AGENAMALT for Food & Beverages
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Functional maltodextrins for texture, stability and controlled sweetness
AGENAMALT comprises spray-dried maltodextrins based on corn, waxy corn, or potato, developed for applications requiring controlled sweetness, improved mouthfeel and reliable processing performance. With defined dextrose equivalent (DE) levels, the range enables targeted adjustment of sweetness profile, viscosity and functional behavior in dry and liquid formulations.
As dried saccharification products, AGENAMALT maltodextrins act as neutral carriers for powders and flavors. They support sweetness modulation compared to sucrose while enhancing texture and mouthfeel.
Key benefits
- Controlled sweetness and DE flexibility enabling formulation-specific sweetness control and carbohydrate functionality
- Carrier and blending functionality for fruit powders, spices and flavor systems without influencing taste or color
- Texture and mouthfeel improvement
- Process stability and shelf-life support by reducing the risk of microbiological spoilage
AGENAMALT supports balanced flavor development in ready meals and dry soups. It rounds off profiles, reduces harsh notes and contributes to a consistent, well-integrated taste across varying processing conditions.
In spice blends, AGENAMALT enhances depth and harmony. It smooths sharp edges, stabilizes flavor perception and helps maintain a rounded profile throughout shelf life and application.
AGENAMALT improves flavor fullness in ice cream. It supports a creamy, well-rounded taste profile and helps balance sweetness, enabling a more natural and consistent sensory experience.
AGENAMALT is an easily digestible carbohydrate source. In addition it supports a gentle, natural taste aligned with early nutrition requirements.
In beverages, AGENAMALT enhances mouthfeel and flavor continuity. It helps integrate acidity and sweetness, creating a smoother, more rounded drinking experience.
AGENAMALT supports flavor complexity in confectionery. It balances sweetness, reduces sharp notes and contributes to a more rounded, long-lasting taste profile.
Product range
Formulation insights
Selecting the appropriate DE level defines how AGENAMALT® performs in a formulation. Low DE grades contribute body and controlled sweetness, while higher DE grades provide faster carbohydrate availability and stronger sweetness impact. Solubility, hygroscopicity and interaction with proteins or fats influence process stability, drying behaviour and shelf life. The choice must align with target texture, osmolality and processing conditions.
AGENAMALT in Infant Formula
In infant formula, maltodextrins are used as digestible carbohydrate sources with moderate sweetness and good solubility. Their DE level affects osmolality and energy density, both critical parameters in early-life nutrition. Compared to sucrose, maltodextrins allow controlled sweetness while supporting balanced carbohydrate delivery.
Benefits & Value
AGENAMALT® enables precise adjustment of sweetness, texture and carbohydrate functionality across applications. As a neutral carrier, it stabilizes flavors and sensitive ingredients without affecting color or taste. Its defined DE spectrum supports both technological and nutritional targets, from bakery to specialized nutrition. The result is reliable process performance combined with consistent product quality.
Packaging options
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We offer a broad range of products and packaging solutions globally. Availability may vary by market due to local requirements. Please contact us to learn more about the options available in your region.