TASTIER FRUITIER LIGHTER SWEETER

About TATe & LyLe

Tate & Lyle is a world-leading renewable food and industrial ingredients company, serving a global market from more than 45 production facilities throughout Europe, the Americas and South East Asia. Our efficient, large-scale manufacturing plants turn agricultural products, corn (maize), cane sugar, and locust beans into valuable ingredients for our customers. These ingredients add taste, texture, nutrition and increased functionality to products that millions of people around the world use or consume every day.

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Our european ingredienTs business

Tate & Lyle is a leading producer of nutritive and high-intensity sweeteners with state-of-the-art plants in Europe, Asia and the US. In Europe, we make a wide variety of starches and sweeteners in six manufacturing plants, conveniently located in Europes central corn belt or near key markets. Our six research centres give our customers the edge in fast-tracking products from development to the supermarket shelf.

Starches and Sweeteners Food Systems R&D/Application Centres

Tate & Lyle has a proud heritage in food and industrial ingredients. It is renowned for its world leading brands and continuous drive to add value through innovation. We are a key partner to the European industry through our Single Ingredients and Food Systems businesses. Tate & Lyles Single Ingredients platforms are centred on nutritive and high-intensity sweeteners, texturant starches, and include nutritionally beneficial fibres to meet evolving dietary trends.

Our starches are key additives in paper and board production, as well as nutritious co-products that are fundamental to animal feeds. Tate & Lyle Food Systems is a market leader with the reputation as a fast and flexible provider of customised solutions for food products. The main focus of our extensive portfolio of food systems is to stabilise texture, enhance and extend product life.

Our decades of experience in manufacturing processes and access to a broad knowledge of raw materials, is coupled with a deep expertise of complex food systems. This unique combination helps give our customers the competitive edge they are looking for. www.tateandlyle.com

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Our range of sWeeTeners

Our nutritive sweeteners like (iso)glucose syrups, fructose, dextrose and maltodextrins are used in foods and drinks to provide sweetness, mouthfeel and energy. Some are also used as a feedstock in fermentation processes. Our high-intensity sweetener SPLENDA Sucralose is a no-calorie sweetener that is made from sugar, tastes like sugar but is not sugar. It helps consumers to moderate calorie intake and at the same time enjoy great taste.

isOsugAr, gLuCAMyL and AMydeX syrups

Tate & Lyles glucose syrups are made by enzymatic and/or acid hydrolysis of maizestarch. They are categorised into six types, based on the dextrose equivalent (DE) and sugar composition. Dextrose equivalent is a measure of the reducing sugars present calculated as dextrose and expressed as a percentage of the total dry substance. Glucose or dextrose has a DE of 100. Tate & Lyles ranges: GLUCAMYL S glucose range regular conversion syrups with a DE of 25 to 50. GLUCAMYL M glucose range high maltose syrups (maltose content minimum 30%) with a DE of 37 to 48. GLUCAMYL H glucose range high DE characterised by a DE of 50 to 65. GLUCAMYL F glucose range similar to GLUCAMYL H, except that up to 9% fructose is present. AMYDEX syrups highest conversion hydrolysates with a DE in excess of 80 and dextrose contents approaching 100%. ISOSUGAR syrups belong to the isoglucose family and contain isomerised high fructose syrups with fructose contents varying from 10 to 55%. ISOSUGARTM syrups are known in the market as glucose-fructose or fructose-glucose syrups. The characteristics and functional properties of our syrups vary according to the carbohydrate composition, also referred to as sugars profile. At Tate & Lyle we have a strong tradition of designing syrups to create the exact set of functional properties our customersrequire. The most important functional properties of glucose and isoglucose syrups are: Sweetness Viscosity Hygroscopicity Osmotic pressure and water activityregulation Glass transition temperature or Tg Control of crystallisation, browning Impact on freezing and boiling point Fermentability

SPLENDA is a trademark of McNeil Nutritionals, LLC

FruCTOPure Fructose
FRUCTOPURE Fructose is made from non-GM maize and is available in crystalline (medium and coarse see Figure 1) as well as in various liquid forms. helping to boost fruity notes and spice flavours. This presents the opportunity to formulate products with reduced level of flavours therefore, allowing costsaving. metabolism means that one does not get an insulin spike after consumption. This is particularly important for athletes as it avoids hypoglycemia caused by the insulin peak. FRUCTOPURE Fructose has a nutritive value of 4kcal/17kj/g DS, the same as sucrose and any other sugars. Since less fructose than sucrose is required to produce foods and beverages with the same level of sweetness, this contributes fewer calories. The primary application areas for FRUCTOPURE Fructose include dry mix beverages, enhanced or flavoured waters, still and carbonated beverages, sports and energy drinks, fruit spreads, breakfast cereals, baked goods and baking mixes, dairy products and ice cream, reducedcalorie foods and beverages. Because of its high level of sweetness and label friendliness, FRUCTOPURE Fructose is also an excellent choice for sweetening organic foods and drinks subject to certaincriteria.

Sweetness and sweetener synergy

Crystalline Fructose is the sweetest naturally occurring sugar. It has a relative sweetness of 117 compared to sucrose at 100. However, due to the synergy between the two sweeteners, in a 50/50 fructose/ sucrose blend the relative sweetness increases to 128 at 10% dry substance (Figure 2). This allows for a reduction in total sugars and calories without a reduction in sweetness perception. Combinations of FRUCTOPURE Fructose and SPLENDA Sucralose provide even greater synergy, allowing for high quality stable sweetener systems and a reduction in overall sweetener levels. Similar synergies are found with other high intensity sweeteners.

