source of dry solids | Taste improvement |
| Fermentation | Prevents of lumps formation | Taste improvement | Fermentation reaction | Taste improvement | Humidity control | Taste improvement | Sweetness control |
| Gives a wet / soft consistency | Filler | Humidity control | Freezing point control | Sweetness control | Gives necessary texture | Increased penetration capability | Smoothness enchance |
| Сrispiness | Aroma carrier | Ability to compress | Ice crystallization control | Structure improvement | Viscosity | Sweetness control | Syneresis resistant |
| Sweetness control | Sweetness control | Sweetness control | Stability | Viscosity | |||
| Glossy or shiny surface | Glossy or shiny surface | Sweetness control |
Interstarch produces a wide range of maltodextrins that fully meets modern requirements of food industry technological processes.
Maltodextrin is an easily digestible organic substance, a simple sweetener and thickener. It is processed by incomplete hydrolysis of starch by the action of enzymes. Maltodextrins have neutral or slightly sweet taste, well soluble in water.
This ingredient is a part of wide range of food products: yogurts, puddings, sauces, salad dressings, bakery and confectionery products, chips, ice cream, chocolate bars, sausages and many others. In addition, maltodextrin is often added to the composition of baby food: in cereals and in milk formulas.
| Dairy products | Ice-cream | Instant beverages | Fast food & flavoring spices | Confectionery | Sauces & dressings | Processed meat and fish food | Sports food | Food additives |
|---|---|---|---|---|---|---|---|---|
| Increase dry matter by partially replaced milk or sugar | Prevention of sugar crystallization during storage | Dry matter increasing | Dry matter increasing | Crystallization inhibition | Enhance the fat feeling in lowfat product | Enhance the fat feeling in lowfat product | Inert excipient in sports supplements | Neutral spray dryer |
| Sugar crystallization inhibition | Cryoscopy point mix increase | Sweetness adjustment | Taste improvement | Decrease sweetness | Taste improvement | Increase the taste | Solubility improvement of the mixes | Solubility improvement of the additive |
| Lactose crystallization inhibition | Enhance the fat feeling in lowfat product | Taste improvement | Solubility improvement | Viscosity increasing | Giving the product a smearing texture | Speeding up the ripening process of dry sausages | Reducing water absorption capacity of mixes hygroscopic components | Improving the organoleptic characteristics and flavors |
| Sweetness adjustment | Improving the effectiveness of stabilizers | Foamin properties improvement (for aerated drinks) | Structure improvement | Sugar prevention | Reducing the risk of minced souring | Anti-caking agent | Aromatic encapsulation | |
| Sweetness degree correction | Precipitate prevention | Anti-caking agent | Reducing the feeling of «bonding» | Anti-caking agent | ||||
| Change viscosity | Anti-caking agent |
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