- Form
- Granulated or caster
- Sweetness
- 100 · reference
- Solids
- Dry crystals; check moisture
- Use
- Sweetening; bulk; texture
- Handling
- Choose crystal size for the process
CHEFSQUIRE
Sugars & Sweeteners
Compare ingredient form, relative sweetness, solids and culinary function. Match the grade to the formula and process.
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| Ingredient | Form | Sweetness | Solids | Use | Handling | Sources |
|---|---|---|---|---|---|---|
| Granulated or caster | 100 · reference | Dry crystals; check moisture | Sweetening; bulk; texture | Choose crystal size for the process | [1][2] | |
| Fine powder + starch | — | Cargill example: moisture ≤0.50% | Icing; frosting; dusting | Check starch and fineness | [1] | |
| Cargill 67.5°Bx solution | — | 67.5% sugars; 32.5% water | Pre-dissolved sweetness | Rebalance water and sugar solids | [1] | |
| Crystalline D-glucose | — | ≥98% total solids · U.S. standard | Sweetening; fermentable bulk | Keep distinct from monohydrate | [1][2] | |
| D-glucose · crystal water | 70–80 · basis unstated | ≥90% total solids · U.S. standard | Sweetening; fermentable bulk | Crystal water changes mass balance | [1][2] | |
| Liquid · GLOBE tapioca | Moderate · supplier description | 79.0–81.5% dry substance | Caramels; fudge; soft chews | DE 38–42; match sugar profile | [1] | |
| Liquid · ENZOSE 42 HM | — | 79.5–81.5% dry substance | Bulk; defined maltose-rich profile | 42% maltose · typical dry basis | [1] | |
| Powder · GLOBE 019420 | Moderate · supplier description | Moisture ≤4.5% · named grade | Bulk; crystallization control | DE 41–46; starch-hydrolysate mixture | [1] | |
| Powder · GLOBE 019240 | — | Moisture ≤4.0% · named grade | Bulk; crystallization control | DE 22–26; keep separate from 42 DE | [1] | |
| Crystals · KRYSTAR 450 | 117 · supplier index, protocol unstated | Moisture ≤0.06% · named grade | Sweetening with dry fructose | Hygroscopic; protect from moisture | [1][2][3][4] | |
| Castle Malting/Belgosuc 70% | — | 69.5–70.5% total solids | Liquid glucose–fructose sweetening | Match solids and residual sucrose | [1] | |
| Liquid or crystallized | Varies with botanical origin and conditions | Water ≤20%; heather ≤23% · Codex | Sweetness and botanical flavor | Match botanical origin and crystallization state | [1] | |
| Liquid · product-dependent | — | Check product solids and water | Liquid sweetening | Match species and carbohydrate profile | [1] | |
| Pure · U.S. Grade A | — | 66.0–68.9% soluble solids · grade | Sweetness and maple flavor | Choose the color/flavor class | [1] | |
| Soft crystals · light/dark | — | Moisture and molasses vary | Molasses flavor; moisture retention | Keep sealed; match light or dark | [1][2] | |
| Moist cane crystals · light/dark | — | Retained molasses; check moisture | Toffee/molasses flavor; color | Distinct from soft brown sugar | [1] | |
| Liquid · specify grade | Grade describes flavor and color | Check sugars, water and ash | Molasses flavor and color | Keep blackstrap and beet products distinct | [1] | |
| Liquid · Lyle’s N1000 | — | Sugars ≥80% w/w · named grade | Flavor; humectancy; texture | Gentle warming can improve flow | [1] | |
| Crystals · specify hydration | 20–40 · 30 g/L sucrose ref., 20°C | Check hydration and moisture | Low-sweetness dairy solids; browning | Watch supersaturation and crystallization | [1] | |
| Crystalline polyol · select grade | 45–65 · protocol unstated | Check grade moisture | Hard candy; sugar work; bulk | Low moisture uptake · supplier guidance | [1][2][3] | |
| D-sorbitol crystals | 50–70 · protocol unstated | Check grade assay and moisture | Bulk sweetening | Powder and syrup need separate specifications | [1][2] | |
| Crystalline polyol | 90 · protocol unstated | Check grade assay and moisture | Bulk sweetening | Distinct from maltitol syrup | [1][2] | |
| Hydrogenated saccharide mixture | 25–50 · content varies; test unstated | Water ≤31% · JECFA category limit | Sweetening; humectancy; texture | Match solids and polyol profile | [1][2] | |
| Crystalline polyol | 60–80 · protocol unstated | Check grade purity and moisture | Bulk sweetening | Cooling sensation; crystallization can matter | [1][2][3] | |
| Crystalline polyol | 100 · protocol unstated | Check grade purity and moisture | Bulk sweetening | Cooling sensation; test the finished formula | [1][2][3] |
Sweetness uses sucrose = 100. Sensory comparisons need matching concentration, temperature, matrix and measurement basis; unspecified or differing conditions limit recipe substitution. Solids and water are mass percentages unless stated; category or grade limits require a lot assay for actual composition. DE, Brix, sweetness and freezing behavior describe separate properties. — marks an unavailable comparable sweetness value. POD is a declared sweetness convention; PAC requires its own freezing metric, reference and method. A calculated coefficient and a measured freezing result describe different quantities. Specification limits, typical composition and lot assays have different uses in formulation.
