Non-alcoholic drinks

In the making of non-carbonated fruit drinks, nectars, and sodas, the use of glucose syrups with a high DE and a relatively high level of fructose (9 to 42%) makes it possible to substitute a large percentage of sucrose or even to replace the sucrose entirely. The advantages of using FRUCTOR products are that they have a high sweetening capacity and they help bring out the fruit flavors thanks to the fructose.

When used in fruit syrups, they not only help sweeten products but can also add a certain viscosity to syrups, giving them an ideal consistency. Thanks to the synergy of dextrose and sucrose, an average fructose content (9 to 28%) gives the product a sweetening capacity that is well adapted to this type of product.

Beers

According to the type of beer you want to obtain, it is possible to use a glucose syrup with a high DE, rich in dextrose and very quickly fermentable, or a syrup with a high level of maltose which has a carbohydrate composition that is very close to wort. GLUCOR glucose syrups have the advantage of being an excellent source of fermentable sugars which can be used directly in brew kettles or before racking. They are therefore an easy and quick way to increase the brewing capacity.

During brewing, wheat starch can be added directly to the mash tub in order to enrich the wort by up to 30 % of the malt weight. It therefore generates a better output. The starch contains a low amount of proteins and fats which make it possible to obtain paler and more stable beers.

Wines

Oenological studies have recently pointed out the technological advantages of using hydrolyzed GBS-P51 wheat gluten during the clarification of wines. Used as a fining product during this important step in the wine-making process, the first tests have shown how efficient these vegetable proteins are, and the pending developments should confirm the fact that they constitute a promising alternative to animal derived gelatins.