Sweeteners for Food, Beverage & Nutrition Applications

Eco Agri Food offers a wide range of sweeteners and sugar substitutes, including tapioca-based syrups, polyols and high-intensity sweeteners. These functional ingredients provide sweetness, bulk, and stability while supporting clean-label and sugar-reduction strategies in modern food formulations.

Non-GMO & Gluten-Free Tapioca-Based Sweeteners

Tapioca Maltodextrin

Derived from tapioca starch through a natural enzymatic process, Tapioca Maltodextrin acts as a bulking agent, stabilizer, and fat replacer in desserts, dairy, dressings and sauces. Its smooth texture and neutral flavor make it suitable for clean-label recipes. Available DE range: 6–40 (Conventional) and 9–20 (Special grades).

Tapioca Glucose Syrup

Tapioca Glucose Syrup is a versatile sweetener used in confectionery, bakery, dairy and beverage products. Produced via enzymatic hydrolysis, it provides low viscosity, good heat stability, and resistance to crystallization. Ideal for replacing sugar, honey, or corn syrup (DE range 9–40).

Tapioca Dextrose Monohydrate

A non-GMO sweetener widely used in baked goods, confectionery, meat processing and snacks. Tapioca Dextrose Monohydrate helps control browning and balances spicy or salty flavors, offering clean taste and reliable performance.

Tapioca Syrups & Solids

Produced from tapioca starch via enzymatic hydrolysis, these Tapioca Syrups & Solids are natural alternatives to sugar, honey, or maple syrup. Available in DE 25–90 (Fructose Syrup grades) with different brix levels for confectionery, beverages, and bakery use.

Tapioca Oligosaccharides (IMO)

Tapioca IMO (Isomalto-Oligosaccharides) function as prebiotic sweeteners that feed beneficial gut bacteria while improving texture and partially replacing sugars or fats. Ideal for functional foods and nutrition bars.

Tapioca-Based Maltitol (Powder & Liquid)

Maltitol, produced through hydrogenation of maltose from tapioca starch, is a non-cariogenic polyol resistant to bacterial fermentation. Commonly used in sugar-free chocolates, candies, and tabletop sweeteners.

Tapioca-Based Sorbitol (Powder & Liquid)

Sorbitol is a low-calorie sugar alcohol (≈⅔ sweetness of sugar) used in gums, confectionery, desserts and pharmaceutical coatings. It serves as a texturizer and humectant for moisture retention.

Other High-Intensity & Functional Sweeteners

• Sodium Cyclamate – 30–50× sweeter than sugar, used in soft drinks and low-calorie beverages.
• Sodium Saccharin – 300–400× sweeter than sugar, heat-stable and suitable for baked goods.
• Aspartame – 200× sweeter, widely used with Acesulfame-K for balanced sweetness.
• Acesulfame-K – 200× sweeter, stable under heat and pH variations.
• Sucralose – 320–1000× sweeter, suitable for pasteurization and cooking processes.
• Allulose – ~70% sweetness of sugar; very low calorie, suitable for keto and diabetic diets.
• Xylitol – natural polyol with low glycemic index and tooth-friendly properties.