Sauces

Sauces

Maltose syrups increases shelf life as well as reinforcing consistency and taste. M50 and G40 syrups are commonly used in sauces.

Products used in Sauces section.

Natural Corn Starch

Natural Corn Starch

Corn Starchs

White, odourless, notral tasted natural starch from corn.

G 40

G 40

Glucose Syrups

Purified and concentrated liquid syrup from corn produced with acid hydrolysis.

Maltose

Maltose

Glucose Syrups

An edible natural corn syrup from corn starch. Crystallized in water and obtained as monohydrate.

F 42

F 42

Fructose Syrups

Obtained from corn starch with enzyme hydrolysis method followed by isomerization, concentrated and purified liquid sweet syrup.

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