- Form
- Fine powder + starch
- Sweetness
- —
- Solids
- Cargill example: moisture ≤0.50%
- Use
- Icing; frosting; dusting
- Handling
- Check starch and fineness
- Sources
- Form
- Cargill 67.5°Bx solution
- Sweetness
- —
- Solids
- 67.5% sugars; 32.5% water
- Use
- Pre-dissolved sweetness
- Handling
- Rebalance water and sugar solids
- Sources
- Form
- Crystalline D-glucose
- Sweetness
- —
- Solids
- ≥98% total solids · U.S. standard
- Use
- Sweetening; fermentable bulk
- Handling
- Keep distinct from monohydrate
- Form
- D-glucose · crystal water
- Sweetness
- 70–80 · basis unstated
- Solids
- ≥90% total solids · U.S. standard
- Use
- Sweetening; fermentable bulk
- Handling
- Crystal water changes mass balance
- Form
- Liquid · GLOBE tapioca
- Sweetness
- Moderate · supplier description
- Solids
- 79.0–81.5% dry substance
- Use
- Caramels; fudge; soft chews
- Handling
- DE 38–42; match sugar profile
- Form
- Liquid · ENZOSE 42 HM
- Sweetness
- —
- Solids
- 79.5–81.5% dry substance
- Use
- Bulk; defined maltose-rich profile
- Handling
- 42% maltose · typical dry basis
- Form
- Powder · GLOBE 019420
- Sweetness
- Moderate · supplier description
- Solids
- Moisture ≤4.5% · named grade
- Use
- Bulk; crystallization control
- Handling
- DE 41–46; starch-hydrolysate mixture
- Form
- Powder · GLOBE 019240
- Sweetness
- —
- Solids
- Moisture ≤4.0% · named grade
- Use
- Bulk; crystallization control
- Handling
- DE 22–26; keep separate from 42 DE
- Form
- Crystals · KRYSTAR 450
- Sweetness
- 117 · supplier index, protocol unstated
- Solids
- Moisture ≤0.06% · named grade
- Use
- Sweetening with dry fructose
- Handling
- Hygroscopic; protect from moisture
- Form
- Castle Malting/Belgosuc 70%
- Sweetness
- —
- Solids
- 69.5–70.5% total solids
- Use
- Liquid glucose–fructose sweetening
- Handling
- Match solids and residual sucrose
- Form
- Liquid or crystallized
- Sweetness
- Varies with botanical origin and conditions
- Solids
- Water ≤20%; heather ≤23% · Codex
- Use
- Sweetness and botanical flavor
- Handling
- Match botanical origin and crystallization state
- Form
- Liquid · product-dependent
- Sweetness
- —
- Solids
- Check product solids and water
- Use
- Liquid sweetening
- Handling
- Match species and carbohydrate profile
- Form
- Pure · U.S. Grade A
- Sweetness
- —
- Solids
- 66.0–68.9% soluble solids · grade
- Use
- Sweetness and maple flavor
- Handling
- Choose the color/flavor class
- Form
- Soft crystals · light/dark
- Sweetness
- —
- Solids
- Moisture and molasses vary
- Use
- Molasses flavor; moisture retention
- Handling
- Keep sealed; match light or dark
- Form
- Moist cane crystals · light/dark
- Sweetness
- —
- Solids
- Retained molasses; check moisture
- Use
- Toffee/molasses flavor; color
- Handling
- Distinct from soft brown sugar
- Form
- Liquid · specify grade
- Sweetness
- Grade describes flavor and color
- Solids
- Check sugars, water and ash
- Use
- Molasses flavor and color
- Handling
- Keep blackstrap and beet products distinct
- Form
- Liquid · Lyle’s N1000
- Sweetness
- —
- Solids
- Sugars ≥80% w/w · named grade
- Use
- Flavor; humectancy; texture
- Handling
- Gentle warming can improve flow
- Form
- Crystals · specify hydration
- Sweetness
- 20–40 · 30 g/L sucrose ref., 20°C
- Solids
- Check hydration and moisture
- Use
- Low-sweetness dairy solids; browning
- Handling
- Watch supersaturation and crystallization
- Form
- Crystalline polyol · select grade
- Sweetness
- 45–65 · protocol unstated
- Solids
- Check grade moisture
- Use
- Hard candy; sugar work; bulk
- Handling
- Low moisture uptake · supplier guidance
- Form
- D-sorbitol crystals
- Sweetness
- 50–70 · protocol unstated
- Solids
- Check grade assay and moisture
- Use
- Bulk sweetening
- Handling
- Powder and syrup need separate specifications
- Form
- Crystalline polyol
- Sweetness
- 90 · protocol unstated
- Solids
- Check grade assay and moisture
- Use
- Bulk sweetening
- Handling
- Distinct from maltitol syrup
- Form
- Hydrogenated saccharide mixture
- Sweetness
- 25–50 · content varies; test unstated
- Solids
- Water ≤31% · JECFA category limit
- Use
- Sweetening; humectancy; texture
- Handling
- Match solids and polyol profile
- Form
- Crystalline polyol
- Sweetness
- 60–80 · protocol unstated
- Solids
- Check grade purity and moisture
- Use
- Bulk sweetening
- Handling
- Cooling sensation; crystallization can matter
- Form
- Crystalline polyol
- Sweetness
- 100 · protocol unstated
- Solids
- Check grade purity and moisture
- Use
- Bulk sweetening
- Handling
- Cooling sensation; test the finished formula
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Sucrose
- Form
- Granulated or caster
- Sweetness
- 100 · reference
- Solids
- Dry crystals; check moisture
- Use
- Sweetening; bulk; texture
- Handling
- Choose crystal size for the process
- Identity
- Granulated and caster are particle grades of refined crystalline sucrose, sharing the same sweetening substance.
- Sweetness basis
- Sucrose = 100 sets the aqueous sweetness reference. It expresses comparative sweetness; 100% sugar expresses composition, DE describes a separate property, and substitution requires its own basis. Concentration, temperature and viscosity affect comparisons.
- Working with it
- Crystal size can affect dissolution, creaming and finished texture. Match the granulated or caster grade to the process; equivalent performance requires a direct comparison.
- Specification
- Use the purchased grade’s assay and moisture specification when balancing solids.
