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11. XYLISORB® 12/18/2006
    Among polyols, XYLISORB® xylitol is that, which exhibits the highest sweetness: it is the same as that of sucrose. It also provides a pronounced cooling effect in the mouth while remaining non cariogenic. Numerous studies reveal that xylitol combats tooth decay and positively discourages plaque formation
12. Maltitol Syrups 12/18/2006
    Acting as anticristallizers, LYCASIN® maltitol syrups imitate the various functionalities of glucose syrups in sugar-free confectionery
13. Brochure: LYCASIN® HBC 12/18/2006
    LYCASIN® HBC is a unique maltitol syrup for sugar-free hard-boiled candies
14. Brochure: LYCASIN® HBC In Candies 12/18/2006
    LYCASIN® HBC is a unique maltitol syrup for sugar-free hard-boiled candies
15. Technical Bulletin: Roquette Maltitol Syrups And Other HSH's 12/18/2006
    Acting as anticristallizers, LYCASIN® maltitol syrups imitate the various functionalities of glucose syrups in sugar-free confectionery
16. Technical Bulletin: NUTRALYS® Pea Protein 12/18/2006
    Derived from the yellow pea, NUTRALYS® is a protein that meets both consumer and manufacturer expectations; a valuable ingredient with high nutritional value and excellent water/fat binding properties
17. NUTRALYS® Pea Protein 12/18/2006
    NUTRALYS®, a family of functional proteins from the yellow pea, delivers unique nutritional value and excellent functional properties
18. Datasheet: NUTRALYS® In General 12/18/2006
    Derived from the yellow pea, NUTRALYS® is a protein that meets both consumer and manufacturer expectations; a valuable ingredient with high nutritional value and excellent water/fat binding properties
19. Datasheet: NUTRALYS® Nutrition and Technology 12/18/2006
    Derived from the yellow pea, NUTRALYS® is a protein that meets both consumer and manufacturer expectations; a valuable ingredient with high nutritional value and excellent water/fat binding properties
20. Datasheet: NUTRIOSE® Nutrition and Technology 12/18/2006
    A food dextrin with high fiber content