Fruit Preparations

For further info on solutions for the fruit preparations industry, please download the pdf

Suitable Products

Glucose Fructose

Gluctose-fructose syrups

Standard iso-glucose (F42 & F55) can be delivered when high sweetness and low costs are needed. Furthermore many other compositions of glucose and fructose are available

  • RAFTISWEET F 42/71
  • RAFTISWEET F 55/77
  • RAFTISWEET F 325/79
Coloured Sugars

Coloured Sugars

This sugar is obtained by mixing fine sugar crystals with more or less coloured syrups, containing invert sugar

  • Brown (extra pale, pale, dark, extra dark)
  • Basterd sugar
  • Tailor-made (different colorus or acids)
Colouring and Flavouring Caramels

Colouring and Flavouring Caramels

Flavouring caramels

The flavouring caramel in liquid / powder form is manufactured from pure, slightly caramelized sugar with a typical caramel taste and flavour.

  • Liq. Caramel 78/0077
  • Liq. Caramel 72
  • Caramel essence
  • MAR 500/0260 (caramel powder)

Colouring caramels

The colour caramel is a dark brown liquid prepared by the controlled heat treatment of carbohydrates.

  • Dan 14000 (E150A)
  • Colorleb sucramel 30/1314 (E 150C)
Candy Powder

Candy Powder

Candy Powder is obtained from the candy sugar crystal production. The Candy Sugar molasses are concentrated by a boiling process until oversaturation. The small crystals which are formed are separated from the syrup by centrifugation. These crystals are called 'Candy Powder'.


  • Candy Powder Brown
  • Candy Powder Pale