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Fruit sugars
crystalDATESUGAR

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Crystalline date sugars: dextrose and fructose It represents the sugar complex naturally present in date juice, consisting of glucose (approx. 50%) and fructose (approx. 50%).
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
Anti-freezing power

Reduces the freezing point
PAC = 1.9
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)