PRODUCTS / FOOD
Unleash the power of sweet, naturally.
SYFRUIT™ is a high intensity natural sweetener, obtained through a 100% chemical-free extraction process. It is a pure deionized carob juice concentrate, made from water infusion of carob (Ceratonia siliqua) fruit only. This syrup is a clear, colorless viscous liquid, completely free-from carob flavors or aromas. It reminds the typical taste and aroma of a standard sugar syrup.
Its unique composition and method of production make SYFRUIT™ a versatile ingredient in almost every possible food and beverage application we can think of, particularly when the recipe requires: Low Glycemic Load, GMO-free, gluten-free, allergen-free solution, or the food has a clean label.
Based on scientific literature carob derivatives (syrup included) are suggested to have a low glycemicindex. Carob syrup has a low glucose content compared to other sweeteners e.g. tapioca, corn, potato, etc… (glucose based).
SYFRUIT™ Certified organic also available.
Product Range
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| Soluble Solids, Refractometric Method, 20 C° | 79.0 – 81.0 °Brix |
| pH (IFU No. 11) | 3.0 – 4.5 |
| Color | colorless, light yellow |
| Dextrose equivalent | 58 |
| Relative Sweetness (ref. Sucrose = 100) | 77 |
| Relative freezing point depression (ref. Sucrose = 100) | 132 |
| Carbohydrates (per 100g) | 79 – 81 g |
| Of which sugar | 62 – 64 g |
| Sugar and polyols compositions included in carbohydrates | |
| Glucose | > 30% of total sugars (Method: HPLC) |
| Sucrose | > 25% of total sugars (Method: HPLC) |
| Fructose | > 25% of total sugars (Method: HPLC) |
| Pinitol | > 5% of total sugars (Method: HPLC) |
| Moisture (100g) | 19 – 21 g |
| Ash (100g) | < 0.0003 g |
| Fat, protein (100g) | < LOQ |
| Soluble Solids, Refractometric Method, 20 C° | 64.0 – 66.0 °Brix |
| pH (IFU No. 11) | 3.0 – 4.5 |
| Color | colorless, light yellow |
| Dextrose equivalent | 58 |
| Relative Sweetness (ref. Sucrose = 100) | 57 |
| Relative freezing point depression (ref. Sucrose = 100) | 95 |
| Carbohydrates (per 100g) | 64 – 66 g |
| Of which sugar | 51 – 53 g |
| Sugar and polyols compositions included in carbohydrates | |
| Glucose | > 30% of total sugars (Method: HPLC) |
| Sucrose | > 25% of total sugars (Method: HPLC) |
| Fructose | > 25% of total sugars (Method: HPLC) |
| Pinitol | > 5% of total sugars (Method: HPLC) |
| Moisture (100g) | 34 – 36 g |
| Ash (100g) | < 0.0003 g |
| Fat, protein (100g) | < LOQ |
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Our team of functional food specialists are ready to answer your questions and help you create a bespoke food solution for your business.