- Supplier composition
- Cargill granulated sugar has a specified sucrose minimum of 99.85% and representative moisture of 0.035%. The moisture figure is typical, with method and basis unstated; moisture for nutrition labeling is non-detectable. Use a lot assay for an exact water balance. A caster grade needs its own specification.
- POD and PAC conventions
- The sucrose sweetness reference of 100 anchors the aqueous comparison. A separately chosen sucrose-relative PAC index can also set sucrose to 100 by definition. Keep the scales independent from each other and from measured freezing point or finished-dessert sweetness.
Icing sugar
- Form
- Fine powder + starch
- Sweetness
- —
- Solids
- Cargill example: moisture ≤0.50%
- Use
- Icing; frosting; dusting
- Handling
- Check starch and fineness
- Grade example
- Cargill mills cane sugar to make its 10X/12X product and blends it with cornstarch. Representative sucrose >95% and moisture ≤0.50% apply to this product.
- Function
- Fine dispersion suits dusting, icing, fondants and buttercreams. Added starch can affect opacity, hydration and texture.
- Substitution
- Account for both sucrose and starch when replacing pure sucrose at equal product mass. Relative sweetness requires sensory measurement; sugar assay and fineness describe composition and physical form.
- Preparation
- Use the recipe and actual additive specification to set dissolution conditions and starch heating for the selected product.
- Component accounting
- Cargill icing sugar contains cornstarch at an unspecified percentage. Sucrose >95% and moisture ≤0.50% are representative limits with incomplete analytical-basis information; subtracting independent limits cannot establish starch content. Nutrition-label composition is 96.8 g sugars and 0.32 g moisture per 100 g, distinct from the technical limits.
- POD and freezing data
- Product-specific POD, sensory conditions and measured freezing data are unavailable. The sucrose–starch blend needs a complete composition and a declared model before a modeled PAC can describe the powder.
- Sources
Liquid sucrose
- Form
- Cargill 67.5°Bx solution
- Sweetness
- —
- Solids
- 67.5% sugars; 32.5% water
- Use
- Pre-dissolved sweetness
- Handling
- Rebalance water and sugar solids
- Composition basis
- Cargill liquid sucrose contains a declared 67.5 g sugars and 32.5 g moisture per 100 g as sold. Composition and Brix describe separate properties.
- Formula balance
- At the stated composition, 148.15 g liquid contains 100 g sugar and introduces 48.15 g water. Balancing sugar and water by mass requires separate evaluation of sweetness, viscosity and recipe performance.
- Handling
- Liquid sucrose supplies sugar already in solution. Cargill recommends 70–100°F (21.1–37.8°C) for storage; choose mixing conditions for the recipe.
- Sweetness
- Multiplying the sucrose reference of 100 by 0.675 describes solids. An as-sold sensory value requires a sweetness measurement.
- Brix and invert content
- Cargill liquid sucrose has specified limits of 67.5 ± 0.3°Bx and invert sugar at most 0.30% on a dry basis. Nutrition-label composition is 67.5 g sugars and 32.5 g moisture per 100 g for mass accounting. The Brix reference temperature and analytical methods are unspecified.
- Calculation eligibility
- For m grams of Cargill liquid sucrose, declared sugars = 0.675 × m and declared moisture = 0.325 × m. A product-specific POD or measured PAC is unavailable; the sugar-and-water mass balance establishes neither sensory nor freezing equivalence.
- Sources
Dextrose, anhydrous
- Form
- Crystalline D-glucose
- Sweetness
- —
- Solids
- ≥98% total solids · U.S. standard
- Use
- Sweetening; fermentable bulk
- Handling
- Keep distinct from monohydrate
- Form and solids
- Anhydrous dextrose contains no water of crystallization. The U.S. identity standard requires at least 98% total solids; use the purchased lot’s assay for its actual composition.
- Sweetness basis
- The 70–80 sweetness range applies to Cargill dextrose monohydrate. An anhydrous comparison needs its own matched sensory protocol and as-sold mass basis.
- Function
- Dextrose provides glucose sweetness, bulk and fermentable sugar. Confirm food grade, assay, free moisture and particle size for the intended process.
- Substitution
- Dextrose and dried glucose syrup have distinct compositions. DE and the sucrose sweetness reference measure separate properties; freezing predictions and mixing temperatures require grade- and formula-specific data.
- Assay basis
- Anhydrous dextrose has a 98% total-solids minimum and the same dry-basis reducing-sugar requirement as monohydrate. Express the reducing-sugar assay as D-glucose. The actual food-grade lot’s glucose, water and impurity fractions require separate measurements.
- POD and freezing data
- A matched, grade-specific sensory coefficient and measured freezing curve are unavailable for anhydrous dextrose. An ideal dissolved-molecule calculation would require actual purity, water mass and complete dissolution, with its result labeled as a model. Monohydrate sweetness cannot establish an anhydrous coefficient.
Dextrose, monohydrate
- Form
- D-glucose · crystal water
- Sweetness
- 70–80 · basis unstated
- Solids
- ≥90% total solids · U.S. standard
- Use
- Sweetening; fermentable bulk
- Handling
- Crystal water changes mass balance
- Form and solids
- Each glucose molecule has one molecule of water of crystallization. The U.S. identity standard requires at least 90% total solids and at least 99.5% reducing sugar as D-glucose on a dry basis.
- Sweetness basis
- Cargill assigns relative sweetness of 70–80 to its dextrose mono product, with concentration, temperature and the equal-as-sold-mass basis unstated. Formula conversion requires those conditions.
- Crystal water
- Formula-mass calculation gives ideal glucose monohydrate 9.09% crystal water. Measure free moisture and commercial lot composition separately.
- Working with it
- Confirm hydration form and actual solids before replacing anhydrous dextrose. Set crystal-water treatment and mixing temperature for the grade and recipe.
