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corn syrup

or Fructose / Risitose : viscous, sweet, odour-& colourless syrup made by saccharifying starch with Maltogenic Eno-Enzymes. Characterised by a high maltose & low glucose content, it shows low tendency to crystallize,& is relatively non-hygroscopic. 


  • Moisture retention & texture/color control in confectionery
  • fermentation control (fermentable sugar spectrum)
  • Control of sweet & softness and freezing characteristics
  • No crystallization less hygroscopic product 
  • Stabilization of flavour profile during shelf life