TapiSweet™ CL 60
A high DE enzyme syrup made by the enzymatic conversion of tapioca starch then naturally clarified (CL) yielding a translucent colored sweetener with a higher concentration of glucose imparting a pleasant sweet mild flavor with medium viscosity. These syrups contribute sweetness, body and product stability. It functional properties include binding, crystal growth inhibition and humectancy. Manufactured in the USA.
Properties
- Physical Form
- Liquid
Product families
Applications
- Bakery
- Cereals & Snacks
- Confectionery
- Desserts & Fruit Preparations
- Savory & Culinary
Product Families
- Sweeteners & Syrups
- Other Texture & Consistency Products
Other characteristics
- Brand
- TapiSweet
- Functions
- Mouthfeel Improvement, Nutritive Sweetener
- Packaging Type
- Totes (IBC)
- Ingredient Name
- Tapioca Syrup
- Labeling Claims
Allergen-free, Gluten-free, Hypoallergenic, Kosher, Natural, Naturally Derived, Non-GMO, Organic; Allergen-free; Gluten-free; Hypoallergenic; Kosher; Natural; Naturally Derived; Non-GMO; Organic
- Ingredient Origin
- Natural Origin, Plant Origin
- Natural Origin
- Plant Origin
- Markets
- Food & Nutrition
- PACKAGING
- 275 gallon Disposable Totes
- Technology
- Food Ingredients
- Country of Origin
- United States of America (USA)
- Food Ingredients Functions
- Mouthfeel Improvement
- Nutritive Sweetener
- Certifications and Compliance
- Gluten-free
- Kosher
- Level 3 SQF Certified
- Non-GMO Project Verified
- Organic Certified
- USDA NOP Certified
- USDA Organic
- Food and Nutrition Applications
- Breakfast Cereals
- Candies
- Cereal Bars
- Confectionery Products
- Frozen Desserts
- Gummies
- Hard Boiled Candy
- Sauces
- Ingredient Features and Attributes
Naturally sweet flavor source with mild sweetness.; Highly soluble; dissolves easily, with a balanced carbohydrate profile of simple and complex polymers.; Excellent crystallization control, inhibiting unwanted crystallization.; Provides strong binding and improved mouthfeel.; Light in color and promotes good browning.; Improved freeze/thaw stability and depresses freeze point.; Enhances shelf life through improved humectancy.; Quick energy release.; Supports yeast fermentation.