- Water accounting
- For ideal pure monohydrate, crystal water contributes about 9.09 g per 100 g ingredient. The lot’s total-solids test and dry-basis assay describe separate quantities. Count crystal water once in the dissolved formula, and use the test’s definition before allocating additional free moisture.
- POD and freezing data
- Cargill’s 70–80 dextrose-monohydrate sweetness range has an unspecified sensory protocol, concentration, temperature and mass-versus-molar basis. A formulation POD and measured PAC are unavailable. A model must preserve monohydrate identity and include the water entering with the crystal.
Glucose syrup, 40 DE
- Form
- Liquid · GLOBE tapioca
- Sweetness
- Moderate · supplier description
- Solids
- 79.0–81.5% dry substance
- Use
- Caramels; fudge; soft chews
- Handling
- DE 38–42; match sugar profile
- Named grade
- Ingredion makes GLOBE 40 DE Glucose Syrup NON-GMO 014423 (01440303) from tapioca; the specified grade dates from 12 March 2024.
- Composition
- Dry substance spans 79.0–81.5% by mass. The typical dry-basis profile contains dextrose 16%, maltose 12%, maltotriose 16% and higher saccharides 56%; consult the lot data for actual fractions.
- Sweetness and use
- Ingredion describes moderate sweetness and recommends caramel, fudge, soft-chew, fruit and bakery applications. A numerical sucrose=100 comparison requires a matched sensory test.
- Handling
- Ingredion recommends 49–60°C (120–140°F) for storage and handling. Set recipe mixing conditions separately and compare DE alongside solids and the saccharide profile.
- As-sold mass balance
- The 79.0–81.5% dry-substance limits give a calculated water range of 18.5–21.0 g per 100 g syrup: water = 100 − dry substance. At an illustrative 80% dry substance, the typical profile gives 12.8 g dextrose, 9.6 g maltose, 12.8 g maltotriose and 44.8 g higher saccharides per 100 g syrup. Combining an assumed solids point with a typical profile gives a conditional calculation, separate from a lot assay.
- POD, PAC and Brix
- GLOBE sweetness has only a qualitative manufacturer description; a numeric POD, measured PAC and Brix method are unavailable. The DP4+ aggregate leaves the higher-saccharide molecular distribution unresolved. DE 38–42 alone cannot specify that distribution or a freezing coefficient.
High-maltose syrup
- Form
- Liquid · ENZOSE 42 HM
- Sweetness
- —
- Solids
- 79.5–81.5% dry substance
- Use
- Bulk; defined maltose-rich profile
- Handling
- 42% maltose · typical dry basis
- Named grade
- Enzymatic conversion produces ENZOSE 42 HM Corn Syrup/Glucose 014420, a liquid corn syrup with a grade specification effective 29 April 2025.
- Composition
- DE spans 43–47. The typical dry-basis profile contains dextrose 7%, maltose 42%, maltotriose 16% and higher saccharides 35%. This mixture has a distinct composition from pure maltose and other high-maltose products.
- Comparison
- Its maltose profile differs materially from GLOBE 40 DE despite nearby DE ranges. Compare the saccharide profiles and recipe-specific sweetness, crystallization and freezing performance alongside DE.
- Handling
- Ingredion recommends 49–54°C (120–130°F) for bulk handling/storage. Set culinary incorporation conditions for the intended formula.
- As-sold mass balance
- Water = 100 − dry substance gives 18.5–20.5 g water per 100 g syrup. At an illustrative 80% dry substance, the typical profile gives 5.6 g dextrose, 33.6 g maltose, 12.8 g maltotriose and 28.0 g higher saccharides. Combining an assumed solids point with a typical profile gives a conditional calculation, separate from a lot assay.
- POD, PAC and grade name
- The 42 in ENZOSE 42 HM belongs to the product name; its DE specification is 43–47. Product-specific POD and measured PAC are unavailable. A component freezing model needs the unresolved DP4+ distribution along with actual solids and water.
Glucose syrup solids, 42 DE
- Form
- Powder · GLOBE 019420
- Sweetness
- Moderate · supplier description
- Solids
- Moisture ≤4.5% · named grade
- Use
- Bulk; crystallization control
- Handling
- DE 41–46; starch-hydrolysate mixture
- Named grade
- GLOBE 42 DE Corn Syrup/Glucose Solids 019420 is a dried starch-hydrolysate mixture, distinct from crystalline glucose, with a grade specification effective 29 April 2025. Ingredion describes its sweetness as moderate; a measured sucrose=100 score requires sensory testing.
- Solids basis
- The named grade has a specified moisture maximum of 4.5% by mass. Subtraction gives at least 95.5% dry matter as the calculated complement; a separate assay gives measured dry matter.
- Function
- Ingredion recommends the powder for bulk and crystallization control in applications requiring a dry ingredient.
- Reconstitution
- Choose the target solids and saccharide profile before replacing a liquid syrup. A 33% solution is an analytical test preparation. Kitchen dissolution methods and freezing values require formulation-specific data.
- Dry-basis profile
- Ingredion’s typical dry-basis profile is dextrose 14%, maltose 26%, maltotriose 12% and higher saccharides (DP4+) 48%. At the 4.5% moisture ceiling, 100 g powder contains at least 95.5 g calculated dry matter. Applying the typical profile at that boundary gives 13.37, 24.83, 11.46 and 45.84 g respectively; those calculated amounts describe an assumed boundary composition.
- POD and PAC inputs
- A numeric POD, sensory test conditions and measured PAC are unavailable for 019420. The higher-saccharide aggregate lacks the individual molecular distribution needed for a component model. Record the 33% w/w solution as a color-test condition; select recipe concentration through a separate mass balance.
Glucose syrup solids, 24 DE
- Form
- Powder · GLOBE 019240
- Sweetness
- —
- Solids
- Moisture ≤4.0% · named grade
- Use
- Bulk; crystallization control
- Handling
- DE 22–26; keep separate from 42 DE
- Named grade
- GLOBE 24 DE Corn Syrup/Glucose Solids 019240 is a distinct low-DE dried syrup grade with a specification effective 29 April 2025.
