AGENABON 20.160

approx. 82,5 °Bx (DE 44) Applications: hard caramels, gums and jellies, marshmallows, ice cream also available in organic-quality...

syrup with a high content of maltose, approx. 82,5 °Bx (DE 61) Applications: gums and jellies, 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...

42 % fructose, glucose-fructose syrup Applications: carbonates, still drinks, sport and energy drinks, ice teas also available in organic-quality...

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

based on maize starch (DE 21) Applications: sausages, sauces, (non dairy) coffee creamer also available in organic-quality...

hydrolyzed corn starch...

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

waxy maize starch (E 1442) Applications: yoghurts, UHT-pudding...

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

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

based on waxy maize starch (DE 6) Applications: neutral carrier for flavours, gum drops also available in organic-quality...