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crystalGRAPESUGAR
112,00€ (6€/kg)

crystalGRAPESUGAR

112,00 €

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Crystalline grape sugar – from table grapes

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Crystalline grape sugar (powder) - from table grapes - It represents the sugar complex naturally present in grape juice, consisting of glucose (approx. 50%) and fructose (approx. 50%).
Sensory specifications
  • Appearance of Crystalline grape sugar (powder): white crystalline powder;
  • Odor: neutral;
  • Flavour: sweet and fruity.
Applications:
  • Pastry and baked goods: promotes perfect elasticity of the dough and an excellent result in the finished product in terms of leavening, mass, softness; promotes good browning (Maillard reactions) and a pleasant fragrance; contributes to better conservation thanks to the humectant effect of fructose combined with the reducing properties of dextrose;
  • Dairy products: improves the taste, aroma and consistency of final products, especially in fruit-based ones; good synergistic capabilities with other low-calorie sweeteners;
  • Ice cream: lowers the freezing point, making the final product creamier and spreadable; enhances the natural taste and aroma.
  • Fruit preparations / Jams and Marmalades: indication on the label of the claim "100% origin from fruit", enhances the fruity taste;
  • Beverages / Soluble preparations / Liqueurs and Cocktails: high solubility in water, good synergistic capabilities with other low-calorie sweeteners;
  • Nutraceutical foods (dietary supplements, supplements for athletes): combined energy function (fructose is a slow-release energy source that can cover prolonged physical efforts, while glucose is an immediate energy source to restore the energy reserves of the body subjected to stress); nutritious and easily metabolizable.
Basic certifications:
  • NON GMO;
  • Halal.
Certifications on request: Labeling specifications:
  • Grape sugars (dextrose and fructose);
  • Grape sugar.
Sweetness

The combination of the two crystallised sugars (dextrose and fructose) helps to achieve an ideal sweetness profile, with a sweetness comparable to that of sucrose (POD = 100%)
Colour

Maillard reaction – caramelisation
Solubility

Easily soluble in water
Anti-freezing power

Reduces the freezing point
PAC = 1.9
The Glycaemic index (GI)

Medium-low (IG = 49)
Main functions
  • High hygroscopicity and wetting effect
  • Improves structure and has an anti-crystallisation effect
  • Synergy between the humectant properties of fructose and the reducing properties of dextrose
  • Combined energy function of dextrose (immediate energy source) and fructose (slower-release energy source).