Humectancy and improved shelf life

FRUCTOPURE Fructose is one of the most effective monosaccharides for binding moisture. Its humectancy, high solubility and low tendency to re-crystallise provide new opportunities in the formulation of intermediate moisture foods such as granola bars, icings, fruit pieces for cereal and fruit bars. The ability to reduce the water activity of a food system, as well as provide good flavour and natural sweetness, makes FRUCTOPURE an excellent choice when a sweet humectant is needed to improve product quality and extend shelflife.

Nutrition
FRUCTOPURE Fructose has a low GI (~11) resulting in a moderate release of insulin to the bloodstream, relative to other major carbohydrates such as glucose or sucrose. In sports nutrition its insulin independent

Flavour and taste

With FRUCTOPURETM Fructose the onset of sweetness perception is faster than for sucrose and other bulk sweeteners,
Figure 1: Particle size distribution of FRUCTOPURE 500 and FRUCTOPURE 700 vibrational sieving

Figure 2: Sweetness synergy when using a 50/50 FRUCTOPURETM / sucrose blend

130 125 120 Relative Sweetness 115 110 105 100 0 10 20 30 40 50 60 70 80 90 100 WT. Percent fructose 10% ds water solution at room temperature

128 117

Fructopure 500 Fructopure 500

Fructopure 700 Fructopure 700

Good to know
nutritive value
ISOSUGAR, GLUCAMYL, AMYDEX, MERISWEET, MALTOSWEET and FRUCTOPURE have a nutritive value of 4 kcal/17 kJ per gram dry matter. SPLENDA Sucralose is a no-calorie sweetener.

Packaging
ISOSUGAR, GLUCAMYL and AMYDEX are delivered in bulk tankers. Liquid FRUCTOPURE is available in bulk as well as IBC containers. MALTOSWEET, MERISWEET and FRUCTOPURE dry sweeteners are offered in 25 kg bags and Big Bags. SPLENDA Sucralose is available as a powder in 10kg packs.

Labelling
ISOSUGAR: glucose-fructose syrup or fructose-glucose syrup GLUCAMYL: glucose syrup MERISWEET: dextrose MALTOSWEET: maltodextrin or (dried) glucose syrup FRUCTOPURE: fructose, liquid fructose or fructose syrup.

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MERISWEET Dextrose Monohydrate

MERISWEET Dextrose Monohydrate is produced via complete hydrolysis of maize starch and is available as a white crystalline powder with a refreshing sweet taste. The sweetness of dextrose is generally set at 70% compared to 100% for sucrose. MERISWEET can be used as a sweetener or fermentable sugars source in applications like confectionery, bakery, beverages, ice-cream and processed meat.

MALTOSWEET Maltodextrins and dried glucose syrups

Tate & Lyles range of MALTOSWEET products are maltodextrins and dried glucose syrups made from maize and waxy maize starch. Maltodextrin is considered a non-sweet to mild sweet tasting ingredient, in line with its respective DE. Maltodextrins and dried glucose syrups are used as: Carriers and bulking agents Texture providers Fat replacers Spray drying aids Film former A freeze control agent to prevent crystallisation and to supply easily assimilated energy. Our high quality makes these the products of choice for infant formulae and clinical nutrition, and they are also used in an increasingly wide range of food applications from confectionery to ice cream, dairy desserts, sports drinks, sauces and meatproducts. Our maltodextrins are extremely mechanically stable and soluble, making them ideal for dry mix applications and dissolving in cold water. MALTOSWEET products are available in powder and granular forms, with a DE ranging from 6 to 42. In MALTOSWEET G Granulated powders the average particle size is increased to improve the flow properties and reduce dusting. The open grape structure (illustrated in the photograph below) ensures optimum mechanical stability and dissolutionspeed.

SPLENDA Sucralose
SPLENDA Sucralose is a high quality, no-calorie intense sweetener which is suitable for use in a diverse range of food products from carbonated beverages to baked goods.

Sugar replacement
SPLENDA Sucralose can be used to replace the sweetness provided by sugar in virtually all food products. However, due to its intense sweetness only very low levels are required and so SPLENDA Sucralose does not give the bulk or textural characteristics that sugar provides in products like confectionery, baked products or ice cream. In these cases SPLENDA Sucralose is often used in combination with common bulking agents such as STA-LITE Polydextrose or polyols.

Sweetness
SPLENDA Sucralose has a sweetening power approximately 600 times that of sugar (Table 1). To compare the flavour profiles, equisweet solutions of SPLENDA Sucralose and sugar, equivalent to 9% of sugar and prepared in water of neutral pH, were evaluated by a 12 member taste panel. The results shown in Figure 3 confirm that the flavour profiles of SPLENDA Sucralose and sugar are very similar.

SPLENDA Sucralose maintains its sweetness and flavour through storage without the development of off-flavours even at low pH. Shelf-life studies have demonstrated that products sweetened with SPLENDA Sucralose retain their sweetness throughout extended periods of storage (Figure 4).

Product forms
SPLENDA Sucralose is available in a dry granulated form that is non-dusting and has excellent handling and flowing characteristics. It is also highly soluble in water even at ambient temperatures. Once in solution, SPLENDA Sucralose can be easily pumped and mixed without causing excessive foaming.

