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Food & Sweeteners

Dextrose Purification

Dextrose is a form of glucose, or simple sugar, derived when starchy plants such as corn (and less commonly, wheat or rice) are broken down into monosaccharides using enzymes. About 20% less sweet than sucrose, dextrose is one of the most commonly used ingredients in packaged and processed foods because of its affordability and wide availability. It is used in sauces, cookies, cake mixes, candies, energy drinks and frozen desserts. It may also be used in savory foods like cured meats, canned foods, pretzels, pickles and crackers. Dextrose also helps dough rise and brown, is known to enhance and stabilize food colorings and can also extend the shelf-life of packaged foods.

Maple Sap Concentration

Initially discovered by Native Americans and then further explored by European settlers, maple sap has served as an integral part of spring in northeastern North America and as such, maple syrup remains a popular natural sweetener featuring over 65 antioxidants. The northeastern section of North America is the only region in the world where the environmental conditions are optimal to produce maple sap to yield maple syrup.