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™ Certifiedorganic also available.
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™ Certifiedorganic also available.
The carob pod, the complete fruit of the carob tree, is harvested once a year at the end of summer. On average, each pod contains ten seeds, which are separated from the pulp using a mechanical process.
From the nutrient-rich pulp, we produce SYFRUIT — our signature carob syrup — through a 100% chemical-free extraction process. The result is a healthy, all-natural sweetener.
The carob pod, the complete fruit of the carob tree, is harvested once a year at the end of summer. On average, each pod contains ten seeds, which are separated from the pulp using a mechanical process.
From the nutrient-rich pulp, we produce SYFRUIT — our signature carob syrup — through a 100% chemical-free extraction process. The result is a healthy, all-natural sweetener.
Applications
Our natural sweetener systems provide solutions which give desired taste to ice cream products.
Functionalities within Frozen Desserts preparations include:
Natural Sweetener
Texturizing and anti-freezing properties
Freezing point (80° Brix) = -18°C
SYFRUIT™ application areas within the frozen desserts segment include:
Ice cream and desserts
Any food preparations that require natural sweetener with low GL and more..
From fresh dairy products and dairy alternatives, SYFRUIT™ gives a natural sweetener to food or beverages.
Functionalities in dairy products include:
Any food preparations and beverages that require natural sweetener with low GL and more..
SYFRUIT™ application areas in Dairy include:
Dairy
Dairy Alternatives
Within Jelly and Fruit preparations, SYFRUIT™ adds a natural sweetened taste without compromising the GL index.
SYFRUIT™ application areas in the Fruit Preparation Segment include:
Fruit Preparation
Fruit Syrups
Jams & Jellies
Any food preparations that require natural sweetener with low GL and more..
LBG’s solutions develop high quality soups, sauces and dressings with a fantastic taste.
Functionalities in sauces and dressings taste:
Any dressing and sauces that require natural sweetener with low GL and more..
SYFRUIT™ application areas within include:
Sauces
SYFRUIT™ usage in bakery applications, allows a natural taste.
SYFRUIT™® application areas in Bakery include:
Pastries
Cereals
Confectionary
Any bakery items that require natural sweetener with low GL and more..
SYFRUIT™ usage in beverages applications, allows a natural taste.
SYFRUIT™® application areas in beverage include:
Carbonated Drinks
Soft Drinks
Mixers
Any beverage items that require natural sweetener with low GL and more..
SYFRUIT™® application areas in nutrition include:
Sport Nutrition
Nutraceutical
High Intensity Natural Carob Sweetener
Chemical-free & Enzymatic-free
No GMO
Natural sweet flavor without aromas, nor off-taste
No turbidity and clear light color
Low Glycemic Load
Texturizing and anti-freezing properties
Freezing point (80° Brix) = -18°C
Gluten-free
Allergen-free
Made in Italy
100% traceable
Versatile in several applications
Up-cycled product
High Intensity Natural Carob Sweetener
Chemical-free & Enzymatic-free
No GMO
Natural sweet flavor without aromas, nor off-taste
No turbidity and clear light color
Low Glycemic Load
Texturizing and anti-freezing properties
Freezing point (80° Brix) = -18°C
Gluten-free
Allergen-free
Made in Italy
100% traceable
Versatile in several applications
Up-cycled product
Product Range
Your product, our commitment
Physicochemical Properties
Soluble Solids, Refractometric Method, 20 C°
77.0 – 81.0 °Brix
pH (IFU No. 11)
3.0 – 5.0
Color
colorless, light yellow
Dextrose equivalent
57
Relative Sweetness (ref. Sucrose = 100)
77
Relative freezing point depression (ref. Sucrose = 100)
131
Carbohydrates (per 100g)
77 – 81 g
Of which sugar
61 – 63 g
Sugar and polyols compositions included in carbohydrates
Glucose
> 30% of total sugars (Method: HPLC)
Sucrose
> 10% 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
*The Low Glycemic Load (Low GL) is calculated based on the known nutritional composition of the product.
Physicochemical Properties
Soluble Solids, Refractometric Method, 20 C°
64.0 – 66.0 °Brix
pH (IFU No. 11)
3.0 – 5.0
Color
colorless, light yellow
Dextrose equivalent
57
Relative Sweetness (ref. Sucrose = 100)
57
Relative freezing point depression (ref. Sucrose = 100)
94
Carbohydrates (per 100g)
64 – 66 g
Of which sugar
50 – 52 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
*The Low Glycemic Load (Low GL) is calculated based on the known nutritional composition of the product.
Get in touch
Our team of functional food specialists are ready to answer your questions and help you create a bespoke food solution for your business.