Stability
SPLENDA Sucralose is extremely heat stable, even when exposed to high temperature food processing such as pasteurisation, sterilisation, UHT and baking. The stability of SPLENDA Sucralose during food manufacture has been confirmed by a series of processingtrials.

Figure 3: Flavour profiles of SPLENDA Sucralose and sugar

30

Figure 4: Shelf life stability of SPLENDA Sucralose

Mean ratings (1-50 scale)

25 20 15 10 5 0

SPLENDA Sucralose 9% sugar solution

100 %SWEETENERREMAINING 80 60 40 20

SPLENDA Sucralose at pH 3, 4, 6 & 7 Aspartame at pH 4 Neotame at pH 4 Aspartame at pH 3 Neotame at pH 3 Neotame at pH 6

Astringent

Metallic

Sweet aftertaste*

Bitter aftertaste*

Caramelised

Sweetness

Numbing

Saltiness

Bitter

Body thickness

Peaked

Fruity

Aspartame at pH 6

0 2 TIME(MONTHS)

*Aftertastes measured at 60 seconds

Taste profile descriptors

Table 1: Typical dosage levels for SPLENDA Sucralose in food products Product Carbonated drinks Still drinks Dry mix Yogurts Strawberry milk drink Typical Added Sugar Level 9 11% 7 9% 9.5% 68% 4% Guideline Sucralose Usage 0.018 0.025% 0.012 0.018% 0.019% 0.010 0.015% 0.0058% Potency

500 440 580 500 500 600 530 690

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Our sweeteners in yOur beVerAges

Whether you are developing a new lemonade, optimising the cost of your best selling juice drink brand or creating a trendy flavoured water, Tate & Lyle can help you. Our sweeteners can be designed and combined to obtain the specific physical properties and the flavour and nutrition profiles you have targeted.

Soft drinks, juices and flavoured waters

Isoglucose syrups the ISOSUGAR family are a standard raw material for soft drinks in many parts of the world. ISOSUGAR 041, a syrup with 55% fructose in its dry substance is an important sweetener in this productcategory. ISOSUGAR 111, a syrup with 42% fructose, is another important member of this family, especially in the formulation and development of fruit flavoured drinks. Other syrups with variable fructose content (10-55%) have been developed and adapted for different applications and product categories. The key ingredient of this product category is fructose due to its ability to enhance fruity flavours. Our ISOSUGAR is an alternative to inverted and other liquid sugar types. Many other properties of these syrups are attractive to the beverage industry. Primary ones include: Extraordinary purity and high colourstability Microbiological safety No inversion reactions and high stability Cost effective and easy to handle The combination of different sugars generating synergistic effects in terms of relative sweetness and the adaptation of the sugar spectrum to meet the specific needs of each product are the biggest advantages to the ISOSUGAR family. ISOSUGAR 200, 300, 400, 500, 600, 700 offer real advantages to low brix beverages, that is, combinations of bulk sweetener with intensive sweeteners. They combine the clean sweetness of fructose with the mouthfeel properties of high sugars, putting lost body back into a drink. In the case of nectars and concentrated beverages (syrups, cordials, squashes), fructose containing glucose syrups with higher concentrations of long chain saccharides are the product of choice. They improve mouthfeel and body and can be found in our GLUCAMYL F and GLUCAMYL H families. For drinks like iced teas, juices, milk drinks, and others, the flexibility of fructose containing glucose syrups offer substantial advantages. Tate & Lyles product range also includes dry sweeteners that are particularly useful in beverages. FRUCTOPURE Fructose can be used alone or in combination with other sweeteners to provide intense sweetness and to reinforce fruity flavours in fruit juices, nectars and soft drinks. Powdered drinks are an ideal application for MERISWEET, as are our MALTOSWEET dried glucose syrups with a higher DE value. For the rapidly developing functional drinks market segment MERISWEET Crystalline Dextrose and MALTOSWEET Maltodextrins provide an easily assimilated source of energy. In the specific case of isotonic drinks, MALTOSWEET Maltodextrins are valuable ingredients that have smaller effects on the osmolality of a formulation than other sugars would. The MALTOSWEET family of dried glucose syrups offers a mix of low osmotic pressure and energy as well as an important level of sweetness. This is especially noteworthy for products with a high DE value. In sport drinks and flavoured waters FRUCTOPURE Fructose is clear in solution. With an excellent sweetness profile and low glycaemic index, FRUCTOPURE Fructose can provide a longer lasting energy source for endurance sports and allows for calorie reduction in flavoured waters. Having an excellent sugar-like taste, SPLENDA Sucralose can be used in combination with nutritive sweeteners to help reduce some calories as well as helping to optimise cost. It is also the perfect ingredient to help create diet products that taste just like the full calorieequivalent. The excellent stability of SPLENDA Sucralose means that when used in beverages, these do not only maintain their sweetness throughout their shelf-life but also will more consistently deliver the true flavour of the product, irrespective of the challenging conditions in some distribution channels.

