AGENABON 20.115

syrup with a high content of maltose, approx. 82,5 °Bx (DE 61) Applications: gums and jellies, marshmallows also available in organic-quality...

approx. 82 °Bx (DE 40) Applications: sweets, fondants, chewable candies, gums and jellies, creams, marshmallows also available in organic-quality...

thin-boiling maize starch Applications: toffee, caramels, vegan cheese replacement ...

9 % fructose, approx. 80,5 °Bx (DE 71) Applications: fruit preparations, fruit syrups, ice cream, jams, ketchups and dressings also available in o...

approx. 81 °Bx (DE 42) Applications: hard caramels, gums and jellies, marshmallows, ice cream also available in organic-quality...

glucose syrup, approx. 81,5 °Bx (DE 61) Applications: hard caramels, gums and jellies, marshmallows, ice cream also available in organic-quality...

55 % fructose, fructose-glucose syrup Applications: carbonates and still drinks, sport and energy drinks, ice teas also available in organic-quali...

19 % fructose, approx. 79,5 °Bx (DE 75) Applications: dairy desserts, ice cream, jellies, fondants, cream fillings also available in organic-quali...

approx. 80 °Bx (DE 30) Applications: ice cream, (non-dairy) coffee creamer, creams also available in organic-quality...

hydrolyzed corn starch...

approx. 81,5 Bx° (DE 49) Applications: hard caramels, gums and jellies, marshmallows, ice cream also available in organic-quality...

50 % fructose, fructose-glucose syrup Applications: carbonates and still drinks also available in organic-quality...

mod. waxy maize starch (E1442) Applications: dairy products, fruit preparations, condiments, frozen foods...

stabilized maize starch Applications: fruit preparations, soups and sauces, ready to eat dishes, stabilized maize starch baby food execlusively or...

approx. 80 °Bx (DE 50) Applications: hard caramels, gums and jellies, marshmallows, ice cream also available in organic-quality...