- Composition
- Moisture reaches at most 4.0% by mass; subtraction gives at least 96.0% dry matter as the calculated complement. Higher saccharides (DP4+) typically make up 75% of dry substance.
- Function
- Ingredion recommends the powder for bulk and crystallization control. A measured sweetness value or freezing coefficient requires data beyond the lower DE.
- Working with it
- Match the intended body, target solids and carbohydrate profile. Select a mixing protocol for this grade; 42 DE powder and dextrose have their own specifications, even when suppliers call each a glucose powder.
- Dry-basis profile
- Ingredion’s typical dry-basis profile is dextrose 2%, maltose 10%, maltotriose 13% and higher saccharides (DP4+) 75%. At the 4% moisture ceiling, 100 g powder gives 96 g calculated dry matter. Applying that typical profile gives 1.92, 9.60, 12.48 and 72.00 g respectively, as a conditional boundary calculation.
- POD and PAC inputs
- Product-specific POD and measured PAC are unavailable. DP4+ denotes an aggregate of longer saccharides; its unresolved distribution prevents a fully specified component freezing model. Keep the 22–26 DE range separate from solids, Brix and sensory sweetness.
Crystalline fructose
- Form
- Crystals · KRYSTAR 450
- Sweetness
- 117 · supplier index, protocol unstated
- Solids
- Moisture ≤0.06% · named grade
- Use
- Sweetening with dry fructose
- Handling
- Hygroscopic; protect from moisture
- Named grade
- KRYSTAR 450, specification version 1.5, changed 26 September 2016 and printed 25 September 2017, has specified fructose of at least 99.50% and moisture of at most 0.06%. Confirm the purchased grade’s current specification.
- Sweetness basis
- Tate & Lyle assigns KRYSTAR crystalline fructose a sweetness index of 117 against sucrose = 100, with sensory protocol unstated. Finished-food comparisons and fructose conversion require matched sensory data.
- Handling
- Crystalline fructose is hygroscopic and needs moisture control. Tate & Lyle recommends storage at or below 25°C (77°F) and below 50% relative humidity. Choose dissolution conditions for the formula.
- Frozen formulas
- Ideal molecular-count calculations describe molecular amount. Evaluate sweetness, water control and freezing behavior in the actual formula to establish a food freezing factor.
- Sweetness test conditions
- Tate & Lyle’s 2017 KRYSTAR sweetness index of 117 applies to 10% sweetener dry solids in water at room temperature, with sucrose = 100. Panel protocol, exact temperature and whether the percentage denominator is mass or volume are unspecified. Separate particle-grade sensory measurements are unavailable.
- Calculation eligibility
- The named grade’s assay and moisture limits support conditional solids accounting. A finished-dessert POD, measured freezing curve and grade-specific PAC are unavailable. Keep the aqueous supplier index separate from an as-sold coefficient and from an ideal molecular model.
Invert syrup
- Form
- Castle Malting/Belgosuc 70%
- Sweetness
- —
- Solids
- 69.5–70.5% total solids
- Use
- Liquid glucose–fructose sweetening
- Handling
- Match solids and residual sucrose
- Named grade
- Castle Malting/Belgosuc Invert Sugar 70% is hydrolyzed sucrose in an aqueous syrup, with grade specification revision 5 dated 19 June 2013. Confirm the purchased product’s current specification.
- Composition basis
- Total solids span 69.5–70.5% w/w at 20°C (68°F); subtraction gives calculated water of 29.5–30.5%. The average dry-substance profile contains 47% fructose, 50% glucose and 3% sucrose.
- Separate measures
- Brix of 68–69 and total solids describe separate measurements. Verify DE and exact inversion percentage independently of the product name.
- Working with it
- The aqueous syrup introduces water along with its sugar mixture. Account for both, and use formula-specific data for comparative sweetness, a freezing coefficient and mixing temperature.
- Component balance
- At an illustrative 70% total solids, 100 g syrup gives 35.0 g glucose, 32.9 g fructose, 2.1 g sucrose and 30.0 g calculated water. Component mass = syrup mass × solids fraction × dry-basis component fraction. Combining the supplier’s average profile with the selected solids midpoint gives a planning calculation, separate from measured lot composition.
- Methods and freezing data
- The Brix and total-solids measurements at 20°C use BSCH011; average sugar composition uses BSCH036–081. The analytical steps for measuring Brix, solids and sugar composition are unspecified. Product-specific POD and measured PAC are unavailable; preserve residual sucrose in any separately declared composition model.
Honey
- Form
- Liquid or crystallized
- Sweetness
- Varies with botanical origin and conditions
- Solids
- Water ≤20%; heather ≤23% · Codex
- Use
- Sweetness and botanical flavor
- Handling
- Match botanical origin and crystallization state
- Scope
- Honey for direct consumption has Codex Part One moisture ceilings of 20% generally and 23% for Calluna heather honey. Use a lot measurement for actual composition within those category limits.
- Composition and flavor
- Honey contains mainly fructose and glucose, with other constituents. Plant origin affects flavor; physical form can range from fluid to crystallized.
- Working with it
- Use actual moisture and botanical origin when balancing the formula. Sweetness and warming conditions depend on the honey; category moisture ceilings do not determine each lot’s water content.
- Composition for calculation
- Use a botanical identity and lot moisture measurement together with the lot’s glucose, fructose and other-sugar profile. Codex moisture ceilings constrain category identity; actual batch water and sugar distribution require measurement. Sample the whole ingredient, accounting for its liquid or crystallized state.
- POD and freezing data
- A generic honey POD or PAC is unavailable. A measured result needs the identified honey, concentration, matrix, temperature and method. Glass-transition measurements describe a different thermal property from equilibrium freezing-point depression.
