Bio Green Foods / Food Ingredients & Additives
Sweeteners & Starch Derivatives
Glucose, maltodextrin and sorbitol for bulking, humectancy, mouthfeel and controlled sweetness.
Showing 1–20 of 31 products
Dextrose
Dextrose is glucose in crystalline form, supplied as the monohydrate (CAS 5996-10-1) or anhydrous (CAS 50-99-7). Its negative heat of solution is what gives confectionery a cooling mouthfeel.
Glucose Syrup
Glucose syrup (CAS 8029-43-4) is hydrolysed starch supplied across a range of dextrose equivalent values. DE is the single specification that governs sweetness, viscosity and how the syrup controls crystallisation.
Corn Starch
Corn starch (CAS 9005-25-8) is the granular starch separated from maize by wet milling. It thickens on heating as its granules swell and burst, a transition called gelatinisation that begins at about 62 degrees Celsius.
High Fructose Corn Syrup (HFCS)
High fructose corn syrup is glucose syrup in which enzymes have converted part of the glucose to fructose. HFCS-42 and HFCS-55 are the standard grades, the numbers giving the percentage of fructose in the sugar solids.
Erythritol
Erythritol (E968, CAS 149-32-6) is a four-carbon sugar alcohol produced by fermenting glucose. It carries about 70 percent of the sweetness of sugar at roughly 0.2 calories per gram, and unlike other polyols it rarely causes digestive upset.
Trehalose
Trehalose (CAS 99-20-7) is a disaccharide of two glucose units joined by an unusually stable linkage. At about 45 percent the sweetness of sugar, it is valued less for sweetening than for protecting proteins and starch during freezing and drying.
Aspartame
Aspartame (E951, CAS 22839-47-0) is a dipeptide sweetener roughly 200 times sweeter than sucrose. It contributes almost no calories at use level, but it degrades under heat and prolonged acidity, and products containing it must declare phenylalanine.
Mannitol Powder
Mannitol (E421, CAS 69-65-8) is a six-carbon sugar alcohol that is notably non-hygroscopic, unlike most polyols. That is why it is the standard dusting powder for chewing gum, where a hygroscopic powder would turn sticky.
Maltitol Liquid
Maltitol liquid (E965ii, CAS 585-88-6) is a hydrogenated glucose syrup with around 90 percent of the sweetness of sugar at about half the calories. It is the closest polyol to sucrose in taste and bulk, and the usual choice for sugar-free chocolate.
Neohesperidin Dihydrochalcone (NHDC, E959)
Neohesperidin dihydrochalcone (NHDC, E959, CAS 20702-77-6) at 98%, a high-intensity sweetener around 1,500 times sweeter than sugar at threshold, used mainly at low levels to mask bitterness and round out other sweeteners.
Licorice Root Extract
Licorice root extract powder (CAS 68916-91-6) standardised to 7% glycyrrhizic acid, the sweet, flavour-enhancing principle of liquorice, for confectionery, beverages, seasonings and flavour compounding. Supplied in 25 kg fibre drums or 1 kg bags.
Glycerol (E422)
Glycerol (E422, CAS 56-81-5), a refined 99% humectant, sweetener and carrier solvent for foods. It holds moisture in soft baked goods, fillings and icings and carries flavour and colour extracts. Supplied in 250 kg drums or ISO tanks.
Native Tapioca Starch
Unmodified starch extracted from the cassava root, with a bland flavour, a clear cohesive paste and a gelatinisation temperature several degrees below maize starch. The default thickener where a neutral taste and a translucent finish matter.
Granulated Tapioca Starch
Agglomerated tapioca starch in free-flowing coarse granules, used dry as a coating for fried foods. It adheres without a wet batter and fries to an open, brittle crust that stays crisp as the piece cools.
Tapioca Pearls
Spherical tapioca starch pearls for bubble tea and dessert manufacture, cooked to the elastic chewy bite the trade calls QQ. Supplied in black and white grades across a range of diameters.
Bleached Starch (E1403)
Tapioca starch treated to raise whiteness and lower microbial count without meaningfully shortening the starch chain. Specified where colour is the product, and deliberately not the same thing as oxidised starch E1404.
Oxidised Starch (E1404)
Tapioca starch depolymerised by controlled hypochlorite oxidation. Carboxyl groups and shorter chains give a low-viscosity, high-solids, strongly adhesive paste that sets clear and resists retrogradation.
Distarch Phosphate (E1412)
Cross-linked tapioca starch with no stabilising substitution. The phosphate bridges hold the granule together through heat, shear and acid, which is what a retort or a high-speed mixer demands.
Acetylated Distarch Phosphate (E1414)
Dual-modified tapioca starch, cross-linked with phosphate and stabilised with acetyl groups. Holds body through retorting and holds clarity through the cold chain, which single-modified grades cannot do together.
Starch Acetate (E1420)
Tapioca starch stabilised by acetylation with no cross-linking. Gelatinises lower than native, pastes clearer and resists retrogradation in the cold chain, but carries none of the shear or acid tolerance of a cross-linked grade.
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Food-grade identity alone does not establish permission for every food or country. Confirm permitted use, limits and labelling requirements for the intended market. Certification availability must be checked for the nominated product and manufacturing site.
Product illustrations show representative material and packaging. The quotation confirms the actual source, grade, pack size and labelling.
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