Product categories
The range of Interstarch liquid sweeteners includes natural carbohydrate syrups such as glucose, glucose-fructose, maltose syrups with different carbohydrate composition. The wide range of liquid sweeteners with different sweetness, sensory profile and functionality in final products allows us to offer an optimal solution for all types of applications.
Glucose syrup is produced from corn starch. It is undergo to multistage purification, which guarantees high product purity and constant quality. Interstarch produces glucose syrups with wide range of dextrose equivalent.
Low DE syrups, with glucose equivalent of 26-32%, are economically advantageous source of dry substances, which do not increase the sweetness of the product. It becomes an excellent anti-crystallizer, due to the large amount of higher sugars in its composition.
Regular DE syrups, with glucose equivalent of 37-44%, are widely used as a sweetener and anti-crystallizer in the confectionery industry (as the main raw material along with sugar).
High DE syrups, with more than 60% glucose content, have an increased sweetness and a lower viscosity in comparison with other syrups. They prevent the crystallization of sugars.
| Baked goods | Confectionery | Dairy products | Processed fruit and vegetables | Processed meat and fish food | Sauces & dressings | Prepared mixes | Beverages, non-alcoholic | Canned foods |
|---|---|---|---|---|---|---|---|---|
| Strengthening of chewing properties | Gives elasticity/ hardness |
Stability | Sweetness control | Affects the taste | Sweetness control | Binding agent | Sweetness control | Structure improvement |
| Dough rheology | Crystallization control | Sweetness control | Smoothness enhancement | Humidity control | Smoothness enhancement | Viscosity | Affects the taste | Sweetness control |
| Glossy or shiny surface | Humidity control | Provides necessary texture | Thickening and stabilization | Provides necessary texture | Syneresis resistant | Structure improvement | Viscosity | Crystallization control |
| Gives a wet /soft consistency | Sweetness control | Viscosity | Viscosity | Viscosity | Thickening and stabilization | Enhance flavor | Glossy or shiny surface | |
| Source of fermentable sugars | Structure improvement | Viscosity | Energy value | Viscosity | ||||
| Sweetness control | Viscosity |
Maltose syrup is a natural substance, produced from corn starch by enzymatic conversion of the starch. It has a high sweetness (maltose is main sugar in the carbohydrate profile) and does not contain any artificial or synthetic substances, as well as nutritional supplements.
Maltose syrup is widely used in caramel production, bakery and confectionery. It makes product transparent and extends its shelf life, also maltose syrup acts as a stabilizer. High maltose is widely used in brewing for the partial replacement of the carbohydrate portion in brewing wort.
Owing to its unique features, high maltose syrup is often applicable in the food industry for fruit jam, cake stuffing, ham sausages production. Products with high maltose content bolsters resistance to crystallization in finished products, helping to maintain optimum texture and mouthfeel. Maltose syrup has improved hydration properties and therefore helps to increase the shelf life of products. Interstarch offers maltose syrups with different maltose content according to customer’s needs.
| Baked goods | Beverages, non-alcoholic | Confectionery | Dairy products | Prepared mixes | Processed fruit and vegetables | Sauces & dressings |
|---|---|---|---|---|---|---|
| Strengthening of chewing properties | Sweetness control | Gives elasticity / hardness | Stability | Binding agent | Crystallization control | Sweetness control |
| Dough rheology | Affects the taste | Crystallization control | Sweetness control | Crystallization control | Increased penetration capability | Smoothness enchance |
| Gives a wet / soft consistency | Viscosity | Humidity control | Provides necessary texture | Viscosity | Sweetness control | Syneresis resistant |
| Sweetness control | Enhance flavor | Sweetness control | Viscosity | Structure improvement | Viscosity | Viscosity |
| Structure improvement | Energy value | Structure improvement | Glossy or shiny surface | Glossy or shiny surface | ||
| Glossy or shiny surface | Viscosity |
Glucose-fructose syrups (GFS) is manufactured by the process of deep conversion of corn starch. Our syrups are purified by ion-exchange process to assure low content of allergens (SO2 <10 ppm) and to achieve transparent and pure structure. Then our syrups are purified using filters to guarantee the best microbiological limits. GFS contains fructose and glucose with minor content of other carbohydrates.
Interstarch produces glucose-fructose syrups (GFS) with different fructose content, in accordance with customer’s specifications. GFS are used as natural sweeteners with the same sweetness as crystalline sugar for the full replacement of sugar in confectionery and bakery products, for the preparation of dairy products, sauces, and breakfast cereals.
| Baked goods | Beverages, non-alcoholic | Confectionery | Dairy products | Prepared mixes | Processed fruit and vegetables | Sauces & dressings |
|---|---|---|---|---|---|---|
| Crust / crumb color | Additional nutritional value | Gives elasticity/hardness | Tast improvement | Binding agent | Taste improvement | Taste improvement |
| Fermentation | Taste improvement | Crystallization control | Stability | Crystallization control | Hygroscopicity | Glossy or shiny surface |
| Taste improvement | Osmotic control | Taste improvement | Sweetness control | Taste improvement | Osmotic control | Hygroscopicity |
| Gives a wet / soft consistency | Sweetness control | Glossy or shiny surface | Viscosity | Sweetness control | Increased penetration capability | Sweetness control |
| Sweetness control | Viscosity | Humidity control | Sweetness control | Viscosity | ||
| Structure improvement | Sweetness control |
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