News

A technical comparison of tapioca-derived and corn-derived organic resistant dextrin – solubility, flavour, all-native positioning, and how to choose the right source for your formulation.

How to convert soluble dietary fibre content into a defensible label claim for organic resistant dextrin – measurement methods, claim thresholds, and the specification data to request.

How organic isomalto-oligosaccharide syrup is produced by enzymatic conversion, what the process means for saccharide profile, and how to specify syrup for beverage and dairy formulation.

A technical comparison of IMO-900 and IMO-90 isomalto-oligosaccharide powders – purity, saccharide profile, and how each behaves in beverage, bakery and supplement formulation.

How organic maltodextrin works as a spray-drying encapsulation carrier for oils, flavours and actives – matrix selection, carrier ratios, and the specifications that determine oxidative stability.

How to select the right organic maltodextrin DE grade for spray drying, encapsulation and bulking – what DE 5, 10, 15, 20 and 25 each do, and how to specify them.

A process engineering guide to handling organic glucose syrup – Brix and viscosity relationships, heated storage, pump selection, and how to specify dry substance for bulk delivery.

How dextrose equivalent shapes the sweetness, viscosity and browning of organic glucose syrup, and how to select the right DE range for beverages, confectionery and dairy formulations.