Cargill Dried Glucose and Maltodextrin

Dried Glucose and Maltodextrin

Creating appetizing texture and high performance.

Dried glucose syrup and Maltodextrin are obtained by enzymatic conversion of starch. They help improving texture and flavor, thickening foods and binding the ingredients together while extending the shelf life.

Dried Glucose and Maltodextrin in action!

Our applications teams are constantly testing Dried Glucose and Maltodextrin potential by creating delicious, on-trend prototypes.

Culinary

Features / Benefits

  • Brings mouthfeel and carrying flavors

We recommend:

  • C*Dry ® MD, C*Dry ® A , C*Dry ® GL, C*Dry ® Light

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Dairy & Plant-based alternatives to dairy

Features / Benefits

  • A range of sugar compositions in dry powder format for ease of handling

  • Provides body and mouthfeel

We recommend:

C*Dry ® MD, C*Dry ® GL, C*Dry ® Light, C*NutriDry

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Bakery and Fillings

Features / Benefits

  • Helps increase crispiness

  • Enables sugar profile adjustment

We recommend:

  • C*Dry ® Light, C*Dry ® MD, C*Dry ® GL

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Confectionery

Features / Benefits

  • Enables to change the sugar crystallisation

We recommend:

  • C*Dry ® MD, C*Dry ® GL

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Beverages & Specialized nutrition

Features / Benefits

  • Nutritional energy in sports nutrition

  • Mouthfeel enhancement

We recommend:

  • C*Dry ® MD, C*Dry ® GL, C*Dry ® A, C*NutriDry

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Meat & Plant-based alternatives to meat

Features / Benefits

  • Serve as carrier for flavours and bulking agent

We recommend:

  • C* Dry ® MD

Find out more

 

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.