AGENASWEET Glucose Fructose Syrup
Glucose-fructose-sugar syrup for balanced sweetness
AGENASWEET is a liquid glucose-fructose starch sweetener produced from corn and sugar beet. It combines sweetness with comparatively high viscosity at ambient temperature, allowing formulators to increase body and mouthfeel independently of sweetness. AGENASWEET is suitable where sweetness, texture and processing reliability are required – notably in drinks, fruit sauces and fruit preparations.
Key benefits
- Balanced sweetness with moderate sugar intensity, enabling refined taste profiles in beverages and fruit systems.
- High viscosity at room temperature improves body and product stability without increasing perceived sweetness.
- Compatible with standard processing: stable in heating, reduces crystallization and supports reliable dosing.
In beverages AGENASWEET delivers balanced sweetness while increasing body and mouthfeel; it also contributes to freeze-point depression and stability in chilled formulations, helping to maintain a smooth texture in soft drinks and special beverages.
In fruit sauces AGENASWEET provides viscosity and gloss, supports fruit suspension and reduces syneresis, improving pourability and shelf-life while allowing formulation with lower added sucrose.
In fruit preparations this product increases yield and body, stabilises texture during processing and storage, and enhances flavour release by balancing sweetness with viscosity — beneficial for spoonable and spreadable fruit systems.
Product range
Enhance the activity of your final product by choosing the right variant. We provide formulation guidance, sample trials and scale-up support.
Application concepts
Tuning body without added sweetness: practical syrup strategies
Beverages: Use AGENASWEET to increase perceived viscosity and roundness at low to moderate inclusion levels; combine with acidity and natural flavours to retain clarity and crispness. Monitor °Brix and freezing point when formulating frozen or chilled beverages.
Suspension & gloss in fruit sauces: Add AGENASWEET post-pasteurization where possible to preserve gloss. Its high viscosity at room temperature helps keep fruit particulates suspended and reduces weeping during cooling.
Texture in fruit preparations: Replace part of sucrose with AGENASWEET to boost yield and body while maintaining desirable sweetness; its humectant properties reduce crystallization and can improve shelf stability.
Formulation insights
Controlling viscosity and suspension in drinks and fruit preparations
Glucose-fructose syrups such as AGENASWEET are mixtures of mono- and oligosaccharides whose functional behavior depends on carbohydrate profile and oligosaccharide fraction. A higher proportion of low-molecular-weight saccharides yields sweetness close to sucrose, while retained oligosaccharides increase viscosity and humectancy. The combination reduces crystallization risk, depresses freezing point and improves cold-stage texture which is useful in chilled beverages and frozen desserts.
From a process perspective, the syrup’s thermal stability and dosing behavior support continuous and batch operations; formulators can therefore tune sweetness and mouthfeel independently, improving sensory balance without over-sweetening.
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.