When making a blended syrup, the desired sweetening profile is taken into account along with other functional properties. It is possible to achieve a higher level of dry matter than that of the individual ingredients.
Blended syrups are used in many different ways. The total range of use varies from beverages and sauces to numerous bakery products.
Examples of ingredients that can be added in addition to sugar are:
- Glucose syrups
- Colouring agents
- Intense sweeteners
- Thickening agents
Functional advantages of blended syrups:
- Optimization of sensory properties such as taste, texture, stability and functionality of the product.
- Productivity increase due to less handling activities (such as the separate dissolution of sugar and the blending of syrups).
- Quality improvement by a reduced risk of weighing errors or missing ingredients.
- Increased food safety because the syrup is processed in a closed process.
- By (partially) outsourcing production (blending of raw materials), customers can fully focus on and specialize in their core activities.
- Any (replacement) investments in storage and blending equipment are no longer necessary.
Uses of blended syrups
|Most important characteristics
- Tailor-made sweet solutions with their own sugar spectrum
- Sweetener with its own functional properties
- Bakery products
- Ice cream
- Easy to use
- Constant quality