Agave syrup
- Form
- Liquid · product-dependent
- Sweetness
- —
- Solids
- Check product solids and water
- Use
- Liquid sweetening
- Handling
- Match species and carbohydrate profile
- Scope
- Agave syrup composition varies with plant source and processing. Compare the commercial product’s specification within this syrup family.
- Solids
- Agave syrup commonly exceeds 70°Bx, with concentration varying by product. Obtain the product’s solids specification and separate water assay.
- Working with it
- Agave syrup contains a variable sugar mixture and concentration. Obtain the actual carbohydrate profile and solids before replacement, and establish sweetness, freezing and incorporation conditions for the product and formula.
- Product and method basis
- A named agave product needs its own moisture assay and individual carbohydrate profile. Keep refractometric Brix, measured moisture and chromatographic sugar fractions as separate quantities. A Brix range alone leaves the component calculation unresolved.
- POD and freezing data
- Product-specific POD and measured PAC are unavailable. Plant species, hydrolysis process and residual carbohydrate fractions define the material; a component freezing calculation requires individual quantities beyond the broad fructose-rich composition.
Maple syrup
- Form
- Pure · U.S. Grade A
- Sweetness
- —
- Solids
- 66.0–68.9% soluble solids · grade
- Use
- Sweetness and maple flavor
- Handling
- Choose the color/flavor class
- Grade basis
- U.S. Grade A maple syrup has a soluble-solids interval of 66.0–68.9% by weight (Brix). Sucrose assay and sensory sweetness require separate measurements.
- Flavor choice
- Grade A color/flavor classes run from Golden/Delicate through Amber/Rich and Dark/Robust to Very Dark/Strong. Choose the class for the intended maple flavor.
- Working with it
- Choose pure maple syrup and account for its actual solids and water; maple-flavored table syrup has a different formulation. The USDA grade refractometer reference temperature is 20°C (68°F). Set recipe mixing temperatures separately.
- Mass-balance boundary
- The Grade A Brix interval sets a soluble-solids specification. Actual lot water and sucrose/glucose/fructose fractions need their own measurements. A Brix reading alone supplies neither a sucrose assay nor a fully resolved molecular composition.
- POD and freezing data
- A Grade A color class describes color and flavor. Grade-specific POD, sensory conditions and measured PAC are unavailable; retain the actual syrup’s composition and method with any formulation model.
Soft brown sugar
- Form
- Soft crystals · light/dark
- Sweetness
- —
- Solids
- Moisture and molasses vary
- Use
- Molasses flavor; moisture retention
- Handling
- Keep sealed; match light or dark
- Scope
- Light and dark soft brown sugars offer different molasses contributions, with dark usually stronger. Determine actual composition for the selected grade.
- Composition
- Approximate molasses additions are 3.5% for light and 6.5% for dark brown sugar. Actual specifications and solids/water assays depend on the product.
- Use and handling
- Molasses flavor and moisture retention support uses in baking, sauces and glazes. Exposure to air can harden the sugar.
- Substitution
- Confirm actual moisture, sugar profile and particle size when switching grades. A controlled sucrose=100 comparison and dissolution temperature require product- and process-specific support.
- Separate light and dark limits
- Light and dark brown sugar conforming to USDA procurement specification A-A-20135E (3 June 2015) have specified sucrose ≥86.0% and moisture ≤4.50%. The ash ceilings are 2.25% for light and 3.25% for dark. Actual retail-lot composition requires separate measurements.
- Calculation eligibility
- Independent specification limits leave the glucose, fructose and other molasses constituents unresolved. Use actual lot moisture and the sugar profile for mass accounting. Product-specific POD and measured PAC are unavailable for either light or dark grade.
Muscovado
- Form
- Moist cane crystals · light/dark
- Sweetness
- —
- Solids
- Retained molasses; check moisture
- Use
- Toffee/molasses flavor; color
- Handling
- Distinct from soft brown sugar
- Identity
- Ragus muscovado is partially refined cane sugar retaining natural molasses. Supplier naming varies, so check the product’s identity and composition alongside its color.
- Flavor and use
- Ragus describes a stronger molasses contribution for dark muscovado and softer toffee notes for light, with uses in baking, glazes and sauces.
- Specification
- Ragus characterizes muscovado texture and flavor qualitatively. Confirm numeric moisture and matched sweetness data when comparing muscovado with soft brown sugar.
- Handling
- Choose the intended light/dark grade and confirm moisture and grain size. Set dissolution time and mixing temperature for the product and recipe.
- Light and dark composition
- Keep the selected light or dark identity with its supplier. Quantitative moisture, sugar fractions and ash for Ragus muscovado are unavailable for a formula balance; the molasses and flavor differences between grades are qualitative.
- POD and freezing data
- Grade-specific POD and measured PAC are unavailable. A soft-brown-sugar composition cannot establish muscovado composition; obtain the named muscovado grade’s water and sugar profile before calculation.
Cane molasses
- Form
- Liquid · specify grade
- Sweetness
- Grade describes flavor and color
- Solids
- Check sugars, water and ash
- Use
- Molasses flavor and color
- Handling
- Keep blackstrap and beet products distinct
- Scope
- Food-grade sugarcane molasses includes USDA A/Fancy, B/Choice and C/Standard grades. Their criteria describe flavor and color; sweetness needs separate measurement.
- Composition
- Numerical grade thresholds require verified grade criteria. Determine sugar composition and water content from product-specific analysis; generic Brix readings and grade names leave those quantities unresolved.
- Working with it
- Select the intended cane-molasses product and obtain its sugar profile, water, ash and sulfite information. Compare blackstrap, beet molasses and treacle through their own specifications.
- Process
- Establish the selected product’s viscosity curve and temperature/time method for the intended process.