Alcoholic beverages
Tate & Lyle ingredients are key to many popular alcoholic beverage formulations as a sweetener or as a fermentablesubstrate. They are used: To help extend brewing capacity without major capital expenditure For control of fermentation via the sugar spectrum To improve product stability by dilution of non-starch constituents To help control cost The choice of syrup will depend on factors such as yeast type and the particular fermentability that the brewer requires. Our current range consists of: GLUCAMYL S 400-600 (low fermentability) GLUCAMYL M 500 (medium fermentability) GLUCAMYL H 100-300 (medium fermentability) AMYDEX 300 (very high fermentability) Glucose syrups are also added to the conditioning process in which a secondary fermentation carbonates the beer. The ISOSUGAR 100 and AMYDEX 300 range of syrups are perfectly suited for this application. These are known as priming syrups. MERISWEET is used in the production of low calorie beers to decrease the total non-fermented sugar concentration while retaining normal alcohol content. MALTOSWEET Maltodextrins provide a low level of fermentable sugars and are used in the production of low alcohol beers. They contribute to a better mouthfeel of the beer.

Beer
In lager production our products are referred to as brewing adjuncts. Their use depends on local legislation. Tate & Lyle provides a comprehensive range of glucose syrups for use as brewing sugars. These are added prior to fermentation and are known as copperadjuncts.

Liquor
ISOSUGAR syrups are efficient sweeteners in liquor. The more viscous nature of GLUCAMYL S and GLUCAMYL M syrups can be used to give body and mouthfeel to liquors.

Cider and fruit wines

MERISWEET Dextrose is used in the manufacture of cider and fruit wines as a readily dispersible source of fermentable sugars. It is also used to adjust the variable, crop dependent, sugar content of the respective fruits. Also AMYDEX syrups are a convenient fermentable substrate in the manufacture of cider. In applications where body and mouthfeel are not so important, sucralose is a very cost effective method to provide the sweetness normally provided by nutritivesweeteners. Its stability and sweetness quality make it the intense sweetener of choice in these applications.

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Our sweeteners in yOur sWeeTs

Tate & Lyle has a complete range of sweeteners for the manufacture of boiled sweets, caramels, jellies, gums, marshmallows, angel kisses, chewing gum, fondant, marzipan and fillings.

Hard-boiled candies Impact of the sugar spectrum

Generally, the monosaccharides dextrose and fructose provide sweetness and softness, decrease water activity, and facilitate processing due to their low viscosity. To avoid water absorption, and resultant cold flow and stickiness, these two sugars should be limited in applications with low water activity such as high boiling. Maltose, a disaccharide, is best-suited to replace sucrose from a processing standpoint, although it is only half assweet. Polysaccharides, found in glucose syrups and maltodextrins, are responsible for the amorphous state of boiled sweets, give chewiness to gums and jellies, and stabilise products, by controlling or inhibiting crystallisation. The sweetness of glucose syrups is generally lower than that of sucrose. Boiled sweet candies are solidified glassy melts with a minimum of 95% dry substance coming from sugars. In these formulations, a glucose syrup with limited monosaccharides and related reduced hygroscopicity, but with a significant amount of polysaccharides, needs to be selected: GLUCAMYL S or M. The polysaccharides are responsible for the amorphous glassy state and control the glass transition temperature. FRUCTOPURE Fructose may be used to sweeten and enhance fruity flavours in fruit flavoured candies.

Toffees and chewy caramels

In toffees and caramels, reducing sugars contribute to the Maillard colour reaction and to the caramel colour as well as flavour development. The carbohydrate composition of GLUCAMYL S and M controls recrystallisation of sucrose in the recipe. Maltodextrins, with a DE value up to 20, are a source of polysaccharides. Mixing MALTOSWEET up to 10% of the total sugars can bring additional benefits including greater chewability in chews andcaramels.

Gums, jellies and liquorice

Gums, jellies, and liquorice are a very versatile range of sweets with a variety of textures and are moulded or extruded. These sweets generally need to be produced with a glucose syrup which has a reduced viscosity or higher DE, like GLUCAMYL M or H. This is of major importance for the depositing step in the production process. Higher monosaccharide levels can affect the drying time of gums prior topackaging. On the other hand, polysaccharides contribute to chewiness and so can reduce the amount of hydrocolloid needed in agar-agar and pectin. MALTOSWEET can offer extra form stability in gums and jellies where low DE maltodextrin can replace part of the gelatin without affecting the texture of the end product. FRUCTOPURE Fructose may be used to sweeten and enhance fruity flavours in fruit flavoured jellies. SPLENDA Sucralose can bring high quality sweetness in items with reduced sugars content.

Tablets and lozenges

MERISWEET Crystalline Dextrose is a bulk powder suitable for use in tablets and lozenges. It offers a refreshing sensation with a mild sweet taste. MALTOSWEET 060 can be used to pre-coat centres and as a binder in the tabletting process. SPLENDA Sucralose is a very stable and effective sweetener in no added sugar tablets and lozenges. It is used in combination with STA-LITE Polydextrose and polyols to retain the bulk and textural characteristics of full-sugar products.

Marshmallows and angelkisses

Glucose syrups with a higher level of mono- and disaccharides are best suited for use in soft aerated confectionery products such as marshmallows and angel kisses as they are easier to aerate due to their low viscosity. Also a minimum amount of polysaccharides is needed to stabilise the foam structure of the protein. For marshmallows, F20 (fructose content of 20%) isoglucose can be used to replace 80% of the sugar. For angel kisses, GLUCAMYL F9 syrup can be used at up to 100%. Crystalline dextrose is the perfect coating material for marshmallows.

