AGENABON 20.116

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

approx. 80 °Bx (DE 50) Applications: hard caramels, gums and jellies, marshmallows, ice cream 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...

based on waxy maize starch (DE 6) Applications: neutral carrier for flavours, gum drops 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...

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

approx. 77,5 °Bx (DE 30) Applications: ice cream, liqueurs, ketchup, condiments, dressings also available in organic-quality...

based on maize starch (DE 39) Applications: candies, ice cream, liqueur production execlutively organic!

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

based on maize starch (DE 29) Applications: ice cream, liqueur production, coffee creamer also available in organic-quality...

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

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

based on waxy maize starch (DE max. 1) Applications: candies, instant beverages, flavours and spices, carrier for spray-dried flavours, ice creams,...

40 % fructose with maltose, fructose-glucose syrup Applications: dilutables, fruit syrups, jams, special drinks, pastry also available in organic-...