- Solids and ash accounting
- A molasses formula balance needs measured water and separate sugar and non-sugar solids. Refractometric Brix and a food-grade designation leave those fractions unresolved. Australian food-grade identity alone does not establish a USDA grade.
- POD and freezing data
- A selected cane-molasses product needs its actual sucrose, reducing sugars, ash and water for a component model. Product-specific POD and measured PAC are unavailable. Keep sulfite information with the selected product’s specification.
Golden syrup
- Form
- Liquid · Lyle’s N1000
- Sweetness
- —
- Solids
- Sugars ≥80% w/w · named grade
- Use
- Flavor; humectancy; texture
- Handling
- Gentle warming can improve flow
- Named grade
- Tate & Lyle/Lyle’s Golden Cane Invert Syrup 50–83 is product N1000, with manufacturer specification revision 9.0 dated 9 January 2023.
- Composition basis
- Golden syrup has specified sugars of at least 80% by weight, with invert sugar 47.0–51.3% and sucrose 30.0–33.0% on the wet basis. A water assay is necessary to establish water content separately from 82.5–83°Bx.
- Function
- Tate & Lyle describes caramel/honey-like flavor, humectancy and texture in bars, puddings and cakes.
- Handling
- Gentle warming may aid flow; choose a warming temperature from grade-specific guidance. Excess heat can decompose the syrup. Other golden, cane or refiners syrups require their own specifications.
- Specification limits
- The sucrose and invert-sugar limits are independent bounds. Adding their endpoints cannot establish a simultaneous lot composition; the separate minimum total-sugar requirement also applies. Individual glucose and fructose quantities and actual water require measurements beyond aggregate sugars and refractometric solids.
- POD and freezing data
- A product-specific sensory coefficient and measured PAC are unavailable for N1000. A composition model needs the individual dissolved sugar fractions and actual water; retain the wet basis on each supplier sugar limit.
Lactose
- Form
- Crystals · specify hydration
- Sweetness
- 20–40 · 30 g/L sucrose ref., 20°C
- Solids
- Check hydration and moisture
- Use
- Low-sweetness dairy solids; browning
- Handling
- Watch supersaturation and crystallization
- Sweetness basis
- Lactose has comparative sweetness of 20–40 against a 30 g/L sucrose reference at 20°C (68°F). Different concentrations, temperatures and food matrices need separate sensory comparisons.
- Form
- Lactose comes in anhydrous, monohydrate and mixed crystalline forms. Use the commercial grade’s actual moisture specification.
- Use
- Lactose supplies dairy solids with comparatively modest sweetness and participates in Maillard browning. Crystallization can constrain concentration and texture.
- Preparation
- Lactose solubility of 100 g per 100 g water at 80°C applies to that temperature. Specify form, concentration and thermal history for the kitchen method, and use formula-specific data for a numerical freezing factor.
- Hydration and dissolved fraction
- Specify the lactose hydration form and the lot assay before assigning as-sold lactose and water. The soluble fraction in the unfrozen liquid governs a colligative calculation. Crystallized lactose contributes mass but requires separate treatment from dissolved solute.
- POD and freezing data
- Lactose sweetness depends on concentration and temperature. A finished-dessert POD or measured PAC is unavailable. A model needs actual water, lactose form, dissolved concentration and the temperature-dependent crystallization state.
Isomalt
- Form
- Crystalline polyol · select grade
- Sweetness
- 45–65 · protocol unstated
- Solids
- Check grade moisture
- Use
- Hard candy; sugar work; bulk
- Handling
- Low moisture uptake · supplier guidance
- Sweetness basis
- Isomalt’s comparative sweetness has an unspecified sensory protocol. A replacement ratio requires matched conditions.
- Function
- BENEO recommends isomalt for hard candy and sugar art and describes low moisture uptake. Confirm performance for the selected product and process.
- Grade choice
- BENEO offers grades differing in particle size, solubility and moisture. Select standard hard-candy material or grades for coating or chocolate according to the application.
- Identity
- Isomalt has a distinct identity from isomaltulose and maltose. Use grade-specific assay and cooking conditions, with a freezing coefficient established for the intended formula.
- Grade composition
- Isomalt contains glucosyl-sorbitol and glucosyl-mannitol components. A named grade needs its component ratio, hydration and moisture specification as well as particle size. Composition, hydration, moisture and particle size serve separate formulation purposes.
- POD and freezing data
- Isomalt has comparative sweetness of 45–65 with test conditions unstated. Grade-specific POD and measured PAC are unavailable; frozen-dessert coefficients require data for the intended formula.
Sorbitol, crystalline
- Form
- D-sorbitol crystals
- Sweetness
- 50–70 · protocol unstated
- Solids
- Check grade assay and moisture
- Use
- Bulk sweetening
- Handling
- Powder and syrup need separate specifications
- Sweetness basis
- Sorbitol’s comparative sweetness has unspecified test conditions. Formula conversion requires matched conditions.
- Form
- Crystalline D-sorbitol (glucitol) and sorbitol syrup are separate formulation materials. The syrup needs its own solids and polyol profile.
- Working with it
- Confirm food grade, assay and moisture. Sorbitol dissolves in water; set concentration, time and temperature with product-specific data.
- Formula basis
- A comparison of about twice sucrose’s freezing effect requires an equivalence basis. Keep that unsupported factor out of formula calculations.
- Analytical basis
- Keep the actual crystalline grade’s water result separate from its assay on an anhydrous basis. An assay above 100% at the upper end of an analytical specification reflects the specification’s measurement convention; it cannot become a literal ingredient mass fraction above one.
- POD and freezing data
- In filtered water, modeled sorbitol sweetness potencies were 0.80, 0.72 and 0.83 against 5%, 10% and 15% w/v sucrose, respectively (sucrose = 1), from ratings by 40 adults using a general labelled magnitude scale. The serving temperature is unspecified. A matched recipe-mass POD and measured frozen-dessert PAC are unavailable; the sensory potencies apply to their individual sucrose concentrations.
