Free-flowing, non-caking starch and sweetener systems designed to deliver smooth mouthfeel, controlled sweetness, and long shelf-life in dry powder candies.
Dextrose Anhydrous (DAH)
Provides quick energy and smooth texture in powder candies, giving fast-dissolving sweetness.
Dextrose Monohydrate (DMH)
Adds sweetness, body and stability, helping powder candies maintain consistent taste and structure.
Maltodextrin
Works as a bulking and flavour-carrying ingredient, allowing even distribution of flavours, acids and colours.
Typical powder confectionery applications:
Tangy powder candies • sherbet powders • instant candy mixes • flavoured sugar powders • fizzy candy powders