Chewing gum
In chewing gum containing sucrose, glucose syrup binds the powdered sucrose with the gum base. To avoid problems with stickiness, and as no cooking step is involved, GLUCAMYL S syrups at high dry substance and at low to regular DE are preferred. For sugar-free gums SPLENDA Sucralose has become the sweetener of choice due to its sugar-like sweetness quality and the longer sweetness profile itprovides.

Fondant and marzipan

Fondant and marzipan consist of crystalline sucrose, glucose syrup, and water, as well as mixed almonds for marzipan. The sucrose/glucose ratio will determine the consistency of the end product. Increasing the GLUCAMYL S glucose syrup fraction reduces the tendency to dry out and increases resistance to microbial spoilage. In base fondants, low to medium DE glucose syrup is used. High DE glucose and isoglucose syrups may be used in fondantcreams.

The two most important characteristics of glucose syrups for confectionery use are their sugar spectrum and viscosity.

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Our sweeteners in your dAiry PrOduCTs

Tate & Lyle offers a wide portfolio of nutritive and non-nutritive sweeteners for ice cream, desserts, yogurt and fermented dairy products.

Ice cream and frozendesserts

Our products are used to reach the desired level and type of sweetness but one of their major roles is to ensure the right scoopability in the final product. A combination of different sweeteners can be used to achieve the desired softness in the final product and to influence re-crystallisation rate and sensory proprieties by enhancing pleasing creamy or delicate fruit flavours. Dry sweeteners In ice cream production, the dry constituents of the mix determine much of the melting behaviour and the texture of the end product. Low DE MALTOSWEET maltodextrins bring dry substance and improve hardness and shape retention without interfering with flavour. The higher sugars provide good body and mouthfeel, support creaminess and prevent the lactose in the milk from crystallising. By immobilising water efficiently, the heat shock resistance of a recipe is enhanced and the storage and transport tolerance of the ice cream is improved. In combination with liquid syrups they are an excellent alternative tosucrose. Combination of maltodextrins and dextrose allows a flexible approach towards texture, melting requirements and control of ice crystals. FRUCTOPURE Fructose and MERISWEET Dextrose significantly decrease the melting point of ice cream when compared with sucrose, improving scoopability in pack ice formulations. Dextrose also has a fresh and clean flavour that combines well with dairynotes.

FRUCTOPURE Fructose possesses its highest relative sweetness value at cold temperatures; hence it is an excellent choice for sweetening ice cream. Fructose provides intense sweetness and exhibits synergy with sucrose as well as non-nutritive sweeteners, allowing for a reduction of overall sweetener level and lower calories. In frozen fruit products it enhances the flavours of fruits while improving texture and mouthfeel. SPLENDA Sucralose can provide an alternative to the sweetness of sugar, as it is on average 600 times more potent. SPLENDA Sucralose is shelf and process stable and retains its strong sweetness over time. It is often combined with STALITE Polydextrose and polyols to give ice cream its bulk and texturalcharacteristics. Liquid sweeteners GLUCAMYL S glucose syrups provide stability and shape retention, increasing the freezing point of the mix and hardening the texture of hand held products. GLUCAMYL M high maltose syrups bring a melting behaviour similar to sucrose. GLUCAMYL F syrups contain fructose and dextrose and have a high

maltose content. GLUCAMYL H syrups can be used to improve the ice creams scoopability; the higher dextrose content efficiently reduces the freezing point, allowing a softer end product. ISOSUGAR syrups are high fructose syrups that have the same positive effect on scoopability, along with higher sweetness levels.

Yogurt and fermenteddessert

In the production of yogurts and fermented drinks, syrups can be added before or after fermentation. The sterility of ISOSUGAR syrups allows for mixing with the yogurt and fruit preparations after fermentation. When adding the syrups before fermentation, the selection of syrup will be influenced by the sensitivity of the strains used. In yogurts and dairy drinks, the mouthfeel of MALTOSWEET dried glucoses is wellappreciated. Because these dried syrups have been demineralised, they may be added at high levels without masking the flavours in dairy products.

FRUCTOPURE Fructose and MERISWEET Dextrose significantly decrease the melting point of ice cream when compared with sucrose.

Yogurts made with FRUCTOPURE Fructose have an improved flavour score over sucrose sweetened yogurts. The greater osmotic pressure exerted by fructose has no adverse effect on fermentation times. Fruit yogurt may also be sweetened by FRUCTOPURE Fructose. This results in an all fructosesweetened yogurt containing fewer calories because of its lower carbohydrate level, while maintaining good flavour and quality. Flavoured chocolate milk has an enhanced flavour with reduced sweetener and calories when sweetened withFRUCTOPURE.

SPLENDA Sucralose has an excellent sugar-like taste that, when used in low sugar yogurts, gives a taste very close to the full sugar equivalent but with reducedcalories.

In dairy desserts such as puddings and custards, MALTOSWEET can be used to conveniently correct for dry substance variations of the milk. In powdered instant dairy mixes, like chocolate drinks, MALTOSWEET can partially replace sucrose. SPLENDA Sucralose provides great taste to lower calorie puddings and custards. Lower sugar products can be created without any sacrifice of sweetness quality or taste.

Puddings and custards

In puddings and other dairy desserts, ISOSUGAR syrups provide the right equilibrium between product quality and cost. Monosaccharides such as dextrose and fructose reduce the Aw (water activity) of products and ensure a better shelf life. ISOSUGAR syrup allows the right ratio of sucrose replacement in relation to the heat processes applied for each application.

