SWEETENERS
Eco Agri offers a wide range of sugars and sugar substitutes, also known as high-intensity sweeteners, and polyols. These compounds are many times sweeter than common sucrose. By using intensive sweeteners, much less sweetener is required, and the energy contribution is often negligible. The sensation of sweetness caused by these compounds (the "sweetness profile") is sometimes notably different from sucrose, for which reason they are often used in complex blends that achieve the most natural sweet sensation. Together with our partners, we contribute to the target of the Food and Drinks industry to reduce the consumption of sugar in the years to come.
Non GMO and Gluten Free Tapioca Based Sweeteners
Tapioca Maltodextrin
Tapioca Maltodextrin is derived from tapioca starch using a natural enzymatic process and is used as a food additive to add bulk to and stabilize certain substances. It can also act as a fat replacer and carrying agent without interfering with flavor and color. Its smooth texture and neutral flavor make it an ideal fat replacer in desserts, cheese products, ice cream, dressings, and sauces. Available DE ranges for Conventional are from 6 to 40, and versions from 9 to 20.
Tapioca Glucose Syrup
Tapioca Glucose Syrup is made by breaking down tapioca starch into a syrup by acid hydrolysis, treated with non-GMO enzymes. It features low viscosity, high resistance to crystallization, low sweetness, reduced browning capacity, good heat stability, and absorbs low levels of air moisture. It is used to replace sugar, honey, and corn syrup in the food and beverage industries. Available DE ranges from 9 to 40.
Tapioca Dextrose Monohydrate
Tapioca Dextrose Monohydrate is primarily used in food as a non-GMO and Non-Allergy sweetener, especially in baked goods, meat processing, confectionary, and the production of French fries. It also helps neutralize overly spicy or salty foods.
Tapioca (Glucose) Syrup & Tapioca Solids
Tapioca (Glucose) Syrup & Tapioca Solids are derived from tapioca starch through an enzymatic hydrolysis process. The resulting sweet syrup is used as an alternative to corn syrup, honey, sugar, or maple syrup in various food products. Available DE ranges from 25 to 90 (Fructose Syrup) with different brix levels.
Tapioca Based Oligo Saccharides
Acting as prebiotics, these carbohydrates provide food for the good bacteria in the gut and can be used to improve texture and partially substitute fats and sugars.
Tapioca Based Maltitol Powder & Liquid
Maltitol is made through the hydrogenation of maltose obtained from tapioca starch. It is non-cariogenic and resistant to oral bacteria metabolism. Used mostly in sweet foods and as a tabletop sweetener.
Tapioca Based Sorbitol Powder & Liquid
Sorbitol is a sugar alcohol with about one-third fewer calories than sugar and is used widely as a low-calorie sweetener and a texturizer in foods like gums, candies, and desserts.
Other Artificial/Intensive Sweeteners
- Sodium Cyclamate: A sugar substitute about 30-50 times sweeter than sugar, commonly used in soft drinks.
- Sodium Saccharine: An artificial sweetener about 300-400 times sweeter than sugar.
- Aspartame: Approximately 200 times sweeter than sugar, often used with Acesulfame-K.
- Acesulfame-K: Similar to Aspartame in its use and sweetness.
- Sucralose: An intensive sweetener 320 to 1,000 times sweeter than sugar, stable under heat and varying pH conditions.
- Allulose: A monosaccharide that is about 70% as sweet as sugar and suitable for ketogenic diets and diabetic food consumption due to its extremely low sugar content.
- Xylitol: An artificial sweetener with a very low glycemic index.
