Confectionery

 

Actilight® in confectionery enhances aromas and improves the perception of sweetness in sugars reduced or sugars free confectionery products. Actilight® has been successfully tested and used in jelly sweets, fruit gums, toffees and chocolate.

 

To have a look at applications of Actilight® in gelatine gums and chocolate, please click on the links above.





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 ...
[ read more ... ]

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 ...
[ read more ... ]

Actilight® at Vitafoods 2013


We will be glad to inform you about Actilight® at Vitafoods exhibition in Geneva from 14 ...
[ read more ... ]