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Our sweeteners in your CereALs and bAKed gOOds

Tate & Lyle offers a wide range of liquid and dry sweeteners with selected DE and sugar composition specifically designed for bakery applications

Cakes, biscuits and pastry

GLUCAMYL H glucose syrups add body, bulk, and optimum sweetness to bakery products. They are fermentable sugars and control rheological properties. They enhance the browning reaction of crusts. The use of GLUCAMYLH is particularly suited for dry biscuit formulations and in those products where controlled colour development is required. GLUCAMYL M high maltose glucose syrups improve flavour, body, and texture at high sucrose replacement levels while giving resistance to colour formation, moisture absorption, and crystallisation in dry cookies. A very low level of browning also makes GLUCAMYLM ideal for sponge dough. GLUCAMYL F can be combined with sucrose both in dry and sponge dough, optimising materials cost. The ISOSUGAR 200 to 700 ranges offer a wide variety of sweetness levels along with the inherent properties of monosaccharides, which include moisture binding, colour development, and providing a yeast fermentable substrate. These properties have direct applications in rusks, cakes, and cookies. ISOSUGAR also increases a products shelf life compared to sucrose. MERISWEET Dextrose has several functions in yeast-raised goods such as buns: it is a fermentable sugar and it assists in browning the crust to give a final product that is pleasing in appearance and flavour. MERISWEET can also be used to partially replace sucrose in fondants and cream fillings where fine crystals are required for smooth texture and a fresh mouthfeel. MALTOSWEET

dried glucose are primarily used in biscuits and pastry to bring mouthfeel, as a plasticiser to control sweetness, and to control crystallisation. They also work as thickening agents, hygroscopicity controllers, and foamstabilisers. They can be effectively combined with crystalline sucrose in cakes improving taste, colour, and shelf life and reducing excessive sweetness. The addition of MALTOSWEET to biscuits, at up to 30% of total sugars, provides extra firmness to the crumb while retaining the same browning and sweetness control. It is also used in bakery cream fillings and it is a good alternative to lactose. Low DE maltodextrins can also be used as fat replacers in dough formulations for cakes, muffins and cookies achieving a mouthfeel similar to that provided by fat. FRUCTOPURE Fructose provides sweetness and humectancy in softmoist cookies, cakes, muffins and bars. It also imparts a golden brown colour and a pleasing aroma when baking. FRUCTOPURE is used in bakery fillings to extend shelf life with soft, moist texture. FRUCTOPURE Fructose can help to reduce calories in bakery products.

freshness and colour of the final product. MALTOSWEET may also be used as a neutral carrier in bakery mixes.

Breakfast cereals
In breakfast cereals, our ISOSUGAR 600, GLUCAMYL F and M syrups are used to add sweetness to coatings and contribute to the gloss, sheen, and resistance desired by both manufacturers and consumers. FRUCTOPURE Fructose helps to reduce the sugar content of extruded breakfast cereals, especially when combined with STA-LITE Polydextrose, a soluble fibre.

Cereal bars
The viscous nature of the GLUCAMYL S and M range of syrups provides excellent binding characteristics in formed cereal snack bars. The syrups provide the required body, texture, chewiness, andsweetness. In softer, caramel based cereal bars, GLUCAMYL F and ISOSUGAR 600 are preferred. The correct level of the monosaccharides fructose and dextrose aids in binding water, thus avoiding migration from the caramel to the cereal and resulting in an increased shelf life. In cereal bars FRUCTOPURE Fructose can help to retain moisture while providing sweetness and boosting fruity notes. With a low glycaemic index of 11 it is the preferred sweetener for formulating nutrition and cereal bars. When STA-LITE Polydextrose is used to add fibre to cereal bars, SPLENDA Sucralose can be used to adjust the sweetness level so there is no loss of taste from the full sugar equivalent.

Bread making
MERISWEET Dextrose helps accelerate fermentation at the start of the process and results in a shortening of the initial steps of dough processing.

Bakery mixes
Producers specialising in sweet baked goods use MERISWEET for its ability to improve batter foaming and the

Our sweeteners in your PrOCessed FruiT

Consumer jams, candied and canned fruits, fruit fillings and fruit preparations for dairy: the taste that links them together is fruity and sweet. Tate & Lyles ingredients bring out the best taste in the fruit.

Liquid or crystalline FRUCTOPURE Fructose is an ideal sweetener for fruit preparations due to its ability to enhance fruit flavours. With FRUCTOPURE Fructose the sweetness sensation occurs immediately and reaches a peak greater than sucrose or other bulk sweeteners, boosting fruity notes (Figure 5). Fructose is a sugar that is also naturally present in fruits and is a major constituent of ISOSUGAR and GLUCAMYL F. ISOSUGAR 400 decreases water activity, which can prolong the shelf life of jam. It can also avoid water migration in fruit-filled pastry products. Using GLUCAMYL F 400 can help increase the yield in the candying process without the risk of dextrose crystallisation, due to the presence of low molecularsugars.

