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Actilight® can bring the prebiotic effect to all kind of foods. Actilight® is simply used to replace sugar or glucose syrups up to 6% of the formulation, which has no impact on rheology, since Actilight® behaves as a bulking agent like sugar.
Actilight® has a very clean and nice taste profile, enhances aromas and has a sweetening power of 30% that of sucrose. The decrease of the sweet taste in the end product can be easily adjusted by adding intense sweeteners. However, Actilight® is also being used in non-sweet foodstuffs.

Take some time to visit our application section.

If you still have questions about Actilight®’s applications in sugars reduction, don’t hesitate to contact us.

FOS and maltitol lower glycaemic response

A scientific study published in March in the European Journal of Clinical Nutrition demonstrates the benefits of the usage of maltitol and short chain fructo-oligosaccharides (FOS from sucrose) to lower postprandial glycaemic response and reduce insulin release when replacing sugars in sugar-free de ...
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FOS from sucrose allowed in Infant Formulae in China

The National Health and Family Planning Commission of China now authorises Actilight® short chain Fructo-oligosaccharides from sucrose as a permitted substance for fortification in Infant Formulae. Actilight® is a non viscous, instant soluble fiber with a taste profile similar to suc ...
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Digestive tolerance and sugars reduction

FOS and polyols such as maltitol are frequently used, alone or in combination, in energy-reduced or sugar-reduced food formulations. According to a recent clinical study led by Tereos Syral with Biofortis, the combination ...
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Actilight® at Vitafoods 2013

We will be glad to inform you about Actilight® at Vitafoods exhibition in Geneva from 14 ...
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High fibre, high protein cranberries biscuit

Delicious high fibre and high protein biscuits can be formulated with Actilight® FOS and Meripro® soluble wheat proteins. The laminated biscuits with cranberries designed by Tereos Syral contain 6.2g/100g of fibre and 20g/100g of protein, protein bringing 20% of ener ...
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