Starch for food applications - Agrana

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LIQUID SWEETENER PRODUCTS (GLUCOSE SYRUPS, BLENDED SYRUPS) PRODUCTS APPLICATIONS STANDARD GLUCOSE SYRUPS AGENABON 20.160 sweets, fondants, chewable candies, gums and approx. 82 °Bx (DE 40) jellies, creams, marshmallows AGENABON 20.162 ice cream, fondants, marshmallows approx. 84 °Bx (DE 40) GLUCOSE SYRUP (low DE value) AGENABON 20.164 ice cream, (non-dairy) coffee creamer, creams approx. 80 °Bx (DE 30) GLUCOSE SYRUP (high DE value) AGENABON 20.157 Fruitbased soft drinks, sport & energy drinks approx. 72 °Bx (DE 96) MALTOSE SYRUPS (Glucose syrups with high content of maltose) AGENABON 20.112 hard caramels, gums and jellies, marshmallows, approx. 81,5 Bx° (DE 49) ice cream AGENABON 20.113 hard caramels, gums and jellies, marshmallows, approx. 80 °Bx (DE 50) ice cream AGENABON 20.114 hard caramels, gums and jellies, marshmallows, approx. 81 °Bx (DE 42) ice cream AGENABON 20.115 hard caramels, gums and jellies, marshmallows, approx. 82,5 °Bx (DE 44) ice cream AGENABON 20.119 hard caramels, gums and jellies, marshmallows, approx. 81 °Bx (DE 39) ice cream
PRODUCTS APPLICATIONS GLUCOSE SYRUPS WITH HIGH CONTENT OF GLUCOSE AND MALTOSE AGENABON 20.116 hard caramels, gums and jellies, marshmallows, Glucose syrup, approx. 81,5 °Bx (DE 61) ice cream AGENABON 20.118 gums and jellies, marshmallows Syrup with a high content of maltose, ca. 82,5 °Bx (DE 61) FRUCTOSE CONTAINING SYRUPS AGENABON 20.140 fruit preparations, fruit syrups, ice cream, jams, 9 % fructose, approx. 80,5 °Bx (DE 71) ketchups and dressings AGENABON 20.142 dairy desserts, ice cream, jellies, fondants, 19 % fructose, approx. 79,5 °Bx (DE 75) cream fillings AGENABON 20.146 dairy desserts, fruit preparations, fruit syrups, 29 % fructose, approx. 74,5 °Bx (DE 81) jams, dressings ISOGLUCOSE AGENABON 20.170 carbonates, still drinks, sport and energy drinks, 42 % fructose, glucose-fructose syrup ice teas AGENABON 20.171 carbonates and still drinks, sport and energy drinks, 55 % fructose, fructose-glucose syrup ice teas AGENABON 20.174 dilutables, fruit syrups, jams 40 % fructose with maltose, fructose-glucose syrup AGENABON 20.175 carbonates and still drinks, 50 % fructose, fructose-glucose syrup
Page 1 and 2: DELIVERY PROGRAM FOR THE FOOD INDUS
Page 3 and 4: MODIFIED PREGELATINIZED STARCHES PR
Page 5: DRIED STARCH SACCHARIFICATION PRODU

Starch for food applications - Agrana

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