Description:
White crystals or crystalline powder (soluble in water) without odor and sweet taste, which is obtained from starch, usually corn.

Applications:
It is primarily used for the fermentation of alcoholic beverages such as grape juice for wine and malt for beer, as well as the sweetening of juices and food. Dextrose is also utilized in the production of confectionery products, such as candies, caramel, and the like. Additionally, numerous organic acids can be obtained from glucose by a biotechnical process.

CAS:
77938-63-7

Molecular formula:
C₆H₁₂O₆

Molar mass:
180.16 g/mol

Description:
White crystalline granules (poorly soluble in water) without odor and taste similar to sugar, but 70% of the sweetness of sugar. They are obtained by enzymatic hydrolysis of corn starch to form glucose, which is then fermented by yeast or other fungi.

Applications:
It is primarily used in the food industry instead of sugar, to sweeten teas, coffee, juices, and flavored waters. Erythritol is also utilized in the production of chewing gum, ice cream, candies, cakes, protein bars, etc.

E-number:
E 968

CAS:
149-32-6

Molecular formula:
C₄H₁₀O₄

Molar mass:
122.12 g/mol

Description:
White crystals or crystalline powder (highly soluble in water) without odor and sweet taste, which is obtained from sugar cane, sugar beet, or corn. In nature, it is found in numerous plants, where it is often bound to glucose and forms a disaccharide called sucrose.

Applications:
It is primarily used in the production of soft sweets, due to its high solubility in water and baking as a sweetener, and flavor enhancer, as well as for the development of color and taste. Due to the high freezing point, it is not suitable for ice creams and frozen sweets.

CAS:
57-48-7

Molecular formula:
C₆H₁₂O₆

Molar mass:
180.16 g/mol

Description:
White crystals or crystalline powder (highly soluble in water) without odor or taste, and sweetness similar to sugar, which is obtained from starches that are rich in sugar maltose - a disaccharide consisting of two glucose molecules.

Applications:
It is primarily used as a substitute for sugar, in baking and confectionery because it has the effect of increasing the volume compared to other sweeteners. It is utilized in the production of toothpaste and the pharmaceutical industry.

E-number:
E 965

CAS:
585-88-6

Molecular formula:
C₁₂H₂₄O₁₁

Molar mass:
344.31 g/mol

Description:
White powder (soluble in water) without odor and neutral taste, which is obtained from cereal starch, usually corn or wheat, by partial hydrolysis.

Applications:
It is primarily used in the food industry because it provides texture and "mouthfeel" to food and drink. Maltodextrin is also utilized as a substitute for lactose, in sports drinks to restore glycogen, and as an insecticide for fields and greenhouses.

E-number:
E 1400

CAS:
9050-36-6

Molecular formula:
(C₆H₁₀O₅)_n

Molar mass:
504.5 g/mol

Description:
White crystalline powder (highly soluble in water) with caramel smell and sweet taste, 60% sweetness of sugar, which is obtained by a chemical process from α-D glucose. In nature, it appears in various fruits and berries. Besides powder, it can also be in liquid form.

Applications:
It is primarily used in the production of diet drinks, ice cream, cough syrup, and sugar-free chewing gum as a sweetener, but also for texture and to extend the shelf life of products. Sorbitol is also utilized as a laxative.

E-number:
E 420

CAS:
50-70-4

Molecular formula:
C₆H₁₄O₆

Molar mass:
182.17 g/mol

Description:
White powder (highly soluble in water) without odor and similar taste to sugar, but 600 times sweeter. It is obtained from sugar by a multi-step process, in which three chlorine atoms are replaced by three hydroxyl groups.

Applications:
It is primarily used in the production of sweets, oat bars, coffee capsules, and juices. Sucralose is also utilized in the production of canned fruit instead of corn syrup, which contains much more calories.

E-number:
E 955

CAS:
56038-13-2

Molecular formula:
C₁₂H₁₉Cl₃O₈

Molar mass:
397.64 g/mol