Reducing sugar is rarely a matter of swapping one sweetener for another — sucrose carries bulk, texture, browning and preservation as well as sweetness.
That is why a sweetener system is usually a blend: a bulk polyol or rare sugar for body, a carbohydrate for mouthfeel and carrier, and particle size chosen to suit the process rather than the palate.
What we supply
Erythritol in three mesh grades, Allulose, Crystalline Fructose, Dextrose (anhydrous and monohydrate), Maltodextrin DE 18-20, D-Xylose and Lactose Monohydrate.
What we supply
ErythritolErythritol 100 meshErythritol 60-80 meshErythritol 18-60 meshAlluloseCrystalline FructoseDextrose AnhydrousDextrose MonohydrateMaltodextrin DE 18-20D-XyloseLactose Monohydrate
Erythritol, by mesh Stocked in 100 mesh, 60-80 mesh and 18-60 mesh. Particle size is the formulation decision — fine grades dissolve and blend into powders, coarser grades resist caking and suit tabletting and compression.
Allulose and rare sugars A rare sugar that behaves like sucrose in browning and bulk while contributing far less energy — which is why reformulation projects reach for it rather than an intense sweetener alone.
Bulking carbohydrates Maltodextrin DE 18-20, dextrose in anhydrous and monohydrate forms, and lactose monohydrate carry body, mouthfeel and carrier duty rather than sweetness alone.
Sweetness is a system Replacing sucrose removes bulk, browning and freezing-point behaviour at the same time. Most reformulations end up as a blend precisely because no single material replaces all four.