Features & Benefits

VERSASWEET™ 1724

Functionality: Low to moderate sweetness, texture

Description: Enzyme converted 28 DE glucose syrup with low amounts of mono- and disaccharides and high levels of higher saccharides (DP3+) made from corn

Features Benefits

Low sugar (DP1/DP2) content Allows for sugar reduction without compromising on texture and taste.

Similar processability and viscosity to DE42 glucose Allows for 1:1 replacement of DE42 glucose syrup syrup without changing the processing conditions.

Clean label texturising properties Adds creaminess, body and mouthfeel to various food applications.

Less hygroscopicity Improves shelf life stability for low moisture products, such as powder creamers and baked goods. Brings less stickiness on final product versus regular

glucose syrup VERSASWEET™ 1724 VERSASWEET™ Clean and pleasant sweet taste Improves flavour profile without any off tastes.

Low Maillard reactivity Offers stability in hot processes and acidic conditions.

APPLICATION AND USAGE INFORMATION Application Summary: VERSASWEET™ 1724 is a glucose syrup with reduced DP1/DP2 content. It offers similar functionality compared to standard 42DE glucose syrup with less added sugars onto the label of the final food application. VERSASWEET™ 1724 enables manufactures to formulate a broad range of sugar reduced products in a variety of categories, including spray dried creamers, beverages and tabletop sauces. Furthermore, VERSASWEET™ 1724 improves the shelf-life stability of various applications including coated snacks, fillings, ice cream and fruit preparations.

Typical applications include: Spray dried dairy products: VERSASWEET™ 1724 provides increased shelf-life stability to spray dried coffee creamers. It offers a comparable viscosity to 42DE viscosity, which might improve the spray drying efficiency in comparison to high viscous standard 28DE glucose syrup solids. Additionally, it enables manufactures of milk powders to replaces milk solids for cost reduction. Ice cream & frozen desserts: VERSASWEET™ 1724 increases creaminess and mouthfeel in ice cream and vegan frozen desserts in a 1:1 replacement of 42DE glucose syrup. It offers cost reduction opportunities for milk solids replacement. It reduces large ice crystal growth to improve the shelf-life stability. Beverages: VERSASWEET™ 1724 enables for sugar reduction in beverages, while maintaining mouthfeel and body.

Additionally, it can increase the fruity flavour perception during consumption and supports balancing the flavour profile. features & benefits benefits & features Table sauces: VERSASWEET™ 1724 enables for sugar reduction in tabletop sauces and dressings. It balances out the sauce’s sweetness with a mild sweetness profile and improves the functional build back of formulations with solids adjustment. It can replace cost intense solids e.g. tomato solids, while maintaining texture and mouthfeel.

Effective Date 27.10.2020 T he information described above is offered solely for your consideration, investigation, and independent verification. It is up to you to decide whether and how to use this information. Ingredion Incorporated and the Ingredion group of companies make no warranty about the accuracy or completeness of the information contained above or the suitability of any of their products for your specific intended use. Furthermore, all express or implied warranties of noninfringement, merchantabil ity, or fitness for a particular purpose are hereby disclaimed. Ingredion Incorporated and the Ingredion group of companies assume no responsibility for any liability or damages arising out of or relating to any of the foregoing.

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Fruit preparations: VERSASWEET™ 1724 can improve shelf-life stability of high brix fruit preparations with

reducing sugar re-crystallisation.

Snacks and bars: VERSASWEET™ 1724 provides excellent binding capabilities and can be used as a 1:1 replacement of 42DE glucose syrup for binding syrups of bars. In snack coatings of e.g. popcorn, it reduces the adhesiveness to the packaging material and increases shelf-life stability. Bakery fillings: VERSASWEET™ 1724 provides sheen and clean colour to high brix bakery fillings with low and neutral pH.

Usage Information: Typically, VERSASWEET™ 1724 is used in a 1:1 replacement of standard 42DE glucose syrup in mainly all applications. It is well suited for any formulation using currently standard DE42 glucose syrup. Depending on the desired texture, minor adjustments may be necessary e.g. in fruit preparations, as it can provide additional viscosity in the final food application. This offers the opportunity to decrease the dosage of other viscosifiers. For easier handling, processing temperatures between 39-54°C are recommended as for glucose syrups in general.

Label declaration recommendation: Glucose syrup

Classification: Food Ingredient (CODEX Standard for Sugars (CXS 212-1999) Amended 2019)

VERSASWEET™ 1724 VERSASWEET™

This document is issued on behalf of the Ingredion EMEA Company which is supplying the product. The Ingredion EMEA Companies are part of the Ingredion group of companies. The respective details of each of the Ingredion EMEA Companies are as follows:

Ingredion UK Limited Rafhan Maize Products Company Ltd Ingredion Germany GmbH Ingredion South Africa (Pty) Ltd Ingredion House Rakh Canal East Road Grüner Deich 110 Infinity Office Park, Suite 6, Block C, Manchester Green Faisalabad 20097 Hamburg 2 Robin Close, Meyersdal, 1448, 339 Styal Road Pakistan Germany Gauteng Manchester M22 5LW RSA England

P: +44 (0) 161 435 3200 P: +92 (0) 41 854 0121 P: +49 (0) 40 23 91 50 P: +27 (0) 11 867 9260 F: +44 (0) 161 435 3300 F: +92 (0) 41 871 1016 F: +49 (0) 40 23 91 51 70 F: +27 (0) 11 867 9271

features & benefits benefits & features Registered in England Registration number Amtsgericht Hamburg Registration number No. 07315745 79 of 1952-1953 HRB 105432 2010/013219/07