Polyols (Sugar alcohols) - Maltitol, mannitol, sorbitol, xylitol
All of them can be naturally found in widely consumed fruits or vegetables.
Roquette’s polyols provide unique qualities to an array of food products. Often called as ‘sugar-alcohol', these sweeteners are neither sugars nor alcohol. Instead, they are a group of low-digestible carbohydrates with outstanding nutritional and technical properties.
Polyols are partners of choice to develop food with added nutritional value. They have a low caloric value, low glycaemic index and offer indisputable dental benefits. Besides these nutritional properties, polyols also offer many functional benefits due to their physico-chemical properties.
Roquette's polyols offer for food applications:
Maltitol syrups & hydrogenated glucose syrups
Sorbitol (sorbitol powder and sorbitol solution)
More on Roquette's polyols
Proteins & Derivatives
Roquette expertise also stands in the extraction of proteins from wheat and more recently from peas.
Especially appreciated for their nutritive and functional values, Roquette’s pea proteins are natural sources of vegetable protein. They are extracted from dry peas with water as unique solvent. This ensures high digestibility and technological properties.
Roquette vital wheat gluten is issued from sophisticated wheat selection. Beyond its nutritive properties, its visco-elastic properties are particularly appreciated in the milling and baking industries.
Our starches are offered as native or modified to meet the requirements of many customers.
Roquette is constantly launching new specialties to improve technical performances and cost effectiveness.
In particular this year we are developing breakthrough solutions in the fields of coating and encapsulation, reduction of stoving time in confectionery, and other services.