For higher DS jams, ISOSUGAR syrups with a fructose content of between 20 and 40% are preferred. These allow for the full substitution of invert sugar, adding the extra DS advantage. Along with sweetness, fructose enhances the taste of fruit products as it accentuates natural fruit flavours. GLUCAMYL M 500 enhances transparency due to its higher content of maltose and reduced monosaccharide level. It is typically used in fruit glazings and toppings. The combination of high maltose content with monosaccharides in GLUCAMYL F or ISOSUGAR 400 or 600 creates syrups which remain processable at solid contents above 85%. GLUCAMYL S and GLUCAMYL M syrups contain more oligosaccharides. They contribute to:

Surface gloss (jams) Enriched mouthfeel in lower total solidapplications Retarded sucrose or dextrose crystallisation Increased spreadability Reduced shrinkage and fractionation of fruit pieces Starch-based sweeteners remain stable during and after fruit processing and are not subject to inversion. This can help to maintain the original flavour. SPLENDA Sucralose is the perfect, stable high intensity sweetener that can be used where sugar-like sweetness is needed without the addition of extra calories. For lower calorie processed fruit, some bulk can be replaced with STALITE Polydextrose and the sweetness topped up with SPLENDA Sucralose.

Figure 5: Perceived sweetness intensity

INTENSITY

TIME Fructose Sucrose Dextrose

TATe & LyLe sWeeTeners

Our sweeteners in your COnVenienCe FOOds

Soups, sauces and spicemixes

Powdered soups and sauces In dry soup formulations, our low DE MALTOSWEET Maltodextrins are well suited for use with a combination of other ingredients as well as for their bulking properties. They are neutral products which provide good solubility in both hot and cold water and retain a specific powder density during dry processing. They are not hydroscopic, have a low moisture content and dissolve in asecond. MALTOSWEET products are very efficient carriers for flavours in spicemixes. They are clean in taste. They also are the base of encapsulation of volatile flavour components due to their good film forming properties and their low concentration in reactive sugars. Different particle sizes have been created to allow for the proper ratio of weight/ volume in filling portion bags. MERISWEET Dextrose is a cost effective sweetener that helps adjust slight differences in the flavour profile of various substances in the mix. It acts as a dispersing agent for the constituents of dry products. Dressings and red sauces GLUCAMYL S syrups are cost effective syrups that bring viscosity and shininess in dressings, and improve body of dressings and sauces. In red sauces like ketchups and sweet and sour sauces ISOSUGAR and GLUCAMYL F syrups are cost effective alternatives to sucrose.

SPLENDA Sucralose brings sweetness but no calories, and can be used in combination with STA-LITE Polydextrose to make delicious yet light sauces.

MALTOSWEET also: Facilitates the addition of ingredients used at low levels such as flavourings and emulsifiers Balances the sweetness and improves the mouthfeel of the product afterdissolution Improves dispensability and dispersion of the product Enhances free-flowing properties Among our liquid sweeteners, low DE GLUCAMYL S 100 and 200 syrups are a standard spray drying aid for coffee creamers and fat concentrates. MALTOSWEET - liquid maltodextrin and 26-36 DE GLUCAMYL S syrups provide the right balance for both processability and final product characteristics because of their low hygroscopicity, moderate viscosity, and low dextrose content. Theyalso: Facilitate spray drying and prevent the material from sticking to the walls of the spray dryer Reduce the risk of undesirable browning during processing Improve mouthfeel and balance sweetness Improve storage characteristics of the final product by reducing hygroscopicity

Meat products
In ham production, our MERISWEET and MALTOSWEET ranges will aid in: Dispersal of other ingredients in the brine or in tumbling Reduction of cooking losses Improved hardness and sliceability Add to the sweetness and round-off the taste In emulsified meat products such as cooked sausages and spreads, MERISWEET 200 will sweeten the recipe, help to reduce cooking losses and contribute beneficially to colour formation and colour stability. In fermented meat products, MERISWEET 200 is a direct fermentable substrate that helps control the rate of fermentation. It will help in colour formation and stability, and can help to mask bitter tastes. MALTOSWEET can be used as a functional filler to increase firmness and reduce processing time.

Coffee creamers and fat concentrates

The low hygroscopicity and excellent absorption properties of MALTOSWEET Maltodextrin and spray dried glucose syrups can be used to retain oils and fats while remaining free flowing. In dry or wet mixes with other ingredients they improve the processability and final product characteristics of coffee creamers and fat concentrates.

Our sweeteners in your inFAnT FOrMuLA and CLiniCAL nuTriTiOn

When babies arrive in the world they are defenceless creatures, and nothing is more defenceless than their delicate digestive and immune systems. Babies rely on their carers to feed them with good, safe food that will help them develop and keep free of germs. Making baby food is therefore a huge responsibility, and producers have to have absolute trust in their partners to deliver a safe, quality product. At Tate & Lyle we understand no consumer is more fragile than an infant. We have invested into our quality management systems, into people and into technology, to achieve the highest possible quality standard for our MALTOSWEET Maltodextrins. Infant formulae are carefully balanced to meet the specific dietary needs of babies. MALTOSWEET Maltodextrins are ideal carbohydrates for use in modified milks and other infant foods. They provide: Easily assimilated energy Neutral clean taste Low sweetness High purity and well controlled mineralcontent Good solubility Low hygroscopicity and better dispersion for dry mixes Good carrier properties for spray drying The ability to control osmotic potential MALTOSWEET Maltodextrins for infant and follow-on formulae have DE values ranging from 6 30 DE and are offered in powder and granular forms. Meeting the highest standards applicable for infant formulae, MALTOSWEET is safe to be applied in both liquid and dry mix processes. MALTOSWEET may be used for therapeutic milks for premature babies and infants with milk intolerance. Its reduced osmolality improves digestibility compared to lactose, dextrose and other mono- and disaccharides. For clinical foods, the delivery of a highly purified carbohydrate source is a key factor. MALTOSWEET and MERISWEET can be selected based on the most appropriate osmolality for energy enrichment in a variety of dietetic and enteral foods.

