Glucose syrup, natural sugar substitutes

Glucose syrup, natural sugar substitutes

Derived from starch ingredients are used in all branches of the food industry, have properties which contribute to the volume of products obtained replace the gelling and thickening agents, replace sugar, sweetening properties to effect cooling.

Sugar substitutes are used to replace sugar in the sugar doses comparable doses of the product quantitatively. Due to this they meet not only the role of greenhouse sweetener ingredient, but there are a structural component of the food, which considerably broadens the scope for using sugar substitutes, compared with intense sweeteners.

In contrast to the intense sweeteners, sugar substitutes are carbohydrate derivatives: after the chemical structure of these polyhydric alcohols are polyols (sugar alcohols).

From the point of view of technology polyols possess a number of so-called flavor “refreshing” due to the negative heat of dissolution. In particular this occurs when sorbitol and xylitol.

COM CEDRUS company proposes starch sugar substitutes derived from ROQUETTE company and the company DUPONT category polyol sugar substitutes, fructose, polydextrose, soluble dietary fiber. 

Contact us for more information.



Aplication domain

Dextrose Monohydrate


  • Monosaccharide, it is the most common carbohydrate.
  • It is used as a regulator to improve the taste and appearance of the food business.
  • It is used in confectionery industry for the production of soft candies, waffles, cakes, dietetic products, ice cream, alcoholic and soft drinks, canned fruit.
  • The bakery improves the fermentation conditions, contribute to a golden brown crust, a uniform porosity and gives a good taste.
  • It is used in the meat industry as a preservative and flavor regulator.

Sorbitol Neosorb trademark is part of the polyols

  • Sweetener, moisture retention agent, texturizing agent, emulsifier, dispersing agent and color stabilizer.
  • Sorbitol has the sweetness of sucrose 0.6.

It is used as a sugar substitute in the diet of diabetic patients, the dietary canned fruits and vegetables, confectionery products and soft drinks, ice cream and similar products, low-calorie or no added sugar. Sorbitol is often used as a consistency stabilizer, thickening agent, texturizing agent, binder and moisture retention in baked goods and pastries.

Maltodextrin and glucose syrup trademark Glucidex

Maltodextrin is a mixture of dextrose, maltose and polysaccharides. This is enzymatically digested starches that are easily treated and does not cause gastric complications, such as when an equal amount of glucose consumption.

The food industry is used to improve consistency, preserve and transfer properties taste additives and flavors, and a flavor enhancer:

  • in the production of sauces, instant soups
  • mixtures for meat products, bakery products and confectionery
  • the production of beverages and additives for flavor and aroma
  • dairy industry, producing ice cream in products for children and dietary
  • the production of beer

Dietary fiber

Corn dextrin


The prebiotic partially replaced by sugars and fats form the taste, rich in fiber.

Meat products, dairy, baking with a low sugar content.


Sweetpearl P 200


Sugar substitute

It is used in the production of ice cream, curds, cheese glazed, condensed milk, desserts, yogurt, cookies, various baking with a reduced sugar content.



  • Natural substitute
  • Sweetening potency equal to that of sucrose. It contains 40% fewer calories and no after-taste.
  • It has a noticeable cooling effect, which becomes even more intense in combination with the taste of mint and fruit.
  • It is approved by dentists as a remedy that effectively prevents cavities and plaque formation.
  • Regular use ensures a lasting effect in protecting teeth.
  • May have prebiotic action, improving bowel condition.
  • Low glycemic index, insulin assimilation without participation.

Confectionery sugar-free or reduced sugar content, pharmaceuticals and oral hygiene products.




It is the sweetest of all sugars – up to 1.8 times sweeter than sucrose.


  • It can be used as a sugar substitute in a lower dose, because it is very sweet.
  • It can be used to create products with a low glycemic index.
  • It is possible to claim on the label “low-sugar”.
  • It can be used in various food products, including beverages, dairy, bakery and cereal products.



  • Lactitol is a disaccharide alcohol with a molecular weight close to that of sucrose, and therefore many of the physical properties of the substance – the solubility, the viscosity, the increase in boiling point and freezing point depressants – are similar to those of sucrose. This means that Lactitol can be used successfully as a substitute for sucrose in most areas of application.
  • Solubility and viscosity are similar to corresponding features of sucrose.
  • It is almost as sweet as sugar and does not leave an after-taste.
  • A prebiotic that enhances the intestinal condition.
  • Low glycemic index, insulin assimilation without participation.
  • Sugar substitute quite functional, contributing to the creation of products with a low sugar or no sugar.
  • It is used in the manufacture of chocolate, ice cream, bakery products, etc.



  • Water soluble carbohydrate, obtained from glucose.
  • Especially sugar substitute 1 kcal / g
  • Replace sugar and fat, improving the taste, flavor, texture and organoleptic sensations in a lot of fields of application.
  • Low glycemic index, insulin assimilation without participation.
  • Suitable for consumers who need carbohydrates beneficial, including diabetics.
  • A prebiotic that enhances the intestinal condition.
  • It is widely recognized as dietary fiber.
  • The unique taste pure perception ensures full taste and aroma.

Fruit fillings, pastries, sugary drinks, chocolate, baking, ice cream, lactic acid drinks, energy bars and cereal.