MERISWEET® Crystalline Dextrose is a non GMO crystalline dextrose produced through the total hydrolysis of corn starch.
MERISWEET® Crystalline Dextrose is a non GMO crystalline dextrose produced through the total hydrolysis of corn starch. It is ideal for prepared food mixes requiring a dispersing agent, bulking agent or sweetener. Available as a crystalline white powder with a refreshing sweet taste, MERISWEET® Crystalline Dextrose has a nutritive value of 4/Kcal per gram of dry matter.
MERISWEET® Crystalline Dextrose can be used as a sweetener or fermentable sugars source in applications such as confectionery, bakery mixes, beverages, ice-cream, dessert powders and processed meat. It can also be used to provide the most appropriate osmolality for energy enrichment in a variety of dietetic and enteral foods.
- Europe, Middle East and Africa
MERISWEET® Crystalline Dextrose is generally set at a 70% sweetness compared to 100% for sugar. With a refreshing sweet taste, MERISWEET® Crystalline Dextrose can promote browning, enhance texture and be used as a fermentable energy source across your product range.
MERISWEET® Crystalline Dextrose provides a source of fermentable sugars to promote yeast activity and acts as a sweetener and bulking agent. It can also contribute to a finer crumb structure in cakes and biscuits, and helps create an appetising brown colour. MERISWEET® Crystalline Dextrose enhances crust browning and is ideal to control dough sweetness in cakes, muffins and pastries. It can accelerate fermentation and improves mix flowability in breads and baked goods.
MERISWEET® Crystalline Dextrose is used in the manufacture of cider and fruit wines as a readily dispersible source of fermentable sugars. It is also used to adjust the variable, crop dependent, sugar content of the respective fruits.
MERISWEET® Crystalline Dextrose improves sweetness, gloss and coating resistance in your breakfast cereals.
MERISWEET® Crystalline Dextrose can help to improve scoopability in dairy desserts and ice cream formulations decreasing the melting point of ice cream. It offers a fresh and clean flavour that combines well with dairy notes.
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