At Tate & Lyle we understand no consumer is more fragile than an infant.

TATe & LyLe sWeeTeners

The Tate & Lyle Innovation Centre

How we can help you innovate

Tate & Lyles Research and Development is built on three cornerstones: Knowledge Innovation Profitable Solutions Our goal is to help customers shorten their time to market with cost efficient solutions in the industries they serve from food and beverage to animal nutrition or building and packaging. Our facilities are designed to help us achieve this goal, from our Innovation centre in Lille, France, where Tate & Lyle develops new ingredients and offers a unique service of CORETM customer solutions, to our four food design laboratories in Germany, Italy, Russia and the UK, and our centre of starch expertise in the Netherlands, where we create and fine-tune starch functionality.

In September 2008 we opened a new, state-of-the-art Innovation Centre in Lille, France, to drive our research and development for functional ingredients and foods. The new centre is unique in its scope, housing researchers, application scientists, nutritionists, regulatory and quality experts as well as sales, marketing and product management personnel under the sameroof. These teams work together to offer a whole-of-life service for the development of new health and wellness products, thus maximising the efficiency of the innovation process. Equally important, the centre is open to Tate & Lyles customers. Both the laboratories and pilot plant facilities are designed to accommodate customer project teams working on new food propositions or optimising existing brands. Tate & Lyles technical service engineers are the first-line interface with customers development teams. They support their customers innovation work by coordinating the projects with the centre, from initial brief through to final implementation. New ingredients with proven health benefits The facility focuses on developing new and innovative ingredients with clinically proven health benefits. A team of carbohydrate chemists, biochemists, enzymologists and process technologists works closely with academic and industrial partners across Europe to develop the science needed to produce market-leading ingredients. A team of nutritionists gives guidance to the research group, driving a programme of pre-clinical and clinical research projects aimed at uncovering and validating nutritional benefits.

Pilot area The 800 m2 Pilot area is fully equipped to address application projects from four major categories: Beverages (carbonator, UHT line, mixer, dispenser, climate chamber etc) Dairy (UHT stations including tube in tube and scraped surface systems, in-line homogenisation and aseptic filling, ice cream machine etc) Bakery (mixers, kneaders, specialist ovens, sheeter, rotary moulder etc) Convenience i.e. soups, sauces, dressings, etc (table top colloidal mill, bi-energy retorting etc) Process apparatus such as high speed mixers, an agglomerator, blender and centrifuge make up the remainder of the equipment. Application and Analytical laboratories The Application and Analytical laboratories on the 800 m2 1st floor hold all of the equipment necessary for in-depth understanding and characterisation of food and food ingredients from measuring water activity through the determination of sugars in a food to complex rheological analysis. With taste a key driver for consumers, the centre would not be complete without a detailed understanding of sensory analysis, or indeed without its very own demonstration kitchen, helping us to ensure that our customers are entirely happy with their new food and drink creations. Our team of application scientists and technicians brings a wealth of handson industry experience to each of the centres focus categories. They study the behaviour, interactions and synergies of ingredients in a food matrix, formulate recipes based on customers nutritional briefs, and being creative spirits, they develop new food concepts to help drive customer innovation.

PrOduCT OVerVieW
BRAND NAME
AMYDEX

DESCRIPTION
High dextrose syrups

LABELLING ADVICE
Glucose syrup

FRUCTOPURE FRUCTOPURE

Crystalline fructose Liquid fructose

Fructose (Liquid) fructose / fructose syrup

GLUCAMYL S GLUCAMYL M GLUCAMYL H GLUCAMYL F

Standard glucose syrups High maltose syrups High DE syrups High DE syrups with up to 9% fructose

Glucose syrup Glucose syrup Glucose syrup Glucose syrup

ISOSUGAR

Isoglucose syrups

Glucose-fructose syrup or fructose-glucose syrup

MALTOSWEET MALTOSWEET G

Maltodextrins and dried glucose syrups Granular maltodextrins and dried glucose syrups

Maltodextrin or (dried) glucose syrup Maltodextrin or (dried) glucose syrup

MERISWEET

Dextrose monohydrate

Dextrose

SPLENDA Sucralose

Sucralose

Sucralose or Sweetener E955

Contact your sales or technical service representative, or email solutions.e@tateandlyle.com

Find OuT MOre

For more information please contact: Tate & Lyle Ingredients 2 Avenue de lHorizon Parc Scientifique de la Haute Borne 59650 Villeneuve dAscq France Tel: +33 (0) 3 28 77 70 00 Fax: +33 (0) 3 28 77 71 98 Email: solutions.e@tateandlyle.com

All information in this brochure has been carefully compiled but no guarantee can be given of its applicability in any given situation because of the wide variation in conditions of use and regulatory requirements in various countries. Nothing in this information should be construed as a recommendation to use our products, including SPLENDA Sucralose, in violation of any patent or as a warranty (express or implied) of non-infringement of any patent rights. Prospective purchasers are invited to conduct their own tests and studies to determine the fitness of Tate & Lyles products for their particular purposes and specific applications. The approval status of SPLENDA Sucralose should always be confirmed with the appropriate governmental agencies for its intended use.