• Home
• About Cargill in Romania
• Cargill Overview
• Products and Services
  • Trading
  • Seeds, Pesticides and Fertilizers Distribution
  • Silos
  • Bottled Oils
  • Bulk and Refined Oils
  • Animal Nutrition
  • Sweetness
  • Industrial Starches
• Corporate Responsibility
• Untdelemn de la Bunica
• Careers
• Press Center
• Locations
• Contacts

Sweetness

Cargill brings together the most comprehensive range of sweetening ingredients across three principal sweetness ingredient categories – Foundation Sweeteners, Polyols and Specialty Sweeteners – providing customers with a wide range of Sweetness options suited to the trends that we find in the market today.

As the solution to sweetness needs most often lies in combined solutions, Cargill uses its sweetness expertise through its Application Centers to work with our different sweetness ingredients to deliver consumer-desired functionality and taste.

We offer the food industry a wide-ranging portfolio of products that include glucose and fructose syrups, dextrose and polyols. These products provide solutions to the confectionery, beer, drinks, dairy products and cake industries, among others.

Cargill’s polyols have become essential ingredients in a wide range of food and beverage applications because of their functional, sensory and nutritional properties. They offer flexible functionality while ensuring full control, and thus consistent final performance.

Confectionery

In the confectionery market, Cargill products are used to enhance visual attraction, texture and flavour, as well as to facilitate manufacturing. After many years in this field, we have developed a large variety of specific products such as hardboiled and soft sweets, fillings, gums, chewing gums and marshmallows.

Our large range of specially designed glucose syrups covers a broad spectrum of sweetness, viscosity and other functional properties. Their capacity to inhibit crystallization helps them obtain an attractive final appearance and long conservation period.

Fondants are more attractive thanks to the refreshing sensation of dextrose, a product that is also used to improve the colour, flavour and consistency of other products.

Polyols derived from starch – such as sorbitol, isomalt, manitol and maltitol – syrups can be used as sweeteners in manufacturing sugar-free confectionery.

Sorbitol is also an ideal substitute for sugar in diabetic specialties.

Canned goods and candied fruit

Canned goods and candied fruit are known for their balanced sweetness and intense flavor. These characteristics are the result of incorporating dextrose or glucose syrups. Cargill products are also effective at increasing the total sugars in jams and candied fruit, providing a long conservation period without excessive sweetness.

Dairy products and desserts

A wide range of dairy products and desserts benefit from the versatile properties of Cargill glucose syrups. In ice creams glucose syrups control the sweetness, consistency and crystallization during long cold-storage periods.

In jellies and decorations they are an economic source of soluble solids and a flexible way of adjusting the sweetness. These same products are efficient fat absorbers and can be easily dried by atomization.

Dextrose is appropriate in the manufacturing of ice creams and ice lollies.

Bakery

In this industry the incorporation of glucose syrups provides qualities in sponginess and a sensation of freshness. Their use in sponge cakes and similar products, replacing some of the sugar normally used, allows greater control of the texture of the dough.

In creams, fondants and other fillings, glucose and dextrose syrups provide uniform texture and resistance to drying out prematurely. Dextrose also enhances the colour of biscuits and, generally, all baked products.

As a moisturizing agent, sorbitol has the advantage of not fermenting with bread yeast. It is also used as a sugar substitute in dietary products for diabetics.

Soft drinks & alcoholic beverages

Soft drinks and fruit nectars as well as alcoholic beverages such as beer and cider benefit from the glucose syrups or fructose-containing syrups produced by Cargill.

Used alone or in combination with sucrose, these syrups allow sweetness levels to be adjusted to the specific preferences of each market, at the same time enhancing the aromas. These products come in liquid form and are easy to handle.

Glucose syrups are particularly useful as a complement to synthetic sweeteners in low-calorie and dietary kinds of products.

Alcoholic beverages are made in accordance to local traditions and national regulations. Glucose syrups with a high mono and disaccharide content, such as dextrose and maltose, are used in the production process for beer, cider and sangrías, and their non-fermentable components improve the taste of the finished drink.

Food preparations

In prepared sauces such as fried tomato sauce or ketchup, glucose-fructose syrups are used to enhance flavour.