Food
Base food ingredients, raw materials, and functional solutions for industry.
High-purity, light-colored sugars obtained through rigorous refining processes, ideal for industrial applications requiring standardization, excellent solubility, and sensory neutrality.
Sugars with defined crystals and high transparency, ideal for applications requiring texture, shine, and visual stability.
Ultra-fine sugars designed for rapid dissolution and uniform finishing, ideal for confectionery, toppings, and fillings.
Sugars with controlled granulometry, offering excellent flowability and industrial performance.
Reduced particle size sugars ensuring rapid dissolution and formulation homogeneity.
Ultra-fine, high-performance sugar developed for applications requiring maximum solubility, uniformity, and premium sensory standards.
Lightly refined sugars with golden crystals and a mild characteristic flavor, preserving part of sugarcane’s natural minerals.
Whole sugars obtained without refining, with dark color, intense aroma, and higher natural nutrient content.
Stable liquid sugar for beverages, ice creams, and confectionery.
Syrups for structure, shine, and crystallization control.
Functional carbohydrates for energy, body, and stability.
Dairy ingredients for chocolates, bakery, and beverages.
Functional protein source for food and supplements.
Dairy bases for beverages, liqueurs, and fillings.
Vegetable fats for frying, bakery, and confectionery.
Cocoa butter substitutes for chocolates and coatings.
Gelling agent for desserts and confectionery.
Functional protein for beverages and nutritional foods.
Sweeteners and polyols for sugar-free and functional products.
Polyol used as a sweetening agent, humectant, and bulking agent in food and pharmaceutical applications.
Low glycemic index polyol used as a sugar substitute, providing sweetness with reduced caloric value.
High-intensity sweetener used for partial or total sugar replacement in various formulations.
High-intensity sweetener, stable under heat and across a wide pH range, widely applied in food and beverage formulations.
High-potency sweetener used in combination with other sweeteners to achieve a balanced sweetness profile.
Polyol with sweetness similar to sugar, used in food and pharmaceutical products, offering functional oral health benefits.
Low-calorie polyol used as a bulking agent and sugar substitute in reduced-sugar formulations.
Polysaccharide obtained through fermentation, used as a thickener and rheology control agent.
Fermentation-derived hydrocolloid employed as a highly efficient gelling and stabilizing agent.
Marine-derived hydrocolloid used as a gelling, thickening, and stabilizing agent.
Natural thickener obtained from carob seeds, used for texture modification and stability enhancement.
Fermentation-derived polysaccharide used as a thermally stable gelling agent.
Microbial polysaccharide used as a rheology modifier in food and industrial applications.
Plant-derived soluble fiber used as a gelling, thickening, and stabilizing agent.
Glucomannan-rich flour used as a thickening agent, gel former, and source of functional fiber.
Marine-derived polysaccharide used as a high-purity gelling agent.
Natural fiber derived from citrus fruits, used for water retention, stabilization, and texture improvement.