Maltitol, crystalline
- Form
- Crystalline polyol
- Sweetness
- 90 · protocol unstated
- Solids
- Check grade assay and moisture
- Use
- Bulk sweetening
- Handling
- Distinct from maltitol syrup
- Sweetness basis
- Maltitol has comparative sweetness of 90 with test conditions unstated. A sucrose replacement ratio requires matched conditions.
- Form
- Keep crystalline maltitol separate from hydrogenated starch-hydrolysate syrup. A syrup’s water and higher-polyol fractions change the formulation.
- Preparation
- Maltitol solubility of 65% at 22°C has an unresolved denominator and method. Establish dissolution conditions for the selected grade and recipe before using that percentage as an operating limit.
- Formula basis
- Use actual grade assay and moisture. Evaluate freezing, viscosity and browning in the formula alongside sweetness and chemical identity.
- Named-grade composition
- Ingredion MALTISWEET CM100 263021, specification effective 7 March 2024, has assay limits of 92.0–100.5% maltitol on a dry basis and water ≤1.5%. Typical assay is ≥94% dry basis. At the water ceiling, subtraction gives 98.5 g dry matter per 100 g product as a calculated boundary, distinct from maltitol assay.
- POD and freezing data
- Ingredion assigns CM100 typical relative sweetness of 90% versus sucrose, with sensory protocol, matrix, concentration and temperature unstated. A formulation POD and measured PAC are unavailable. The analytical assay ceiling above 100% expresses a testing convention; mass accounting must preserve physical closure.
Maltitol syrup
- Form
- Hydrogenated saccharide mixture
- Sweetness
- 25–50 · content varies; test unstated
- Solids
- Water ≤31% · JECFA category limit
- Use
- Sweetening; humectancy; texture
- Handling
- Match solids and polyol profile
- Sweetness basis
- Maltitol-syrup sweetness varies with maltitol content. Specify composition and test conditions for a direct comparison.
- Composition basis
- Maltitol syrup contains mainly maltitol plus sorbitol and hydrogenated higher saccharides. JECFA category limits are at least 99% hydrogenated saccharides and at least 50% maltitol, both on an anhydrous basis; water is at most 31%.
- Function
- Maltitol syrup provides sweetening, humectancy, texture and bulk. The JECFA category has a 31% water ceiling; determine actual lot water from a lot-specific measurement.
- Working with it
- Confirm the actual syrup solids, maltitol/sorbitol/higher-polyol profile and viscosity. The mixture has a different composition from crystalline maltitol plus water; set cooking and freezing values for the grade and recipe.
- Food-grade identity
- Use a named food-grade syrup specification with actual solids, maltitol, sorbitol and hydrogenated higher-saccharide fractions. Pharmaceutical products have their own identities and nominal water contents; food-grade lot composition requires food-grade product measurements.
- POD and freezing data
- The category water maximum and dry-basis maltitol minimum establish limits. Product-specific POD and measured PAC are unavailable; the unresolved higher-polyol distribution prevents a fully specified component model.
Erythritol
- Form
- Crystalline polyol
- Sweetness
- 60–80 · protocol unstated
- Solids
- Check grade purity and moisture
- Use
- Bulk sweetening
- Handling
- Cooling sensation; crystallization can matter
- Sweetness basis
- Erythritol’s comparative sweetness has unspecified test conditions. A recipe ratio requires matched conditions.
- Behavior
- Erythritol produces sensory cooling during dissolution. Solubility and crystallization behavior in pharmaceutical carriers provide qualitative material comparisons; finished-food predictions need a matching matrix, concentration, particle profile and thermal history.
- Working with it
- Check the actual product purity and moisture and evaluate texture through the intended heating and cooling cycle.
- Formula basis
- The 5.3°C crystallization temperature has unresolved material and test conditions. Keep it out of formula calculations; establish a freezing-point coefficient with food-system data beyond molecular mass or cooling sensation.
- Analytical and phase basis
- Keep loss on drying, water determination and erythritol assay as separate analytical fields with their methods. Track the fraction dissolved at the temperature of interest; sensory cooling during dissolution and crystallization describe different effects from equilibrium freezing-point depression.
- POD and freezing data
- The 60–80 comparative sweetness range lacks matched sensory conditions. A finished-dessert POD and measured PAC are unavailable. Any component model needs actual purity, water and dissolved fraction, with the result identified as calculated.
Xylitol
- Form
- Crystalline polyol
- Sweetness
- 100 · protocol unstated
- Solids
- Check grade purity and moisture
- Use
- Bulk sweetening
- Handling
- Cooling sensation; test the finished formula
- Sweetness basis
- Xylitol has comparative sweetness of 100 under unspecified conditions. Equivalent recipe performance requires a comparison under matched conditions.
- Behavior
- Xylitol dissolution produces a cooling impression. The formula determines the size of the effect in food.
- Working with it
- Use the actual food-grade specification and evaluate the intended concentration and texture. A liquid counterpart requires a separate product specification.
- Formula basis
- Establish a numerical freezing comparison, mixing protocol and any 1:1 substitution on a common formula basis.
- Specification and method
- Xylitol conforming to JECFA specifications (1996; metals revision 2001) has assay limits of 98.5–101.0% on an anhydrous basis and water ≤0.5% by Karl Fischer. Gas-chromatographic assay corrects the as-is result using measured water. The water maximum implies at least 99.5 g non-water material per 100 g, as a calculated boundary.
- POD and freezing data
- Xylitol’s sucrose-relative sweetness of 100 has an unspecified mass-versus-molar basis, concentration, temperature and sensory protocol. A one-for-one recipe substitution requires matched conditions. A finished-dessert POD and measured PAC are unavailable; preserve actual purity and dissolved fraction in any declared model.