Maltodextrin is primarily utilized as a bulking agent rather than a sweetener, because it is nearly flavorless in most products. Generally, maltodextrin is less sweet than corn syrup solids.
Corn syrup is most often used in food and beverage products to add volume, soften texture, prevent sugar crystallization, and enhance flavor.
Sorbitol is a sugar alcohol found naturally in berries and other fruits. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group.
High Fructose Corn Syrup (HFCS)
High fructose corn syrup offers enhanced stability and functionality in food and beverage products. HFCS extends the shelf life and adds attractive coloring to a variety of food products.
Dextrose is used as a sweetener, browning agent, humectant, and fermentation substrate. As a sweetener, dextrose is known for its smooth texture and cooling sensation after consumption.
Dry Corn Syrup Solids
Corn syrup solids are utilized by food processors who need the functionality of corn syrup in a dry form. Corn syrup solids are dehydrated corn syrup, regularly used in coffee creamers, baby formula, and powdered drink mixes.